Recipe: Winter Vegetable Sheet Pan Dinner

Ingredients:

Serves 4

• 12 oz. Italian chicken sausage (ex: Bilinski brand) cut into 1/4 inch slices OR 1 lb. lean protein of choice (salmon filets, chicken breast, tofu etc.)
• 2 cups Brussels sprouts, roughly chopped
• 1 medium sweet potato, diced
• 1/2 red onion, sliced
• 1/3 cup walnuts
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Generous drizzle of maple mustard sauce
• 1 cup cooked quinoa to serve

Maple Mustard Sauce:

• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons pure maple syrup
• 1 clove garlic minced
• 1/4 tsp red chili flakes
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1-2 tbsp water optional for consistency

Instructions:

1. Preheat the oven to 425°F. On a large sheet pan, combine the chicken sausage, Brussels sprouts, sweet potato, red onion, and walnuts. Drizzle with olive oil, and season with salt, garlic powder, and pepper. Toss everything together until evenly coated. Spread the mixture out in a single layer on the sheet pan for optimal crispiness. Roast for about 30 minutes, or until the sweet potato is fork-tender.
2. While the mixture is baking, steam quinoa according to directions on the package, and prepare the maple mustard sauce. Whisk all the sauce ingredients together, adding 1-2 tablespoons of water to reach your desired consistency if needed.
3. Serve the roasted mixture over a bed of quinoa, drizzle generously with the sauce, and finish with a sprinkle of Parmesan cheese. Enjoy!