Sheet Pan Broccoli & Green Apple Chicken Sausage Recipe
Simple russet potatoes and juicy chicken sausage slices are tossed with green broccoli florets and granny smith apples in this quick fall flavored sheet pan supper!
Equipment
1 29 x 18 Full Size Sheet Pan
Foil To line your sheet pan
Ingredients
- 1 pack Chicken Sausage (6 Links) - sliced - I used Amylu Mushroom Swiss Chicken Sausage
- 1 large Head of Broccoli - cut into florets
- 1 large Onion - large diced or sliced
- 2 Russet Potatoes - cut into 1 inch cubes
- 1 Green Granny Smith Apple - sliced
- 3 to 4 tbsp Fruity Olive Oil
- 1/4 tsp Coarse Sea Salt and Cracked Pepper
- 1 tbsp Dried Parsley
Instructions
- Preheat oven to 450. Line a 26 x 18 sheet pan with foil. Spray lightly with non-stick spray. Slice the chicken sausage links and add to the sheet pan. Cut the fresh head of broccoli into florets and add to the sheet pan.
- Slice the green granny smith apple into slices and large dice the onion. Add these to the sheet pan with the broccoli and chicken sausage slices.
- Dice the russet potatoes into large 1 inch cubes and add to the sheet pan with the rest of the ingredients. Drizzle everything generously with olive oil and sprinkle on coarse salt, pepper, and parsley.
- Gently toss everything together on the sheet pan until nicely coated in olive oil and seasonings. Spread into an even layer on the sheet pan and bake in a pre-heated 450 degree oven.
- Bake for 25 to 30 minutes or until everything is tender and lightly browned. Serve hot.
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