Sausage and Sweet Potato Sheet Pan Dinner with Brussels Sprouts by lisathompson | Quick & Easy Recipe | The Feedfeed
Sausage and Sweet Potato Sheet Pan Dinner with Brussels Sprouts
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Recipe Intro From lisathompson

This easy sheet pan dinner comes together quickly but doesn’t compromise on flavor. Spanish and North African flavors like smoked paprika, plump medjool dates, and a hit of vinegar liven up simple roasted veggies for a meal that’s perfect on a crisp fall night or to make on a Sunday for meal prep! Lamb sausage like merguez is delicious in this dish, but feel free to swap in any sausage you like, even plant-based!

Details

Prep time 10mins
Cook time 35mins
Serves or Makes: 4 servings

Recipe

  • 1 pound sweet potatoes, peeled and diced into 3/4" cubes
  • 1 pound white sweet potatoes, peeled and diced into 3/4" cubes
  • 1/ 2 pound Brussels sprouts, trimmed and halved lengthwise
  • 1/ 2 pound purple sweet potatoes or purple potatoes, diced into 3/4" cubes or quartered if small
  • 1 (14-ounce) can chickpeas, rinsed and drained
  • 1/ 2 small red onion, peeled and diced into 3/4" cubes
  • 1/ 4 cup olive oil
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 tablespoon chile powder
  • 1 teaspoon smoked paprika
  • 1 pound lamb sausage, such as merguez, pierced with a knife
  • 1 cup medjool dates, pitted and coarsely chopped
  • Sherry vinegar, to taste

For the Herby Sauce

  • 1 cup fresh cilantro leaves
  • 1/ 2 cup fresh parsley leaves
  • 1/ 2 small jalapeño, roughly chopped
  • 1/ 4 cup fresh lime juice, from about 2 limes
  • 3 tablespoons olive oil
  • Kosher salt, to taste

Method

  • Step 1

    Preheat oven to 425F degrees. Arrange diced sweet potatoes, Brussels sprouts, diced red onion, and chickpeas on a baking sheet. Drizzle with 1/4 cup olive oil and season with chile powder, smoked paprika, salt and pepper and toss until well coated. Place lamb sausage on top of the seasoned veggies and drizzle with a little more oil. Roast for 35 minutes, rotating the pan halfway through, until veggies are golden brown and fork-tender.

  • Step 2

    Add diced medjool dates and a drizzle of sherry vinegar, then toss until combined.

  • Step 3

    Meanwhile, add cilantro, parsley, lime juice, jalapeño, and salt and pepper to a blender and puree to desired consistency. Taste and season with more salt if necessary.

  • Step 4

    Serve roasted potatoes and sausages and top with a drizzle of herby sauce.