Sausage and Sweet Potato Sheet Pan Dinner with Brussels Sprouts
- ★★
- ★★
- ★★
- ★★
- ★★
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!
- Recipe Card
Recipe Card
ingredients
- 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 or plant-based sausage, such as merguez, pierced with a knife
- 1 cup medjool dates, pitted and coarsely chopped
- Sherry vinegar, to taste
For the Herby Sauce
ingredients
- 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.