Honey Mustard Fall Sheet Pan

If you’re looking for easy cleanup, this dinner requires only a cutting board, a knife, a bowl, and a sheet pan. The prep is simple; chop up your veggies and sausage, mix together an easy honey mustard sauce, and let the oven do the rest. As the days get shorter, saving a little time in the kitchen never hurts and this recipe does just that while also providing a meal the whole family will love.

Honey Mustard Fall Sheet Pan

Leave out the chicken sausage and this meal becomes a great side dish for your next gathering.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 4 – 5 links apple chicken sausage cut into small rounds
• 1 large red onion chopped
• 1 pound Brussels sprouts cut in half
• 1 medium butternut squash cut into 1 inch cubes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/4 cup honey
• 1/4 cup dijon mustard
• 1 tbsp soy sauce

Instructions

 

• Preheat oven to 400 degrees. Spray a large sheet pan with nonstick cooking spray.
• In a large bowl mix together the sausage, red onion, Brussels sprouts, butternut squash, olive oil, salt, pepper, and garlic powder.
• Place in the oven and bake for 20 minutes. While the vegetables are baking, mix together the mustard, honey, and soy sauce. Whisk or stir until smooth.
• Remove vegetables from the oven and mix in the honey mustard. Be sure to mix and flip all veggies for even cooking.
• Place back in the oven and bake for 15-20 more minutes until the vegetables are tender.
• Serve and enjoy!

Notes

You can substitute the butternut squash for sweet potatoes or the Brussels sprouts for broccoli if you prefer. Also, feel free to leave out the red onion or replace it with a sweet yellow onion.