Sheet Pan Roasted Veggie & Sausage Bowls with creamy honey mustard

If you’re looking for a new easy-prep, flavorful meal prep recipe for the colder months- these sheet pan roasted veggie & sausage bowls are for you!

Packed with seasonal veggies (easy to swap with your favorites) and chicken sausage for a protein boost these simple roasted veggies and sausage are tossed with a rosemary garlic oil at the end of cooking and finished with a creamy honey mustard sauce that provides the perfect savory-sweet contrast!

This one is so simple, you’ll make it over and over again!

Sheet Pan Roasted Veggie & Sausage Bowls with creamy honey mustard

Makes 4

Ingredients

• 10 oz Brussels sprouts (halved or quartered if large)
• 4 cup Cauliflower florets
• 1 Sweet potato (diced- about 2 cups; or butternut squash)
• 4 Chicken sausage (sliced; I like Italian for this recipe)
• Sea salt (as needed)
• Garlic powder (as needed)
• 2 tbsp Olive oil (divided)
• 2 Whole garlic cloves (minced)
• 1 tbsp Rosemary (chopped)
• 1 cup Quinoa (dry- optional)

Creamy Honey Mustard Dressing:

• 1/4 cup Honey
• 1/4 cup Dijon mustard
• 2 tbsp Mayonnaise
• 1 tbsp Apple cider vinegar
• 2 tbsp Neutral oil
• Sea salt (pinch)

Instructions:

1. Preheat oven to 400. Toss vegetables and sausage with 2 tbsp olive oil, a generous pinch of salt and garlic powder.
2. Spread over a large rimmed baking sheet, allowing space in between pieces (do not over-crowd or they won’t get crispy- use two if you need to). 
3. ​Roast in oven for 25 minutes. In the meantime, cook quinoa (if using) and whisk remaining 2 tbsp oil with minced garlic and rosemary and set aside.
4. ​Once 25 minutes is up, briefly remove from oven, toss with rosemary garlic oil and continue to roast 15-20 minutes until vegetables are crispy and cooked through.
5. To prepare dressing, whisk together honey, dijon, apple cider vinegar, oil and salt. Slowly whisk in mayonnaise until creamy and emulsified.
6. Serve roasted vegetables and sausage over quinoa with dressing to drizzle. 

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