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Sheet Pan Fall Harvest Bowl

Bringing in all of the flavors of fall with roasted brussels sprouts, sweet potatoes, apple chicken sausage, feta + pomegranates.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 5

Ingredients
  

  • 2 large sweet potatoes
  • 5 cups chopped brussels sprouts
  • 24 oz apple chicken sausage (8 links) I like the Aidells brand
  • salt, pepper, garlic to taste
  • 1 tbsp olive oil (use the spray to use less oil)
  • 5 cups kale
  • 1 2/3 cup pomegranate seeds
  • 1 cup feta cheese
  • crunchy onion chili oil found at trader joes or see shopping list above

Let's Make It
 

  • Preheat the oven to 425℉
  • Chop all of the sweet potatoes into tiny cubes, these do take longer to cook so I like to chop them pretty small so they cook evenly with the sausage and brussels.
  • Wash + chop all of the brussels sprouts and chop the chicken sausage.
  • Layer everything up on an extra large baking sheet (linked above) or spread into two pans. Season with salt, pepper, garlic and spray evenly with about 1 tbsp of olive oil. *** If you have parchment paper, I suggest lining the baking sheet with it for easy clean up.
  • Roast in the oven for 20ish minutes, tossing with a spatula every 5 minutes or so. When the veggies are tender and the sausage is browned, you can remove from the oven.
  • Awe over a bed of massaged kale (just rub it together to release the oils in the kale, this helps with digestion), top with pomegranate seeds, feta and crunchy onion chili oil or dressing of choice.