Hot Dang Harvest Sheet Pan Dinner
INGREDIENTS:
4–6 Gouda Apple Chicken Sausages, sliced
½ head Green or red Cabbage, roughly chopped
1 Red Onion, thinly sliced
1 bag Brussels Sprouts, trimmed and cut into thirds
1 bag Steamable Sweet Potatoes, cooked and cubed
2 tablespoons HOT DANG DUST
SALT and COARSE BLACK PEPPER, to taste
A drizzle of CHEF’S BLEND EXTRA VIRGIN OLIVE OIL or BLOOD ORANGE OLIVE OIL — for a flavorful twist
A drizzle of FIG BALSAMIC VINEGAR
Crumbled Feta Cheese, for garnish
DIRECTIONS:
Preheat your oven to 375°F.
Roughly chop the cabbage, red onion, and Brussels sprouts, then spread them evenly across a lightly oiled sheet pan. Slice your chicken sausage and scatter it over the veggies.
Drizzle with CHEF’S BLEND EXTRA VIRGIN OLIVE OIL or BLOOD ORANGE OLIVE OIL, then season generously with SALT, COARSE BLACK PEPPER, and our signature HOT DANG DUST. Toss everything together until evenly coated.
Roast for 20 minutes, then give it a good toss with a spatula. Return to the oven for another 15 minutes, or until the Brussels are beautifully caramelized and slightly charred.
Finish with a drizzle of FIG BALSAMIC VINEGAR and a crumble of fresh feta.
Simple, smoky, and absolutely packed with flavor — enjoy!