hot dang harvest sheet pan dinner

INGREDIENTS: * TEA TREE PRODUCTS

  • 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 Freshly Ground Black Pepper, to taste

  • A drizzle of Chef Blend* 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 olive oil, then season generously with salt, 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!