This sheet pan meal has been our go-to lately!

Ingredients:

8 ounces potatoes (we used a mixed melody of baby potatoes and/or sweet potatoes)

8 ounces brussel sprouts

2 chicken sausage links

2 tbsp sugar-free maple syrup

1 tbsp mustard (we prefer dijon)

1 tbsp soy sauce or coconut aminos

1 tsp water

Pepper to taste

Preheat oven to 425 degrees. Wash and slice into bite-sized pieces the potatoes and Brussel sprouts. Cut sausage into coins. Line a baking sheet with parchment paper and add the sausage and veggies to the sheet pan. Coat generously with cooking spray and pepper. Bake for 20 minutes in the oven. While the sheet is baking, whisk together mustard, soy sauce, syrup, and water in a small bowl.

After 20 minutes, flip the sausages and veggies and brush everything with the maple glaze. Bake for another 10 minutes and serve. Serves two, but it's easy to double the recipe for a family. This also works in the air fryer, by throwing all ingredients in, coating with cooking spray, and cooking for 8-10 minutes, tossing frequently and add glaze to the finished bowl and toss together.