Brown Butter Apple & Chicken Sausage Sheet Pan

1) Preheat oven to 425 degrees.

2) Chop up sweet potato, brussels sprouts, chicken sausages and apple.

3) Lay out on a large sheetpan to completely cover. Be sure ingredients aren’t overlapping so it’ll cook evenly.

4) Drizzle with avocado oil and season with salt, pepper and garlic powder.

5) Place in the oven to bake for 15 minutes.

6) In a small saucepan, add butter on medium heat. Let it melt completely. It will start to foam and bubble. Stir frequently as the butter cooks.

7) After about 3–5 minutes, you’ll see little brown specks forming and the butter will smell nutty and toasted.

8) Once it’s golden/amber with brown specks, immediately remove it from the heat and pour it into a heatproof bowl. Add remaining ingredients: maple syrup, dijon mustard, apple cider vinegar, fresh thyme and pinch of salt. Whisk to mix together. Set aside.

9) Once 15 minutes are up, add chopped apples to the sheetpan. Place back in the oven to bake for 12-15 minutes.

10) Remove from the oven and top with chopped pecans. Allow to cool before adding grated parmesan cheese.

11) Finish with a drizzle of brown butter sauce. Top on quinoa, brown rice or serve on it’s own. Enjoy!