Sheet Pan Chicken Sausage, Hasselback Potatoes, and Brussel Sprouts with Lemon Maple Sauce

Ingredients:

4 Italian chicken sausage links (I use Aidells)

1 lb Brussel sprouts

6 small/medium sizes gold potatoes

3 tbsp olive oil

Salt + pepper for topping potatoes + Brussel sprouts

Spray (for pan)

For sauce: 1/2 lemon, 1 tbsp maple syrup (or you can use honey), 2 tbsp olive oil, 1/2 tsp red pepper flakes

Recipe:

1. Pre-heat your oven to 400 degrees.

2. Rinse your 6 potatoes and dry them. Bring out 2 chopsticks and place them longways on each side of the potato. Then you will cut through the potato while slicing down with the knife until it hits the top of the chopstick. The chopsticks help to not cut all the way through while still cutting it most of the way through.

3. After you cut all of them, place them in a bowl and add in 2 tbsp of olive oil, salt, and pepper. Toss around in the bowl to cover in olive oil fully.

4. Spray a sheet pan with spray (I use olive oil spray, to be healthier). Place potatoes on a sheet pan spread apart. Bake in the oven for 30 minutes at 400.

5. Cut your Brussel sprouts in half, longways. After they’re all cut, place them in a bowl and toss with 1 tbsp olive oil, salt, and pepper.

6. Chop your sausage links.

7. Remove from your potatoes from the oven after 30 minutes and then add on your Brussel sprouts and Italian chicken sausage. Bake at 400 for another 20 minutes. Turn to broil and broil for 3 minutes.

8. While these are cooking, take a small bowl and add your lemon, maple syrup, olive oil, and red pepper flakes. Mix around.

9. Remove from the oven and top with your sauce.

10. Add onto a plate and then top with Parmesan (optional). Enjoy!