Community recipe
Cider-Glazed Chicken Sausage with Sweet Potatoes and Apples
Roasted sweet potatoes and onions meet juicy chicken sausage and tender apples under a tangy maple-cider glaze. A colorful, low-fuss sheet-pan dinner for four.
- Serves
- 4
- Prep
- 15 min
- Cook
- 40 min
- Difficulty
- easy
Get ready
Ingredients
- 700 g sweet potatos, peeled and cut into ¾-inch cubes
- 1 yellow onion, peeled and cut into ¾-inch wedges
- 2 tbsp olive oils
- 1 tsp kosher salt
- 0.5 tsp black pepper, ground
- 2 apples, cored and cut into ¾-inch wedges
- 12 oz fully cooked chicken sausages, sliced into ½-inch rounds
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
Make it
Instructions
- 01
Prepare the oven, pan, and vegetables
Set a rack in the center of the oven and preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper rated for at least 425°F. Wash and dry 700 g sweet potatoes, peel them, and cut into ¾-inch cubes. Peel 1 yellow onion and cut into ¾-inch wedges. On the lined sheet, toss the vegetables with 2 tbsp olive oil, 1 tsp kosher salt, and 0.5 tsp black pepper. Spread in a single layer with some space between the pieces. | Why: A lined, uncrowded pan encourages browning and makes cleanup easier.
- 02
Give the vegetables a head start
Once the oven reaches 425°F (220°C), place the lined sheet on the center rack. Roast for 20 minutes, until the sweet potato edges begin to color; leave the oven on. Prepare the remaining ingredients while the vegetables roast. | Why: Dense vegetables need more oven time than the apples and sausage.
- 03
Cut the apples and sausage; mix the glaze
Wash and dry 2 apples, then core and cut them into ¾-inch wedges. Slice 12 oz fully cooked chicken sausage into ½-inch rounds on a separate clean cutting board. In a small bowl, whisk 1 tbsp maple syrup, 1 tbsp Dijon mustard, and 1 tbsp apple cider vinegar until smooth. Finish this prep before the 20-minute vegetable roast ends. | Why: The glaze balances the apples' sweetness with tang and coats the sausage evenly.
- 04
Glaze and finish roasting
After the first 20 minutes, carefully remove the hot sheet from the oven and add the apple wedges and sausage rounds. Pour the glaze over everything and turn gently with a spatula to coat; spread into an even layer. Return the sheet to the 425°F (220°C) oven and roast 18–20 minutes, turning once halfway through, until the sweet potatoes are fork-tender, the apples have lightly browned edges, and the sausage is steaming hot throughout (165°F/74°C in the center if checked with a thermometer). | Why: Adding the apples and sausage later keeps them tender while the vegetables finish browning.
- 05
Rest briefly and serve
Remove the sheet from the oven and let stand for 2 minutes. Divide the sausage, sweet potatoes, onions, and apples among four plates, spooning any glaze from the sheet over each serving. Serve warm. | Why: A short rest lets the hot glaze settle and makes serving easier.
