Pin This cranberry-orange sheet-pan chicken sausage with Brussels sprouts has become my go-to dinner solution during the busy holiday season. The combination of sweet, tangy, and savory flavors transforms everyday ingredients into a festive meal that feels special enough for company but simple enough for weeknights.
I first created this recipe when I had unexpected guests coming over and needed something impressive without spending hours in the kitchen. The combination of caramelized Brussels sprouts and the cranberry-orange glaze was such a hit that it's now requested at nearly every family gathering from October through February.
Ingredients
- Chicken sausages: choose high quality ones with visible herbs and spices for the best flavor profile
- Brussels sprouts: look for firm compact sprouts with bright green leaves for optimal caramelization
- Sweet potatoes: select ones with smooth unblemished skin and deep orange flesh for maximum sweetness
- Red onion: adds a subtle sharpness that balances the sweet elements in the dish
- Fresh cranberries: provides the perfect tart counterpoint to the sweet elements use frozen when fresh aren't available
- Orange juice and zest: use organic oranges if possible as the zest carries the most intense citrus oils
- Maple syrup: real maple syrup not pancake syrup creates a complex sweetness that corn syrup products cannot match
- Dijon mustard: the subtle heat and acidity helps cut through the richness of the sausage
- Dried thyme: infuses everything with an earthy herbal note that complements both the meat and vegetables
Instructions
- Prepare the oven and baking sheet:
- Begin by preheating your oven to 425°F and lining a large rimmed baking sheet with parchment paper. The high temperature is crucial for developing those delicious caramelized edges on the vegetables. Make sure your baking sheet has a rim to contain any juices that release during cooking.
- Season the vegetables:
- In a large bowl combine the halved Brussels sprouts cubed sweet potatoes and red onion wedges. Drizzle with olive oil and season with half the salt and pepper. Toss thoroughly until every piece is lightly coated with oil. This even coating ensures proper browning and prevents sticking.
- Arrange on baking sheet:
- Spread the seasoned vegetables in a single layer on your prepared sheet pan making sure not to overcrowd them. Nestle the sliced chicken sausages among the vegetables distributing them evenly throughout the pan. Proper spacing allows hot air to circulate around each piece promoting even cooking and caramelization.
- Create the cranberry orange glaze:
- In a small saucepan combine cranberries orange juice and zest maple syrup Dijon mustard dried thyme and remaining salt and pepper. Simmer for 5 to 7 minutes stirring occasionally. Watch for the cranberries to burst and release their pectin which naturally thickens the sauce. The glaze should coat the back of a spoon but still remain pourable.
- Apply first layer of glaze:
- Drizzle half of the warm cranberry orange glaze over the sausage and vegetable mixture. Use a spatula to gently toss everything ensuring the glaze reaches all components. This first application of glaze will caramelize during roasting creating a delicious flavor base.
- Roast to perfection:
- Place the sheet pan in the preheated oven and roast for 25 to 30 minutes. At the halfway mark around 12 to 15 minutes stir everything once to ensure even browning. Look for caramelized edges on the Brussels sprouts tender sweet potatoes and nicely browned sausages as indicators of doneness.
- Finish with remaining glaze:
- Remove the sheet pan from the oven and immediately drizzle the remaining cranberry orange glaze over everything. The residual heat will help the glaze adhere while maintaining its bright fresh flavor. This double glazing technique creates layers of flavor that make this dish so special.
Pin The cranberry orange glaze is truly the heart of this recipe. I discovered its magic somewhat by accident when trying to use up leftover cranberries from Thanksgiving. What started as a simple sauce experiment turned into our family's signature holiday flavor combination. My husband now requests this dish specifically when the weather turns cold saying it tastes like "winter comfort in a single bite."
Clever Substitutions
The beauty of sheet pan dinners lies in their flexibility. If Brussels sprouts aren't your thing try broccoli florets or cauliflower instead. They'll caramelize beautifully and soak up the glaze just as well. For those avoiding white potatoes entirely butternut squash makes an excellent substitute for sweet potatoes offering a similar texture and complementary flavor profile.
For a plant based version replace the chicken sausage with firm tofu chunks or tempeh marinated in a bit of tamari soy sauce and maple syrup before roasting. You'll need to add a touch more oil to compensate for the lower fat content but the result is equally satisfying.
Seasonal Adaptations
Winter version Add 1 cup halved chestnuts during the last 10 minutes of cooking for a truly festive touch
Spring version Swap Brussels sprouts for asparagus and add lemon zest instead of orange for a lighter profile
Summer version Replace cranberries with blackberries and add fresh corn kernels for a summery twist
Make Ahead Tips
This dish is perfect for busy weeknights because several components can be prepared in advance. The vegetables can be chopped and stored in the refrigerator for up to two days before cooking. The cranberry orange glaze can also be made up to three days ahead and stored in an airtight container. Simply reheat it gently before using. Having these components ready to go turns the actual cooking process into a simple assembly job that takes just minutes.
For the ultimate convenience you can even arrange everything on the sheet pan several hours before cooking and keep it refrigerated. Just bring it to room temperature for about 20 minutes before popping it in the oven to ensure even cooking.
Serving Suggestions
While this sheet pan dinner is certainly complete on its own I love serving it with a few complementary sides for special occasions. A simple arugula salad dressed with lemon juice and olive oil provides a peppery fresh contrast to the sweet and savory main dish. For a heartier meal a side of wild rice pilaf or quinoa helps soak up the delicious cranberry orange glaze.
For a beautiful presentation serve this directly from the sheet pan for casual gatherings or transfer to a large serving platter and garnish with additional fresh herbs and orange slices for a more formal dinner party. Either way the vibrant colors create a stunning visual impact that promises the delicious flavors to come.
Pin I hope this cranberry-orange sheet pan chicken sausage becomes a staple in your kitchen as it has in mine. There's something truly magical about how the tangy cranberries and bright orange complement the savory sausage and caramelized vegetables. It's proof that spectacular flavor doesn't require complicated techniques or hours in the kitchen sometimes the best dishes are the ones that practically cook themselves while filling your home with irresistible aromas.
Recipe Q&A
- → Can I substitute the chicken sausage?
Yes, turkey or pork sausage works well. Just be sure to slice and prepare as directed for even cooking.
- → Are frozen cranberries suitable for the glaze?
Both fresh and frozen cranberries can be used. No need to thaw frozen berries before simmering in the glaze.
- → How do I keep the vegetables from overcooking?
Cut veggies into uniform 1-inch pieces and toss halfway through roasting for even caramelization and tenderness.
- → What other vegetables can be added?
Try cubed butternut squash or carrots for extra color and sweetness. Adjust roasting time if needed for larger pieces.
- → Is this dish suitable for meal prep?
Yes. Portion leftovers into containers and refrigerate for up to 3 days. Reheat in the oven for best texture.
- → What wine pairs well with this meal?
A crisp, citrusy Sauvignon Blanc complements the bright cranberry and orange flavors beautifully.