Sheet Pan Chicken Sausage and Veggies with Cashew Sauce

This is a go-to for a high-performance week. These hardy ingredients maintain their texture and flavor profile for days, making it the perfect "grab-and-go" lunch or dinner solution that tastes just as good on Thursday as it did on Monday.

Full recipe by Jenn Lueke here.

Ingredients Needed:

Precooked chicken sausage (12oz)

Sweet potatoes (2 medium)

Brussels sprouts (16oz)

Raw cashews (1/2 cup)

Chicken or vegetable broth (1/2 cup)

Maple syrup (2 tbsp)

Toasted sesame oil (1 tbsp)

Chili powder (1/2 tsp)

Smoked paprika (1 1/2 tsp)

Red pepper flakes (1/2 tsp)

Dried thyme (1 tsp)

Pantry staples: salt, olive oil

Tips:

To ensure everything is cooked to perfection, start your root vegetables (carrots/potatoes) first, and save the lighter greens (kale) for the final 10 minutes of baking.

This recipe is just as good without the cashew sauce.

Feel free to sub the brussels sprouts for whatever you prefer or have on hand. Simply swap in your favorite seasonal vegetables to keep the flavors fresh.