Sheet Pan Maple Rosemary Harvest with Apple Cider Coconut Water

📝 Ingredients

• Maple Rosemary Harvest Sheet Pan:
• - 1 lb chicken, diced
• - 1 lb smoked sausage, diced
• - 1 butternut squash, diced
• - 1 package Brussels sprouts, trimmed and halved
• - 1 cup pecans
• - 2 Honeycrisp apples, sliced
• - 1 red onion, sliced
• - 1 tbsp dried thyme
• - 1 tbsp dried rosemary
• - 1/2 cup olive oil, plus more for the pan
• - 1/2 cup maple syrup
• - 2 tsp salt
• Apple Cider Coconut Water:
• - 1 liter C2O Coconut Water
• - 2 cups apple cider
• - 1 Honeycrisp apple, sliced

👩‍🍳 Directions

1. 1

   Maple Rosemary Harvest Sheet Pan: Preheat oven to 400°F and drizzle a sheet pan with olive oil. Add the chicken, sausage, butternut squash, Brussels sprouts, pecans, apples, onion, thyme, and rosemary. Drizzle with 1/2 cup olive oil and maple syrup, toss well, and sprinkle with salt. Bake for 15 minutes, stir, then bake for another 15 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender. Season with additional salt to taste and serve.

2. 2

   Apple Cider Coconut Water: Pour C2O Coconut Water and apple cider into a pitcher and stir to combine. Add the sliced Honeycrisp apple for garnish and serve chilled.

💡 Tips for Success

• Cut the squash evenly: Dice the butternut squash into small, uniform pieces so it cooks evenly with the other ingredients.
• Check the chicken: Use a meat thermometer to confirm the chicken reaches 165°F before serving.
• Adjust the sweetness: The maple syrup adds sweetness to the sheet pan, while the apple cider sweetens the drink. Adjust either to your taste.
• Make the drink ahead: Mix the coconut water and apple cider ahead of time and refrigerate. Add the apple slices shortly before serving for the freshest presentation.