Roasted Autumn Vegetables and Chicken Sausage

By Ellie

4 Person

45 Minutes

334 Calories

Butternut squash, Brussels sprouts, garlic and sausage all roast on one sheet pan in this super-easy dinner. We're partial to the flavor of chicken-apple sausage, but you can pick whatever variety of chicken sausage you prefer. Serve with crusty bread and a dollop of whole-grain mustard.

Ingredients

4 links cooked chicken sausage (12 ounces)
½ tsp. ground pepper
¼ tsp. salt
1 tbsp. chopped fresh sage or 1 teaspoon dried
1 tbsp. chopped fresh rosemary or 1 teaspoon dried
3 tbsp. extra-virgin olive oil
4 cloves garlic, minced
1 large red onion, halved and thickly sliced ( ½-inch)
1 pound Brussels sprouts, trimmed and halved (or quartered if large)
1 20-ounce package cubed peeled butternut squash (see Tip)

Method

01

Preheat oven to 425°F.
02

Combine squash, Brussels sprouts, onion, garlic, oil, rosemary, sage, salt and pepper in a large bowl. Spread on a large rimmed baking sheet. Roast for 10 minutes.
03

Stir the vegetables and place sausages on the pan. Continue roasting, stirring once or twice, until the vegetables are tender, 20 to 25 minutes more.
04

Precut butternut squash is usually sold in a 20-ounce package of large cubes (5 cups of 1- to 2-inch pieces) or in a 16-ounce package of smaller diced squash (3 cups of ½-inch pieces). If you can only find the smaller cubes for this recipe, you'll need to buy two 16-ounce packages to have 5 total cups of squash and reduce the roasting time by 5 to 10 minutes. Or, you can prep your own cubes of squash from a whole, peeled and seeded butternut squash.

Related Tags

Brussel Sprouts Recipes

Roasted Autumn Vegetables and Chicken Sausage

3.5

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 334 Kcal
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

4 links cooked chicken sausage (12 ounces)

½ tsp. ground pepper

¼ tsp. salt

1 tbsp. chopped fresh sage or 1 teaspoon dried

1 tbsp. chopped fresh rosemary or 1 teaspoon dried

3 tbsp. extra-virgin olive oil

4 cloves garlic, minced

1 large red onion, halved and thickly sliced ( ½-inch)

1 pound Brussels sprouts, trimmed and halved (or quartered if large)

1 20-ounce package cubed peeled butternut squash (see Tip)

03 Method

Step 1

Preheat oven to 425°F.

Step 2

Combine squash, Brussels sprouts, onion, garlic, oil, rosemary, sage, salt and pepper in a large bowl. Spread on a large rimmed baking sheet. Roast for 10 minutes.

Step 3

Stir the vegetables and place sausages on the pan. Continue roasting, stirring once or twice, until the vegetables are tender, 20 to 25 minutes more.

Step 4

Precut butternut squash is usually sold in a 20-ounce package of large cubes (5 cups of 1- to 2-inch pieces) or in a 16-ounce package of smaller diced squash (3 cups of ½-inch pieces). If you can only find the smaller cubes for this recipe, you'll need to buy two 16-ounce packages to have 5 total cups of squash and reduce the roasting time by 5 to 10 minutes. Or, you can prep your own cubes of squash from a whole, peeled and seeded butternut squash.

04 Author