Roasted Autumn Vegetables & Chicken Sausage
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.
Servings
4 servings
Prep Time
15 minutes
Total Time
45 minutes
Ingredients
- 120-ounce package cubed peeled butternut squash
- 1pound Brussels sprouts, trimmed and halved (or quartered if large)
- 1large red onion, halved and thickly sliced (1/2-inch)
- 4cloves garlic, minced
- 3tablespoons extra-virgin olive oil
- 1tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1tablespoon chopped fresh sage or 1 teaspoon dried
- 1/4teaspoon salt
- 1/2teaspoon ground pepper
- 4links cooked chicken sausage (12 ounces)
Instructions
- Preheat oven to 425°F.
- 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.
- 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.
Tips
A 20-ounce package of cubed butternut squash is equivalent 5 cups of 1- to 2-inch pieces. Or, you can prep your own cubes of squash from a whole, peeled and seeded butternut squash.
Nutrition Facts
Per serving (recipe makes 4 servings)
| Calories | 334kcal |
|---|---|
| Carbohydrate Total | 34g |
| Total Sugars | 8g |
| Added Sugars | 0g |
| Fiber | 8g |
| Total Fat | 16g |
| Saturated Fat | 2g |
| Mono Saturated Fat | 8g |
| Cholesterol | 60mg |
| Sodium | 599mg |
| Protein | 18g |
| Potassium | 972mg |
| Calcium | 131mg |
| Folate | 108mcg |
| Omega-6 | 1g |
| Vitamin E | 6mg |
| Zinc | 1mg |
| Vitamin B3 | 3mg |
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