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Roasted Autumn Vegetables & Chicken Sausage

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

  1. Preheat oven to 425°F.
  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.
  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.

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