Sheet Pan Chicken Sausage and Veggies
This fall-inspired sheet pan dinner combines hearty chicken sausage with roasted seasonal vegetables for a warm, flavorful, and family-friendly meal that’s ready in under an hour.
Servings: 6 servings
Calories: 284kcal
Ingredients
- 4 cups cubed butternut squash about 1 small butternut squash
- 1 lb brussels sprouts halved
- 1 shallot sliced
- 12 ounces chicken apple sausage cut into bite-sized pieces
- ¼ cup olive oil
- 2 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 425 degrees F.
- Prep the veggies and sausage and place into a large bowl.
- In a small bowl, whisk together the olive oil, dijon, maple syrup, garlic, salt, and pepper.
- Drizzle over the veggies and chicken sausage.
- Divide the mixture between two greased baking sheets.
- Roast in the preheated oven for 30-35 minutes, or until the squash and Brussels sprouts are tender, rotating the pans halfway through.
- Serve and enjoy!
Notes
Storage - Store any leftovers in an airtight container in the refrigerator for 3-4 days.
Cut veggies evenly - Chop all vegetables into similar-sized pieces so they roast at the same rate.
Nutrition
Calories: 284kcal | Carbohydrates: 24g | Protein: 13g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 40mg | Sodium: 1047mg | Potassium: 659mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10696IU | Vitamin C: 85mg | Calcium: 86mg | Iron: 2mg