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.
Ingreadient
- 1 20-ounce package cubed peeled butternut squash (see tip)
- 1 pound brussels sprouts, trimmed and halved (or quartered if large)
- 1 large red onion, halved and thickly sliced (1/2-inch)
- 4 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1 tablespoon chopped fresh sage or 1 teaspoon dried
- ¼ teaspoon salt
- ½ teaspoon ground pepper
- 4 links cooked chicken sausage (12 ounces)
Direction
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