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Sheet Pan Chicken Sausage with Harvest Veggies

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450
A delicious and easy sheet pan meal combining roasted vegetables, chicken sausage, and flavorful herbs for a wholesome dinner.

Ingredients

Vegetables

  • 16 ounces Brussels sprouts, trimmed & halved (roughly 12 ounces/2 cups trimmed)
  • 1/2 small butternut squash, peeled, deseeded & cut into 1/2-inch cubes (roughly 12 ounces/2 cups)
  • 2 tablespoons olive oil
  • 1 tablespoon pure maple syrup
  • 2 tablespoons finely chopped fresh herbs (e.g. rosemary, sage, thyme, oregano)
  • 12 ounces fully-cooked apple chicken sausage (sliced on a bias into 1/4-inch pieces)
  • 4 ounces pancetta (diced into 1/4-inch cubes)
  • 2 tablespoons pine nuts

Seasoning

  • to taste coarse kosher salt & freshly ground black pepper

For serving

  • as desired shaved parmesan, balsamic glaze

Instructions 

  • Preheat oven to 425°F (220°C). Line a large baking sheet with parchment or foil.
  • Arrange Brussels sprouts and butternut squash on the sheet. Drizzle with olive oil and maple syrup, then toss with herbs, salt, and pepper. Spread evenly.
  • Add sliced sausage and pancetta to the sheet. Roast for 25 minutes, flipping halfway. Toast pine nuts in the last 5 minutes.
  • Finish with shaved parmesan and balsamic glaze. Serve immediately with salad or grains.

Notes

Ensure vegetables are in a single layer for even roasting.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chicken Sausage, harvest vegetables