Chicken Sausage Sheet Pan
This hearty chicken sausage sheet pan is simple to throw together and filled with rich flavors of fall.
4
servings15
minutes25
minutes264
kcalThis hearty chicken sausage sheet pan is simple to throw together and filled with rich flavors of fall.
2 cups Brussels sprouts, trimmed & halved
2 cups butternut squash, peeled, deseeded & cut
1 sweet potato
2 tablespoons olive oil
1 tablespoon pure maple syrup
2 tablespoons finely chopped fresh rosemary
12 ounces fully cooked apple chicken sausage, sliced into ¼ pieces
2 tablespoons pine nuts
Coarse kosher salt & freshly ground black pepper
Optional: shaved parmesan, balsamic glaze, etc.
Preheat the oven to 425 degrees F.
Place the trimmed Brussels sprouts, cubed butternut squash and cubed sweet potato on a foil lined sheet pan. Drizzle the olive oil & maple syrup over ingredients.
Season with the fresh herbs, 1 teaspoon kosher salt, & ground black pepper as desired. Toss to coat the veggies in the seasoning, then arrange in an even layer on the sheet pan.
Add the thinly sliced chicken sausage to the pan.
Transfer the sheet pan to the oven. Roast for 25 minutes, flipping the veggies & sausage halfway through.
After 20 minutes, add the pine nuts to the sheet pan and roast for the remaining 5 minutes.
Add parmesan and balsamic dressing if desired and serve!
