Autumn Sheet Pan Sausage and Veggies

Roasted butternut squash, Brussels sprouts, smoked chicken sausage, red onion, and garlic finished with a maple-dijon sauce and shredded parmesan.

By @kalefornia_kravings

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 0.25 cup maple syrup
• 2 Tbsp dijon mustard
• 1 Tbsp avocado oil
• 3 cups butternut squash peeled & diced (20 oz.)
• 1 lb. brussels sprouts trimmed & halved
• 1 tsp Italian seasoning
• 0.75 tsp salt
• 0.25 tsp black pepper
• 12 oz. smoked chicken sausage sliced
• 0.5 medium red onion sliced into thick wedges
• 5 cloves garlic cloves minced

Instructions

1. Whisk the maple syrup and dijon mustard together until smooth, then set the sauce aside. Sauce is smooth and set aside.
2. Preheat the oven to 400 degrees. Oven reaches 400 degrees.
3. Add the butternut squash, brussels sprouts, avocado oil, Italian seasoning, salt, and black pepper to a large mixing bowl and toss until the veggies are fully coated. Spread the veggies out in an even layer on a large rimmed baking sheet, flipping the brussels sprouts cut side down. Roast for 15-20 minutes. Veggies are coated, spread out, and roasted for 15-20 minutes.
4. While the veggies roast, mix the sliced sausage, onions, and garlic together in the same bowl the veggies were in. After 15 minutes, add the sausage mixture to the pan of veggies, arranging it in a single layer as best you can. Return the pan to the oven and continue cooking for 15-20 minutes, or until the veggies are soft and the sausage is warm. Vegetables are soft and sausage is warm.
5. Spoon the sheet pan mixture over warm rice if desired, then garnish each bowl with shredded parmesan cheese and a drizzle of the maple-dijon sauce. Serve immediately and enjoy. Ready to serve immediately.