Fall Veggie and Chicken Sausage Sheet Pan

 

fall veggie sheet pan meal
Print Recipe
5 from 1 vote

Fall Veggie and Chicken Sausage Sheet Pan

This is one of those weeknight meals that I've gone back to over and over this fall. Easy clean up (as any good sheet pan meal should be) and really just three main ingredients which shopping quick and easy!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: dinner, Main Course
Cuisine: American
Keyword: easy dinner, sheet pan, sheet pan meals
Servings: 4 people
Calories: 282kcal

Equipment

  • aluminum baking pan

Ingredients

  • 1 package precooked chicken sausage 4 links sliced into rounds
  • 1 pound butternut squash precut into small cubes
  • 1 pound brussels sprouts trimmed and halved (or quartered if large)
  • 2 tbs olive oil
  • salt and pepper to taste

Instructions

  • Preheat the oven to 450
  • Trim and slice brussel sprouts in half (or quarter if large)
  • Slice chicken sausage links bite-sized rounds
  • Add chicken sausage, brussel sprouts, and cubed butternut squash to the aluminum baking pan in a single layer making sure not to overcrowd
  • Drizzle with olive oil, and pinch of salt and pepper. Toss to combine
  • Roast in preheated oven for 25 minutes - toss halfway through roasting time

Nutrition

Serving: 2cups | Calories: 282kcal | Carbohydrates: 16g | Protein: 15g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 884mg | Potassium: 418mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8073IU | Vitamin C: 53mg | Calcium: 52mg | Iron: 2mg