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One-Pan Fall Vegetables and Chicken Sausage

Servings 4
Author Jennifer Hunt, RDN, LD

Ingredients

  • 12 oz Apple Chicken Sausage like Al Fresco or Trader Joe’s brand
  • 4 cups Butternut squash peeled and cubed
  • 16 oz fresh Brussel sprouts cleaned and halved
  • 2 1/2 TB spicy or deli mustard
  • 1 TB olive oil
  • 1 TB pure maple syrup or honey
  • ½ tsp Kosher Salt
  • ½ tsp Black Pepper

Instructions

  1. Preheat oven to 400 degrees.  Prepare brussel sprouts by washing, chopping off ends, removing any brown leaves and cutting in half; place in a large bowl along with the cubed butternut squash.  Add the olive oil, maple syrup or honey, spicy mustard, salt and pepper and combine well.

  2. Place the vegetables on a large sheet pan, lined with a silicone mat (or lined with foil/parchment paper and sprayed with oil).  Roast in the oven for 25 minutes. While vegetables are cooking, slice each link of chicken sausage into 3 pieces.

  3. After vegetables have cooked 25 minutes, remove pan from oven and toss veggies so they can brown on both sides. Then, snuggle the pieces of chicken sausage and return pan to oven for 10-15 minutes for the veggies and sausages to lightly brown and caramelize. Remove from oven and serve warm.  If desired, serve with spicy mustard on the side for dipping (optional).

Recipe Notes

  • Serve with spicy mustard on the side, if desired.
  • Alternative vegetables could be used (if preferred), like sweet potatoes or acorn squash instead of butternut squash.
  • Different flavors of chicken sausage can be used.  Read the ingredients and nutrition label first but choose one your family will love.

Nutrition

Calories 315; Total Fat 11g; Sodium 794mg*; Carbohydrate 38g; Dietary Fiber 7g; Added Sugar 9g**; Naturally Occuring Sugar 6g; Protein 19g

*Sodium will vary depending on the type of sausage and mustard used.

**Choosing a sausage with no added sugar will reduce total added sugars.