Finding an easy, flavorful weeknight meal is like scoring a goal on the soccer field- you feel amazing and maybe even a bit relieved, the team cheers and shouts your praise and everyone reaps the benefits of a job well done. These roasted vegetables with chicken sausage scores on simplicity, flavor and all-around good eats!
With only 6 ingredients (plus, salt and pepper), you can prep all of your ingredients in only 10 minutes and then slide it into the oven to allow the roasting process to marry all the robust flavors.
Simple, scrumptious, and satisfying…these roasted vegetables and chicken sausage have the perfect balance of flavors including tangy, slightly sweet, savory and salty…all in one bite!
Butternut squash is the perfect fall vegetable to grab on your next trip to the market. It is a mix between the flavors of yellow summer squash and the sweet starchiness of sweet potatoes. To prepare it, all you need is a vegetable peeler, a good, sharp knife, and firm cutting board.
This quick how-to video will show you how to clean and cut butternut squash to remove any trepidation. Don’t be intimidated- you can do it! However, if you want to save yourself some time, you can purchase cubed butternut squash at the grocery store.
Ideally, the size of the cubed squash will be similar to the brussel sprout halves so they cook at about the same rate. If you have had some bad experiences with poorly cooked brussel sprouts in the past or simply have been timid to try them, this is a great recipe to put their flavor to the test. Roasting always brings out their sweet nuttiness!
If you are looking for a tasty recipe that is simple to put together on your busy weeknights, I hope you will give these roasted veggies and chicken sausage a try!
One-Pan Fall Vegetables and Chicken Sausage
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
- 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.
- 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.
- 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).
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.
Don’t forget that you can always swap out these veggies for ones you have on hand. Put your own spin on this roasted vegetables and chicken sausage recipe!
TRUTH: But his delight is in the law of the Lord, and on his law, he meditates day and night. He is like a tree planted by streams of water that yields its fruit in its season, and its leaf does not wither. In all that he does, he prospers. –Psalm 1:2-3 (ESV)