Sheet Pan Chicken Sausage and Veggies
Directions
- 1Preheat oven to 425ºF.
- 2Combine butternut squash, Brussels sprouts, red onion, and chicken sausage on a large rimmed baking sheet.
- 3In a small bowl or glass jar, combine olive oil, maple syrup, rosemary, salt and pepper; whisk well.
- 4Pour mixture over sausage and veggies; toss well to coat.
- 5Bake for 30 to 35 minutes, tossing once halfway through, until the vegetables are tender and everything is caramelized.
- 6Meanwhile, prepare Balsamic-Tahini by combining tahini, balsamic vinegar, garlic powder, salt, and pepper in a small bowl or glass jar.
- 7Gradually whisk in water in 1 Tablespoon increments until the dressing is smooth and creamy.
- 8Drizzle half of Balsamic-Tahini over sheet pan mixture once baked.
- 9Serve chicken sausage and vegetable mixture over quinoa and arugula.
- 10Drizzle with remaining Balsamic-Tahini.
- 11Garnish with extra cracked black pepper.
Ingredients
- 3.5 cups peeled and cubed butternut squash (from 1 small squash)
- 1 lb. Brussels sprouts, trimmed and halved (roughly 12 ounces after trimming)
- 0.5 red onion, cut into chunks
- 12 ounces (4 links) fully-cooked chicken sausage, sliced on a bias into 1/4-inch pieces (I suggest sweet Italian or apple chicken sausage)
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. maple syrup
- 1 Tbsp. finely chopped fresh rosemary
- 0.75 tsp. kosher salt
- 0.5 tsp. cracked black pepper
- Suggested for serving: cooked quinoa and arugula
- 3 Tbsp. tahini
- 3 Tbsp. balsamic vinegar
- 0.5 tsp. garlic powder
- 0.25 tsp. each kosher salt and black pepper
- 2 to 3 Tbsp. water
Equipment
Large rimmed baking sheetSmall mixing bowl or glass jar
Tips
- You can use any type of fully-cooked sausage in this recipe.
- You can swap any of the veggies out for what is in season or simply what you like or have on hand, just make sure the vegetables are cut roughly the same size.
- To store leftovers, keep them in an airtight container in the refrigerator for up to 4 days.
- To reheat, gently rewarm chicken sausage and veggies on a lightly greased baking sheet in the oven at 350ºF until hot, or in the microwave/stovetop.
- To freeze, store leftovers in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
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