Harvest Vegetables and Sausage Sheet Pan Dinner
Ingredients
- 1 Package Smoked Andouille Chicken Sausage
- 4 Tbsp. Olive Oil
- 2 Garlic Cloves, minced
- 1 Tbsp. Fresh Rosemary, chopped
- 3 C. Butternut Squash, cubed
- 3 C. Brussels Sprouts, halved
- 1 Red Onion, cut into chunks
- 1 Honeycrisp Apple, cut into chunks
Instructions
- Wash hands with soap and water.
- Preheat oven to 425°F and prepare a 28x13 sheet pan by lining it with parchment paper or non-stick cooking spray.
- After washing and preparing the produce, combine cubed butternut squash, Brussels sprouts, onion, and apple with 2 Tbsp. of olive oil, rosemary and garlic. Set aside.
- On a clean cutting board, cut sausage into slices, season with remaining olive oil and salt & pepper to taste. Then add into bowl with seasoned vegetables and apples.
- Spread the mixture onto the sheet pan in an even layer. Roast in a 425° F oven on the middle rack for 25-30 minutes, tossing halfway through. Cook until sausage and vegetables are golden brown and cooked to an internal temperature of 165°F as measured with food thermometer.
Notes
Dietitian's Tip: Look for sausage with lower sodium and lower saturated fat. One of our favorites is Gilberts Smoke Andouille Chicken Sausage.
Kick off the Autumn season with our harvest inspired sheet pan dinner! Modify this recipe with your favorite proteins and vegetables for a tasty & nutritious dinner with easy clean up. Our dietitians are adding new recipes all the time, so check out our Dietitians Choice Recipes page for all their latest recipes!
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