Cooked - Sheet Pan Chicken Sausage With Harvest Veggies

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

chaoticcurlygirl

Sheet Pan Chicken Sausage With Harvest Veggies

4.0

16 ounces Brussels sprouts, trimmed & halved (roughly 12 ounces/2 cups trimmed)

½ small butternut squash, peeled, deseeded & cut into ½-inch cubes (roughly 12 ounces/2 cups)

2 tablespoons olive oil

1 tablespoon pure maple syrup

2 tablespoons finely chopped fresh herbs (e.g. rosemary, sage, thyme, oregano, etc.)

12 ounces fully-cooked apple chicken sausage, sliced on a bias into ¼-inch pieces (see Recipe Notes)

4 ounces pancetta, diced into ¼-inch cubes

2 tablespoons pine nuts

Coarse kosher salt & freshly ground black pepper

For serving, as desired: shaved parmesan, balsamic glaze, etc.

To 425 degrees F. Line a large baking sheet with parchment paper or foil for easy cleanup.
Place the trimmed Brussels sprouts & cubed butternut squash on the prepared sheet pan. Drizzle the olive oil & maple syrup over top. Season with the fresh herbs, 1 teaspoon kosher salt, & ground black pepper as desired. Using your hands, toss to coat the veggies in the seasoning, then arrange in an even layer on the sheet pan. Add the thinly sliced chicken sausage & cubed pancetta to the sheet pan, doing your best to ensure everything is in a single, even layer. If needed, use 2 sheet pans to avoid overcrowding.
Transfer the sheet pan to the oven. Roast for 25 minutes, flipping the veggies & sausage halfway through. With 5 minutes left, add the pine nuts to the sheet pan to toast as the chicken sausage & veggies finish roasting.
Finish the sheet pan with a sprinkling of shaved parmesan & a drizzle of balsamic glaze, as desired. Serve immediately, with a fresh green salad &/or grains of your choice. Enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Sheet Pan Dinner

Cuisine🇺🇸American

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 96 weeks ago

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