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Sheet Pan Roasted Autumn Vegetables & Chicken Sausage

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Servings: 4
  • Course: Main Dish

Butternut squash, Brussels sprouts, garlic and sausage all roast on one sheet pan in this super-easy dinner. We’re partial to the flavor of chicken-apple sausage, but you can pick whatever variety of chicken sausage you prefer. Serve with crusty bread and a dollop of whole-grain mustard.

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Ingredients

  • 1 20-ounce package cubed peeled butternut squash
  • 1 pound Brussels sprouts, trimmed and halved (or quartered if large)
  • 1 large red onion, halved and thickly sliced (1/2-inch)
  • 4 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 4 links cooked chicken sausage (12 ounces)
  • Reynolds Wrap® Non-Stick Aluminum Foil

Directions

Step 1

Preheat oven to 425°F. Line a large rimmed baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil.

Step 2

Combine squash, Brussels sprouts, onion, garlic, oil, rosemary, sage, salt and pepper in a large bowl. Spread on the prepared baking sheet. Roast for 10 minutes.

Step 3

Stir the vegetables and place sausages on the pan. Continue roasting, stirring once or twice, until the vegetables are tender, 20 to 25 minutes more.

Tip

Precut butternut squash is usually sold in a 20-ounce package of large cubes (5 cups of 1- to 2-inch pieces) or in a 16-ounce package of smaller diced squash (3 cups of 1/2-inch pieces). If you can only find the smaller cubes for this recipe, you’ll need to buy two 16-ounce packages to have 5 total cups of squash and reduce the roasting time by 5 to 10 minutes. Or, you can prep your own cubes of squash from a whole, peeled and seeded butternut squash.

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