Description
Enjoy a hearty and colorful harvest meal with this Sheet Pan Chicken Sausage and Veggies recipe. Roasted Brussels sprouts, butternut squash, and cauliflower combine with savory apple chicken sausage and crispy bacon for a balanced and satisfying dinner, perfect served over your choice of rice, couscous, or quinoa. This recipe is quick to prepare, easy to clean up, and packed with autumn flavors.
Ingredients
Vegetables
- 10-12 ounces Brussels sprouts, trimmed and cut in half
- 10-12 ounces butternut squash, cut into small cubes
- 6-8 ounces cauliflower florets, cut small
Proteins
- 4 links apple chicken sausage
- 3-4 slices bacon
Seasoning & Oils
- 2 tablespoons olive oil, divided
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- Kosher salt
- Freshly cracked black pepper
For Serving (Optional)
- Rice, couscous, or quinoa
- Parmesan cheese
- Fresh parsley or other herbs for garnish
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F and line a large rimmed baking sheet with parchment paper for easy cleanup.
- Prepare Vegetables: In a large bowl, combine the trimmed and halved Brussels sprouts, cubed butternut squash, and chopped cauliflower. Add 1 tablespoon olive oil, dried rosemary, thyme, 1/2 teaspoon kosher salt, and freshly cracked black pepper. Toss all together to evenly coat the vegetables with oil and seasoning.
- Start Roasting Veggies: Spread the seasoned vegetables in a single layer on the prepared baking sheet, making sure there’s space between pieces. Roast in the preheated oven for about 5 minutes to begin softening.
- Prepare Sausage: While the vegetables start roasting, slice the apple chicken sausages into 1-inch coins. Place the sliced sausage in the same bowl used for the veggies and toss with the remaining 1 tablespoon olive oil to coat.
- Add Sausage and Continue Roasting: Remove the pan from the oven, add the sliced sausages along with any residual seasoning in the bowl, and toss everything together on the pan. Spread the mixture back into an even layer and flip the Brussels sprouts so their cut sides face down for better caramelization. Return the pan to the oven and roast an additional 18 to 20 minutes until sausages are crisp and vegetables are tender.
- Crisp Bacon and Prepare Grains: While the sheet pan finishes cooking, crisp the bacon slices in a skillet over medium heat until browned and crispy. Chop the bacon into small pieces and set aside. Prepare your choice of rice, couscous, or quinoa according to package instructions.
- Finish and Serve: Once the roasting is complete, sprinkle the chopped bacon over the sheet pan contents. Serve the sausage and vegetable mixture over the prepared grains, and optionally garnish with grated Parmesan cheese and chopped fresh parsley or other herbs. Enjoy your wholesome harvest meal!
Notes
- You can swap the apple chicken sausage with another flavored chicken or turkey sausage if desired.
- Make sure to cut vegetables to similar sizes for even roasting.
- Use parchment paper or a silicone mat for easier cleanup on the baking sheet.
- Serve with a grain of your choice to make this a complete, balanced meal.
- For a vegetarian option, omit sausage and bacon and add chickpeas or tofu instead.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
