Chicken Apple Sausage Sheet Pan Dinner
This chicken apple sausage sheet pan dinner is the perfect easy recipe for busy weeknights! Featuring roasted butternut squash, Brussels sprouts, red onion, and chicken apple sausage in a flavorful maple dijon marinade.
Servings: 4
Calories: 354kcal
Ingredients
- 6 chicken apple sausages
- 6 cups chopped butternut squash (about one butternut squash)
- 3 cups chopped Brussels sprouts
- ½ red onion, chopped
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 2 teaspoon garlic powder
- 1 teaspoon kosher salt (plus more to taste)
- 1 teaspoon Italian seasoning
- Optional: balsamic glaze, for serving
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or aluminum foil for easy clean-up.
- Chop the butternut squash into cubes after peeling and deseeding (see the FAQ for steps on how to cube a butternut squash) and either half or quarter the Brussels sprouts. Chop the red onion and cut the chicken apple sausage into thin rounds. Place all into a large mixing bowl.
- Measure out and add the olive oil, maple syrup, Dijon mustard, garlic powder, salt, and Italian seasoning to a small bowl and mix until combined. Pour over the veggies and apple chicken sausage in the large bowl. Mix well with a rubber spatula or wooden spoon, until the veggies and sausage are evenly coated.
- Pour out the veggies and chicken sausage onto the lined baking sheet and spread them into an even layer. Place into the oven and bake for 25-30 minutes, or until the butternut squash is easily pierced with a fork.
- Drizzle balsamic glaze over the top if desired. Enjoy!
Notes
This recipe is gluten-free and dairy-free. It is not vegetarian or vegan.
Nutrition
Serving: 0.25of the recipe | Calories: 354kcal | Carbohydrates: 36.2g | Protein: 22.8g | Fat: 13g | Saturated Fat: 2.8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.5g | Cholesterol: 82.5mg | Sodium: 1455mg | Potassium: 770mg | Fiber: 1.6g | Sugar: 16.9g
