Roasted Autumn Vegetables & Chicken Sausage

Roasted Autumn Vegetables & Chicken Sausage

6 Reviews
From: EatingWell Magazine, September/October 2015

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.

Ingredients 4 servings

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  • 1 20-ounce package cubed peeled butternut squash (see Tip)
  • 1 pound Brussels sprouts, trimmed and halved (or quartered if large)
  • 1 large red onion, halved and thickly sliced ( ½-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
  • ¼ teaspoon salt
  • ½ teaspoon ground pepper
  • 4 links cooked chicken sausage (12 ounces)


  • Active

  • Ready In

  1. Preheat oven to 425°F.
  2. Combine squash, Brussels sprouts, onion, garlic, oil, rosemary, sage, salt and pepper in a large bowl. Spread on a large rimmed baking sheet. Roast for 10 minutes.
  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.
  • 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 ½-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.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1½ cups vegetables & 1 sausage
  • Per serving: 334 calories; 16 g fat(2 g sat); 8 g fiber; 34 g carbohydrates; 18 g protein; 108 mcg folate; 60 mg cholesterol; 8 g sugars; 15,866 IU vitamin A; 120 mg vitamin C; 131 mg calcium; 3 mg iron; 599 mg sodium; 972 mg potassium
  • Nutrition Bonus: Vitamin A (317% daily value), Vitamin C (200% dv), Folate (27% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 2½ vegetable, 1½ lean meat, 2 fat

Reviews 6

January 17, 2017
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By: Shirly C.
Very tasty! Never cooked brussell sprouts before or butternut squash, but they turned out great, husband loved it!
October 21, 2016
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By: I love Lemons
Great recipe, I will definitely make it again
September 30, 2016
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By: Marcella Steele
Definitely will make again was awesome used Garlic & 'mozzarella chicken sausage
October 20, 2015
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By: EatingWell User
Really easy and so tasty. Added a few fresh chopped herbs including sage and stirred in a bit of balsamic vinegar in the last 5 minutes of roasting. Delicious.
October 20, 2015
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By: EatingWell User
roasted autumn vegetables and chicken sausage with cauliflower I loved this.I had a head of purple cabbage,so I threw that on the pan also. Roasting veggies is the best way to cook them,they really taste sweeter roasted. I never liked brussel sprouts,but mixed with the butternut squash,they were good. Thanks for a recipe that actually got me to eat brussel sprouts.
October 14, 2015
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By: EatingWell User
Delicious This recipe is a keeper. My husband and I loved it. Pros: Quick and easy to prepare Cons: Peeling and cubing the butternut squash
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