Roasted Autumn Vegetables & Chicken Sausage for Two

Roasted Autumn Vegetables & Chicken Sausage for Two

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From the EatingWell Kitchen

In this sheet-pan dinner recipe, butternut squash, Brussels sprouts, garlic and sausage all roast on one pan. Pick whatever variety of chicken sausage you prefer but we're partial to the flavor of chicken-apple in this healthy dinner recipe. Serve with crusty bread and a dollop of whole-grain mustard.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 2½ cups cubed peeled butternut squash (half a 20-ounce package)
  • 8 ounces Brussels sprouts, trimmed and halved (or quartered if large)
  • 1 small red onion, halved and thickly sliced ( ½-inch)
  • 2 cloves garlic, minced
  • 1½ tablespoons extra-virgin olive oil
  • 1½ teaspoons chopped fresh rosemary or ½ teaspoon dried
  • 1½ teaspoons chopped fresh sage or ½ teaspoon dried
  • ⅛ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 links cooked chicken sausage (6 ounces)

Preparation

  • Active

  • Ready In

  1. Preheat oven to 425°F.
  2. Combine squash, Brussels sprouts, onion, garlic, oil, rosemary, sage, salt and pepper in a medium bowl. Spread on a rimmed baking sheet.
  3. Roast for 10 minutes. Stir the vegetables and place sausages on the baking sheet. Continue roasting, stirring once or twice, until the vegetables are tender, 15 to 20 minutes more.
  • 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: 333 calories; 16 g fat(2 g sat); 8 g fiber; 33 g carbohydrates; 18 g protein; 108 mcg folate; 60 mg cholesterol; 8 g sugars; 0 g added sugars; 15,866 IU vitamin A; 120 mg vitamin C; 130 mg calcium; 3 mg iron; 599 mg sodium; 968 mg potassium
  • Nutrition Bonus: Vitamin A (317% daily value), Vitamin C (200% dv), Folate (27% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2½ vegetable, 1½ lean meat, 2 fat

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