Description
Roast fall vegetables and sausage on a sheet pan. Finish with a sweet maple glaze.
Ingredients
Scale
- 1 pound Italian sausage, sliced
- 2 cups butternut squash, cubed
- 2 cups Brussels sprouts, halved
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup maple syrup
- 1 tablespoon Dijon mustard
Instructions
- Preheat oven to 400°F (200°C).
- On a large sheet pan, toss the sausage, butternut squash, Brussels sprouts, and red onion with olive oil, salt, and pepper.
- Spread the mixture in a single layer.
- Roast for 20-25 minutes, or until vegetables are tender and sausage is cooked through.
- In a small bowl, whisk together maple syrup and Dijon mustard.
- Pour the glaze over the roasted vegetables and sausage.
- Toss gently to coat.
- Return to the oven for 5 more minutes to allow the glaze to caramelize slightly.
- Serve hot.
Notes
- You can substitute other fall vegetables like sweet potatoes or carrots.
- Spicy Italian sausage works well for a kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg