this dish brings together a delicious medley of autumn roasted vegetables, chicken apple sausage, crunch walnuts and tart dried cranberries. done in 30 minutes and less than 10 ingredients!
If you haven’t caught on by now, I’m very into roasted vegetables. There’s a bevy of incredible root vegetables available that are packed with so much flavor that it makes minimalist cooking so easy to do. And if there is one thing I love, it’s easy meals that not only taste great, but come together quickly.
Because let me tell you, this time of year, anything that’s quick and easy to pull together is good in my book. Somehow, as the holidays creep towards us, the daily to-do list seems to grow exponentially. So things that save time without sacrificing quality is a-ok with me.
This also makes a hefty serving, giving you about 4 good-sized meals (meaning you’re only on the hook for one more lunch this week!). And you can absolutely feel good about eating it all week long knowing that it’s packed with nutrition. You’re getting protein from the chicken sausage and plenty of vitamins and minerals from the multitude of vegetables in the dish. A perfect eat-all-week meal that will warm you from the inside out.
harvest roasted root vegetables and chicken apple sausage
- Prep Time: 5 minutes
- Cook Time: 40-50
- Total Time: 45 - 55 minutes
- Yield: 4 servings 1x
- Category: dinner
- Method: roasted
Description
this dish brings together a delicious medley of autumn roasted vegetables, chicken apple sausage, crunch walnuts and tart dried cranberries. done in 30 minutes and less than 10 ingredients!
Ingredients
- 4 chicken apple sausages, sliced (I like Applegate Farms and Aidell’s)
- 1 butternut squash peeled, cored and cubed
- 1 rutabaga peeled, cubed
- 2 cups brussel sprouts, halved
- 1 teaspoon ground cinnamon
- 1–2 tablespoons olive oil
- Salt and pepper to taste
- Optional: dried cranberries and walnuts
Instructions
- Preheat oven to 400’F
- Line 2 baking sheets with parchment paper drizzled with ~1 teaspoon olive oil.
- Place butternut squash and brussel sprouts on one prepared pan and drizzle with a little more olive oil (1-2 teaspoons).
- Sprinkle the butternut squash with cinnamon and toss gently to coat.
- Sprinkle brussel sprouts with salt and pepper to taste and toss gently to coat.
- Place rutabaga on the second prepared baking sheet and drizzle with another 1-2 teaspoons olive oil, then sprinkle with salt and pepper, to taste. Toss to coat.
- Cook rutabaga on bottom oven rack for 40-50 minutes (or until tender and just browned), tossing halfway through to ensure even browning.
- Cook butternut squash and brussel sprouts on the middle oven rack for 20-30 minutes (or until brussel sprouts are lightly browned and butternut squash is tender)
- Remove butternut squash and brussel sprouts from the pan and place sliced chicken sausage on the same pan. Put in the oven for 10-12 minutes, flipping halfway through, until both sides are lightly browned.
- Combine all together and sprinkle with (optional) dried cranberries and walnuts.
Keywords: chicken sausage, fall, dinner, roasted
I added walnuts following your advice. It tastes amaizing but looks not so beautiful as at your photos 🙂
As long as it takes good, that’s all that matters! 🙂