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
Scale
- 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
