Loaded with roasted butternut squash, sweet carrots, caramelized onions, and our Classic Roasted Chicken Sausage, this Fall Sheet Pan is a no-fuss way to pile your plate with everything that makes autumn delicious. But this warm-hug-of-a-meal does more than shine as an easy weeknight dinner—it also doubles as an unexpectedly perfect Thanksgiving side, especially if you toss in some cooked barley for extra heft. Serve it as an effortless entrée or scoop it into a bowl alongside your holiday spread; either way, it’s a showstopping dish that, unlike your go-to green bean casserole, requires almost zero cleanup. And honestly? That alone is something to be thankful for.
SERVING MULTIPLIER:
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Ingredients
1 package Classic Roasted Chicken Sausage, cut into thirds
½ cup extra virgin olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon pumpkin pie spice
2 tablespoons brown sugar
1 pound par-cooked butternut squash peeled cut into 1/2-inch chunks
4 ounces fresh multi-color carrots, washed skin on cut into 2-1/2 x ¾ inch pieces
2 cups Brussels sprouts cut in half
1 cup canned chickpeas, rinsed
1 medium to large red onion, cut into ½ inch slices
1 sprig fresh rosemary, destemmed and chopped
2 tablespoons chopped fresh sage
½ teaspoon chopped parsley
2 tablespoons pomegranate seeds
Instructions
Prep Time: 10 min | Cook Time: 36 min | Servings: 1
1
Preheat the oven to 375℉, and place your baking sheet inside to heat up as well.
2
While the oven does its thing, toss the butternut squash, chickpeas, Brussels sprouts, red onion, and carrots with extra virgin olive oil, salt, pepper, brown sugar, pumpkin spice, rosemary, and sage in a large bowl.
3
Spread everything out in an even layer on the hot baking sheet and roast for 18 minutes.
4
Remove the pan from the oven and flip the veggies with a spatula. Add the sliced sausage, toss to coat with the other ingredients, and spread back into an even layer.
5
Return the pan to the oven and roast for another 18 minutes, until the sausage casing is browned and blistered and the Brussels sprouts and squash have lightly charred edges.
6
Remove the baking shet and garnish with parsley and pomegranate seeds. Serve with cooked barley or farro, or enjoy on its own.
