Fall Sheet Pan Sausage and Veggies

Name: Fall Sheet Pan Sausage and Veggies
Prep time: 10
Cook time: 35
Total time: 45
Yield: 1
Ingredients: package The Sausage Project Classic Roasted Chicken Sausage, cut into thirds; extra virgin olive oil; kosher salt; black pepper; pumpkin pie spice; brown sugar; par-cooked butternut squash, peeled cut into 1/2-inch chunks; multicolor carrots, washed, skin on, cut into 2½×¾-inch pieces; Brussels sprouts, halved; canned chickpeas, rinsed; medium-to-large red onion, cut into ½-inch slices; sprig fresh rosemary, destemmed and chopped; chopped fresh sage; chopped parsley; pomegranate seeds

Prep Time: 10 min | Cook Time: 35 min | Servings: 1

Classic Roasted

Dinner

Loaded with roasted butternut squash, Brussels sprouts, sweet carrots, and red onion, this Fall Sheet Pan is a no-fuss way to pile your plate with everything that makes autumn delicious. And it’s flexible! Nitrate- and nitrite-free Classic Roasted Chicken Sausage and chickpeas make it a weeknight dinner. A scoop of cooked barley makes it a Thanksgiving side. Unlike your go-to green bean casserole, it leaves almost nothing to wash, which is something to be thankful for.

See Recipe

A sheet pan loaded with fall veggies and chicken sausage.

A sheet pan of fall veggies and chicken sausage.

SERVING MULTIPLIER:

Ingredients

1 package The Sausage Project 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 multicolor carrots, washed, skin on, cut into 2½×¾-inch pieces

2 cups Brussels sprouts, halved

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

1 tablespoon chopped parsley

2 tablespoons pomegranate seeds

Instructions

Prep Time: 10 min | Cook Time: 35 min | Servings: 1

Preheat the oven to 375℉, and place your baking sheet inside to heat up as well.

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.

Spread everything out in an even layer on the hot baking sheet and roast for 18 minutes.

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.

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.

Remove the baking shet and garnish with parsley and pomegranate seeds. Serve with cooked barley or farro, or enjoy on its own.

tags: Fall Healthy Low-Carb Pumpkin Sheet Pan