Sheet pan chicken sausage dinner
Quick and easy, this sheet pan chicken sausage dinner is perfect for weeknight cooking.
Servings: 4 servings
Calories: 322kcal
Equipment
Ingredients
- 1 lb. potatoes use a mixture of varieties or all one type, diced into 1” pieces
- 1 lb. squash acorn, butternut or delicata, sliced
- ½ lb. Brussels sprouts ends trimmed and cut in half if large
- ½ red onion thickly sliced into half moons
- 1 bell pepper cut into thick slices
- 2 carrots peeled and cut into 1” pieces
- 2 tablespoons oil
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 6 sprigs fresh thyme or 2 teaspoons dried thyme
- 4 links chicken sausage halved lengthwise
Instructions
- Preheat oven to 375°F.
- Toss 1 pound diced potatoes, 1 pound sliced squash, ½ pound Brussel sprouts, ½ sliced red onion, 1 sliced bell pepper and 2 carrots with 2 tablespoons oil, 1 ½ teaspoons salt, 1 teaspoon black pepper and thyme.
- Add to a parchment-lined baking sheet and roast for 20 minutes.
- Stir vegetables on sheet pan, making sure to flip pieces over to allow vegetables to brown on both sides. Move vegetables to the edges of the baking sheet.
- Add halved chicken sausages to baking tray, cut side down, and roast for an additional 12 – 15 minutes.
Nutrition
Serving: 1/4 tray | Calories: 322kcal | Carbohydrates: 38g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 39mg | Sodium: 1115mg | Fiber: 7g | Sugar: 7g