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Harvest Sheet Pan with Sausage & Fall Vegetables

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Ingredients Method

Ingredients
  

  • 12 oz package chicken apple sausage or pork italian sausage
  • 1 lb brussels sprouts, trimmed & halved
  • 1 medium sized acorn squash, peeled, deseeded and cut into 1/2 inch strips or
Sheet Pan Marinade
  • 1/4 C Olive Oil
  • 1/4 C Coconut Aminos
  • 1 tbsp dijon mustard
  • 1 tbsp maple syrup
  • 1/2 tsp garlic powder
  • 1/2 tsp ground sage or 1 tbsp fresh, finely chopped
  • 1/2 tsp ground cinnamon
  • 1/2 tsp sea salt

Method
 

  1. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or foil for easy cleanup.
  2. Place the trimmed Brussels sprouts & squash on the prepared sheet pan. Drizzle with the marinade.
  3. Using your hands or a set of tongs, toss to coat the veggies in the marinade, then arrange in an even layer on the sheet pan. Nuzzle the sausage onto the sheet pan, doing your best to ensure everything is in a single, even layer. If needed, use 2 sheet pans to avoid overcrowding.
  4. Transfer the sheet pan to the oven. Roast for 25 minutes, flipping the veggies & sausage halfway through. When cooking has completed, remove from oven & enjoy!