Sheet Pan Chicken Sausage and Harvest Veggies

Name: Sheet Pan Chicken Sausage and Harvest Veggies
Cook time: 40 minutes
Yield: 4 servings
Ingredients: 16 oz Brussels sprouts trimmed & halved; 1/2 small butternut squash, peeled, deseeded & cut into 1/2 inch cubes; 2 tablespoons olive oil; 1 tablespoon pure maple syrup; 2 tablespoons finely chopped fresh herbs - rosemary, sage, thyme, oregano, etc.; 12 oz fully-cooked apple chicken sausage, sliced on a diagonal into 1/4 inch pieces; 4 oz pancetta, diced into 1/4 inch cubes; 2 tablespoons pine nuts; coarse kosher salt & freshly ground black pepper; for serving, shaved parmesan and balsamic glaze as desired

Mains

When it’s dark by 4pm, cooking can feel overwhelming. Enter: the sheet pan dinner.

Servings: 4

Time: 40 minutes

Ingredients

16 oz Brussels sprouts trimmed & halved
1/2 small butternut squash, peeled, deseeded & cut into 1/2 inch cubes
2 tablespoons olive oil
1 tablespoon pure maple syrup
2 tablespoons finely chopped fresh herbs - rosemary, sage, thyme, oregano, etc.
12 oz fully-cooked apple chicken sausage, sliced on a diagonal into 1/4 inch pieces
4 oz pancetta, diced into 1/4 inch cubes
2 tablespoons pine nuts
coarse kosher salt & freshly ground black pepper
for serving, shaved parmesan and balsamic glaze as desired

Process

Preheat the oven to 425° F and line a large baking sheet with parchment paper or foil for easy cleanup.
Add the Brussels sprouts and cubed butternut squash to the prepared sheet pan. Drizzle olive oil and maple syrup on top, then season with fresh herbs, salt and ground pepper as desired. Using your hands, toss to coat the veggies evenly.
Add the sliced chicken sausage and pancetta to the sheet pan and arrange everything in an even layer. If needed, use 2 sheet pans to avoid overcrowding.
Roast in the oven for 25 minutes, flipping the veggies and sausages halfway through. With 5 minutes left, add the pine nuts to toast.
Finish with a sprinkling of shaved parmesan and a drizzle of balsamic glaze. Serve immediately and enjoy!