Sheet Pan Chicken Sausage and Veggies
Sheet Pan Maple-Rosemary Roasted Chicken Sausage and Veggies with creamy Balsamic-Tahini. This simple sheet pan dinner is nutritious, filling, and super versatile.
Servings: 4 to 5
Equipment
- Large rimmed baking sheet
- Small mixing bowl or glass jar
Ingredients
- 3 1/2 cups peeled and cubed butternut squash (from 1 small squash)
- 1 lb. Brussels sprouts, trimmed and halved (roughly 12 ounces after trimming)
- 1/2 red onion, cut into chunks
- 12 ounces (4 links) fully-cooked chicken sausage, sliced on a bias into 1/4-inch pieces (I suggest sweet Italian or apple chicken sausage)
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. maple syrup
- 1 Tbsp. finely chopped fresh rosemary
- 3/4 tsp. kosher salt
- 1/2 tsp. cracked black pepper
- Suggested for serving: cooked quinoa and arugula
Balsamic-Tahini
- 3 Tbsp. tahini
- 3 Tbsp. balsamic vinegar
- 1/2 tsp. garlic powder
- 1/4 tsp. each kosher salt and black pepper
- 2 to 3 Tbsp. water
Instructions
- Preheat oven to 425ºF.Combine butternut squash, Brussels sprouts, red onion, and chicken sausage on a large rimmed baking sheet.In a small bowl or glass jar, combine olive oil, maple syrup, rosemary, salt and pepper; whisk well. Pour mixture over sausage and veggies; toss well to coat. Bake for 30 to 35 minutes, tossing once halfway through, until the vegetables are tender and everything is caramelized.
- Meanwhile, prepare Balsamic-Tahini by combining tahini, balsamic vinegar, garlic powder, salt, and pepper in a small bowl or glass jar. Gradually whisk in water in 1 Tablespoon increments until the dressing is smooth and creamy.
- Drizzle half of Balsamic-Tahini over sheet pan mixture once baked. Serve chicken sausage and vegetable mixture over quinoa and arugula, and drizzle with remaining Balsamic-Tahini. Garnish with extra cracked black pepper.
Notes
- To Store. Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Reheat individual portions in the microwave or on the stovetop in a medium skillet until warm.
- To Freeze. Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1.33cups sheet pan mixture with 2 Tbsp. dressing | Calories: 375kcal | Carbohydrates: 33g | Protein: 15g | Fat: 22g | Saturated Fat: 3.5g | Sodium: 890mg | Fiber: 8g | Sugar: 16g