Description
This Sheet Pan Chicken Sausage with Harvest Veggies recipe offers a deliciously simple and wholesome meal featuring roasted Brussels sprouts, butternut squash, apple chicken sausage, pancetta, and toasted pine nuts, flavored with fresh herbs and a touch of maple syrup. Perfectly balanced and easy to prepare, it’s a savory fall-inspired dish that can be served with shaved parmesan and a drizzle of balsamic glaze for extra richness.
Ingredients
Units
Scale
Vegetables
- 16 ounces Brussels sprouts, trimmed & halved (roughly 12 ounces/2 cups trimmed)
- 1/2 small butternut squash, peeled, deseeded & cut into 1/2-inch cubes (roughly 12 ounces/2 cups)
Seasonings & Oils
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 2 tablespoons finely chopped fresh herbs (rosemary, sage, thyme, oregano, etc.)
- Coarse kosher salt & freshly ground black pepper, to taste (1 teaspoon kosher salt recommended)
Protein & Extras
- 12 ounces fully-cooked apple chicken sausage, sliced on a bias into 1/4-inch pieces
- 4 ounces pancetta, diced into 1/4-inch cubes
- 2 tablespoons pine nuts
For Serving (Optional)
- Shaved parmesan
- Balsamic glaze
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil to ensure easy cleanup after roasting.
- Prep the Sheet Pan: Place the trimmed Brussels sprouts and cubed butternut squash on the prepared baking sheet. Drizzle the olive oil and maple syrup evenly over the vegetables. Sprinkle with the freshly chopped herbs, kosher salt, and ground black pepper. Using your hands, toss everything together to ensure the vegetables are well coated with the seasoning and syrup. Arrange in a single even layer on the baking sheet. Add the thinly sliced apple chicken sausage and diced pancetta, spreading them out evenly alongside the veggies. Use two baking sheets if needed to avoid overcrowding, which ensures proper roasting.
- Roast: Place the sheet pan(s) in the preheated oven. Roast for 25 minutes total, flipping the vegetables and sausage with a spatula halfway through the cooking time to promote even browning. When there are about 5 minutes remaining, scatter the pine nuts on the baking sheet to allow them to toast lightly as the rest of the ingredients finish roasting.
- Serve: Once the roasting is complete and the vegetables are tender and caramelized, remove the sheet pan from the oven. To serve, optionally sprinkle shaved parmesan over the top and drizzle with balsamic glaze for extra flavor. Pair this dish with a fresh green salad or cooked grains of your choice for a complete, satisfying meal. Enjoy immediately for the best taste and texture.
Notes
- For a vegetarian version, omit pancetta and chicken sausage and consider roasting additional vegetables or using plant-based sausage alternatives.
- Use fully cooked chicken sausage to save cooking time and ensure it is heated through rather than raw cooking.
- Adjust fresh herbs based on preference or availability; rosemary, sage, thyme, and oregano all complement this dish well.
- To avoid overcrowding and ensure even roasting, use two sheet pans if necessary.
- The toasted pine nuts add a lovely crunch; do not add them at the beginning as they can burn during the long roasting time.
- Balsamic glaze and shaved parmesan are optional but recommended for additional depth and flavor.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg
