Ingredients

16 ounces Brussels sprouts, trimmed and halved (about 2 cups trimmed)

1/2 small butternut squash, peeled, deseeded, and cut into 1/2-inch cubes (about 2 cups)

2 tablespoons olive oil

1 tablespoon pure maple syrup

2 tablespoons finely chopped fresh herbs (such as rosemary, sage, thyme, oregano)

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

Coarse kosher salt and freshly ground black pepper

For serving (optional): shaved parmesan, balsamic glaze

Instructions

Step 1: Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper or foil to make cleanup easier.

Step 2: Place the trimmed Brussels sprouts and cubed butternut squash on the prepared baking sheet. Drizzle with olive oil and maple syrup. Sprinkle the fresh herbs, 1 teaspoon kosher salt, and ground black pepper over the veggies.

Step 3: Toss everything with your hands to ensure the vegetables are evenly coated. Arrange the veggies in a single even layer on the sheet pan.

Step 4: Add the sliced chicken sausage and diced pancetta to the sheet pan, spreading them evenly among the vegetables. Use two sheet pans if necessary to avoid overcrowding.

Step 5: Roast in the preheated oven for 25 minutes. Halfway through roasting, flip the veggies and sausage to ensure even cooking.

Step 6: With 5 minutes remaining, sprinkle the pine nuts over the sheet pan to toast them alongside the sausage and veggies.

Step 7: Once done, remove from the oven and, if desired, finish the dish with shaved parmesan and a drizzle of balsamic glaze. Serve immediately with a fresh green salad or grains of your choice.

Tips & Variations

To add extra depth, substitute the fresh herbs with dried if fresh aren’t available, using about one-third the amount.

Try adding other seasonal veggies like carrots or sweet potatoes for variation.

If you prefer a vegetarian version, omit the chicken sausage and pancetta and add tofu or chickpeas instead.

For a nut-free option, skip the pine nuts or replace them with toasted pumpkin seeds.

FAQs

Can I use raw sausage instead of fully cooked chicken sausage?

If using raw sausage, make sure it is cut into small pieces and cooked thoroughly. You may need to increase the roasting time to ensure the sausage is fully cooked before the vegetables are done.

What can I use if I don’t have butternut squash?

Other firm winter squash varieties like acorn or delicata work well as substitutes. You can also use sweet potatoes for a slightly different flavor and texture.