Description
This Sheet Pan Chicken Sausage with Harvest Veggies recipe is a wholesome, flavorful dish that combines roasted Brussels sprouts, butternut squash, apple chicken sausage, and pancetta, all caramelized with a touch of maple syrup and fresh herbs. Easy to prepare and perfect for a warm, satisfying meal, it features a harmonious blend of savory and slightly sweet flavors, enhanced by toasted pine nuts and optional parmesan and balsamic glaze toppings.
Ingredients
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 (e.g. rosemary, sage, thyme, oregano, etc.)
- coarse kosher salt & freshly ground black pepper
Meat & Nuts
- 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 the oven: Set the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper or foil for easy cleanup.
- Prepare the sheet pan: Place the trimmed Brussels sprouts and cubed butternut squash on the prepared baking sheet. Drizzle olive oil and maple syrup evenly over the vegetables. Sprinkle the finely chopped fresh herbs, 1 teaspoon coarse kosher salt, and freshly ground black pepper over them. Toss everything with your hands to ensure all the veggies are thoroughly coated and then spread them out in an even layer on the sheet pan.
- Add sausage and pancetta: Arrange the sliced apple chicken sausage and diced pancetta evenly among the vegetables on the sheet pan. Make sure all ingredients are in a single layer to promote even roasting. If necessary, use a second sheet pan to avoid overcrowding, which helps everything roast properly.
- Roast the ingredients: Place the sheet pan in the preheated oven and roast for 25 minutes, flipping the veggies and meats halfway through to ensure even cooking. When there are about 5 minutes remaining, sprinkle the pine nuts over the pan to toast them slightly alongside the roasting sausage and vegetables.
- Finish and serve: Remove the sheet pan from the oven and optionally finish the dish with a sprinkle of shaved parmesan and a drizzle of balsamic glaze. Serve immediately, accompanied by a fresh green salad or grains of your choice. Enjoy your hearty, flavorful meal!
Notes
- Use two sheet pans if necessary to avoid overcrowding, which ensures even roasting and caramelization.
- For best flavor, use fully-cooked apple chicken sausage to reduce cook time and enhance the sweet-savory profile.
- Pine nuts toast quickly, so add them during the last 5 minutes of roasting to prevent burning.
- Optional toppings like shaved parmesan and balsamic glaze add a nice finishing touch but can be omitted or substituted as desired.
- This dish pairs well with a fresh green salad or cooked grains such as quinoa, brown rice, or farro.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Keywords: sheet pan dinner, chicken sausage, roasted vegetables, butternut squash, Brussels sprouts, harvest recipe, easy weeknight meal
