Sunday, October 15, 2017

Roasted Sheet Pan Sausage, Sprouts & Squash - The Perfect Weeknight Meal for Fall

Today was a quiet day here at my house for a change. I have felt a bit run down and tired all day and hope it's simply the weather (as in unseasonably hot and humid). The forecast for this week looks to be more "fall like" than it has been, so keeping my fingers crossed. I wanted to keep this evening's dinner quick and simple. This past week I picked up a couple of packages of Kiolbassa Smoked Beef Sausage from Publix. They had it on sale for buy one/get one free so I picked up a package of their jalapeno beef sausage that I prepared today as well as a package of their regular smoked beef sausage to try. I decided to make a simple sheet pan meal with diced butternut squash, halved brussels sprouts, sliced sausage and some green spring onions tossed in for a bit of flavor. I roasted the butternut squash and sprouts (after tossing in olive oil and seasoning with a pinch of salt for about 15 minutes, then added the green onions and sliced sausage and roasted it for another 10 to 15 minutes. Honestly, it was one of the best meals I've had in a while. Both hubby and I loved it and there is enough left for lunch tomorrow. It's the PERFECT weeknight meal for fall. The effort is small but the flavor is huge. The spicy sausage contrasted by the natural sweetness of the butternut squash and the roasty toasty flavor of the roasted sprouts and green onions were such a delicious combination. I snapped a few photos below and included the easy peasy recipe as well. Enjoy!

Sheet Pan Roasted Sausage, Sprouts & Butternut Squash


1 pound brussels sprouts, halved
1 pound diced butternut squash
2 tablespoons olive oil
Salt, to taste
4 green spring onions, cut into 1-inch long pieces
4 smoked sausage links, sliced diagonally (approximately 3/4 to 1 pound)


Preheat oven to 425 degrees F. In a medium bowl, combine brussels sprouts, butternut squash, olive oil and salt and stir until evenly coated. Spread in single layer on a sheet pan lined with parchment paper or foil. Roast in the oven for 15 minutes. Remove from oven and stir; add green onions and sliced sausage evenly in a single layer with brussels sprouts and squash. Roast an additional 10 to 15 minutes, or until lightly browned or to desired doneness.


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