Sausage and Harvest Vegetable Sheet Pan Dinner
Info
Time
Difficulty
Servings
Ingredients
1 # pork sausage (use patties, links or just a tube of sausage). I use plain but you could use one with some spice
1 apple sweet-tart (I use Granny Smith or Pink Lady but any kind will do)
1 fennel bulb large
1/2 onion sweet
1/2 butternut squash small (save your fingers and some time and buy pre-cut squash)
1 # brussels sprouts
3 T avocado oil or other type oil
salt
black pepper
This is an easy and fast weeknight dinner that tastes really good. I buy pre-cut squash and Brussels sprouts to make it even faster to get it in the oven. The clean up is easy too!
What you’ll do:
1. Preheat over to 375 degrees
2. Line rimmed sheet pan with foil, you’ll be glad you did
3. Cut apples, fennel bulb and onion in half and then in 1/2 – 1 inch moons and add to sheet pan
4. Cut squash, if you insist on not buying pre-cut, in to 1/2 inch cubes and add to sheet pan.
5. Trim ends of Brussels Sprouts, cut in half and add to sheet pan
6. I like to mix up all of the ingredients on the pan so the flavors get mixed up while it cooks but it does look really nice if you keep each ingredient in rows.
7. Cut sausage into large cubes or form into very small meat balls and add to pan
8. Drizzle ingredients with oil and season with a lot of salt and pepper. Toss again
9. Bake for 30 – 35 minutes until vegetables are tender and browned. Pork should be 65 degrees
10. Enjoy and plan to make it again next week because it is so delicious.
Notes:
You can add any root vegetable to this and it turns out pretty well. If using a more dense root vegetable you’ll want to cook those for 15 minutes on their own and then add the sprouts, apples, onions and pork. I’ve used sweet potatoes and parsnips and it turned out really well.
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