Name: Autumn Harvest Chicken Sausage & Veggies Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 lb fully cooked chicken sausage (garlic herb, apple, or Italian), sliced into 1 to 1 ½ inch rounds; 2 cups butternut squash, peeled and cubed; 1 lb baby potatoes, quartered; 2 cups Brussels sprouts, trimmed and halved; 3 carrots, peeled and sliced into thick coins; 1 medium red onion, cut into wedges; 3 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1 tsp salt (or to taste); ½ tsp black pepper; 2–3 sprigs fresh thyme or rosemary; Fresh parsley, chopped (for garnish)

Description

This cozy sheet pan dinner brings together the best flavors of fall—juicy chicken sausage, caramelized vegetables, and fragrant herbs. It’s simple to prepare, nourishing, and perfect for a busy weeknight or a festive seasonal gathering.

Ingredients

Scale

1 lb fully cooked chicken sausage (garlic herb, apple, or Italian), sliced into 1 to 1 ½ inch rounds
2 cups butternut squash, peeled and cubed
1 lb baby potatoes, quartered
2 cups Brussels sprouts, trimmed and halved
3 carrots, peeled and sliced into thick coins
1 medium red onion, cut into wedges
3 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp salt (or to taste)
½ tsp black pepper
2–3 sprigs fresh thyme or rosemary
Fresh parsley, chopped (for garnish)

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Instructions

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Wash and chop the vegetables: cube the butternut squash, slice carrots, halve Brussels sprouts, quarter the potatoes, and cut the onion into wedges.
Slice the chicken sausage into rounds about 1 to 1 ½ inches thick.
In a large mixing bowl, combine the sausage and vegetables. Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Add thyme or rosemary sprigs. Toss everything until evenly coated.
Spread the mixture in a single layer on the prepared sheet pan, making sure not to overcrowd. Use two pans if necessary.
Roast in the oven for 30–40 minutes, tossing halfway through, until the vegetables are tender and caramelized and the sausage is lightly browned.
Remove from the oven and transfer to a serving platter. Garnish with chopped parsley and serve warm.

Notes

For extra sweetness, add sliced apples to the pan during the last 10 minutes of roasting.
If using larger potatoes, cut them smaller so they roast evenly with the other vegetables.
Feel free to swap in sweet potatoes, parsnips, or other seasonal produce based on availability.
Leftovers store well in the fridge for up to 4 days and reheat easily in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 35 minutes