Sheet Pan Chicken Sausage and Veggies

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

3 1/2 cups peeled and cubed butternut squash (from 1 small squash)

1 lb. Brussels sprouts, trimmed and halved (roughly 12 ounces after trimming)

1/2 red onion, cut into chunks

12 ounces (4 links) fully-cooked chicken sausage, sliced on a bias into 1/4-inch pieces

3 Tbsp. extra-virgin olive oil

2 Tbsp. maple syrup

1 Tbsp. finely chopped fresh rosemary

3/4 tsp. kosher salt

1/2 tsp. cracked black pepper

Suggested for serving: cooked quinoa and arugula

3 Tbsp. tahini

3 Tbsp. balsamic vinegar

1/2 tsp. garlic powder

1/4 tsp. each kosher salt and black pepper

2 to 3 Tbsp. water

Directions

Preheat oven to 425ºF.Combine butternut squash, Brussels sprouts, red onion, and chicken sausage on a large rimmed baking sheet.In a small bowl or glass jar, combine olive oil, maple syrup, rosemary, salt and pepper; whisk well. Pour mixture over sausage and veggies; toss well to coat. Bake for 30 to 35 minutes, tossing once after 20 minutes, until the vegetables are tender and everything is caramelized.

Meanwhile, prepare Balsamic-Tahini by combining tahini, balsamic vinegar, garlic powder, salt, and pepper in a small bowl or glass jar. Gradually whisk in water in 1 Tablespoon increments until the dressing is smooth and creamy.

Drizzle half of Balsamic-Tahini over sheet pan mixture once baked. Serve chicken sausage and vegetable mixture over quinoa and arugula, and drizzle with remaining Balsamic-Tahini. Garnish with extra cracked black pepper.

Nutrition

• Serving Size: 1.33 cups sheet pan mixt
• Calories: 375 kcal
• Total Fat: 22 g
• Saturated Fat: 3.5 g
• Sodium: 890 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 8 g
• Total Sugars: 16 g
• Protein: 15 g