Ingredients
- Butternut Squash: 1 medium, peeled, seeded, and cubed
- Brussels Sprouts: 1 pound, trimmed and halved
- Chicken Sausage: 1 pound, sliced
- Olive Oil: 2 tablespoons
- Dried Cranberries: 1/4 cup
- Pecans: 1/4 cup, chopped
- Maple Syrup: 1 tablespoon
- Apple Cider Vinegar: 1 tablespoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper on a large baking sheet.
- Step 2: Add the sliced chicken sausage to the baking sheet, spreading it evenly among the vegetables.
- Step 3: Roast in the preheated oven for 20-25 minutes, or until the butternut squash and Brussels sprouts are tender and the sausage is cooked through, flipping halfway through.
- Step 4: In a small bowl, whisk together the maple syrup and apple cider vinegar.
- Step 5: Remove the baking sheet from the oven and drizzle the maple syrup mixture over the roasted vegetables and sausage. Sprinkle with dried cranberries and chopped pecans.
- Step 6: Return to the oven for 5 minutes to allow the flavors to meld together and the pecans to toast slightly. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in a skillet over medium heat to re-crisp the vegetables and sausage.
- Serve this dish with a dollop of plain Greek yogurt for a creamy contrast to the sweetness.
- To enhance the butternut squash's sweetness, try roasting it with a pinch of cinnamon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American