Ingredients
- Butternut squash, peeled, seeded, and cubed: 1 medium
- Brussels sprouts, trimmed and halved: 1 pound
- Chicken sausage, sliced: 1 pound
- Olive oil: 2 tablespoons
- Apple cider vinegar: 1 tablespoon
- Maple syrup: 1 tablespoon
- Dried cranberries: 1/4 cup
- Pecans, chopped: 1/4 cup
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper on a large baking sheet.
- Step 2: Roast for 20 minutes, then add the sliced chicken sausage to the baking sheet.
- Step 3: Continue roasting for another 15-20 minutes, or until the squash and Brussels sprouts are tender and slightly caramelized and the sausage is cooked through.
- Step 4: While the vegetables and sausage are roasting, whisk together apple cider vinegar and maple syrup in a small bowl.
- Step 5: Remove the baking sheet from the oven and drizzle the vinegar mixture over the roasted vegetables and sausage. Toss to coat.
- Step 6: Sprinkle with dried cranberries and chopped pecans before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat or in the microwave, stirring occasionally, until warmed through.
- Serve this dish alongside a bed of quinoa or couscous to soak up the delicious sauce.
- For extra flavor, consider browning the chicken sausage in a pan before adding it to the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American