Sheet-Pan Sausage, Butternut Squash & Brussels Sprouts

Ingredients

• 1 lb Italian sausage links, sweet or hot
• 1 lb peeled butternut squash, cut into 3/4-inch cubes
• 1 lb Brussels sprouts, trimmed and halved
• 1 medium red onion, cut into thick wedges
• 3 tbsp extra-virgin olive oil
• 3 cloves garlic cloves, minced
• 1 tsp fresh thyme leaves, or 1/2 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp Dijon mustard
• 2 tsp apple cider vinegar
• 1 tsp honey

Instructions

1. Preheat oven to 425F. Place a large rimmed sheet pan in the oven while it preheats if appropriate for the pan being used.
2. Prep vegetables: Make sure butternut squash is cut into approximately 3/4-inch cubes. Halve Brussels sprouts through the stem. Cut particularly large sprouts into quarters. Cut red onion into thick wedges so it does not burn before the squash becomes tender.
3. Season: In a large bowl combine butternut squash, Brussels sprouts, red onion, olive oil, garlic, thyme, kosher salt, and black pepper. Toss thoroughly.
4. Arrange: Spread vegetables across the sheet pan in a single layer. Place Brussels sprouts cut-side down where practical. Do not overcrowd the pan. Use two sheet pans if necessary rather than steaming the vegetables.
5. Add sausage: Nestle whole raw sausage links among the vegetables. IMPORTANT: Use WHOLE links during roasting rather than slicing raw sausage into small pieces.
6. Roast: Roast approximately 20 minutes.
7. Turn: Remove pan carefully. Turn sausage links. Stir the squash and onions. Flip Brussels sprouts only where necessary. Return pan to oven.
8. Finish roasting: Continue roasting approximately 12-18 minutes until squash is tender, Brussels sprouts have deeply browned edges, onions are caramelized, and sausage is fully cooked. For raw pork sausage, verify the center reaches 160F. For raw poultry sausage, verify 165F. Use the correct temperature based on the sausage selected.
9. Rest sausage: Transfer sausage to a cutting board. Rest approximately 3 minutes.
10. Make Dijon finish: In a small bowl whisk Dijon mustard, apple cider vinegar, and honey. Add 1-2 teaspoons warm water only if needed to make the mixture lightly drizzleable.
11. Slice sausage: Slice cooked sausage into thick diagonal pieces. Do this AFTER cooking so the sausage remains juicy.
12. Return to pan: Return sliced sausage to the roasted vegetables. Drizzle lightly with the Dijon mixture. Toss gently. Do not drown the roasted vegetables in dressing.
13. Serve: Serve hot directly from the sheet pan or transfer to a large platter.

Nutrition

Chef's Notes

DON'T CROWD THE PAN: Crowded vegetables steam instead of developing browned roasted edges. SQUASH SIZE: Keep the squash cubes close to 3/4 inch so they become tender in roughly the same amount of time as the Brussels sprouts. BRUSSELS SPROUTS: Placing the cut sides directly against the hot sheet pan creates significantly better browning. SAUSAGE: Roast raw sausage links whole and slice them after cooking. This helps preserve their juices. DIJON FINISH: The mustard mixture is a finishing accent, not a heavy sauce. The roasted ingredients should remain the focus.

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