Ingredients: |
Ingredients: 3 teaspoons Olive Oil, divided
8 ounces Fresh Brussels Sprouts, halved
8 ounces Cubed Butternut Squash, about 1-inch chunks
1/2 cup Diced Red Onion (about 1/4 a large red onion)
Half a Crisp Apple, seeded and chopped into 1˝-inch thick chunks
1/4 teaspoon Garlic Powder
1/4 teaspoon Dried Thyme Leaves (see note)
1/4 teaspoon Dried Rosemary Leaves (see note)
Salt and Pepper, to taste
2 Ready-To-Eat Vegetarian Sausage Links, about 3.5 ounces each (we used Field Roast Apple Sage Sausage)
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Directions: |
Directions:
1. Preheat your oven or toaster oven to 400°F. If using a toaster oven adjust the rack to the bottom placement and select the BAKE setting.
2. Rub a quarter sheet pan with 1/2 teaspoon of the oil.
3. In a large bowl, combine the Brussels sprouts, squash, onion, and apple. Drizzle with 2 teaspoons of the oil and sprinkle over garlic powder, thyme, rosemary, salt, and pepper. With clean hands, toss to coat evenly. Pour onto a quarter sheet pan and arrange in a single layer. Cook until the sprouts are barely starting to brown, about 15 to 17 minutes.
4. While the vegetables roast, remove the casing from the sausages and slice into ˝-inch thick pieces. Add to the large bowl used previously, drizzle with remaining 1/2 teaspoon of oil and toss to coat.
5. Carefully remove the hot pan. Add the sliced sausage and stir everything.
6. Continue cooking for about 10 to 15 minutes more. You’re looking for the vegetables to be browned and tender and the sausage lightly crisped and warmed through.
7. Divide the sausage and vegetables across two plates and dig in!
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This recipe for vegetarian sausage sheet pan dinner is from