Maple Sheet Pan Sausage with Butternut and Brussels

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 I love sheet pan meals.  This one may become one of your “go to” meals this fall! It is so full of fall flavors, even a little maple syrup! Roasted sausage, butternut squash, Brussels sprouts served with brown rice combine to make this cozy meal! The original recipe came from Jessica Merchant at How Sweet Eats.

Maple Sheet Pan Sausage with Butternut and Brussels

Ingredients:

  • 12 ounces (precooked) smoked sausage (I used fresh mild Italian sausage, not precooked)
  • 2 cups cubed butternut squash, 1 inch cubes
  • 2 cups halved Brussels sprouts
  • 1/4 cup maple sugar
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • Kosher salt and pepper
  • Brown jasmine rice (I used regular brown rice), for serving
Instructions:
  1. Preheat the oven to 425°F. Chop the squash and Brussels sprouts, roughly the same size. Chop the butternut squash into 1-inch cubes. Then chop the Brussels sprouts accordingly, either halved or quartered. It may differ each time depending on the size of your vegetables. Ms. Merchant suggests keeping the squash in 1-inch cubes (no larger) so it cooks in 20-30 minutes.
  2. Spread the sausage, butternut cubes and Brussels sprouts out on a baking sheet.
  3. Whisk together the maple syrup, olive oil, and garlic in a bowl. Pour it over the sausage and vegetables and toss well. Sprinkle everything with salt and pepper.
  4. Roast for 15 to 20 minutes. Toss and roast for 5 to 10 minutes more. Serve immediately over rice.
  5. This meal is great to make ahead of time - leftovers are great. You can also easily double it and make it on 2 sheet pans.
This is such a simple and delicious meal! The most time-consuming part is chopping the Brussels sprouts and the butternut squash. Here are instructions to chop a butternut squash:

To chop a fresh butternut squash, first peel the squash. Then cut off the ends. Next, cut the butternut squash in half, lengthwise. Using a grapefruit knife, remove the seeds and strings. Then slice the squash and chop the slices into 1-inch cubes. 

I actually had enough ingredients for 2 sheet pans, and I still had leftover butternut squash for other meals! I had to double the maple syrup sauce. I used one batch for each pan. 

I hope you will try this delicious fall sheet pan meal. Enjoy!



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