roasted vegetables with chicken sausage

Servings: 4

Prep Time: 15 minutes 

Cook Time: 35 minutes 


**5 cups butternut squash, peeled and cubed

**1 lb brussel sprouts, trimmed and halved

**1 red onion, halved and cut thinly

**4 cloves of garlic, minced

3 tbsp olive oil

**1 tbsp. fresh rosemary, chopped

**1 tbsp. fresh sage, chopped

¼ tsp. salt

½ tsp. black pepper

**4 chicken sausages


  1. Preheat oven to 425°F.

  2. Combine squash, Brussels sprouts, onion, garlic, oil, rosemary, sage, salt and pepper in a large bowl. Spread on a large rimmed baking sheet. Roast for 10 minutes.

  3. Stir the vegetables and place sausages on the pan. Continue roasting, stirring once or twice, until the vegetables are tender and the sausage is cooked through, 20 to 25 minutes more.

Nutrition (per serving)

334 calories; 16 g fat(2 g sat); 8 g fiber; 34 g carbohydrates; 18 g protein; 108 mcg folate; 60 mg cholesterol; 8 g sugars; 15,866 IU vitamin A; 120 mg vitamin C; 131 mg calcium; 3 mg iron; 599 mg sodium; 972 mg potassium

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