Fall is my favorite time of year to start trying new recipes. The cooler months have me wanting to use my oven more often, but being a busy mama with three active kiddos has me looking for simple and easy recipes to prepare. Now I do cook something most nights and I know that is not realistic for many families. Our family has some pretty regular staple dinners including spaghetti with sausage, pizza, and salsa chicken and this recipe is definitely on the higher frequency end of our list.
Ingredients
For me the main ingredient is typically the protein and we all all the Aidelle’s Chicken and Apple Sausages. I love to buy them from Costco. I will typically prepare 1 1/2 packages for a meal for our family of 5 and with some luck I will have enough left over for lunch the next day. Now you can easily swap out these sausages with any protein, but our family likes the flavor of the sweet and salty sausage with the veggies. The possibilities are endless.
Now for the veggies. My mom started preparing Brussel sprouts, cauliflower, and butternut squash for us when I was in high school and we have them for almost every family meal, which are now few and far between as we don’t live near her any more, but we still enjoy. I have since added a little more and will often swap out veggies if I don’t have one of the above. Sometimes I’ll toss in a red or orange pepper instead of the butternut squash, or if I need to use up some broccoli, I’ll chop up a few heads and toss those on. I would avoid using potatoes as it takes them longer to cook and you could burn the other veggies in the process.
Last, but not least, the seasoning. Once I am all done chopping the sausage and veggies, I like to add a little bit of seasoning. Because the chicken sausage is salty in taste, I don’t add any salt or salt-based seasonings. I prefer to use Mrs. Dash Salt Free Garlic and Herb Seasoning Blend. I actually use pretty much every time I roast any veggies. Be sure to drizzle olive oil on the veggies before you add the seasoning to make sure the seasoning sticks.
Tips
I would definitely give yourself at least 45 minutes from start to finish. There is a lot of chopping and slicing involved. But it takes about 15-20 minutes to cut, chop, and season and about 20 minutes to cook.
Use a large cookie sheet so the veggies and sausage aren’t stacked on top of each other. Line the sheet with foil for easy clean up and mostly mess free cooking.
Simple and Easy Chicken Sausage and Veggie Sheet Pan Dinner
- 1-1 1/2 packages of Aidelle’s Chicken and Apple Sausage
- 1 1/2 cups of Brussell sprouts
- 1/2 head of cauliflower
- 1 cup of Butternut Squash
- 1 red pepper (optional)
- drizzle olive oil
- Mrs Dash Salt Free Garlic and Herb
- Preheat oven to 400 degrees.
- Line baking sheet with aluminum foil.
- Slice up the sausage into 1/2 inch slices.
- Chop the vegetables into 1/2 – 1 inch pieces or cubes.
- Put everything on the pan and drizzle olive oil to coat evenly.
- Add as much seasoning as you prefer and mix around.
- Spread everything evenly over the pan.
- Bake for 20 minutes or until cooked thoroughly.
We like to pair it with couscous or other side that isn’t too filling. I hope you enjoy it as much as we do!
