Easy Sheet Pan Chicken Sausage with Brussels Sprouts and Butternut Squash
756kcal
Equipment
- a jumbo sheet pan (18 inch and above)
Ingredients
- 1 pound shelf stable gnocchi (loosen any pieces that are stuck together - no boiling needed)
- 1 pound chicken and apple smoked sausage (or any sausage of your choice, thick sliced)
- 1 pound brussels sprouts (cut the Brussels sprouts in half)
- 8 oz butternut squash (peel and cube the squash to match the other veggies)
- 3 large shallots (slice into rings)
- 2 garlic clove (grated)
- ¼ cup extra-virgin olive oil
- ½ teaspoon red chili pepper flakes
- 1 teaspoon coarse kosher salt
- ½ teaspoon ground black pepper
- zest from one lemon
- 1 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 1 teaspoon honey
- 4 tablespoons unsalted butter (cut into small pieces)
- ¼ cup freshly grated parmesan cheese
Method
- Preheat the oven to 425°F.
- Place the Brussels sprouts, squash, gnocchi, shallots, and sausage on a large sheet pan. Drizzle with olive oil and sprinkle with salt, lemon zest, red chili pepper flakes, and black pepper. Toss to coat.
- Roast the mixture for 25 to 30 minutes until the vegetables start to soften. Add the garlic halfway through cooking and stir once.
- Remove the sheet pan from the oven. Add the lemon juice, butter, mustard, and honey. Toss gently, taste, and adjust the seasoning. Return the sheet pan to the oven for 2-3 more minutes, then serve with grated Parmesan cheese.
Nutrition
Calories756kcalCarbohydrates69gProtein29gFat44gSaturated Fat14gPolyunsaturated Fat2gMonounsaturated Fat13gTrans Fat0.5gCholesterol116mgSodium2316mgPotassium743mgFiber9gSugar8gVitamin A7766IUVitamin C113mgCalcium171mgIron8mg
Notes
How to Store Leftovers in a Fridge: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to bring back the roasted texture.
How to Store Leftovers in a Freezer: Cool completely, then place in a freezer safe container or bag and freeze for up to 2 months. Reheat in the oven for the best texture.