An easy Anadouille Sausage, Apple & Veggies Sheet Pan Dinner recipe that’s bursting with flavor and cooked on one pan with roasted Brussels sprouts and butternut squash. A healthy dish that’s quick, simple and only 4 ingredients (plus oil and seasoning)!
Sheet pan dinners have become such a staple at our house. One of our family’s favorite way of eating vegetables is roasting them and we tend to eat a TON of vegetables so I usually have a tray of veggies roasting in the oven around dinnertime. Sometimes my oven is filled with various sizes of trays filled with vegetables and proteins that take different time of cooking. However, if I find a way to cook the whole meal on only one pan (which typically requires timing adding ingredients in intervals), that’s a true moment of joy. I mean, the prospect of washing only ONE pan is exciting in itself.
Ingredient noetes
Sausage: My favorite kind of sausage for this recipe is Cajun style Anadouille because the spiciness goes very well with the sweet tasting butternut squash. The brand I use is Aidell’s but any type of fully cooked chicken, turkey or pork sausage will work in this dish. Good quality Kielbasa is also a great choice.
Veggies: butternut squash and Brussel sprouts work so well together and take the same amount of time to roast. I like them softened and nicely caramelized so to achieve this I give them a 20 minute head start in the oven before adding sausage and apples that don’t need as much roasting time.
Apple: any type of apple will work though I tend to use crisp and rather sour apples for roasting in savory recipes. Tossing apple wedges in a little bit of oil before adding to the veggies will give them a nice roasted coating.
Mustard: I use Dijon but other kinds of mustard will also work. If you don’t like mustard, you can omit it in this recipe and it will still be delicious.
Sheet pan roasting tips
I recommend lining the baking tray with parchment paper because butternut squash tends to stick to the pan while roasting, at least in my experience. I have skipped this step before and roasted the squash directly on a sheet but sometimes the sticking situation happens and then when I try to move the squash, it becomes mushy and/or falls apart. The parchment paper prevents this from happening and the squash will easily slide off the tray when ready to serve.
The total roasting time for this recipe is 55 minutes but feel free to keep the sheet in the oven shorter or longer, depending on how “done” you like your roasted veggies and sausage. If you like nice brown edges on the butternut squash and Brussel sprouts and delightfully crisp sausage, you may want to add a couple minutes to the roasting time. Just watch out for Brussel sprouts – they tend to crisp up and burn quickly, especially the loose leaves.
Serving suggestions
This dish is best served hot straight from the oven. Using a spatula, divide the sausage, apples and veggies onto plates or bowls. I love extra mustard on the side to dip my sausage and veggies in but that’s totally optional. You can also try a creamy sauce, such as Ranch (if that’s your thing).
Meal prep tips
This Sheet Pan Anadoiulle Sausage, Apple and Veggies recipe is perfect for meal prep. Just roast as directed, let cool slightly and divide between airtight glass or plastic containers. Store in the fridge up to 5 days. When ready to eat, just heat up in the microwave for about 2 minutes and heat up in a skillet without stirring too much to prevent butternut squash from becoming mushy.
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Recipe
Anadouille Sausage, Apple and Veggies Sheet Pan
Ingredients
- 12 oz Andouille sausage I like Aidells
- 20 oz butternut squash peeled and cubed
- 10 oz Brussel sprouts washed and halved or quartered if large
- 1 large apple cored and cut into 8-10 wedges
- 2 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon sea or kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
- Place the Brussel sprouts and butternut squash in a large boil. Add 1½ tablespoons of oil, mustard and all spices and stir the veggies until well coated.
- Pour the vegetables onto the prepared baking sheet and spread out evenly. Place in the center rack of the oven and bake undisturbed for 20 minutes.
- In the meantime slice the sausage into ¼ in thick slices and place in the same bowl you were using for the veggies together with apple wedges. Add the remaining ½ tablespoon oil and stir to coat.
- Take the baking tray out of the oven and add the sausage-apple mixture to Brussel sprouts and butternut squash. Spread around evenly so that all veg, apple and sausage slices are touching the lined sheet.
- Place the tray in the oven and continue roasting for about 30-35 minutes more.
- Serve immediately. I like to serve it with a side of mustard for dipping.
Notes
Nutrition
Marta says
Very good and easy too! Waiting for more sheet pan recipes 🙂