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a baking sheet with cut up sausage, apples and vegetables

Anadouille Sausage, Apple & Veggies Sheet Pan


  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 3-4 1x

Description

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)!


Ingredients

Scale

12 oz Anadouille 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 810 wedges

2 tbsp olive oil

1 tsp Dijon mustard

1 tsp Italian seasoning

½ tsp sea or kosher salt

½ tsp black pepper


Instructions

  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Place the tray in the oven and continue roasting for about 30-35 minutes more.
  7. Serve immediately. I like to serve it with a side of mustard for dipping.

Keywords: sheet pan dinner, easy dinner, sausage, apple, Brussels sprouts, butternut squash, keto, whole 30