One Pan Wonder: Roasted Fall Veggies with Chicken Sausage + Bacon
an easy, healthy dinner full of veggies and meat your family will love!
Ingredients
- 4 fully cooked chicken sausage links, sliced (your preferred flavor)
- 4 slices bacon
- 1 1/2 cups diced butternut squash ( I used pre-cut bag from Trader Joe's)
- 1 1/2 cups diced or shaved brussels sprouts
- 1 clove garlic, minced
- salt and pepper
- 2-3 sprigs rosemary
- 2 tbs extra virgin olive oil
Instructions
- Heat oven to broil.
- Line a large baking sheet with foil, lightly spray with cooking spray and lay bacon on the sheet. Broil for several minutes, flip over, and cook on the other side until cooked to desired crispness. (watch closely- can burn quickly on broil if you forget to check it!)
- Remove the bacon and place on separate plate lined with a paper towel. Absorbe extra grease with a paper towel, then crumble.
- Reduce oven heat to 425.
- Toss the chick sausage, butternut squash, brussels sprouts, and minced garlic, together on the same baking sheet IN the bacon grease from the pan.
- If needed, add a tablespoon or two of olive oil and toss together. Season with salt and pepper.
- Spread out in single layer on the baking sheet , sprinkle with a little rosemary and roast for 25 minutes, stirring half way through. Cook until the vegetables are fork tender or even slightly browned (if you like that!)
- Toss in the bacon crumbles and cook for another 2-3 minutes.
- Serve!
Courses dinner
Nutrition Facts
Serving Size 4-6 people
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Kristy Denney at https://boysahoy.com/one-pan-wonder-roasted-butternut-squash-brussels-chicken-sausage-bacon/