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Veggie sausage sheet pan dinner

Veggie sausage sheet pan dinner

7
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Cool-weather produce—namely butternut squash, carrots, and apples—marries beautifully with vegetarian sausages in this easy dinner. A finishing sauce of grainy mustard and maple syrup unifies all the elements and is great for drizzling over the food or serving as a dip. Go for precut butternut squash to keep prep fast and easy. And change up the herbs according to your preference; sage or rosemary sprigs would also be delicious. If you have leftovers, try chopping up the sausages and apples and then warming everything in a skillet; top with a poached egg (or not) for a delicious breakfast.

Ingredients

Uncooked butternut squash

12 oz, chopped

Carrots

4 medium, cut into 1-inch pieces

Red onion

1 medium, cut into 8 wedges

Olive oil

1 Tbsp

Kosher salt

½ tsp

Black pepper

¼ tsp

Cooking spray

5 spray(s)

Apple

2 medium, such as Honeycrisp, each cut into 8 wedges

Frozen vegetarian sausage

13 oz, thawed, apple & sage or other flavor (4 links)

Fresh thyme

4 sprig(s)

Whole-grain mustard

¼ cup(s)

Maple syrup

2 tsp

Apple cider vinegar

1½ tsp

Instructions

  1. Preheat oven to 425°F. Combine squash, carrots, onion wedges, oil, salt, and pepper in a large bowl; toss gently to coat. Arrange vegetable mixture on a large rimmed baking sheet coated with cooking spray. Bake at 425°F for 15 minutes.
  2. Remove pan from oven (leave oven on). Add apple wedges and sausages to pan; nestle thyme sprigs into vegetables. Bake at 425°F until vegetables are tender and sausages are heated through, about 15 minutes.
  3. Meanwhile, combine mustard, syrup, and vinegar. Serve sauce with sausages and vegetables.
  4. Serving size: 1 sausage, about 1 ¼ cups vegetables, and 1 tbsp sauce

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