Veggie sausage sheet pan dinner
9
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
Carrots
4 medium
Uncooked red onion(s)
1 medium
Olive oil
1 Tbsp
Kosher salt
0.5 tsp
Black pepper
0.25 tsp
Cooking spray
5 spray(s)
Fresh apple(s)
2 medium
Frozen vegetarian sausage(s)
13 oz
Fresh thyme
4 sprig(s)
Whole-grain mustard
0.25 cup(s)
Maple syrup
2 tsp
Apple cider vinegar
1.5 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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.