Veggie sausage sheet pan dinner
Uncooked butternut squash
12 oz, chopped
4 medium, cut into 1-inch pieces
Uncooked red onion(s)
1 medium, cut into 8 wedges
2 medium, such as Honeycrisp, each cut into 8 wedges
Frozen vegetarian sausage(s)
13 oz, thawed, apple & sage or other flavor (4 links)
Apple cider vinegar
- 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.
- 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.
- Meanwhile, combine mustard, syrup, and vinegar. Serve sauce with sausages and vegetables.
- Serving size: 1 sausage, about 1 ¼ cups vegetables, and 1 tbsp sauce