Ingredients:

  • 1 lb chicken apple sausage, sliced into ½-inch rounds
  • 2 cups butternut squash, peeled and cubed into ½-inch pieces
  • 2 cups Brussels sprouts, halved
  • 1 medium Honeycrisp apple, cubed into 1-inch pieces
  • 1 medium red onion, cut into thick wedges
  • 2 tbsp extra virgin olive oil
  • 1 tbsp pure maple syrup
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp dried rosemary
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together olive oil, maple syrup, Dijon mustard, minced garlic, rosemary, sea salt, and cracked black pepper.
  3. Add the sliced chicken apple sausage, cubed butternut squash, halved Brussels sprouts, cubed apple, and red onion wedges to the bowl. Stir until all ingredients are evenly coated in the glaze.
  4. Spread the mixture across the prepared baking sheet in a single layer, ensuring ingredients are not overcrowded to allow for proper roasting.
  5. Roast for 20-25 minutes, flipping the vegetables halfway through with a spatula to ensure even browning.
  6. Switch the oven to broil for the final 2-3 minutes, watching closely until Brussels sprouts are charred and sausage is mahogany-colored.
  7. Remove from the oven and let the meal rest for 5 minutes before serving.