Anadouille Sausage, Apple and Veggies Sheet Pan
An easy Anadouille Sausage, Apple & Veggies Sheet Pan Dinner recipe that’s bursting with flavor and cooked on one pan with roasted brussels sprouts and butternut squash. A healthy dish that’s quick, simple and only 4 ingredients (plus oil and seasoning)!
Servings: 4 Servings
Calories: 459kcal
Ingredients
- 12 oz Andouille sausage I like Aidells
- 20 oz butternut squash peeled and cubed
- 10 oz Brussel sprouts washed and halved or quartered if large
- 1 large apple cored and cut into 8-10 wedges
- 2 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon sea or kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
- Place the Brussel sprouts and butternut squash in a large boil. Add 1½ tablespoons of oil, mustard and all spices and stir the veggies until well coated.
- Pour the vegetables onto the prepared baking sheet and spread out evenly. Place in the center rack of the oven and bake undisturbed for 20 minutes.
- In the meantime slice the sausage into ¼ in thick slices and place in the same bowl you were using for the veggies together with apple wedges. Add the remaining ½ tablespoon oil and stir to coat.
- Take the baking tray out of the oven and add the sausage-apple mixture to Brussel sprouts and butternut squash. Spread around evenly so that all veg, apple and sausage slices are touching the lined sheet.
- Place the tray in the oven and continue roasting for about 30-35 minutes more.
- Serve immediately. I like to serve it with a side of mustard for dipping.
Notes
Anadouille sausage can be swapped for kielbasa or cooked chicken sausage.
Nutrition
Calories: 459kcal | Carbohydrates: 31g | Protein: 20g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 1021mg | Potassium: 1126mg | Fiber: 7g | Sugar: 10g | Vitamin A: 15672IU | Vitamin C: 92mg | Calcium: 118mg | Iron: 3mg