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Sheet Pan Harvest Chicken Sausage and Veggies

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This Sheet Pan Harvest Chicken Sausage and Veggies has turned into one of our go-to weeknight dinner recipes. It comes together quickly, requires minimal effort and it is packed with flavor, tons of nutrients and double the protein.

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins

Yield: Serves 4

Ingredients

Scale

Sheet pan:

  • 8 ounces turkey bacon
  • 12 ounces chicken sausage, sliced in 1 inch rounds
  • 1 lb brussels sprouts, bottoms cut and halved
  • 1 lb butternut squash, peeled and cubed

Marinade:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup apple cider
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Sea salt and black pepper to taste

Instructions

  1. Preheat oven to 425 degrees F and line a baking sheet with foil and then parchment paper
  2. Add bacon to sheet and bake in oven for 10 to 15 minutes while you prep other ingredients
  3. Add the veggies to large bowl
  4. Whisk together the marinade ingredients and pour about half of it over the bowl
  5. Use your hands or tongs to mix all together
  6. Remove bacon from pan and dispose of foil/parchment paper
  7. Slice bacon into small pieces
  8. Pour the veggies onto sheet pan then add sausage and bacon and evenly spread across, pour remaining marinade on top
  9. Return the baking sheet to oven and cook for about 25 minutes or until everything is browned to your liking!
  10. Serve while warm

Notes

*Store leftovers in fridge for 5 days. Reheat in microwave or in skillet

  • Author: Rachel

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