Ingredients:

  • 1 lb (450g) chicken sausage, sliced into rounds
  • 2 cups (300g) butternut squash, peeled and diced into ½-inch cubes
  • 2 cups (250g) brussels sprouts, halved
  • 2 medium (300g) apples, cubed
  • 1 medium (150g) red onion, cut into thick wedges
  • 3 tbsp (45ml) olive oil
  • 1 tsp (2g) dried thyme
  • 1 tsp (2g) dried rosemary
  • 1 tsp (6g) sea salt
  • ½ tsp (1g) black pepper
  • ¼ tsp (1g) garlic powder

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper to stop sticking and make cleanup a breeze.
  2. Chop the squash, apples, and onion according to the size guides. Note: Consistent sizing is the only way to avoid burnt apples and raw squash.
  3. Toss the sliced sausage, squash, sprouts, apples, and onion in a large bowl.
  4. Pour in the olive oil and all the dried herbs and spices.
  5. Mix vigorously until every piece is glistening and evenly coated.
  6. Spread the mixture on the pan in a single layer. Note: If the ingredients are touching too much, they will steam instead of roast.
  7. Roast for 15 minutes.
  8. Toss the ingredients with a spatula halfway through the cooking time.
  9. Roast for another 15 minutes until the sprouts are mahogany brown and the squash is tender.