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One Pan Sausage with Butternut Squash and Brussels Sprouts

A delicious and easy one-pan meal featuring savory halal sausage paired with roasted butternut squash and Brussels sprouts.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb halal chicken or beef sausage, sliced into 1/2 inch coins Use your preferred type of halal sausage
  • 3 cups butternut squash, peeled and cut into 3/4 inch cubes
  • 2 cups Brussels sprouts, halved
  • 1 medium red onion, cut into wedges
  • 3 tbsp olive oil Divided into two amounts for preparation
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp balsamic vinegar

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the butternut squash, Brussels sprouts, and red onion. Drizzle with 1 ½ tablespoons of olive oil and sprinkle on the thyme, rosemary, salt, and black pepper. Toss until everything is well coated.
  3. In the same bowl, add the sliced halal sausage and the remaining olive oil. Toss gently to distribute the oil and seasonings.
Cooking
  1. Spread the sausage and vegetable mixture onto a large baking sheet in an even layer.
  2. Place the baking sheet into the oven and roast for approximately 25-30 minutes, or until the vegetables are tender and slightly caramelized, and the sausage is golden brown.
  3. In the last 5 minutes of cooking, remove the pan from the oven, add the minced garlic and balsamic vinegar, stir gently, and return to the oven for the last few minutes.
Serving
  1. Once done, take it out and enjoy your hearty dish straight from the pan!

Notes

For variations, you can swap out vegetables based on what you have available, such as using sweet potatoes or carrots. Ensure vegetables are cut to a similar size for even cooking. Store leftovers in an airtight container for up to 3-4 days or freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes, adding a splash of olive oil if needed.