Sheet Pan Maple-rosemary Chicken Sausage and Veggie

配料

Here’s what you need:

3 1/2 cups peeled and cubed butternut squash

1 lb. Brussels sprouts, trimmed and halved (roughly 12 ounces after trimming)

1/2 red onion, cut into chunks

12 ounces (4 links) fully-cooked chicken sausage, sliced on a bias into 1/4-inch pieces (I suggest sweet Italian or apple chicken sausage)

3 Tbsp. extra-virgin olive oil

2 Tbsp. maple syrup

1 Tbsp. finely chopped fresh rosemary

Suggested for serving: cooked quinoa and arugula

Balsamic-Tahini Sauce (optional - a drizzle of balsamic glaze is also a nice touch!)

3 Tbsp. tahini (I use @soomfoods)

3 Tbsp. balsamic vinegar

1/2 tsp. garlic powder

kosher salt, black pepper, and water to thin

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