Harvest Sheet-Pan DInner

Ingredients 

• 1 small butternut squash, peeled and cubed

• 2 cups Brussels sprouts, halved

• 1 medium zucchini, sliced into thick half-moons

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 1 teaspoon fresh sage, chopped (or ½ teaspoon dried)

• 1 teaspoon Italian seasoning

• 4 Italian sausage links

• 2 tablespoons maple syrup

• 2 tablespoons butter, cut into small squares

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Directions

1.  Preheat your oven to 425°F

2. In a large mixing bowl, toss the butternut squash, Brussels sprouts, and zucchini with olive oil, kosher salt, black pepper, sage, and Italian seasoning until evenly coated.

3. Spread the vegetable mixture out evenly on a large baking sheet. Remove the casing from the sausage links and break the sausage into small chunks directly over the vegetables.

4. Roast in the oven for 25–30 minutes, stirring halfway through, until the vegetables are tender and caramelized and the sausage is browned and fully cooked.

5. Divide the roasted mixture into individual bowls while still hot. Drizzle each portion with maple syrup and top with a square of butter, allowing it to melt into the ingredients.

6. Serve immediately. For an optional garnish, sprinkle with additional sage or a pinch of red pepper flakes.

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