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Fall Harvest Sheet Pan Dinner

This Fall Harvest Sheet Pan Dinner is a quick and easy sheet pan dinner perfect for busy weeknights! It's a sweet and savory combo made with chicken sausage, butternut squash, apples and brussels spouts then roasted to perfection. Paleo, gluten-free & dairy-free.
Servings: 4 -6

Ingredients

  • 4 chicken & apple sausage links sliced into ¼ inch pieces
  • 1 small butternut squash peeled & chopped into small bite-sized pieces(If you have a larger squash, I used half for this meal and then made soup with the other half!)
  • 2-3 cups brussel sprouts halved(quartered if large)
  • ¼ cup avocado oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ garlic powder
  • ground pepper to taste

Instructions

  • Heat oven to 400° and line a large baking sheet with foil or parchment paper for easy cleanup.
  • Spread the vegetables and sausages in an even layer on the pan. Toss well with the oil and seasonings.
  • Bake for about 30-35 minutes until veggies are fork tender. Be sure to stir halfway through.
Tried this recipe?Mention @thrivingglutenfree or #thrivingglutenfree!