Fall Harvest Sheet Pan Dinner

Thriving Gluten Free

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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.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Main Course

Cuisine: Dairy-Free, gluten-free

Calories: 442

Ingredients Equipment Method Nutrition

Ingredients

4 Chicken Sausage links sliced into ½ inch pieces
1 Small butternut squash peeled and 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 cups Brussel sprouts halved(quartered if large)
2 Apples Medium, cored and chopped
¼ cup Avocado oil
1 teaspoon Dried rosemary
½ teaspoon Dried thyme
½ teaspoon Salt
¼ Garlic powder
Ground pepper to taste

Equipment

Baking Sheet

Method

Heat oven to 425° 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 25-30 minutes until veggies are fork tender. Be sure to stir halfway through.

Nutrition

Calories: 442kcalCarbohydrates: 43gProtein: 17gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 1180mgPotassium: 931mgFiber: 8gSugar: 16gVitamin A: 20618IUVitamin C: 82mgCalcium: 117mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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