Ingredients:

  • 1 lb chicken apple sausage, sliced into rounds
  • 2 cups butternut squash, peeled and diced into 1/2 inch cubes
  • 2 cups Brussels sprouts, trimmed and halved
  • 2 medium Honeycrisp or Granny Smith apples, chopped into 1 inch chunks
  • 1 large red onion, cut into thick wedges
  • 3 tbsp extra virgin olive oil
  • 2 tbsp pure maple syrup
  • 1 tsp dried rosemary, crushed
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In an extra large mixing bowl, whisk together olive oil, maple syrup, rosemary, garlic powder, salt, and pepper.
  3. Add diced squash, halved Brussels sprouts, apple chunks, red onion wedges, and sliced sausage to the bowl; toss thoroughly until every piece is evenly coated in the glaze.
  4. Spread the mixture onto the prepared sheet pan in a single layer, ensuring no ingredients are overlapping to avoid steaming.
  5. Roast on the center rack for 25–30 minutes, or until the Brussels sprouts are charred on the outer leaves and the squash is tender.