Name: Roasted Fall Vegetable &amp; Italian Sausage Sheet Pan Meal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 pound butternut squash (trimmed, scraped of seeds, and sliced into 3/4-inch cubes); 1 pound fresh Brussels sprouts (trimmed, and left whole, halved, or quartered, depending on size, to about 3/4 of an inch in size.); 2 tablespoons olive oil; 1 teaspoon kosher salt; 1 pound sweet Italian sausage links (pierced several times with a sharp knife); 2 medium yellow or red cooking onions (trimmed, peeled, and cut into wedges that are 1-inch at their thickest/point); 1/4 to 3/4 teaspoon crushed red pepper flakes (according to heat tolerance); freshly ground black pepper to taste

Roasted Fall Vegetable & Italian Sausage Sheet Pan Meal

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Saved From: www.foodiewithfamily.com

prep: 15 min
cook: 30 min
total: 45 min

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servings:

Ingredients

1 pound butternut squash (trimmed, scraped of seeds, and sliced into 3/4-inch cubes)
1 pound fresh Brussels sprouts (trimmed, and left whole, halved, or quartered, depending on size, to about 3/4 of an inch in size.)
2 tablespoons olive oil
1 teaspoon kosher salt
1 pound sweet Italian sausage links (pierced several times with a sharp knife)
2 medium yellow or red cooking onions (trimmed, peeled, and cut into wedges that are 1-inch at their thickest/point)
1/4 to 3/4 teaspoon crushed red pepper flakes (according to heat tolerance)
freshly ground black pepper to taste