Veggie Sausage Sheet Pan Dinner
3
Points® value
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Cool-weather produce—namely butternut squash, carrots, and apples—marries beautifully with vegetarian sausages in this easy dinner. A finishing sauce of grainy mustard and maple syrup unifies all the elements and is great for drizzling over the food or serving as a dip. Go for precut butternut squash to keep prep fast and easy. And change up the herbs according to your preference; sage or rosemary sprigs would also be delicious. If you have leftovers, try chopping up the sausages and apples and then warming everything in a skillet; top with a poached egg (or not) for a delicious breakfast.
Ingredients
Butternut squash
12 oz, chopped
Carrots
4 medium, cut into 1-inch pieces
Red onion
1 medium, cut into 8 wedges
Olive oil
1 tbsp(s)
Kosher salt
½ tsp(s)
Black pepper
¼ tsp(s)
Cooking spray
5 spray(s)
Apple
2 medium, such as Honeycrisp, each cut into 8 wedges
Frozen vegetarian sausage
4 serving(s), or similar product
Fresh thyme
4 sprig(s)
Whole-grain mustard
¼ cup(s)
Maple syrup
2 tsp(s)
Apple cider vinegar
1½ tsp(s)