Fall Chicken Sausage Sheetpan

Total Time:

45 minutes

Serves:

5 Servings

Category:

45 min or more, Chicken

Level:

Share this Recipe:

Easy

Recipe Description

This easy sheet pan dinner is full of cozy fall flavors, combining roasted Brussels sprouts, butternut squash, hearty white beans, and savory chicken sausage. Finished with crispy pancetta and a sprinkle of Pecorino Romano, it’s a simple one-pan meal that feels comforting and satisfying.

Ingredients

1 pound Brussels sprouts
1 large butternut squash
1 can (15 ounces) white beans
4 chicken sausages (apple or fall-flavored)
Pancetta (about 4 ounces)
Olive oil
Salt
Black pepper
Red pepper flakes
1 tablespoon paprika
1 tablespoon Italian seasoning
Pecorino Romano cheese
Balsamic vinegar

Preparation

Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Chop the Brussels sprouts into halves or quarters. Peel the butternut squash, remove the seeds, and cut into cubes. Place both on the baking sheet.
Drain and rinse the white beans, then add them to the baking sheet.
Drizzle with olive oil, season with salt, black pepper, red pepper flakes, paprika, and Italian seasoning, and toss everything together until well coated.
Slice the chicken sausages into pieces and scatter them across the sheet pan along with the pancetta.
Place the baking sheet in the oven and roast for 25 minutes, until the vegetables are tender and the sausage is cooked through.
Remove from the oven and top with freshly grated Pecorino Romano cheese and a splash of Balsamic vinegar before serving.