Lately my kids have been on a veggie strike and I’m not sure what happened! They used to be really good about eating vegetables, but lately any vegetable has been a no-go. They love sausage so I thought I would have a winner with this dish….nope, they turned their noses up at it.
Both my husband and I enjoyed this dish. It was quick and easy to make especially during the week and we had leftovers for lunch the next day. I like the combination of the brussels sprouts and sweetness from the butternut squash. I mean you can’t go wrong with roasted vegetables..we’ll for adults at least.
1 package of sausage links (I used a sweet Italian chicken variety, but use whatever you like.)
8 oz brussels sprouts, halved
1 medium butternut squash, cubed
extra-virgin olive oil
salt & fresh ground pepper
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Spread the vegetables on the baking sheet and then place the sausage on. Drizzle the olive oil and turn to coat. Season with salt and fresh ground pepper.
Roast for 25-30 minutes or until your vegetables are fork-tender and the sausage is cooked through and the skin is crispy.
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