Ingredients:

  • 1 lb Whole30-compliant chicken sausage, sliced into rounds
  • 2 cups butternut squash, peeled and cubed into ½-inch pieces
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 medium Honeycrisp or Fuji apples, cubed
  • 1 large red onion, cut into wedges
  • 3 tbsp extra virgin olive oil
  • 1 tbsp maple syrup
  • 1 tsp dried rosemary, crushed
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • ½ tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper to prevent sticking.
  2. In an extra-large mixing bowl, whisk together the olive oil, maple syrup, rosemary, garlic powder, salt, and pepper.
  3. Add the sliced sausage, cubed squash, halved sprouts, apples, and onion wedges to the bowl. Toss thoroughly until every piece is coated in the glaze, ensuring sprouts are cut-side down.
  4. Spread the mixture in a single layer across the sheet pan, leaving space between ingredients. Roast for 30-35 minutes, tossing once halfway through.
  5. Switch the oven to 'Broil' for the final 2-3 minutes until the edges of the apples and sausage are charred and Brussels sprouts are deeply browned. Remove from oven and let rest for 5 minutes.