This is a nice back to fall dinner...roasted fall vegetables with links of chicken apple sausage. I was able to find the sausage at my local supermarket. I baked up a pan of Red Lobster Cheddar biscuits with this for a perfect meal. (see biscuit post)
Mix together:
- 1 20-ounce package cubed peeled butternut squash
- 1 pound Brussels sprouts, trimmed and halved (or quartered if large)
- 1/2 onion, halved and thickly sliced ( ½-inch)
- 2 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1 tablespoon chopped fresh sage or 1 teaspoon dried
- ¼ teaspoon salt
- ½ teaspoon ground pepper
- Place on a cooky sheet that has been covered with foil or parchment. Bake at 425 degrees for 10 minutes. Then add on the sausages and bake an additional 20 minutes.
- 4 links cooked chicken sausage (12 ounces)
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