Roasted Fall Vegetable Italian Sausage Sheet Pan Meal recipes
Ingredients
- 1 pound butternut squash, trimmed, scraped of seeds, and sliced into ¾-inch cubes
- 1 pound fresh Brussels sprouts, trimmed, and left whole, halved, or quartered, depending on size, to about ¾ of an inch in size.
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 pound sweet Italian sausage links, pierced several times with a sharp knife
- 2 medium yellow or red cooking onions, trimmed, peeled, and cut into wedges that are 1-inch at their thickest/point
- ¼ to ¾ teaspoon crushed red pepper flakes, according to heat tolerance
- freshly ground black pepper
Instructions
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