OK, I am having a hard time with this...autumn is coming. Don't get me wrong, I like autumn. It's what comes after autumn that gets to me. This is something I am going to try and sell to Chris; he's a self proclaimed Brussels sprouts hater but maybe, if I cut them small, he won't notice.
1 20oz. package cubed, peeled butternut squash
1lb. Brussels sprouts, trimmed and halved; quartered if they are large
1 large red onion, halved and thickly sliced
4 cloves garlic, minced
3 tbsp. olive oil
1 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh sage
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
4 links cooked chicken sausage
Preheat the oven to 425 degrees.
Combine squash, Brussels sprouts, onion, garlic, oil, rosemary, sage, salt and pepper in a large bowl. Spread on a large rimmed baking sheet. Roast for 10 minutes.
Stir the vegetables and place sausages on the pan. Continue roasting stirring once or twice, until the vegetables are tender, 20 to 25 minutes more.
Serves 4; 1 serving = 1 1/2 cups vegetables and 1 sausage link. Calories 334, fat 16g., cholesterol 60g., carbs 34g., protein 18g., fiber 8g., sodium 599mg., potassium 972mg.
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