This is the perfect meal for busy weeknights , loaded with fall flavors and plenty of nutrients. I love this meal for a few reasons: it’s ready in under 30 minutes and it’s virtually mess-free. Use this recipe as a template and experiment with whatever produce you have in season!
Instructions
1
Preheat the oven to 450°. In a medium sized bowl add the olive oil, mustard, maple syrup, balsamic vinegar,oregano, paprika, sea salt and pepper. Whisk until emulsified and set aside.
2
In a large bowl add chopped squash, brussel sprouts and onion. When chopping, make sure the veggies are about the same size to encourage even cooking. Pour marinade over the veggies and stir until everything is evenly coated. Then add your veggies to a sheet pan in an even layer.
3
Add the sausages to the sheet pan. Use a brush to coat the sausages with the remaining marinade for gloss and caramelization. Roast in the oven for 25 minutes or until the veggies are golden brown. Serve right away and enjoy!
4
Notes: I personally use turkey sausages here but feel free to use pork, beef, chick or lamb sausages if you wish. If brussel sprouts are out of season, feel free to use equal parts broccoli instead. To make this dish Low FODMAP substitute the onion for leek tops (green part) and the butternut squash for buttercup
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