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5 from 3 votes

Roasted Fall Veggies & Sausage Sheet Pan

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4

Ingredients

  • 1 medium-large Delicata squash, sliced into ½” crescents
  • 1 8 oz. package whole baby Bella mushrooms, stems removed
  • 1 pint cherry tomatoes
  • 2 cups broccoli florets (I used a bag of already cut florets)
  • 1 12 oz. package fully cooked chicken sausage
  • 1/4 cup avocado oil
  • 1 Tbsp garlic powder
  • 3/4 tsp salt
  • 3/4 tsp ground black pepper
  • 1 1/2 cups uncooked white rice

Glaze

  • 1 Tbsp balsamic vinaigrette
  • 1 Tbsp coconut aminos
  • 2 Tbsp maple syrup

Instructions

  • Preheat oven to 400F.
  • Place pre-cooked sausages on a sheet pan and set aside.
  • Cut Delicata squash in half lengthwise, scrape out seeds, and then slice into ¼” crescents. Remove stems from mushrooms.
  • Combine sliced squash, mushrooms, cherry tomatoes, and broccoli florets in a large bowl. Cover with avocado oil, garlic powder, salt, and pepper and toss to evenly coat. Spread veggies out on the sheet pan alongside the sausages.
  • In a small bowl, mix together all of the glaze ingredients. Drizzle over the veggies and sausage and bake for 20 min.
  • While the sheet pan is in the oven, prepare rice according to package instructions (I used the Instant Pot)*.
  • Once sheet pan is done cooking, remove from oven and serve immediately over a bed of rice.

Notes

*I find the Instant Pot to be the easiest method for cooking rice. I just place a 1:1 ratio of white rice and water in the instant pot, secure the lid, and press the "Rice" button. It should take 5-8 minutes to come to pressure (depending on how much rice you are making) and then about 12 minutes to cook. Once done, you can do a quick or natural release.