How To Make My Favorite Veggie & Sausage Harvest Bowls.
Okay, y’all. So this is one of the EASIEST and yummiest recipes you’ll make this fall. It truly is a busy woman’s dream recipe because it takes little to no prep time and you just pop it in the oven! There are so many different variations you can do with this recipe which is why I love it, so grab all the veggies you got in your fridge and go to town!
During the fall season I love using some of the veggies that start emerging in the grocery store. One of my staple fall vegetables is the butternut squash. It’s healthy and so delicious when tossed in some olive oil, a little garlic, fresh rosemary and some salt and pepper. This is my version of what I like to call my fall Harvest Bowls. Enjoy!
Ingredients
- 1 link chicken sausage, sliced
- 1 link garlic beef sausage (any sausage of your choice will work), sliced
- 2 cups brussel sprouts, halved
- 8 oz bella mushrooms, sliced
- butternut squash, cut into cubes
- 1 cup broccoli florets
- 4 cloves of garlic, minced
- olive oil
- 2 tsp fresh rosemary
- salt & pepper to taste
Directions
- Preheat the oven to 400 degrees Fahrenheit.
- Prep all of the vegetables and slice the sausage links into 1/2 inch pieces. Butternut squash needs to be cut, pitted, and cut into cubes, slice the mushrooms, cut the brussel sprouts in half, and chop the broccoli into pieces.
- Put all the vegetables, except for butternut squash, into a large bowl. Toss the veggies in olive oil, minced garlic, salt and pepper. Place on a large baking sheet.
- Put the butternut squash into a bowl, add in olive oil, garlic, fresh rosemary, salt and pepper. Coat the veggies well. Place on the sheet pan with the other veggies. Toss the sausage in olive oil and put on the sheet pan.
- Place the sheet pan in the oven for 25-30 minutes. Toss the veggies and sausage half way through and put back in the oven to finish cooking.
- Serve over brown/white rice.
Bon apetit! Till next time, y’all!
xoxo- Kristen Jean