Roasted Autumn Vegetables with Chicken Apple Sausage

bon Cook products used: Perforated Baking Sheet, bonmat, Stainless Mixing Bowl, Heat Resistant Spatula, Signature Spatula, Santoku Knife, FRENCH PANTRY Herbs De Provence, FRENCH PANTRY Sel Gris Salt, FRENCH PANTRY Pep Rally Pepper Mill

Ingredients

• 1 20-ounce package cubed peeled butternut squash

• or 2 Large sweet potatoes, cubed

• 1 pound Brussels sprouts, trimmed and halved

• 1 large red onion, halved and thick sliced

• 4 cloves garlic, minced

• 3 tablespoons extra-virgin olive oil

• 1 tablespoon FRENCH PANTRY Herbs De Provence

• 1/4 teaspoon FRENCH PANTRY Sel Gris Salt

• 1/2 teaspoon ground pepper

• 4 links apple chicken sausage, sliced

Directions

1. Preheat oven to 425 degrees F.

2. Place bonmat on Perforated Baking Sheet.

3. In the Stainless Mixing Bowl, combine squash or sweet potatoes, Brussels sprouts, onion, garlic, oil, FRENCH PANTRY Herbs De Provence, salt and pepper, and chicken apple sausage.

4. Spread evenly on bonmat. Roast for 25 to 30 minutes.

* bontips- Precut butternut squash is a time saver if you do not want to peel and seed a butternut squash. I substitute sweet potatoes too. Both options are delicious!

Instead of plain olive oil, use the FRENCH PANTRY Garlic, Rosemary or Tuscan oil.

This is one of my go to recipes each Fall. It is a one pan meal that's easy and healthy, and requires little time to put together.

You can substitute any veggie that suits your tastes.