Recipe | "Harvest Sheet Pan Dinner" by Sue Ready

Harvest Sheet Pan Dinner- Sausage, Veggies and Apples an autumn dish that's a perfect way to welcome fall. It's loaded with fresh veggies complimented by fragrant apples and polenta sprinkled with cinnamon giving the dish a bit of a twist. Sheet pan baking makes cleaning so easy. 

Cook's Notes: Assembly goes faster if butternut squash is sliced and each piece quartered ahead of time. Brussels sprouts need ends and outer leaves removed.  Refrigerate any extra polenta or butternut squash. Use a crisp baking apple e.g. Gala. Recipe serves four.

Be sure to spread the ingredients in a single layer to get the best browning. If they're too close together food will steam rather than brown.

  • 2 cups polenta, cut into cubes
  • 2 cups cubed, peeled butternut squash or yellow summer squash
  • 2 cups Brussels sprouts, quartered 
  • 1 cup red pepper, diced 
  • 1 cup red onion chopped
  • 3 garlic cloves, minced
  • 2 apples, peeled and cut into chunks
  • 2 TB. olive oil
  • 2 TB. honey
  • 1/2 tsp. each dried thyme, parsley and rosemary or 1 TB. each fresh rosemary, thyme and parsley
  • Salt and black pepper
  • Sprinkle of Saigon cinnamon 
  • 1 lb. turkey sausage links cut into 2 inch pieces (Italian sausage links can be substituted)

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone pad. 
  • In a bowl combine polenta, onions, Brussels sprouts, peppers, garlic and squash. Drizzle with oil, honey, herbs, sprinkle with salt and pepper. Spread veggie mixture out on rimmed baking sheet and sprinkle with cinnamon.
  • Place sausage pieces on outer edge of pan with vegetables, adding rest of meat to the middle.
  • Roast 25 minutes or until sausages and butternut squash are done, stirring once. If desired, top with additional rosemary.

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