Description
Juicy chicken sausage, sweet caramelized squash, jammy roasted grapes, and crisp broccoli—tossed on a sheet pan and roasted until irresistible. Topped with Parmesan, fresh basil, and a balsamic drizzle, this weeknight wonder is vibrant, filling, and ready in under an hour with almost no cleanup.
Ingredients
-
8 links (2 lbs) chicken sausage, sliced
-
4 cups butternut squash, ½” cubes
-
4 cups seedless red grapes
-
6 cups broccoli florets
-
2 tbsp olive oil
-
1 tsp salt
-
1 tsp black pepper
-
1 tsp Italian seasoning
-
½ tsp red pepper flakes (optional)
-
1 cup shaved Parmesan
-
½ cup fresh basil, torn
-
2–4 tbsp aged balsamic vinegar
-
Cooked grains for serving (farro, quinoa, rice, or couscous)
Instructions
-
Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment.
-
Toss sausage, squash, grapes, and broccoli with olive oil, salt, pepper, Italian seasoning, and red pepper flakes until coated.
-
Roast 15 min, stir/flip, rotate pans, then roast another 10–15 min until squash is tender, grapes burst, and sausage browns.
-
Finish with balsamic drizzle, Parmesan, and fresh basil while hot.
-
Serve over warm grains, letting juices soak in.
Notes
-
Use two pans to avoid crowding—this ensures crispy edges.
-
Fresh broccoli roasts best; if using frozen, thaw and pat dry.
-
Aged balsamic clings better—reduce regular balsamic for similar effect.
-
Slice sausage on the diagonal for maximum browning.
Nutrition
- Calories: 340 Cal
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 20g