Sheet Pan Sausage & Veggies

This easy sheet pan dish is a quick, satisfying dinner with minimal cleanup. Tossed in a delicious maple balsamic dressing and served over fluffy, aromatic rice, this effortless meal doesn’t skimp on flavor.

Sheet Pan Sausage & Veggies

Course

Main
Prep time

10 Mins
cook time

30 Mins
servings

4
Author

@veganeverytime

Ingredients

2 Lotus Foods Organic White Jasmine & Forbidden® Rice Blend Heat & Eat Pouch

Vinaigrette

½ cup olive oil
¼ cup balsamic vinegar
2 tbsp maple syrup
½ tbsp dijon mustard
1 tsp fresh thyme, chopped
½ tsp minced garlic
¼ tsp salt

Roasted Sausage & Veggies

2 cups butternut squash or pumpkin, cubed
2 cups brussels sprouts, halved
½ red onion, chopped
4 sausages, cut into 1-inch rounds – use your favorite meat or veggie sausage!
2 tbsp olive oil
¼ tsp salt and pepper

Garnish

fresh thyme
shelled pumpkin seeds

product used in the recipe

Organic White Jasmine & Forbidden® Rice Blend Heat & Eat Pouch

1

Combine vinaigrette ingredients in a mason jar and shake to mix well.
2

Preheat oven to 400°F. In a large bowl, toss the butternut squash, brussels sprouts, red onion, sausage, olive oil, salt, and pepper until evenly coated. Spread the mixture on a baking sheet and bake for 25-30 mins, stirring halfway through, until the squash is tender.
3

Once cooked, drizzle half the vinaigrette over the roasted vegetables and sausage, tossing to combine. Reserve the remaining vinaigrette for garnishing, if desired.
4

Prepare rice according to directions on package. Divide between bowls and top with vegetables and sausage. Garnish with fresh thyme and pumpkin seeds.