Ahhh it feels good to be back in my normal routine. The past few weeks have been absolutely INSANE, between lots of photoshoots, long days, busy nights and jam packed weekends. I finally have a few evenings “off” this week, and I’m really enjoying them. Next weekend I’m going camping with Isaac, and I’m SO looking forward to unplugging for a little bit, even just for a night, and enjoying the beautiful fall weather that has finally hit North Texas.
And I couldn’t think of a better way to “celebrate” posting on a normal schedule again (yes, I’m a wierdo ;) ) than with a deeelicious fall recipe that you’re going to love! It’s been a while since I posted a recipe (but I hope you’ve still enjoyed my Paleo Pumpkin Recipe Roundup and Meal Prep Ideas), and I was so excited getting back into the kitchen to create an easy weeknight meal you will love.
When coming up with today’s recipe, I decided to go the fall veggie route (of course!) for a one pan meal that everyone will enjoy. I picked up some fresh produce at the store, and was SO excited to see Isaac’s favorite chicken sausage in stock- Aidell’s Andouille Chicken Sausage. If you haven’t tried it yet, I HIGHLY recommend it. It’s a bit spicy, but seriously amazing and so easy to whip together for tasty meal. I love all of Aidell’s Chicken Sausage, and can’t wait to try more of their flavors!
As for the veggies, let’s just say they were a hit! Isaac even commented on how much he liked the vegetable choice, and I had to agree with him. The fall flavors and different textures were so good, and I thoroughly enjoyed every bite… Even though I had to chug some water with it because of the spice level. ;) Between the butternut squash, sweet potatoes, brussels sprouts and zucchini, I was in veggie heaven, and can’t wait to heat up the leftovers for dinner tonight.
So one of my favorite parts about this meal is how easy it is to make. All you need to do is chop up the veggies, place ’em on a pan and roast until they’re done. I threw the sausage in with the veggies with about 15 minutes left to heat them up, and broiled for the last 5 minutes to get a nice char on the brussels (which is my favorite way to eat them!). While the veggies were cooking, I was able to finish meal prepping for the week, clean the kitchen and get everything ready for dinner. #win These meals are seriously my FAVORITE!
- 4 chicken sausage links, sliced
- 1 medium butternut squash, chopped
- 1 zucchini, chopped
- 3 large carrots, chopped
- 1 medium sweet potato, chopped
- 2 cups brussels sprouts, cut in half
- 2 tsp olive oil
- Salt & pepper
- Optional: Tony’s Cajun Seasoning, or any other spice combo you like!
- Heat the oven to 375F.
- Line a pan with some aluminum foil, and place the veggies on the pan. Drizzle with the olive oil and toss.
- Place in the oven and cook for 25 minutes, turning once.
- Add the sausage, then place the pan back in the oven for another 15 minutes. For the last 5 minutes, turn your broiler on high, and keep an eye on the veggies, making sure they don’t burn!
- Remove from the oven and season. Toss the veggies and sausage one last time.
Now it’s your turn to talk! Answer one of these questions in the comments below:
Have you ever tried Aidell’s Chicken Sausage?
What is your favorite easy weeknight meal to throw together?