Turkey Sausage Sheet Pan Dinner
In partnership with
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Prep:
15 min. -
Cook:
20 min. -
Serves:
4
Recipes
Recipe tags: turkey base, easy difficulty, lunch, turkey, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| ¼ cup | olive oil |
| 2 Tbsp | Better Than Bouillon® Roasted Turkey Base |
| 2 Tbsp | chopped fresh rosemary |
| 2 Tbsp | grainy Dijon mustard |
| 1 Tbsp | red wine vinegar |
| 4 | cloves garlic, minced |
| 3 cups | cubed butternut squash |
| 3 cups | Brussels sprouts, trimmed and halved |
| 1 | onion, chopped |
| 4 | Johnsonville Polish Kielbasa Turkey Rope Sausage |
| ½ cup | prepared cranberry sauce |
Directions
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1
Preheat oven to 400°F. In large bowl, whisk together oil, Turkey Base, rosemary, mustard, vinegar and garlic; add squash, Brussels sprouts and onion, tossing gently to coat. Arrange in single layer on large baking sheet.
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2
Nestle sausages into vegetables. Bake for 20 to 25 minutes or until vegetables are tender and sausages are cooked through. Serve with cranberry sauce.