"This meal is festive, easy, nutritious, and DELISH. I used al fresco sweet apple chicken sausage, my favorite Fall veggies, and some yummy toppings, and this meal came together in minutes. "
Ingredients
1 package al fresco Sweet Apple Chicken Sausage
2 cups butternut squash, peeled and diced
2 cups Brussels sprouts, sliced in half
1 can chickpeas, drained and rinsed
2 tbsp avocado oil
2 tsp chili powder
2 tsp garlic powder
1 tsp salt
1 tsp pepper
1 large honeycrisp apple, chopped
4 oz goat cheese (1 oz per serving)
4 oz pecans (1 oz per servign)
4 tbsp tahini (1 tbsp per serving)
Directions:
- 1Preheat oven to 375.
- 2On a baking sheet, add chicken sausage, butternut squash, Brussels sprouts and chickpeas. Add avocado oil, chili powder, garlic powder, salt and pepper, and mix thoroughly to combine.
- 3Roast veggies and chickpeas for 50 minutes, mixing around halfway through.
- 4On each plate, add chicken sausage, butternut squash, Brussels sprouts, chickpeas, apple, pecans and goat cheese. Drizzle 1 T of tahini on top of each plate.
- 5Enjoy!
