Preheat the oven to 425 degrees F. Chop the squash and brussels - you want the pieces roughly the same size. I chop the squash into 1-inch cubes. Then I chop the brussels accordingly, either halving or quartering them. It may differ each time depending on the size of your vegetables. I suggest keeping the squash in 1-inch cubes (no larger) so it cooks in 20 to 30 minutes.
Spread the sausage, butternut cubes and brussels sprouts out on a baking sheet.
Whisk together the maple syrup, olive oil and garlic in a bowl. Pour it over the sausage and vegetables and toss well. Sprinkle everything with salt and pepper.
Roasted for 15 to 20 minutes. Toss and roast for 5 to 10 minutes more. Serve immediately over rice.
This meal is great to make ahead of time - leftovers are great. You can also easily double it and do it on 2 sheet pans.
Course: Main Course
Cuisine: American
Author: How Sweet Eats
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