A cozy and hearty fall-inspired sheet pan dinner featuring roasted Brussels sprouts, butternut squash, apple, chicken sausage, and kale, seasoned with garlic salt, smoked paprika, and cinnamon, topped with harissa for a spicy kick.
1. Preheat the oven to 375°F.
2. Wash, slice and cube your veggies, and place them on a baking tray without the kale.
3. Slice your sausages, add olive oil and seasonings, and toss everything together.
4. Roast in the oven for about 20 minutes, then add the kale.
5. Bake for another 10 minutes or until squash and sprouts are tender.
6. Top with harissa and enjoy.
