Sheet Pan Meal Chicken Apple Sausages with Roasted Veggies and Quinoa

"Jabberwocky" by Lewis Carroll

’Twas brillig, and the slithy toves
Did gyre and gimble in the wabe:
All mimsy were the borogoves,
And the mome raths outgrabe.

“Beware the Jabberwock, my son!
The jaws that bite, the claws that catch!
Beware the Jubjub bird, and shun
The frumious Bandersnatch!”

He took his vorpal sword in hand;
Long time the manxome foe he sought—
So rested he by the Tumtum tree
And stood awhile in thought.

And, as in uffish thought he stood,
The Jabberwock, with eyes of flame,
Came whiffling through the tulgey wood,
And burbled as it came!

One, two! One, two! And through and through
The vorpal blade went snicker-snack!
He left it dead, and with its head
He went galumphing back.

“And hast thou slain the Jabberwock?
Come to my arms, my beamish boy!
O frabjous day! Callooh! Callay!”
He chortled in his joy.

’Twas brillig, and the slithy toves
Did gyre and gimble in the wabe:
All mimsy were the borogoves,
And the mome raths outgrabe.

LEWIS CARROLL

January 27, 1832-January 14, 1898 

Chicken Apple Sausages with Roasted Veggies and Quinoa with Brown Rice

Cook's Notes: A healthy easy dinner that makes clean up a breeze using a sheet  pan. There are possibilities for this dinner. Chicken Apple Sausages, Butternut Squash,  Apples, Brussels Sprouts are roasted in Apple, Maple, Cinnamon  Sauce with Cranberries. Pair the meal with a nutritious serving of quinoa with brown rice. Substitute broccoli for Brussels sprouts, sweet potatoes for butternut squash and pears for apples. 

I'm really impressed with this flavorful, tasty product from Chef Bruce Aidells. It's gluten free, no artificial ingredients, and fully cooked so only needs a warm up.

Recipe serves 2-3 but can be increased for more just double the sauce.
Sauce Ingredients:

• 2-1/2 tablespoons lemon olive oil or olive oil, divided
• 2-1/2 tablespoons maple syrup, divided
• 1 teaspoon cinnamon, divided
• 2 tablespoons apple juice or apple cider, divided
• 1 teaspoon dried thyme, divided

Main Ingredients:

• 1-12 oz. package chicken apple sausages (I used 3 links and cut each into 4ths)
• 3 cups Brussels Sprouts, stems cut and sprouts halved or broccoli florets 
• 1 large firm apple, cut in chunks (I used Honey Crisp)
• 3 cups diced sweet potatoes or butternut squash
• 1 cup red onion slices
• 1/3 cup dried cranberries
• 1/4 cup chopped pecans
• 1 prepared package Seeds of Change Quinoa with Brown Rice

Directions:

• Preheat oven to 425 degrees. Line a baking sheet with a silicone pad or parchment paper.
• In a large bowl mix the sauce 1/2 of (olive oil, maple syrup, apple juice/cider, cinnamon and thyme).
• Toss sauce with diced sweet potatoes or butternut squash, Brussels Sprouts, red onion slices and apple chunks. Spread mixture out on baking sheet. Roast 20 minutes.
• Add remaining sauce to chicken sausage chunks, cranberries and pecans. Mix  well. If substituting broccoli for Brussels sprouts add in at this time. Spread out evenly on pan. Roast veggie sausage mixture 10 minutes more until sausages are warmed and sweet potatoes or butternut squash and apples are al dente.

• Prepare Seeds of Change packet in skillet rather than microwave. Following directions use 2 tablespoons apple juice or apple cider instead of water.

• Add in roasted vegetables /sausage mixture to quinoa, mix well and serve immediately.

P.S. I just had to add in this photo from yesterday as snow in southern AZ is a rare occurrence. But I was ready. I still have all my MN gear on standby. But within a two hour time period, it was all melted. We did have to cover the lemon tree.