Spicy Sausage & Brussel Sprouts in Foil Packets Recipe

Spicy Sausage & Brussel Sprouts in Foil Packets Recipe

How To Make Spicy Sausage & Brussel Sprouts in Foil Packets

Make a quick and easy Fall dinner with this recipe! Bake spicy sausage, Brussels sprouts, and butternut squash in foil packets for a spicy, sweet, and smokey meal.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • Reynolds Wrap Heavy-Duty Aluminum Foil
  • 12ozSpicy Chicken Andouille Sausage,like Applegate, cooked and sliced ¾-inch
  • ¾tspKosher salt
  • 2tbspextra virgin olive oil
  • 16ozBrussels sprouts,halved
  • 12ozbutternut squash,peeled and diced ¾-inch
  • 4sprigsfresh thyme
  • fresh black pepper,to taste


  1. Preheat oven to 425 degrees F.

  2. In a large bowl, combine the sausage, brussels sprouts, butternut, thyme, olive oil, ¾ teaspoon salt, and pepper.

  3. Make foil packets. Tear off two 18-inch sheets of Reynolds Wrap Heavy-Duty or Non-Stick Aluminum Foil.

  4. Divide the sausage and vegetables, about 2 cups each between 4 foil packets.

  5. Bring up the long sides of the foil, so the ends meet over the food.

  6. Double fold the ends, leaving room for heat to circulate inside. Double fold the 2 short ends to seal the packet tight, so no steam escapes.

  7. Bake for 25 minutes, or until the vegetables are tender.

  8. Serve for dinner. Enjoy!


  • Calories: 424.10kcal
  • Fat: 31.69g
  • Saturated Fat: 9.35g
  • Monounsaturated Fat: 15.37g
  • Polyunsaturated Fat: 4.28g
  • Carbohydrates: 23.45g
  • Fiber: 6.65g
  • Sugar: 4.37g
  • Protein: 15.15g
  • Cholesterol: 49.33mg
  • Sodium: 807.13mg
  • Calcium: 114.78mg
  • Potassium: 922.79mg
  • Iron: 3.47mg
  • Vitamin A: 513.98µg
  • Vitamin C: 119.05mg
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