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.
Serves:
Ingredients
- 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
Instructions
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Preheat oven to 425 degrees F.
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In a large bowl, combine the sausage, brussels sprouts, butternut, thyme, olive oil, ¾ teaspoon salt, and pepper.
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Make foil packets. Tear off two 18-inch sheets of Reynolds Wrap Heavy-Duty or Non-Stick Aluminum Foil.
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Divide the sausage and vegetables, about 2 cups each between 4 foil packets.
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Bring up the long sides of the foil, so the ends meet over the food.
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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.
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Bake for 25 minutes, or until the vegetables are tender.
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Serve for dinner. Enjoy!
Nutrition
- 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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