Dinner
Spicy Sausage and Brussel Sprouts Foil Packets
Juicy slices of spicy chicken andouille sausage roast alongside halved Brussels sprouts and sweet cubes of butternut squash, all tossed in olive oil, thyme, salt, and pepper. The foil packets seal in every savory, smoky flavor while the vegetables turn tender and lightly caramelized.
- Total
- 40 min
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
Nutrition per Serving
- Calories
- 285
- Protein
- 17g
- Carbs
- 18g
- Fat
- 17g
- Fiber
- 6g
- Sugar
- 4g
- Sodium
- 838mg
Ingredients
- Reynolds Wrap Heavy-Duty Aluminum Foil
- 4 links (12 oz cooked Spicy Chicken Andouille Sausage, sliced 3/4-inch (I used Applegate))
- 3/4 tsp kosher salt
- 2 tbsp extra virgin olive oil
- 16 oz Brussels sprouts (halved)
- 12 oz butternut squash (peeled and diced 3/4-inch)
- 4 sprigs fresh thyme
- fresh black pepper (to taste)
Instructions
- Preheat oven to 425°F.
- In a large bowl combine the sausage, brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt and pepper.
- Make foil packets. Tear off 2 18” sheets of Reynolds Wrap Heavy-Duty or Non-Stick Aluminum Foil.
- Divide the sausage and vegetables, about 2 cups each between 4 foil packets.
- Bring up the long sides of the foil, so the ends meet over the food.
- Double fold the ends, leaving room for heat to circulate inside. Double fold the two short ends to seal the packet tight, so no steam escapes.
- Bake 25 minutes, or until the vegetables are tender.