• On Oct, 08, 2024
•  ladyrecipes
•  Recipes

285 Cals 16.5 Protein 18 Carbs 16.5 Fats
PREP TIME:
15 mins
COOK TIME:
25 mins
TOTAL TIME:
40 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:American
An easy Fall foil packet dinner made with spicy chicken Andouille sausage, Brussels sprouts and butternut squash. It”s the perfect balance of spicy, smokey and sweet in every bite!
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 teaspoon kosher salt
2 tablespoons extra virgin olive oil
16 ounces Brussels sprouts, halved
12 ounces 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.
Serving: 1foil pack, Calories: 285kcal, Carbohydrates: 18g, Protein: 16.5g, Fat: 16.5g, Saturated Fat: 2.5g, Cholesterol: 65mg, Sodium: 837.5mg, Fiber: 5.5g, Sugar: 3.5gBlue Smart Points:6Green Smart Points:6Purple Smart Points:6Points +:7