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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!

Spicy Sausage, Brussels and Butternut Foil Packets

I love foil packet meals you can make and prep ahead, like these Cajun Shrimp Foil Packets, and keep refrigerated or even frozen. So when you get home from your busy day, you can pop them in the oven and relax until dinner. The best part, easy clean up!

I mentioned in this Shrimp Scampi Foil Pack recipe, that I’m a 2018 Reynolds Ambassador, now that grilling season is over, I am creating foil packet recipes with meal prep in mind, because I know how busy you all are with work, kids, and life in general. Opening up one of these foil packets is like a celebration of Fall, with it’s colors and aroma. Nestled inside, you’ll find spicy chicken sauce, here I used Andouille but Italian or Kielbasa would also work great. These are a meal-in-one and so easy to make, just 5 ingredients not counting salt and pepper!

I love using Reynolds Wrap, it’s produced using food safety and quality standards, making the foil my go-to in the kitchen and on the grill. Heavy Duty Foil is also available in a wider 18-inch roll, great for larger foil packets to throw on the grill.

How To Make Foil Packets

Tear off an 18” sheet of foil.
Center the food on the foil sheet.
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.
Bake in a preheated oven, 425F 25 minutes.

To Refrigerate and Heat:

Place uncooked packets upright in the refrigerator for up to 4 days. When ready to cook, follow the directions for oven and bake time.

Would you like to see more foil packet recipes? If so, leave a comment and share some of your favorite foil packet dinners!

Prep: 15

Cook: 25

Total: 40

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Yield: 4 servings

Serving Size: 1 foil pack

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.

Last Step:

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Nutrition

Serving: 1 foil pack, Calories: 285 kcal, Carbohydrates: 18 g, Protein: 16.5 g, Fat: 16.5 g, Saturated Fat: 2.5 g, Cholesterol: 65 mg, Sodium: 837.5 mg, Fiber: 5.5 g, Sugar: 3.5 g

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Disclosure: This post is sponsored by Reynolds. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.

Spicy Sausage, Brussels and Butternut Foil Packets

Spicy Sausage, Brussels and Butternut Foil Packets