Spicy Sausage Foil Packets with Brussels Sprouts and Butternut

An easy fall foil packet dinner made with spicy chicken Andouille sausage, Brussels sprouts and butternut squash. Each bite delivers a satisfying balance of heat, smoke and natural sweetness.

Spicy Sausage, Brussels and Butternut Foil Packets

Foil packet dinners are one of my favorite make-ahead meals because they store beautifully in the fridge or freezer and require almost no cleanup. Prepare a few packets ahead of time and when you get home from a busy day you can simply slide them into the oven. These packets combine spicy chicken Andouille sausage with roasted Brussels sprouts and sweet butternut squash for a one-pan dinner that’s comforting, colorful and fast.

I like recipes you can scale easily and customize. If you prefer a milder sausage, swap Andouille for a milder kielbasa or an Italian sausage. For extra heartiness, add diced potatoes or sweet onions. The basic method is the same: toss the ingredients with oil and seasoning, enclose them in heavy-duty foil, and roast until tender. These foil packets make excellent weeknight dinners, portable lunches, or easy meals for camping and grill nights.

I use Reynolds Wrap heavy-duty foil for these packets because a thicker foil makes it easier to seal packets tightly and withstand oven or grill heat. Heavy-duty foil is also useful when making larger packets for groups or when cooking on a grill.

How to Make Foil Packets

Tear off an 18-inch sheet of heavy-duty foil.
Center the food on the foil sheet, leaving space at the edges to fold.
Bring the long sides of the foil up so the ends meet over the food.
Double-fold the long seam, leaving a little space inside for steam to circulate.
Fold and seal the short ends twice to make a tight packet so steam does not escape.
Bake in a preheated oven at 425°F for about 25 minutes, or until vegetables are tender.

To Refrigerate and Reheat

Assemble uncooked packets and place them upright in the refrigerator for up to four days. When you’re ready to cook, transfer directly to a preheated oven and follow the baking directions. For frozen packets, thaw overnight in the fridge before baking, or add extra baking time if cooking from frozen, keeping an eye on doneness.

Would you like more foil packet recipes? Share a comment and tell me your favorite combinations — I love hearing new ideas for quick, flavorful dinners!

Spicy Sausage and Brussel Sprouts Foil Packets

An easy fall foil packet dinner made with spicy chicken Andouille sausage, Brussels sprouts and butternut squash. It’s the perfect balance of spicy, smoky and sweet in every bite.

Prep: 15 mins Cook: 25 mins Total: 40 mins

Yield: 4 servings Serving size: 1 foil pack

Calories: 285 kcal per foil pack

Ingredients

Reynolds Wrap heavy-duty aluminum foil (for packets)
4 links (about 12 oz) cooked spicy chicken Andouille sausage, sliced 3/4-inch
3/4 teaspoon kosher salt
2 tablespoons extra virgin olive oil
16 ounces Brussels sprouts, trimmed and halved
12 ounces butternut squash, peeled and diced 3/4-inch
4 sprigs fresh thyme
Freshly ground black pepper, to taste

Instructions

Preheat the oven to 425°F (220°C).
In a large bowl, combine the sliced sausage, halved Brussels sprouts, diced butternut squash, fresh thyme, olive oil, 3/4 teaspoon kosher salt and a few grinds of black pepper. Toss until everything is evenly coated.
Lay out two 18-inch sheets of heavy-duty foil. Divide the sausage and vegetables into four equal portions (about 2 cups each) and place each portion in the center of a foil sheet.
Bring up the long sides of the foil so they meet over the food, then double fold the seam leaving a bit of space for steam to circulate. Fold the short ends twice to seal the packets tightly so no steam escapes.
Place the packets on a baking sheet and bake for 25 minutes, or until the vegetables are tender when pierced with a fork. If you like a little extra browning, open the packets for the last 3–5 minutes of cooking and return to the oven.
Carefully open the packets (steam will be hot) and serve warm.

Tips and Variations

– Swap the Andouille with kielbasa or a milder chicken sausage if you prefer less heat. Add sliced sweet onion or bell pepper for extra flavor and color. For a heartier packet, include diced Yukon gold potatoes (tossed with oil and a bit more salt).

– If baking on the grill, preheat to medium-high and place packets over indirect heat for 20–30 minutes, rotating as needed.

– To get a crisper finish, open the packets for the last few minutes of cooking or transfer the contents to a sheet pan and broil briefly, watching carefully so nothing burns.

Nutrition (per serving)

Calories: 285 kcal • Carbohydrates: 18 g • Protein: 16.5 g • Fat: 16.5 g • Fiber: 5.5 g • Sugar: 3.5 g • Sodium: 838 mg • Cholesterol: 65 mg • Saturated Fat: 2.5 g

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