Save to Pinterest A hearty and colorful one-pan meal featuring juicy sausages, tender squash, and a medley of roasted root vegetables, all caramelized to perfection.
This became one of my go-to recipes last fall when I wanted something simple yet nourishing after a hectic day. The caramelized vegetables remind me of the comforting meals my family craved as soon as chilly evenings arrived.
Ingredients
- Italian sausages: 4, pork, chicken, or plant-based
- Butternut squash: 1 small, peeled, seeded, and cut into 1-inch cubes
- Carrots: 2 medium, peeled and sliced into 1/2-inch pieces
- Parsnips: 2, peeled and sliced into 1/2-inch pieces
- Red onion: 1 large, peeled and cut into thick wedges
- Sweet potato: 1 large, peeled and cut into 1-inch cubes
- Olive oil: 3 tbsp
- Kosher salt: 1 1/2 tsp
- Freshly ground black pepper: 1/2 tsp
- Dried thyme: 1 tsp
- Smoked paprika: 1/2 tsp
- Chopped fresh parsley: 2 tbsp, for garnish
Instructions
- Preheat oven:
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Prep vegetables:
- In a large bowl, combine the butternut squash, carrots, parsnips, sweet potato, and red onion. Drizzle with olive oil, sprinkle with salt, pepper, thyme, and smoked paprika. Toss until vegetables are evenly coated.
- Arrange on pan:
- Spread the vegetables evenly over the prepared sheet pan. Nestle the sausages among the vegetables.
- Roast:
- Roast for 30–35 minutes, turning the sausages and stirring the vegetables halfway through, until the sausages are cooked through and the vegetables are caramelized and tender.
- Serve:
- Remove from the oven, transfer to plates, and garnish with chopped parsley before serving.
Save to Pinterest This recipe always gets everyone at our table reaching for seconds, especially on weekends when family comes together and the kitchen smells unbelievably cozy.
Required Tools
Large sheet pan, sharp knife, cutting board, mixing bowl, and parchment paper or foil make prep and cleanup simple.
Allergen Information
Contains none if using gluten-free sausages. Some brands may include mustard, soy, or dairy, so always check labels before purchasing.
Nutritional Information
Each serving provides 480 calories, 29 g total fat, 37 g carbohydrates, and 19 g protein for a balanced and satisfying meal.
Save to Pinterest Roasted sausage and vegetables never disappoint. The sheet pan method keeps things simple and the flavors unbeatable.
Common Recipe Questions
- → What type of sausages work best for this dish?
Italian sausages, whether pork, chicken, or plant-based, provide robust flavor and cook well alongside the vegetables in the oven.
- → Can I substitute the root vegetables?
Absolutely, rutabaga, turnips, or other firm root vegetables can be used to add variety and complement the sausage flavors.
- → How do I ensure even cooking of the vegetables and sausages?
Toss vegetables in oil and seasonings thoroughly and arrange evenly on the pan, turning sausages and stirring halfway through for consistent roasting.
- → What oven temperature is ideal for roasting?
Roasting at 425°F (220°C) crisps the vegetables’ edges and cooks sausages through without drying them out.
- → Are there recommended garnishes for this dish?
Fresh chopped parsley adds brightness, and optional additions like garlic cloves or balsamic glaze enhance depth of flavor.