Save It A hearty and colorful one-pan meal featuring juicy sausages, tender squash, and a medley of roasted root vegetables, all caramelized to perfection.
I first made this sheet pan sausage and vegetable bake on a chilly fall evening when I wanted a nourishing dinner without much fuss. Everything came together on one pan, leaving me more time to relax while the oven did the work.
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
- Fresh parsley: 2 tbsp chopped, for garnish
Instructions
- Prepare for roasting:
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Mix the vegetables:
- Combine the butternut squash, carrots, parsnips, sweet potato, and red onion in a large bowl. Drizzle with olive oil, add salt, pepper, thyme, and smoked paprika. Toss until evenly coated.
- Arrange on sheet pan:
- Spread vegetables evenly over the sheet pan and nestle sausages among them.
- Roast:
- Roast for 30 to 35 minutes, turning sausages and stirring vegetables halfway until everything is caramelized and sausages are cooked through.
- Serve:
- Transfer to plates and garnish with chopped parsley.
Save It This recipe brings everyone to the table with its warmth and vibrant colors. My kids especially love picking their favorite veggies right off the pan.
Required Tools
Large sheet pan, sharp knife, cutting board, mixing bowl, parchment paper or foil
Allergen Information
If using gluten-free sausages, the dish contains no major allergens; however, check sausage labels for mustard, soy, or dairy.
Nutritional Information
Per serving: 480 Calories, 29 g Total Fat, 37 g Carbohydrates, 19 g Protein.
Save It Serve this meal hot straight from the sheet pan with a sprinkle of fresh herbs. Enjoy the easy cleanup and delicious leftovers the next day.
Recipe FAQs
- → What type of sausages work best?
Italian sausages, whether pork, chicken, or plant-based, provide juicy flavors and hold up well during roasting.
- → Can I substitute different vegetables?
Yes, root vegetables like rutabaga or turnips can replace or complement the carrots and parsnips for added variety.
- → How do I ensure even cooking?
Cut vegetables into uniform pieces and turn sausages halfway through roasting to promote even caramelization and cooking.
- → What spices enhance the dish?
A combination of thyme, smoked paprika, salt, and pepper adds depth and balances the natural sweetness of the vegetables.
- → Any tips for serving?
Garnish with fresh parsley for brightness and consider serving with crusty bread or grains to complete the meal.