# What You'll Need:
→ Proteins
01 - 4 Italian sausages (pork, chicken, or plant-based)
→ Vegetables
02 - 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
03 - 2 medium carrots, peeled and sliced into 1/2-inch pieces
04 - 2 parsnips, peeled and sliced into 1/2-inch pieces
05 - 1 large red onion, peeled and cut into thick wedges
06 - 1 large sweet potato, peeled and cut into 1-inch cubes
→ Seasonings & Oil
07 - 3 tablespoons olive oil
08 - 1 1/2 teaspoons kosher salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon smoked paprika
12 - 2 tablespoons chopped fresh parsley (for garnish)
# Directions:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine butternut squash, carrots, parsnips, sweet potato, and red onion. Drizzle with olive oil and season with salt, black pepper, thyme, and smoked paprika. Toss thoroughly to coat evenly.
03 - Spread vegetables evenly across the prepared sheet pan. Nestle sausages among the vegetables.
04 - Roast in the oven for 30 to 35 minutes, turning sausages and stirring vegetables halfway through, until sausages are cooked through and vegetables are tender and caramelized.
05 - Remove from oven and transfer to plates. Garnish with chopped fresh parsley before serving.
