Sheet Pan Sausage Vegetables

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 recipe during a chilly autumn evening when root veggies were in full abundance. The entire family loved how the roasted flavors melded with juicy sausages and how effortless the cleanup was afterwards.

Ingredients

• Italian sausages: 4 (pork, chicken, or plant-based)
• Butternut squash: 1 small, peeled, seeded, and cubed (1-inch)
• Carrots: 2 medium, peeled and sliced (1/2-inch pieces)
• Parsnips: 2, peeled and sliced (1/2-inch pieces)
• Red onion: 1 large, peeled and cut into thick wedges
• Sweet potato: 1 large, peeled and cubed (1-inch)
• 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

Wash produce, prep ingredients, rinse cookware, and streamline cooking tasks with an all-in-one sink workstation.

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Preheat & Prep:

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.

Prepare Vegetables:

In a large bowl, combine butternut squash, carrots, parsnips, sweet potato, and red onion. Drizzle with olive oil, sprinkle with salt, pepper, thyme, and smoked paprika. Toss to coat evenly.

Arrange & Nestle:

Spread vegetables on the prepared sheet pan. Nestle the sausages among the vegetables.

Roast:

Roast for 30 to 35 minutes, turning sausages and stirring vegetables halfway through, until sausages are cooked and vegetables are caramelized and tender.

Finish & Serve:

Remove from oven, garnish with chopped parsley, and serve hot.

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This meal is a staple at our table during colder months, and it always brings everyone together for a comforting, nourishing dinner.

Required Tools

Large sheet pan, sharp knife, cutting board, mixing bowl, parchment paper or foil

Allergen Information

Contains: None if using gluten-free sausages. May contain: mustard, soy, or dairy depending on sausage brand—always check labels.

Nutritional Information (per serving)

Calories: 480 Protein: 19 g Fat: 29 g Carbohydrates: 37 g

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Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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This sheet pan dinner is colorful, nourishing, and sure to become a weeknight favorite.

Common Recipe Questions

→ Can I use plant-based sausages for this dish?

Yes, plant-based sausages can be substituted and will roast well alongside the vegetables, maintaining the dish’s hearty texture.

→ What root vegetables work best here?

Butternut squash, carrots, parsnips, sweet potatoes, and red onion create a balanced mix. You can also experiment with rutabaga or turnips.

→ How do I ensure the vegetables caramelize evenly?

Coat the vegetables thoroughly in olive oil and spices, spread them in a single layer on the pan, and stir halfway through roasting.

→ Is this dish gluten-free?

Yes, if gluten-free sausages are used. Always check sausage labels to avoid allergens.

→ Can I add extra flavor to the dish?

Adding whole garlic cloves before roasting or drizzling with balsamic glaze after cooking enhances depth and brightness.