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.
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
- 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.
Save to Pinterest 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
Save to Pinterest 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.