Pin It There was an October evening when I opened the fridge and found a few loose sausages, half a butternut squash, and a bag of Brussels sprouts that needed using up. I tossed everything onto a sheet pan with some apple wedges I had left over from lunch, drizzled it all with olive oil, and hoped for the best. The smell that filled the kitchen thirty minutes later was so good my neighbor knocked to ask what I was making. That scrappy dinner became this recipe, and I've been making it every fall since.
I made this for a friend who was going through a rough week, and she said it tasted like someone gave her a hug. The vegetables get caramelized and sweet at the edges, the sausages release their juices into everything, and the whole pan becomes this golden, fragrant tangle of comfort. We ate it straight from the sheet pan with forks, sitting on the kitchen floor, and it was exactly what she needed.
Ingredients
- Italian sausages: Use pork for richness or chicken and turkey for a leaner option, just make sure theyre good quality because theyre the heart of the dish.
- Butternut squash: Peeling it is the only real work here, but once its cubed it roasts into sweet, creamy bites that soak up all the savory flavors.
- Brussels sprouts: Halve them so the cut sides get crispy and caramelized, which is where all the magic happens.
- Carrots: Slice them thick enough that they stay tender but not mushy, about half an inch works perfectly.
- Red onion: Cut into wedges so they hold their shape and turn sweet and jammy as they roast.
- Apple: This was an accidental addition that became essential, it adds brightness and a hint of sweetness that ties everything together.
- Olive oil: Enough to coat everything well so the vegetables roast instead of steam.
- Thyme and rosemary: Dried herbs work great here and give that cozy, autumn herb flavor without any fuss.
- Smoked paprika: Just a little adds warmth and a subtle smokiness that makes the whole pan taste deeper.
- Garlic: Minced and tossed with the vegetables, it gets sweet and mellow in the oven.
Instructions
- Preheat and prep your pan:
- Set your oven to 425°F and line a big sheet pan with parchment if you want to skip scrubbing later. The high heat is what gets everything golden and caramelized.
- Toss the vegetables:
- In a large bowl, combine the squash, Brussels sprouts, carrots, onion, and apple with the olive oil, salt, pepper, thyme, rosemary, paprika, and garlic. Use your hands to make sure every piece is coated, it should smell incredible already.
- Arrange on the pan:
- Spread everything out in a single layer so nothing steams, then nestle the sausages right in among the vegetables. They'll release their juices as they cook and flavor everything around them.
- Roast and turn:
- Roast for 30 to 35 minutes, flipping the sausages and stirring the vegetables halfway through so everything browns evenly. The sausages should reach 160°F for pork or 165°F for poultry, and the vegetables should be tender and golden at the edges.
- Rest and serve:
- Let everything sit for a couple of minutes when it comes out, then slice the sausages if you like and scatter fresh parsley over the top. Serve it hot, straight from the pan if you want.
Pin It One night I served this to a table full of people who claimed they hated Brussels sprouts, and by the end of dinner the pan was scraped clean. Someone asked if I'd done something fancy to them, and I just laughed because all I did was roast them with sausage and let the oven do the work. It reminded me that good food doesn't have to be complicated, it just has to taste like care.
Choosing Your Sausage
I usually go for pork Italian sausage because it has the most flavor and richness, but chicken or turkey sausage works beautifully if you want something lighter. Just check the label to make sure it has good seasoning, because bland sausage will make the whole dish fall flat. If youre gluten-free, read the ingredients carefully since some sausages use fillers that contain gluten.
Vegetable Swaps and Variations
Sweet potatoes or chunks of pumpkin can replace the butternut squash if thats what you have, and theyll roast up just as sweet and tender. I've also added parsnips, turnips, and even thick slices of fennel when I felt like mixing things up. The key is to keep the pieces roughly the same size so everything finishes cooking at the same time.
Serving and Storing
This is wonderful on its own, but I love serving it with crusty bread to soak up all the pan juices, or spooning it over cooked quinoa or farro for a heartier meal. Leftovers keep in the fridge for up to three days and reheat beautifully in a hot oven, though the vegetables will be a little softer the second time around.
- Drizzle with balsamic glaze or a squeeze of lemon juice before serving for a bright finish.
- Double the recipe and use two pans if youre feeding a crowd, it scales up easily.
- Serve with a simple green salad or roasted garlic aioli on the side for extra richness.
Pin It This is the kind of dinner that makes you feel like youve got it all together, even on nights when you really dont. Its warm, its easy, and it fills the house with the kind of smell that makes everyone wander into the kitchen asking when its ready.
Recipe FAQs
- → What sausages work best for this dish?
Italian pork sausages bring rich flavor, but chicken or turkey sausages are great lighter alternatives.
- → Can I substitute the vegetables?
Yes, you can swap butternut squash for sweet potatoes or pumpkin, and add other autumn veggies as you like.
- → How should the dish be seasoned?
The mix of thyme, rosemary, smoked paprika, garlic, salt, and pepper complements the sausage and veggies perfectly.
- → What’s the best way to cook it evenly?
Roast at 425°F, stirring vegetables and turning sausages halfway through to ensure even caramelization and doneness.
- → Any serving suggestions?
Sprinkle chopped fresh parsley before serving and try with crusty bread or quinoa for a full meal.