Pin it The kitchen smelled like autumn before I even turned on the oven. I was staring at a heap of vegetables I'd grabbed impulsively at the farmers market, wondering what to do with them all. Then I remembered a trick my neighbor taught me: when in doubt, throw it on a sheet pan with sausage. That night, I tossed butternut squash, Brussels sprouts, and even an apple onto one pan, and everything came out caramelized and golden. It's been my fallback dinner ever since.
I made this the first time my brother visited in October. He's picky about vegetables, but he ate two servings without complaint. I think it was the way the edges of the Brussels sprouts crisped up, or maybe the smell of rosemary that filled the apartment. Either way, he still asks me to make it when he comes over.
Ingredients
- Italian sausages: The star of the pan. I usually go for pork because it gets beautifully browned, but chicken or turkey work great if you want something lighter.
- Butternut squash: Cubing it evenly helps it roast at the same rate as everything else. I learned that after ending up with some mushy pieces and some still hard.
- Brussels sprouts: Halving them exposes more surface area, which means more caramelization. Don't skip trimming the stems.
- Carrots: Slice them thick enough that they don't turn to mush. About half an inch works perfectly.
- Red onion: Cut into wedges so they hold their shape and get sweet as they roast.
- Apple: This was an accident the first time, but now I can't imagine the dish without it. The tartness cuts through the richness.
- Olive oil: Enough to coat everything lightly. It helps the vegetables brown instead of steam.
- Kosher salt and black pepper: Season generously. Vegetables need more salt than you think.
- Thyme, rosemary, and smoked paprika: These three make the whole pan smell like a cozy cabin. The paprika adds a subtle smokiness.
- Garlic: Minced fine so it melts into the oil and coats everything.
- Fresh parsley: A handful at the end makes it look bright and taste fresh.
Instructions
- Preheat and Prep:
- Turn your oven to 425 degrees and line a big sheet pan with parchment. This step saves you from scrubbing burnt bits later.
- Toss the Vegetables:
- Dump the squash, sprouts, carrots, onion, and apple into a large bowl. Drizzle olive oil over them, add all your spices and garlic, then toss with your hands until everything is evenly coated and smells amazing.
- Arrange on the Pan:
- Spread the vegetable mixture across the sheet pan in a single layer. Nestle the sausages right into the vegetables so their juices drip down as they cook.
- Roast and Turn:
- Slide the pan into the oven and roast for 30 to 35 minutes. Halfway through, flip the sausages and give the vegetables a stir so everything browns evenly.
- Rest and Serve:
- Let the pan sit for a couple minutes after it comes out. Slice the sausages if you like, sprinkle parsley over the top, and serve it hot straight from the pan.
Pin it One rainy Tuesday, I made this for myself and ate it straight from the pan while standing at the counter. There was something about the warmth of the sausage and the sweetness of the roasted apple that felt like a hug. Sometimes the best meals are the ones you don't plan to share.
Choosing Your Sausage
I've tried this with every kind of sausage I could find. Pork Italian sausage gives you the richest flavor and the most drippings, which makes everything else taste better. Chicken sausage is milder and works if you're feeding someone who doesn't eat red meat. Turkey sausage is the leanest, but you might want to add an extra drizzle of oil to the vegetables so they don't dry out.
Swapping the Vegetables
This recipe is forgiving. I've used sweet potatoes instead of squash, swapped in parsnips for carrots, and thrown in bell peppers when I had them. The key is cutting everything roughly the same size so it cooks evenly. Once I added too many dense vegetables and they didn't soften in time, so I learned to balance hearty ones like squash with quicker cooking ones like Brussels sprouts.
Serving Suggestions
I usually serve this with a chunk of crusty bread to soak up the juices, but it's also great over quinoa or farro if you want to stretch it. My friend drizzles balsamic glaze over hers, and I have to admit it adds a nice tangy finish. Leftovers reheat well in a hot oven, though the sausage never quite crisps up the same way twice.
- Serve with a side of crusty sourdough or garlic bread.
- Spoon leftovers over grains like quinoa or brown rice for lunch the next day.
- Drizzle with balsamic glaze or a squeeze of lemon before serving for extra brightness.
Pin it This is the kind of meal that makes weeknights feel manageable. You'll come back to it again and again, tweaking it each time based on what's in your fridge.