Save It 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 sheet pan dinner when I wanted something nourishing without spending all evening in the kitchen. It’s now a go-to for chilly nights and makes everyone at home excited for dinner.
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Ingredients
- Italian sausages: 4 (pork, chicken, or plant-based)
- Butternut squash: 1 small, peeled, seeded, and cut into 1-inch cubes
- Carrots: 2 medium, peeled and sliced into 1/2-inch pieces
- Parsnips: 2, peeled and sliced into 1/2-inch pieces
- Red onion: 1 large, peeled and cut into thick wedges
- Sweet potato: 1 large, peeled and cut into 1-inch cubes
- 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
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Instructions
- Preheat & Prep:
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Season Vegetables:
- Combine squash, carrots, parsnips, sweet potato, and red onion in a large bowl. Drizzle with olive oil, sprinkle with salt, pepper, thyme, and smoked paprika, then toss to coat.
- Arrange & Add Sausages:
- Spread vegetables evenly on the sheet pan and nestle the sausages among the vegetables.
- Roast:
- Roast for 30 to 35 minutes, turning sausages and stirring vegetables halfway, until sausages are cooked through and vegetables are caramelized.
- Finish & Serve:
- Transfer to plates and garnish with chopped parsley before serving.
Save It My kids love helping arrange the veggie pieces on the pan, and everyone looks forward to sneaking bites of crispy edges right from the oven.
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Required Tools
Large sheet pan, sharp knife, cutting board, mixing bowl, and parchment paper or foil are all that’s needed for easy prep and cleanup.
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 Total Fat: 29 g Carbohydrates: 37 g
Save It 
Enjoy this colorful, nourishing dinner straight from the oven – perfect for busy nights or comforting family meals.
Common Questions About Recipes
- → What type of sausages work best for this dish?
Italian sausages, whether pork, chicken, or plant-based, complement the sweetness of the roasted vegetables well. Choose gluten-free options if necessary.
- → Can I substitute other vegetables for the root vegetables listed?
Yes, rutabaga, turnips, or other firm root veggies can be used. Adjust cooking time slightly if needed to ensure tenderness.
- → How do I prevent vegetables from drying out during roasting?
Toss the vegetables evenly with olive oil and seasonings before roasting. Stirring halfway through helps ensure even cooking and moisture retention.
- → Is this dish suitable for gluten-free diets?
Yes, when using gluten-free sausages and checking for allergens, this meal can be enjoyed by those avoiding gluten.
- → What are some serving suggestions for this meal?
Pair with crusty bread or serve over cooked grains like quinoa or rice for a more filling option. A drizzle of balsamic glaze can add extra flavor.
