Save 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 on a chilly weeknight when I wanted something filling but quick to assemble. The combination of sausage and caramelized veggies quickly became a staple in our dinner rotation.
Ingredients
- Italian sausages: 4 (pork, chicken, or plant-based)
- Butternut squash: 1 small, peeled, seeded, cut into 1-inch cubes
- Carrots: 2 medium, peeled, sliced into 1/2-inch pieces
- Parsnips: 2, peeled, sliced into 1/2-inch pieces
- Red onion: 1 large, peeled, cut into thick wedges
- Sweet potato: 1 large, peeled, 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
- Chopped fresh parsley: 2 tbsp (for garnish)
Instructions
- Prep oven and sheet pan:
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Mix vegetables:
- In a large bowl, combine the butternut squash, carrots, parsnips, sweet potato, and red onion. Drizzle with olive oil, sprinkle with salt, pepper, thyme, and smoked paprika. Toss until vegetables are evenly coated.
- Arrange on pan:
- Spread the vegetables evenly over the prepared sheet pan. Nestle the sausages among the vegetables.
- Roast:
- Roast for 30–35 minutes, turning the sausages and stirring the vegetables halfway through, until the sausages are cooked through and the vegetables are caramelized and tender.
- Serve:
- Remove from the oven, transfer to plates, and garnish with chopped parsley before serving.
Save This dish has become a regular family dinner, bringing everyone together at the table for a satisfying, warming meal.
Notes
For extra flavor, add a few whole garlic cloves or a touch of balsamic glaze before serving. You can also use rutabaga or turnips in place of the listed root veggies.
Required Tools
You will need a large sheet pan, sharp knife, cutting board, mixing bowl, and parchment paper or foil for this recipe.
Allergen Information
Contains: None if using gluten-free sausages. May contain: Mustard, soy, or dairy depending on sausage brand. Always check labels.
Save This colorful sheet pan dinner makes clean-up fast and lets the roasting bring out all the flavors. Serve immediately while everything is warm for the best experience.
Recipe FAQs
- → What is the best way to prepare the vegetables for even roasting?
Cut the butternut squash, carrots, parsnips, sweet potatoes, and onion into uniform pieces to ensure even cooking and caramelization on the sheet pan.
- → How can I tell when the sausages are fully cooked?
Sausages should be browned on all sides and have an internal temperature of 160°F (71°C) for pork or chicken. They should be firm and no longer pink inside.
- → Can I customize the vegetables in this dish?
Yes, root vegetables like rutabaga, turnips, or other seasonal veggies can be substituted to suit your taste and availability.
- → What herbs and spices enhance the flavor of this meal?
Thyme and smoked paprika complement the savory sausages and sweet vegetables, while salt and pepper balance the flavors perfectly.
- → Is there a suggested side to serve with this sheet pan meal?
Serve with crusty bread or cooked grains like quinoa or rice to make the meal more filling and balanced.