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.
The first time I made this for my family, everyone loved how the sausages stayed juicy while the squash and root vegetables turned sweet and tender. It quickly became a weeknight staple for us, especially during chilly months.
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)
Instructions
- Prepare vegetables and pan:
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Season and toss:
- 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 and add sausages:
- 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 to Pinterest When we make this sheet pan dinner, everyone likes to pick their favorite veggie chunks, and even picky eaters love the savory sausage slices. It's a meal that brings the family together around the table.
Required Tools
Large sheet pan, sharp knife, cutting board, mixing bowl, parchment paper or foil
Allergen Information
Contains: None if using gluten–free sausages. Some sausages may contain gluten or other allergens. Always check labels. May contain: Mustard, soy, or dairy depending on sausage brand.
Nutritional Information
Calories: 480. Total Fat: 29 g. Carbohydrates: 37 g. Protein: 19 g (per serving)
Save to Pinterest This sheet pan sausage and root veggie dinner is as easy as it is satisfying. Perfect for a fuss-free weeknight meal or casual entertaining.
Common Recipe Questions
- → Can I use different sausages in this dish?
Yes, feel free to substitute with pork, chicken, or plant-based sausages depending on your preference.
- → What vegetables work best for roasting alongside sausages?
Root vegetables like butternut squash, carrots, parsnips, sweet potatoes, and onions roast well and develop a sweet, caramelized flavor.
- → How can I add extra flavor to this sheet pan meal?
Adding whole garlic cloves or drizzling balsamic glaze before serving enhances the dish with aromatic and tangy notes.
- → Is it necessary to turn the sausages and veggies while roasting?
Turning halfway through cooking ensures even browning and caramelization on both sausages and vegetables.
- → What sides pair well with this sheet pan preparation?
Serving it with crusty bread or cooked grains like rice or quinoa makes the meal more filling.