# What You’ll Need:
→ Proteins
01 - 4 Italian sausages (pork, chicken, or plant-based)
→ Vegetables
02 - 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
03 - 2 medium carrots, peeled and sliced into 1/2-inch pieces
04 - 2 parsnips, peeled and sliced into 1/2-inch pieces
05 - 1 large red onion, peeled and cut into thick wedges
06 - 1 large sweet potato, peeled and cut into 1-inch cubes
→ Seasonings & Oil
07 - 3 tablespoons olive oil
08 - 1 1/2 teaspoons kosher salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon smoked paprika
12 - 2 tablespoons chopped fresh parsley (for garnish)
# How to Make It:
01 - Set the oven to 425°F. Line a large sheet pan with parchment paper or foil to facilitate cleaning.
02 - In a spacious bowl, toss butternut squash, carrots, parsnips, sweet potato, and red onion with olive oil, kosher salt, black pepper, dried thyme, and smoked paprika until evenly coated.
03 - Distribute the seasoned vegetables evenly on the prepared sheet pan. Nestle the sausages among the vegetables.
04 - Place the pan in the oven and roast for 30 to 35 minutes, turning sausages and stirring vegetables halfway through, until sausages are thoroughly cooked and vegetables are tender with caramelized edges.
05 - Remove from oven, transfer to serving dishes, and sprinkle with chopped fresh parsley before serving.
