Save One chilly October evening, I stood in front of my fridge staring at a handful of vegetables I wasn't sure what to do with. A friend had dropped off a butternut squash from her garden, and I had Brussels sprouts I kept meaning to roast. I grabbed a pack of Italian sausages, tossed everything onto a sheet pan, and crossed my fingers. What came out of the oven that night became my go-to whenever I want something hearty without the fuss.
I made this for my parents the first weekend of November a few years back. My dad, who usually prefers plain meat and potatoes, went back for seconds and asked if I'd written the recipe down. My mom loved the apples tucked in with the vegetables, something she said reminded her of the way her grandmother used to cook pork with fruit. That night, this simple sheet pan dinner became a family favorite.
Ingredients
- Italian sausages: I prefer pork for richness, but chicken or turkey work beautifully if you want something lighter. Look for sausages with good seasoning so they flavor the whole pan.
- Butternut squash: Peel and cube it into roughly one-inch pieces so they roast evenly. If you find pre-cut squash, grab it and save yourself ten minutes.
- Brussels sprouts: Halve them so the cut sides get golden and crispy. Trim the stems but leave enough to hold the leaves together.
- Carrots: Slice them thickly so they don't turn to mush. I learned this after a batch came out too soft and lost their sweet snap.
- Red onion: Cut into wedges with the root end intact. They caramelize beautifully and add a slight sweetness that balances the savory sausage.
- Apple: I use a firm variety like Honeycrisp or Granny Smith. The apple softens just enough and adds a subtle fruity note that surprises people in the best way.
- Olive oil: Use enough to coat everything lightly. It helps the vegetables brown and keeps them from sticking.
- Dried thyme and rosemary: These two herbs make the dish smell like autumn. If you have fresh, use them, but dried works perfectly.
- Smoked paprika: Just half a teaspoon adds a gentle smokiness that makes the whole pan taste like it came off a grill.
- Garlic: Mince it finely and toss it with the vegetables. It mellows as it roasts and adds a warm, savory backbone.
Instructions
- Preheat and prep your pan:
- Set your oven to 425 degrees and line a large rimmed sheet pan with parchment paper. This makes cleanup easier and keeps everything from sticking.
- Toss the vegetables:
- In a big bowl, combine the squash, Brussels sprouts, carrots, onion, and apple. Drizzle with olive oil, sprinkle with salt, pepper, thyme, rosemary, paprika, and garlic, then toss everything with your hands until every piece is coated.
- Arrange on the pan:
- Spread the vegetable mixture in an even layer on your sheet pan. Nestle the sausages right among the vegetables so they cook together and share their flavor.
- Roast until golden:
- Slide the pan into the oven and roast for 30 to 35 minutes. Halfway through, turn the sausages and give the vegetables a stir so everything browns evenly and nothing sticks.
- Rest and serve:
- Pull the pan out when the sausages are cooked through and the vegetables are tender and caramelized. Let it rest for a couple of minutes, slice the sausages if you like, and sprinkle with fresh parsley before serving.
Save There was a rainy Sunday last fall when I made this for a friend who'd just moved into a new apartment. We ate it straight off the pan, sitting on her kitchen floor surrounded by unpacked boxes, and she told me it tasted like comfort. That's what this dish is: simple, warm, and exactly what you need when the weather turns cold and you want something that feels like home.
Choosing Your Sausages
I've tried this with every kind of sausage you can imagine. Spicy Italian adds a kick that plays nicely with the sweet apple and squash. Mild Italian keeps things mellow and lets the herbs shine. Chicken and turkey sausages work well if you want to lighten things up, though they release less fat, so the vegetables won't be quite as rich. Pick what you love and the dish will follow.
Vegetable Swaps and Seasonal Tweaks
This recipe is forgiving and welcomes whatever you have on hand. Sweet potatoes can replace the butternut squash, and they roast just as beautifully. In the spring, I've used asparagus and bell peppers. In winter, parsnips and turnips add an earthy sweetness. The key is cutting everything into similar-sized pieces so they finish cooking at the same time.
Serving Suggestions and Leftovers
I love serving this with crusty bread to soak up the juices, or spooning it over a bowl of quinoa or farro for a heartier meal. Leftovers reheat wonderfully in a hot oven, and I've even chopped them up and tucked them into a breakfast hash with a fried egg on top.
- Drizzle with balsamic glaze or a squeeze of lemon juice just before serving for brightness.
- Top with crumbled goat cheese or feta if you want a creamy, tangy contrast.
- Pack leftovers into meal prep containers for an easy lunch that tastes even better the next day.
Save This sheet pan dinner has saved me on busy weeknights and impressed guests on relaxed weekends. I hope it becomes one of those recipes you reach for again and again, the kind that feels like a warm hug on a plate.
Recipe FAQs
- → Can I substitute the vegetables?
Yes, you can swap butternut squash with sweet potatoes or pumpkin for variation without impacting the cooking process significantly.
- → What types of sausages work best?
Italian pork, chicken, or turkey sausages complement the vegetable flavors well. Choose gluten-free sausages to keep the dish gluten-free.
- → How should I prepare the vegetables?
Peel and cube the squash, trim and halve Brussels sprouts, slice carrots, and cut onion and apple into wedges for even roasting.
- → Can I add extra flavor before serving?
A drizzle of balsamic glaze or a sprinkle of fresh parsley enhances the dish with fresh and tangy notes.
- → What temperature and time are ideal for roasting?
Roast at 425°F (220°C) for 30 to 35 minutes, turning sausages and stirring vegetables halfway for even cooking.
- → Is this dish suitable for a gluten-free diet?
Yes, if gluten-free sausages are used and all other ingredients are free from gluten contamination.