Colorful one-pan roasted sausages nestled with butternut squash, Brussels sprouts, carrots, red onion, and apple. Simple, satisfying comfort food.
# What You'll Need:
→ Sausage
01 - 4 large Italian sausages (about 1 lb total; pork, chicken, or turkey)
→ Vegetables
02 - 2 cups butternut squash, peeled and cubed (about 10 oz)
03 - 2 cups Brussels sprouts, trimmed and halved (about 9 oz)
04 - 2 medium carrots, peeled and sliced into 1/2-inch pieces
05 - 1 large red onion, cut into wedges
06 - 1 large apple, cored and cut into wedges
→ Seasoning & Oil
07 - 3 tbsp olive oil
08 - 1 1/2 tsp kosher salt
09 - 1/2 tsp freshly ground black pepper
10 - 1 tsp dried thyme
11 - 1 tsp dried rosemary
12 - 1/2 tsp smoked paprika
13 - 2 cloves garlic, minced
→ Garnish
14 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper for easy cleanup.
02 - In a large bowl, combine butternut squash, Brussels sprouts, carrots, red onion, and apple. Drizzle with olive oil, sprinkle with salt, pepper, thyme, rosemary, smoked paprika, and minced garlic. Toss well to coat evenly.
03 - Spread the vegetable mixture evenly on the prepared sheet pan. Nestle the sausages among the vegetables.
04 - Roast for 30-35 minutes, turning the sausages and stirring the vegetables halfway through, until sausages are cooked through (internal temperature 160°F for pork or 165°F for poultry) and vegetables are golden and tender.
05 - Remove from oven. Let rest for 2 minutes, then slice sausages if desired and sprinkle with fresh parsley. Serve hot.
