Roasted Harvest Sheet Pan

This roasted harvest sheet pan dinner is a comforting blend of sweet butternut squash, earthy beets, and savory Brussels sprouts, all caramelized alongside juicy mild Italian sausage and red onion. It is a perfect nofuss meal for cozy fall evenings or a festive holiday spread, offering rich, layered flavors with minimal effort. The combination of herbs and spices enhances the natural sweetness and depth of the veggies and sausage, making it a satisfying dish that always impresses friends and family.

I first made this on a chilly autumn weekend, and it quickly became a favorite for busy weeknights. The caramelized edges of the sausage and vegetables keep everyone coming back for seconds.

Ingredients

• Mild Italian sausage: links sliced into rounds for juicy, flavorful protein choose highquality porkbased sausage for the best taste
• Fresh Brussels sprouts: halved to ensure even roasting select firm, vibrant green sprouts without yellowing or blemishes
• Butternut squash: peeled and cubed providing natural sweetness and creamy texture look for smooth, heavy squash with firm skin
• Fresh beets: peeled and cubed to add earthiness and vibrant color smaller beets tend to be sweeter and less woody
• Large red onion: cut into wedges to introduce subtle sharpness and caramelization pick firm onions free of soft spots
• Extra virgin olive oil: to coat and caramelize ingredients enhancing richness and mouthfeel use coldpressed for best flavor and health benefits
• Granulated chicken bouillon: to add savory depth look for low sodium options or make your own for clean flavor
• Garlic powder: to introduce a warm aromatic note without overpowering
• Smoked paprika: to bring subtle smoky complexity Spanish smoked paprika works especially well here
• Dried thyme: for an earthy herbal tone choose freshlooking dried leaves that still retain aroma
• Salt: to balance and enhance all the flavors naturally
• Freshly ground black pepper: for mild heat and freshness grind just before using for best impact

Instructions

Preheat the Oven:

Set your oven to 425 degrees Fahrenheit and place a rack in the center This temperature allows for caramelization without drying out the ingredients and ensures even roasting

Prepare the Vegetables and Sausage:

Trim and halve the Brussels sprouts for consistent cooking Peel and cube both the butternut squash and beets evenly aiming for about oneinch pieces so everything roasts at the same rate Cut the red onion into large wedges that will soften and sweeten without disintegrating Slice the sausage links uniformly into rounds that match the size of the vegetable pieces to avoid uneven cooking

Season the Components:

In a large bowl combine the prepared vegetables and sausage Drizzle with olive oil generously as this promotes browning and keeps ingredients moist Sprinkle the granulated chicken bouillon, garlic powder, smoked paprika, dried thyme, salt, and freshly ground black pepper on top Use your hands or a sturdy spoon to toss everything thoroughly ensuring every piece is lightly and evenly coated with oil and spices for maximum flavor absorption

Arrange on a Sheet Pan:

Transfer the mixture onto a large, rimmed baking sheet spreading it out in a single layer Be careful not to overcrowd the pan as crowding traps moisture and causes steaming instead of roasting Leaving space allows the edges to crisp up and gives you that soughtafter caramelized finish

Roast to Perfection:

Place the pan in the oven and roast for 25 minutes At this point carefully flip or stir the ingredients to promote even browning Return to the oven and continue roasting for another 10 to 15 minutes or until the vegetables are tender and deeply caramelized and the sausage is cooked through and has a slightly crisp exterior Keep an eye on the edges which may cook faster

Serve and Enjoy:

Transfer the roasted harvest to a serving platter or serve straight from the pan for a rustic presentation For a bright finishing touch drizzle with a little extra virgin olive oil or squeeze fresh lemon juice over the top This adds a lovely freshness that cuts through the richness

The smoked paprika is one of my favorite ingredients here It lends a subtle smoky warmth without overwhelming the dish and pairs brilliantly with the natural sweetness of the roasted squash and beets One autumn when the kids were picky about vegetables adding smoked paprika helped them fall in love with the flavors

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days To reheat warm gently in a skillet or oven to retain the crisp edges Avoid microwaving as it can soften the vegetables too much This dish also freezes well Spread cooled leftovers on a tray to freeze individually then transfer to a freezer bag for up to three months Reheat covered in a 350 degrees Fahrenheit oven until warmed through

Ingredient Substitutions

Swap Italian sausage for chicken apple sausage for a milder, sweeter protein that complements the veggies with a smoky hint Replace butternut squash with sweet potatoes for similar texture and sweetness which also adds a different but familiar flavor dimension Use rainbow carrots instead of beets for a colorful alternative with less earthiness and a touch more sweetness perfect for children or those who prefer milder tastes

Serving Suggestions

Serve alongside a crisp peppery arugula salad dressed with lemon vinaigrette to add brightness to the roasted richness Crusty artisan bread or honey pumpkin cornbread enhance the autumn vibe and soak up the flavorful juices Top the finished dish with a fried egg for a brunchinspired touch that adds protein and richness

This roasted sheet pan dinner is an easy, flavorful option that works for weeknights and special occasions alike. It adapts well to seasonal produce and stores or freezes nicely for quick meals later.

Common Questions About Recipes

→ Why are my vegetables soggy instead of crispy?

Soggy results occur when the pan is overcrowded, causing steaming instead of roasting. Spread ingredients in a single layer and avoid crowding for better caramelization.

→ Can I prepare the ingredients ahead of time?

Yes, you can slice the vegetables and sausage up to a day in advance and keep them refrigerated. Toss with oil and seasonings just before roasting to maintain freshness.

→ How can I tell when everything is fully cooked?

Look for deeply caramelized, fork-tender vegetables and edges of sausage rounds browned. The sausage should reach an internal temperature of 160°F (71°C) for safety.

→ Can I use pre-cooked sausage instead of raw?

Pre-cooked sausage can be added during the last 15 minutes of roasting to avoid drying out, while allowing vegetables to roast fully.

→ What are good serving pairings for this dish?

Try it with arugula salad, crusty bread, or a fried egg. Adding fresh figs or apple chunks during roasting offers a bright, sweet twist.