Roasted Harvest Sheet Pan (Printer-Friendly)
Savor caramelized squash, beets, Brussels sprouts with juicy sausage in a simple roasted dinner.
# List of Ingredients:
→ Meat
01 -
4 mild Italian sausage links, sliced into ½-inch rounds
→ Vegetables
02 -
2 cups Brussels sprouts, halved
03 -
2 cups butternut squash, peeled and cubed (about 1-inch pieces)
04 -
2 cups fresh beets, peeled and cubed (about 1-inch pieces)
05 -
1 large red onion, cut into wedges
→ Seasonings and Oil
06 -
3 tablespoons olive oil
07 -
1 teaspoon granulated chicken bouillon powder
08 -
½ teaspoon garlic powder
09 -
½ teaspoon smoked paprika
10 -
½ teaspoon dried thyme
11 -
½ teaspoon salt
12 -
¼ teaspoon freshly ground black pepper
# Preparation Steps:
01 -
Set oven to 425°F and position rack in the center for even roasting.
02 -
Halve Brussels sprouts; peel and cube butternut squash and beets into uniform 1-inch pieces; cut red onion into wedges; slice sausage into ½-inch rounds to ensure consistent cooking.
03 -
In a large bowl, combine vegetables and sausage. Drizzle with olive oil and sprinkle chicken bouillon powder, garlic powder, smoked paprika, dried thyme, salt, and black pepper. Toss thoroughly to coat evenly.
04 -
Spread mixture in a single layer on a rimmed baking sheet, spacing pieces to prevent overcrowding and promote caramelization.
05 -
Roast for 25 minutes. Stir or flip pieces to ensure even browning. Continue roasting an additional 10 to 15 minutes until vegetables are caramelized and tender and sausage is cooked through with slightly crisp edges.
06 -
Transfer to serving platter or serve directly. Optionally drizzle with extra olive oil or a squeeze of lemon for added brightness.
# Additional Suggestions:
01 -
For best caramelization, avoid overcrowding the pan to prevent steaming. Uniformly sized pieces ensure even roasting.
02 -
You can prepare vegetables and sausage one day ahead; keep refrigerated and toss with oil and seasonings just before roasting to maintain freshness.
03 -
Check outer edges of the pan first for doneness, as oven edges usually heat more intensely.