Save There was a Tuesday last October when I opened the fridge and found nothing but a package of sausages and a basket of vegetables I'd grabbed at the farmers market without a plan. I dumped everything onto a sheet pan, tossed it with whatever spices were within reach, and slid it into the oven. Thirty minutes later, the kitchen smelled like a holiday I hadn't yet celebrated. That night, my husband looked up from his plate and said it tasted like fall had moved in with us.
I made this the first time I hosted my sisters family for a weeknight dinner. I was nervous about timing, but when I pulled the sheet pan out of the oven, everything was golden and sizzling. My niece, who usually picks at her food, ate two helpings of the roasted apples and asked if I could teach her mom how to make them. I realized then that the best recipes arent the ones that impress people, theyre the ones that make them feel at home.
Ingredients
- Italian sausages: I use pork sausages with fennel and garlic, but turkey or chicken work beautifully if you want something lighter, just make sure theyre flavorful because theyre the heart of the dish.
- Butternut squash: Peeling it is a little tedious, but the sweet, nutty flavor it develops in the oven is worth every scrape of the peeler, and you can buy it pre-cubed if youre short on time.
- Brussels sprouts: Halve them so the cut sides get crispy and caramelized, and dont worry if a few leaves fall off, those turn into little crispy chips.
- Carrots: Slice them thick enough that they stay tender-crisp and dont turn to mush, about half an inch works perfectly.
- Red onion: The wedges soften and sweeten as they roast, and their edges char just enough to add a hint of smokiness.
- Apple: This was an accidental addition the first time, but now I wouldnt make it without them, they balance the savory sausage with little bursts of sweetness.
- 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 smell like autumn to me, and they cling to the vegetables as they roast.
- Smoked paprika: Just half a teaspoon adds a warm, subtle smokiness that makes everything taste like it came off a grill.
- Garlic: Mince it fine so it melts into the oil and coats every piece of vegetable.
- Fresh parsley: A sprinkle at the end brightens everything up and makes the dish look like you put in more effort than you did.
Instructions
- Preheat and prep your pan:
- Set your oven to 425°F and line a big sheet pan with parchment paper. The parchment keeps everything from sticking and makes cleanup so easy you might actually look forward to it.
- Toss the vegetables:
- In a large bowl, combine the squash, Brussels sprouts, carrots, onion, and apple, then drizzle with olive oil and add the salt, pepper, thyme, rosemary, paprika, and garlic. Use your hands to toss everything together until every piece is glossy and fragrant.
- Arrange on the pan:
- Spread the vegetable mixture in an even layer across the sheet pan, making sure nothing overlaps too much, then nestle the sausages right among the vegetables. Theyll release their juices as they cook and flavor everything around them.
- Roast and turn:
- Slide the pan into the oven and roast for 30 to 35 minutes, turning the sausages and stirring the vegetables halfway through so everything browns evenly. The sausages should reach 160°F inside and the vegetables should be golden and tender with crispy edges.
- Rest and serve:
- Pull the pan out and let it sit for a couple of minutes, then slice the sausages if you like and scatter fresh parsley over the top. Serve it straight from the pan if youre feeling casual.
Save One Sunday, I made this for a friend who was going through a hard week. I delivered it still warm in the pan, and she texted me later that night saying shed eaten it straight from the sheet pan in her pajamas while watching old movies. She said it felt like a hug she didnt have to give back. Sometimes thats all food needs to be.
Swaps and Substitutions
If you cant find butternut squash, sweet potatoes or even chunks of pumpkin work just as well and roast up just as sweet. I once used chicken sausage instead of pork when I was cooking for my cousin who doesnt eat red meat, and it was just as satisfying. You can swap the apple for pear if thats what you have, or leave it out entirely if youre not into fruit with your savory dishes, though I think youll miss the little pops of sweetness.
Serving Suggestions
This dish is hearty enough to stand alone, but I love serving it with crusty bread to soak up the juices that pool at the bottom of the pan. Sometimes Ill spoon it over a bowl of cooked quinoa or farro to stretch it into another meal. A drizzle of balsamic glaze right before serving adds a tangy brightness that makes the whole thing feel a little fancy, even though it took almost no effort.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to four days, and they reheat beautifully in a skillet over medium heat. I dont recommend the microwave because the vegetables can get soggy, but if youre in a hurry, it still tastes good. Sometimes I chop up the leftovers and toss them with scrambled eggs for breakfast, and it feels like a completely new meal.
- Store the sausages and vegetables together so the flavors keep mingling.
- Reheat in a hot oven for ten minutes if you want to crisp everything back up.
- Freeze individual portions in freezer bags for up to two months and reheat straight from frozen.
Save This is the kind of dinner that makes you feel like youve got it all together, even on the nights when you dont. I hope it fills your kitchen with the kind of warmth that lingers long after the dishes are done.