Roasted Harvest Sheet Pan

This roasted harvest sheet pan dinner perfectly blends sweet butternut squash, earthy beets, and savory Brussels sprouts, all caramelized alongside juicy mild Italian sausage and red onion. It’s a hassle-free meal that brings warmth to any fall evening or holiday table. My family has always preferred the roasted veggies in this dish even more than the traditional main courses, making it a reliable favorite during busy seasons. Just toss everything with olive oil, thyme, smoked paprika, and chicken bouillon powder then let the oven slow roast all the flavors to perfection.

I started making this dish the year I wanted a fuss-free Thanksgiving side and now it’s a beloved classic my family asks for every fall

Ingredients

• 4 mild Italian sausage links: sliced into rounds for even cooking
• 2 cups Brussels sprouts: halved to caramelize nicely while staying tender inside
• 2 cups butternut squash: peeled and cubed to add natural sweetness and creamy texture
• 2 cups fresh beets: peeled and cubed providing earthiness and vibrant color
• 1 large red onion: cut into wedges for bursts of mild sharpness and caramelization
• 3 tablespoons olive oil: which helps everything roast beautifully with a subtle richness
• 1 teaspoon granulated chicken bouillon powder: to deepen savory notes
• Half a teaspoon garlic powder: for gentle aroma and flavor
• Half a teaspoon smoked paprika: contributing warmth and smokiness
• Half a teaspoon dried thyme: lending an herbal earthiness that ties everything together
• Half a teaspoon salt: to enhance all flavors
• Quarter teaspoon freshly ground black pepper: for a mild kick
• Selecting produce: When selecting produce choose firm, unblemished vegetables. Pick sausages known for quality meats and balanced seasoning to enhance the dish.

Instructions

Preheat the Oven:

Set your oven to 425 degrees Fahrenheit or 220 degrees Celsius and arrange a rack in the middle of your oven so heat circulates evenly around the pan.

Prepare the Vegetables and Sausage:

Carefully halve the Brussels sprouts, cube the butternut squash and beets into similar sizes, and slice the red onion into large wedges to ensure even cooking across different ingredients. Slice the sausage into rounds of uniform thickness to allow each piece to cook consistently and render fat properly.

Season the Components:

In a large mixing bowl place all the cut vegetables and sausage rounds. Drizzle the olive oil over the mixture then sprinkle the granulated chicken bouillon powder, garlic powder, smoked paprika, dried thyme, salt, and black pepper evenly on top. Toss everything gently but well so each piece is coated thoroughly with oil and spices, which helps build flavor as it roasts.

Arrange on a Sheet Pan:

Lay out the mixed ingredients in a single layer on a large, rimmed baking sheet. Avoid crowding the pan as too much piling up causes steaming rather than roasting and caramelizing. Give the vegetables and sausage plenty of space so the hot air can do its work.

Roast to Perfection:

Place the pan in the preheated oven and roast for about 25 minutes. Then remove the tray and gently stir or flip the ingredients to promote even browning on all sides. Return to the oven and roast for another 10 to 15 minutes until the vegetables are tender and beautifully caramelized and the sausage slices have browned edges and are cooked through with some crisping.

Serve and Enjoy:

Transfer the roasted harvest mixture onto a platter or serve straight from the baking sheet. For extra brightness that balances the richness drizzle a small amount of high-quality olive oil or squeeze fresh lemon juice over the top just before serving.

My favorite ingredient has to be the smoked paprika. It adds a subtle warmth and depth that makes the whole dish feel cozy and seasoned without overpowering the natural flavors of the squash and beets. This dish also reminds me of the first time I served it at a family gathering and everyone was surprised by how good roasted vegetables could taste when seasoned just right.

Substitutions

Use chicken apple sausage in place of Italian sausage for a milder, subtly sweet flavor that still pairs perfectly with the vegetables. Swap butternut squash with sweet potatoes to keep the sweetness and creaminess but add a twist in texture. Replace beets with rainbow carrots if you want a touch less earthiness and a bright pop of color that is friendlier to picky eaters.

Serving Suggestions

Serve with a fresh arugula salad dressed in lemon vinaigrette for peppery contrast. Offer crusty artisan bread alongside to soak up the flavorful juices. Top this dish with a fried egg for a brunch-style meal that feels indulgent without fuss.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or a skillet to revive the caramelization and texture. This dish can be portioned out and frozen for up to 2 months. Defrost overnight in the fridge before reheating.

This easy sheet pan roast lets fall flavors shine with minimal fuss. It’s perfect for busy weeknights or holiday sides.

Common Questions About Recipes

→ Why are my vegetables soggy instead of crispy?

Soggy results usually come from overcrowding the pan, which traps moisture and causes steaming. Spread ingredients in a single layer for better caramelization.

→ Can I prepare this dish ahead of time?

Vegetables and sausage can be cut and stored a day in advance. Toss with oil and seasonings just before roasting to keep freshness and prevent sogginess.

→ How do I know when everything is fully cooked?

Vegetables should be fork-tender and deeply caramelized. Sausage slices need a browned edge and an internal temperature of 160°F (71°C) for safety.

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

Yes, add pre-cooked sausage during the last 15 minutes of roasting to avoid drying out while finishing the vegetables.

→ Any tips to maximize flavor and texture?

Ensure pieces are uniformly cut and spaced well on the pan. Season ingredients before and lightly after arranging to deepen flavor, and consider using parchment paper for easy cleanup.