Roasted Harvest Sheet Pan (Printer-Friendly Version)
Caramelized squash, beets, Brussels sprouts, and sausage come together for a simple, flavorful autumn meal.
# What You'll Need:
→ 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 (approximately 1-inch pieces)
04 -
2 cups fresh beets, peeled and cubed (approximately 1-inch pieces)
05 -
1 large red onion, cut into wedges
→ Seasonings and Oils
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
# Steps to Follow:
01 -
Preheat the oven to 425°F and position a rack in the center for even roasting.
02 -
Halve the Brussels sprouts, peel and cube the butternut squash and beets into 1-inch pieces, and cut the red onion into wedges. Slice the sausage links into ½-inch rounds to ensure uniform cooking.
03 -
In a large bowl, combine vegetables and sausage. Drizzle with olive oil, then sprinkle chicken bouillon powder, garlic powder, smoked paprika, dried thyme, salt, and black pepper. Toss thoroughly to coat evenly.
04 -
Spread the mixture in a single layer on a large, rimmed baking sheet, leaving space between pieces to promote caramelization.
05 -
Roast for 25 minutes, then stir or flip the ingredients to ensure even browning. Continue roasting for an additional 10 to 15 minutes until vegetables are tender and caramelized, and sausage is cooked through with slightly crisp edges.
06 -
Transfer to a serving platter or serve directly from the baking sheet. Optionally, drizzle with additional olive oil or a squeeze of lemon to enhance brightness.
# Additional Tips:
01 -
To maximize caramelization, avoid overcrowding the pan and cut all components to uniform sizes.
02 -
Line the baking sheet with parchment paper for easier cleanup without affecting roasting quality.
03 -
Pre-cooked sausage can be added in the final 15 minutes of roasting to avoid drying out.