Roasted Harvest Sheet Pan Dinner
50 min
|
easy
|
low-fat,
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 30 min | 50 min |
Introduction
This roasted harvest sheet pan dinner packs sweet squash, earthy beets, and caramelized Brussels sprouts around juicy Italian sausage.
Everything roasts together on one pan, so cleanup is easy and dinner still feels cozy and homemade.
It is perfect for busy weeknights, fall gatherings, or any time you crave a hearty, colorful, veggie-loaded meal.
Ingredients (4 servings)
Ingredients
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How to Make Roasted Harvest Sheet Pan Dinner
-
Preheat the oven and prepare the pan
Preheat your oven to 425°F and line a large rimmed sheet pan with parchment paper.
-
Prep the sausage and vegetables
Slice the sausage into rounds and cut all the vegetables so the pieces are similar in size.
-
Season everything in a big bowl
Add the sausage, Brussels sprouts, butternut squash, beets, and red onion to a large mixing bowl.
Drizzle with olive oil, then sprinkle on the bouillon powder and all the spices and seasonings.
Toss everything together until the vegetables look evenly coated and the bouillon has mostly dissolved.
-
Spread on the sheet pan
Spread the mixture onto the prepared sheet pan in a single layer with a little space between pieces.
-
Roast and stir
Roast for 15 minutes, then stir everything and spread it back into a single layer.
Continue roasting for another 10 to 15 minutes, until the vegetables are tender and nicely browned.
-
Taste and serve
Taste and add a pinch more salt or pepper if needed, then serve the meal straight from the pan.
Substitutions
- Swap Italian sausage with chicken sausage
- Mild chicken sausage keeps the same cozy flavor profile but lightens the dish and adds a leaner protein option.
- Use sweet potato instead of butternut squash
- Sweet potato roasts up creamy and caramelized, giving the pan a similar sweetness with a slightly earthier taste.
- Replace beets with purple carrots
- Purple carrots bring the same jewel-toned color but taste milder and will please anyone unsure about earthy beets.
Tips
- Do not crowd the pan
- Use a very large sheet pan or two smaller ones so the vegetables roast instead of steaming in their juices.
- Preheat the pan for extra browning
- Slide the empty sheet pan into the oven while it preheats, then add the food to the hot surface.
- Cut everything to similar size
- Aim for 1-inch pieces for the vegetables so they cook through at the same speed as the sausage.
- Dissolve the bouillon evenly
- Sprinkle the bouillon powder over slightly damp vegetables so it sticks, then toss very well to avoid salty pockets.
- Finish with something fresh
- A shower of chopped parsley or a squeeze of lemon over the hot pan brightens the rich roasted flavors.
Nutrition Facts *
| Energy | 555 | kcal |
|---|---|---|
| Protein | 25 | g |
| Total Fat | 38 | g |
| Carbohydrates | 30 | g |
| Dietary Fiber | 8 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I keep the vegetables from turning out soggy?
- Dry the vegetables well, use enough oil to coat, and give them plenty of space on the hot pan.
- Can I use frozen vegetables instead of fresh?
- Frozen vegetables release more water, so roast them on a separate pan and expect softer edges with less browning.
- How do I know when the sausage is fully cooked?
- The sausage should be browned at the edges, and the internal temperature should reach 160°F when checked with a thermometer.
- Can I make this recipe vegetarian?
- Yes, swap the sausage for plant-based links and use vegetable bouillon, then roast exactly the same way.
- Is this sheet-pan dinner good for meal prep?
- The roasted sausage and vegetables keep well for four days in the fridge and reheat nicely in a skillet or microwave.
Serving Suggestions
This cozy sheet-pan dinner loves simple sides like crusty bread, a green salad, or warm apple cider.
For a heartier spread, add a dollop of whole-grain mustard or goat cheese to each serving.
If you want a fun twist, drizzle maple syrup or hot honey over the pan right before serving.
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