Roasted Harvest Sheet Pan Dinner
55 min
|
easy
|
low-fat,
Mediterranean diet
Recipe by Eunice
Introduction
This roasted harvest sheet pan dinner brings crispy-edged Brussels, tender squash, sweet beets, and juicy Italian sausage, all seasoned like we mean it with garlic, smoked paprika, thyme, and a bouillon boost.
Perfect for cozy weeknights, meal prep, or casual company, it roasts hands-off on one pan for easy cleanup, and there are no bland bites on my watch.
Ingredients (4 servings)
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Ingredients
- 4 mild Italian sausage links, sliced into rounds mild Italian sausage links 4 ct
- 2 cups Brussels sprouts, halved Brussels sprouts 0.47 lb
- 2 cups butternut squash, peeled, cubed butternut squash 0.91 lb
- 2 cups fresh beets, peeled, cubed fresh red beets 0.67 lb
- 1 large red onion, cut into wedges red onion 1 ct large
- 3 Tbsp olive oil olive oil
- 1 tsp granulated chicken bouillon chicken bouillon powder 0.17 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp smoked paprika smoked paprika 0.04 oz
- ½ tsp dried thyme dried thyme 0.01 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Roasted Harvest Sheet Pan Dinner
-
Heat the oven and pan
Set a rack in the upper third, place a large sheet pan inside, and preheat the oven to 425 F so the pan is ripping hot for instant sear.
-
Make the seasoning oil
In a large bowl stir together the olive oil, chicken bouillon powder, garlic powder, smoked paprika, dried thyme, salt, and black pepper until the bouillon dissolves and the oil looks brick red and fragrant.
-
Prep and toss the dense veggies
Pat the Brussels sprouts, butternut squash, beets, and red onion dry, then toss the squash, beets, and onion with half of the seasoned oil, saving the rest for the Brussels and sausage.
-
Start the squash and beets
Carefully spread the oiled squash, beets, and onion on the hot pan in a single layer with space between pieces and roast for 10 minutes to give the dense veg a head start.
-
Add Brussels and sausage
Toss the Brussels with the remaining seasoned oil, add the sausage rounds to that bowl to lightly coat, then place Brussels cut side down and sausage rounds cut side down on the pan, keeping beets to one corner if you want to limit color bleeding.
-
Roast to finish
Roast 20 to 25 minutes more, flipping the sausage once, until the Brussels are deeply browned, squash and beets are tender with caramelized edges, and sausage reaches 160 F if using raw links.
-
Optional color boost
If you want extra char, broil for 1 to 2 minutes, watching closely because it goes from perfect to smoky real fast.
-
Finish and serve
Toss everything on the pan with a spoonful of the pan drippings and a splash of apple cider vinegar or lemon juice, taste for salt, and serve hot.
Substitutions
- Italian sausage -> chicken or turkey sausage (or plant-based links)
- Leaner poultry sausage stays juicy when sliced and roasts up with crisp edges, while plant-based links bring similar texture and browning; both keep the dish lighter but still savory.
- Chicken bouillon powder -> white miso paste (1 teaspoon)
- Miso brings deep umami and a gentle saltiness that melts into the oil, giving the veg a glossy, savory coat without any chalky texture.
- Beets -> golden beets or rainbow carrots
- Golden beets give the same earthy sweetness without staining, and rainbow carrots keep the color party while roasting to a similarly tender, caramelized bite.
Tips
- Preheat the pan for real sear
- A hot sheet pan jump-starts browning so your veg roast instead of steaming, which means crisp edges and concentrated flavor.
- Cut size equals even timing
- Aim for 3/4 inch cubes on squash and beets and halved Brussels of similar mass, because matching size is the fastest path to everything finishing together.
- Give it room or grab a second pan
- Crowding traps steam and kills browning, so if the pan looks packed switch to two pans and rotate them halfway through.
- Beet color control
- If you do not want magenta everywhere, build a little foil corral for the beets or use golden beets so the rest stays vibrant.
- Flavor finisher
- A quick splash of apple cider vinegar or a drizzle of hot honey right off the heat wakes up the sweetness and smoky paprika in every bite.
- Pan choice matters
- A heavy, light-colored aluminum sheet pan browns evenly without scorching, while parchment eases cleanup but slightly reduces crisping.
Nutrition Facts *
| Energy | 583 | kcal |
|---|---|---|
| Protein | 25 | g |
| Total Fat | 38 | g |
| Carbohydrates | 37 | g |
| Dietary Fiber | 8 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My vegetables came out soft, not browned; what went wrong?
- The pan likely was not hot or it was overcrowded; preheat the sheet pan, roast on the upper-third rack at 425 F, and give at least a finger-width of space between pieces so moisture can escape.
- How do I keep beets from staining everything red?
- Keep beets in their own corner with a foil barrier or use golden beets, and toss them separately so their juices do not tint the oil for the other vegetables.
- What if my sausage is pre-cooked?
- Add pre-cooked sausage rounds in the last 15 minutes so they warm through and crisp without drying out, and skip any temperature check.
- Can I prep this ahead?
- Yes, cut the veg up to 2 days ahead and refrigerate in separate glass containers with a dry paper towel, then toss with the seasoned oil right before roasting so they do not weep moisture.
- How do I know when the squash and beets are done?
- A knife should slide in with little resistance and the edges should look browned and slightly blistered, which signals both tenderness and caramelization.
Serving Suggestions
Hot from the oven, a shower of chopped parsley and lemon zest plus a drizzle of hot honey or balsamic reduction makes the savory-sweet flavors pop.
Serve it piled over warm farro or with crusty bread to catch the pan juices, and if you are feeling extra, add a dollop of garlicky yogurt or a spoon of chimichurri for creamy-cool contrast.
More pairings:
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