Roasted Harvest Sheet Dinner (Ready-to-Print Version)
Caramelized squash, Brussels sprouts, beets, and sausage make a warm, easy fall meal.
# What You’ll Need:
→ Meats
01 -
4 mild Italian sausage links, sliced into rounds
→ Vegetables
02 -
2 cups Brussels sprouts, halved
03 -
2 cups butternut squash, peeled and cubed
04 -
2 cups fresh beets, peeled and cubed
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
# Step-by-Step Guide:
01 -
Preheat oven to 425°F and position the rack in the center for even roasting.
02 -
Halve Brussels sprouts, cube butternut squash and beets, and cut red onion into wedges. Slice sausage links into uniform rounds.
03 -
In a large mixing bowl, toss vegetables and sausage with olive oil, chicken bouillon powder, garlic powder, smoked paprika, dried thyme, salt, and black pepper until evenly coated.
04 -
Spread mixture in a single layer on a large rimmed baking sheet, spacing pieces to avoid overcrowding and promote caramelization.
05 -
Roast for 25 minutes, then stir or flip the ingredients to ensure even browning.
06 -
Roast for an additional 10 to 15 minutes until vegetables are tender and caramelized and sausage is cooked through and slightly crispy.
07 -
Transfer to a serving platter or serve directly from the baking sheet. Optionally, drizzle with extra olive oil or a squeeze of lemon for brightness.
# Handy Tips:
01 -
For optimal caramelization, avoid overcrowding the pan to prevent steaming.
02 -
Cut all vegetables and sausage to uniform sizes ensuring consistent cooking.
03 -
You may prepare vegetables and sausage a day ahead; store covered refrigerated and season just before roasting.
04 -
Consider lining the baking sheet with parchment paper for easy cleanup without compromising roast quality.