Go Back
–+ servings
Sausage Dinner with Roasted Veggies

Sausage Dinner with Roasted Veggies: Fall's Cozy Comfort Meal

Enjoy this comforting Sausage Dinner with Roasted Veggies, a simple autumn meal featuring tender butternut squash, earthy Brussels sprouts, and savory sausage.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Veggies
  • 3 cups Butternut Squash Adds a sweet flavor and becomes wonderfully soft when roasted; Sweet potatoes can also be used for a different flavor profile.
  • 12 oz Brussels Sprouts Contributes an earthy note and texture; Chopped asparagus, green beans, or broccoli can substitute for Brussels sprouts if desired.
For the Sausage
  • 12 oz Cooked Sausage (andouille, cajun, or smoked) The primary protein that enriches the dish with savory, smoky goodness; Feel free to choose your favorite fully cooked sausage for a personal touch.
For Cooking and Seasoning
  • 1 tablespoon Olive Oil Helps achieve that perfect roast and adds a healthy fat.
  • 2 tablespoons Olive Oil Ensures crispy, golden edges for added texture.
  • 1 tablespoon Olive Oil Essential for cooking the sausage while adding flavor.
  • Salt and Pepper to taste
  • Smoked Paprika to taste; great for a delicious twist on the sausage dinner with roasted veggies.
  • Fresh Thyme to taste; Offers aromatic herbal notes that pair perfectly with the autumnal ingredients.

Equipment

  • Oven
  • skillet
  • baking sheets
  • Parchment Paper
  • Mixing Bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare your baking sheets with parchment paper.
  2. Toss cubed butternut squash in a bowl with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 30 minutes until tender.
  3. Halve Brussels sprouts and toss with olive oil, salt, and pepper in a separate bowl. Roast for 20-30 minutes until crispy.
  4. Heat a skillet over medium heat, add olive oil and sauté the sliced sausage for about 10 minutes until browned.
  5. Combine roasted butternut squash and Brussels sprouts with the sausage in the skillet. Toss gently and season with additional salt, pepper, and smoked paprika if desired. Serve warm garnished with fresh thyme.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 20gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 50mgSodium: 700mgPotassium: 800mgFiber: 6gSugar: 6gVitamin A: 12000IUVitamin C: 60mgCalcium: 90mgIron: 3mg

Notes

This dish is perfect for meal prep and can be served with a light salad or crusty bread.

Tried this recipe?

Let us know how it was!