why make this recipe
Autumn Sausage Dinner with Roasted Veggies is the perfect dish as the weather begins to cool down. This recipe brings warmth and comfort with a tasty blend of savory sausage and roasted vegetables. Plus, it’s simple to prepare and packed with flavor, making it a great choice for busy weeknights or special family dinners. The combination of butternut squash and Brussels sprouts not only adds a beautiful color to your plate but also provides essential nutrients. It’s a wholesome meal that everyone will enjoy!
how to make Autumn Sausage Dinner with Roasted Veggies
Ingredients :
- 3 cups butternut squash (peeled, seeded, cubed)
- 1 tablespoon olive oil
- Salt and pepper
- 12 oz Brussels sprouts
- 2 tablespoons olive oil
- Salt and pepper
- 1 tablespoon olive oil
- 12 oz cooked sausage (such as cajun sausage, andouille sausage, or smoked sausage)
- Salt and pepper (to taste)
- Smoked paprika (to taste)
- Fresh thyme (to taste)
Directions :
- Roast Butternut Squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet. Roast for about 25-30 minutes, or until tender and caramelized.
- Roast Brussels Sprouts: While the squash is roasting, prep the Brussels sprouts. Trim the ends and cut them in half. On a separate baking sheet, toss the Brussels sprouts with olive oil, salt, and pepper. Roast for about 20 minutes, stirring halfway through until golden and crisp.
- Sausage: In a skillet over medium heat, add the cooked sausage. Sauté for about 5-7 minutes, or until heated through and slightly browned. Season with salt, pepper, smoked paprika, and fresh thyme.
how to serve Autumn Sausage Dinner with Roasted Veggies
To serve, combine the roasted butternut squash and Brussels sprouts with the sausage in a large dish. You can sprinkle some extra fresh thyme on top for added flavor. This hearty meal is best enjoyed warm and can be served on its own or with a side of crusty bread.
how to store Autumn Sausage Dinner with Roasted Veggies
If you have leftovers, let the dish cool down and store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through.
tips to make Autumn Sausage Dinner with Roasted Veggies
- Make sure to cut the vegetables into uniform sizes to ensure even cooking.
- Feel free to add other seasonal vegetables like carrots or sweet potatoes.
- Adjust the spices according to your taste; try adding some chili flakes for heat!
variation
You can easily switch up the sausage type to suit your preferences, using chicken or turkey sausage for a lighter option. Adding some nuts like pecans or walnuts can provide extra crunch and flavor.
FAQs
1. Can I prepare this dish in advance?
Yes, you can chop the vegetables and sausage ahead of time. Just store them separately in the fridge and combine them when you’re ready to cook.
2. Is this recipe gluten-free?
Yes, as long as you use gluten-free sausage, this recipe is gluten-free.
3. Can I use frozen vegetables?
You can use frozen vegetables, but fresh ones will yield better texture and flavor. If using frozen, adjust the cooking time as needed.
Print
Autumn Sausage Dinner with Roasted Veggies
A comforting dish of savory sausage paired with roasted butternut squash and Brussels sprouts, perfect for chilly evenings.
- Total Time: 65 minutes
- Yield: 4 servings 1x
Ingredients
- 3 cups butternut squash (peeled, seeded, cubed)
- 1 tablespoon olive oil
- Salt and pepper
- 12 oz Brussels sprouts
- 2 tablespoons olive oil
- Salt and pepper
- 1 tablespoon olive oil
- 12 oz cooked sausage (such as cajun sausage, andouille sausage, or smoked sausage)
- Salt and pepper (to taste)
- Smoked paprika (to taste)
- Fresh thyme (to taste)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet.
- Roast for about 25-30 minutes, or until tender and caramelized.
- Trim the ends of the Brussels sprouts and cut them in half.
- Toss the Brussels sprouts with olive oil, salt, and pepper on a separate baking sheet.
- Roast for about 20 minutes, stirring halfway through until golden and crisp.
- Add the cooked sausage to a skillet over medium heat.
- Sauté for about 5-7 minutes, or until heated through and slightly browned. Season with salt, pepper, smoked paprika, and fresh thyme.
- Combine the roasted butternut squash and Brussels sprouts with the sausage in a large dish.
Notes
Adjust the spices according to your taste and try adding seasonal vegetables like carrots or sweet potatoes for variation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 40mg
