Fall Roasted Veggies
About this Recipe
What to do with the fall garden abundance, celebrate of course! This dish is the essence of autumn with this delicious roasted vegetable medley, showcasing the natural sweetness of butternut squash, the earthy richness of Brussels sprouts, and the vibrant color of carrots.
Glazed with a luscious maple and herb dressing, these colorful veggies become beautifully caramelized and irresistibly tender, providing a satisfying crunch and a symphony of flavors.
This dish is a perfect complement to fall and can shine as a delightful vegan centerpiece on its own just omit the sausage.
Sheet Pan Roasted Fall Veggies & Smoked Sausage
Ingredients
- 14 –16 oz smoked sausage sliced into ½-inch rounds
- 2 cups butternut squash cubed
- 1 lb Brussels sprouts trimmed and halved
- 2 carrots sliced into thick rounds
- 1 small red or white onion cut into wedges separated
- 1 apple cored and cut into thick chunks
- 3 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon whole-grain or Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon rubbed sage
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Optional for serving: chopped fresh parsley, a drizzle of maple syrup, or a little extra mustard.
- Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly grease it.
- Start the hard vegetables first. Add the sweet potato, butternut squash, carrots and Brussels sprouts to the pan. Toss with about half of the olive oil, salt and pepper. Roast for 15 minutes.
- Meanwhile, whisk together the remaining olive oil, maple syrup, mustard, garlic, smoked paprika, thyme and sage.
- Remove the pan from the oven. Add the smoked sausage, red onion and apple. Pour the maple-mustard mixture over everything and toss gently right on the pan.
- Spread everything into a single layer. Give the vegetables a little breathing room—crowding the pan makes them steam instead of getting those wonderful browned edges.
- Return to the oven and roast another 20–25 minutes, stirring once halfway through, until the vegetables are tender and caramelized and the sausage is browned around the edges.
- Taste and add a little more salt and pepper if needed. Serve hot straight from the sheet pan.
- Coffee Homestead Kitchen Notes
- Use what the garden gives you. Acorn squash, delicata squash, small potatoes, turnips or chunks of cabbage can all find their way onto this pan.
- Don't skip the apple. It sounds like a small addition, but those sweet roasted pieces are especially good with smoky sausage, sage and mustard.
Notes
Leftovers
Refrigerate leftovers in a covered container for up to 4 days. Reheat them in a 400°F oven or a hot skillet rather than the microwave if you want to bring back some of those roasted edges.
And if there's just enough left for one person the next morning? Put it in a cast-iron skillet, crack an egg over the top, and call breakfast handled.
Looking for more wasy to change this meal up?
Just cooking for one, or two, this recipe easily works in the air fryer as well.
If your family prefers a diffrent protien, you can utilize the grocery store and pick up a rotisserie chicken, or even some fish fillets. Just tear up the chicken or serve along side, and add uncooked fish near the end of cooking and top with some of the dressing.
If your family or guest would prefer other veggies feel free to substitue, make it your own and just remember to adjust cooking time for the longest to cook items, enjoy!
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