One pan dinners are all the rage, especially one that combines great tasting pork sausage and veggies, like these Brussels sprouts and butternut squash. Doesn’t this look delicious? All you need is 45 minutes and a few pantry staples.
In almost any family, time is a precious resource. Whether you have a large family with four of five children, or a smaller family like ours with just a teenage daughter and two cats, time is limited and we always wish there was more of it.
That’s why the popularity of sheet pan, or one -pot, dinners have become so popular. Moms and dads alike would like to come home from work and not have to spend a long amount of time in the kitchen to prepare a healthy and hearty dinner. They want fast, they want easy, they want cheap, and they want delicious. Roasted Sausage with Brussels Sprouts and Butternut Squash is all of those things and more.
Sausage is something I don’t eat too often. It’s not a choice to not eat it, it’s just one of those ingredients I never buy unless it’s on sale. But whenever I buy it, I’m always reminded of how much I love to cook with such a simple meat product that has such great flavour. And, my favourite part about cooking with sausage is that the flavour spreads to whatever other ingredients you add to the dish. The Brussels sprouts and butternut squash in this recipe are roasted in the oils released from the sausage and it’s a match made in food heaven.
For this particular dish, I used just a plain Italian sausage. You can certainly use any variety of uncooked Italian sausage – hot, mild, etc. – but I used just the plain, the type that’s been flavoured with fennel and anise. These two ingredients tend to be the most common and dominant flavours in Italian sausages, and work extremely well with the two humble vegetables I decided to pair them with.
I have a colleague who makes his own Italian sausage. How awesome is that? I’d love to give it a try, but to be completely honest, touching the casing would totally gross me out to the point where I would never eat sausage again, and secondly, my little city apartment does not allow for the equipment or room needed to take on such a task.
You can always add other seasonings as well if that’s your thing. You could sprinkle on some dried thyme, rosemary, or sage when adding the salt and pepper. You can also add some roughly chopped onion, red or green bell peppers, and thin slices of fresh fennel bulb would be absolutely delicious.
There’s no steadfast, hard rules to sheet pan cooking. This recipe, particularly, allows for personalization. Play with it; add seasonings that appeal to you and your family. For example, I know that Brussels sprouts are not everyone’s favourite produce, so switch them out. Add carrot instead, parsnip, beets, etc. Just be sure to adjust your cooking time knowing that beets take a longer time to roast than Brussels sprouts or butternut squash.
At the end of the day, we all deserve a hearty meal, but who has the time? This recipe is my gift to you, Dear Reader – no mess, no fuss, tonnes of flavour, and very little time. Did I mention flavour? Yes, I cannot stress enough how delicious this dish tastes. Go on now, get cooking!
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Roasted Sausage with Brussels Sprouts and Butternut Squash
- 2 tablespoons olive oil
- 8-10 pork sausages
- 2 cups Brussels sprouts, washed and outer leaves removed
- 1 cup butternut squash, diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 400 degrees.
- Drizzle a baking sheet with the olive oil.
- Position the sausages onto the baking sheet, leaving room between each sausage. Bake for 10 minutes.
- Remove from oven, flip the sausages over and bake for another 10 minutes.
- Add the Brussels sprouts to the baking pan and bake for 5 minutes. (Flip the sausages again at this point as well. You want to evenly brown the sausages.)
- Next, add the butternut squash to the baking pan. At this point, sprinkle the sprouts and squash with the salt and pepper. Try to avoid getting too much salt onto the sausages as they are already seasoned.
- Return the baking sheet to the oven and allow to roast for another 10-15 minutes, depending on how large you diced the squash. Once you can easily pierced the squash with a fork, it's done.