# What You'll Need:
→ Sausage
01 - 4 large Italian sausages (approximately 14 oz; pork, chicken, or turkey)
→ Vegetables
02 - 2 cups butternut squash, peeled and cubed (about 10.5 oz)
03 - 2 cups Brussels sprouts, trimmed and halved (approximately 8.8 oz)
04 - 2 medium carrots, peeled and sliced into 1/2-inch pieces
05 - 1 large red onion, cut into wedges
06 - 1 large apple, cored and cut into wedges
→ Seasoning & Oil
07 - 3 tablespoons olive oil
08 - 1 1/2 teaspoons kosher salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary
12 - 1/2 teaspoon smoked paprika
13 - 2 cloves garlic, minced
→ Garnish (optional)
14 - 2 tablespoons fresh parsley, chopped
# Steps:
01 - Set oven to 425°F and prepare a large rimmed sheet pan with parchment paper for easy cleanup.
02 - In a large mixing bowl, combine butternut squash, Brussels sprouts, carrots, red onion, and apple. Drizzle with olive oil, then add kosher salt, black pepper, thyme, rosemary, smoked paprika, and minced garlic. Toss until everything is evenly coated.
03 - Spread the vegetable mixture evenly across the prepared pan, then nestle the sausages among the vegetables.
04 - Cook for 30 to 35 minutes, turning sausages and stirring vegetables halfway through. Ensure sausages reach an internal temperature of 160°F for pork or 165°F for poultry, and vegetables are tender with golden edges.
05 - Remove from oven and allow to rest for 2 minutes. Slice sausages if desired, sprinkle with fresh parsley, and serve immediately.
