One-Pan Sausage & Fall Veggie Roast

When the evenings get crisp, this is the dinner I make on repeat: sweet Italian sausage roasted over potatoes, squash, carrots, onions and peppers, all in one pan. You chop, you toss, and the oven does the rest.

It passed the toughest test in my house, too. My dog parked himself next to the pan for the entire prep and approved every ingredient that went in. If you caught the video, you saw his quality-control face.

Why you’ll love it

• One pan, easy cleanup. Everything roasts together.
• About 10 minutes of hands-on time. The oven handles the next 45.
• Feeds a crowd. It serves 8 to 12, and leftovers keep for days.
• Flexible. Use whatever fall vegetables you have on hand.

Ingredients

Prep: 10 minutes · Cook: 45 to 50 minutes · Serves: 8 to 12

• 1.5 pounds baby potatoes, halved
• 2 cups butternut squash, cut into 1-inch cubes
• 2 carrots, peeled and diced
• 2 large red onions, chopped
• 2 bell peppers (green or red), seeded and chopped
• 6 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 12 sweet Italian sausages, pricked with a fork
• 3/4 cup dry white wine

Instructions

1. Heat the oven to 425°F.
2. Prep the vegetables. Halve the potatoes, and cut the squash, carrots, onions and peppers into pieces about the same size so they cook evenly.
3. Season. Add the vegetables to a large roasting pan. Sprinkle on the garlic, thyme, basil, rosemary, salt and pepper, drizzle with olive oil, and toss until everything is coated.
4. Add the sausage. Nestle the pricked sausages on top of the vegetables in a single layer.
5. Roast for 30 minutes, until the vegetables start to turn golden at the edges.
6. Add the wine. Pull the pan out, pour the wine over everything, and give the vegetables a quick stir in the pan juices.
7. Roast 15 to 20 minutes more, until the potatoes are tender and the sausage is browned and cooked through (160°F inside).
8. Serve straight from the pan, spooning the juices over each bowl.

Tips and swaps

Don’t crowd the pan. If the vegetables are piled deep, split them between two pans and swap the pans halfway through. Crowded vegetables steam instead of browning.

Skip the wine? Use the same amount of chicken broth.

Swap the vegetables. Sweet potatoes, Yukon golds, cauliflower or Brussels sprouts all work. Keep the pieces about the same size.

Pick your sausage. Hot Italian sausage adds a kick. Precooked chicken sausage works too; add it for the last 20 minutes so it doesn’t dry out.

Leftovers. Store in an airtight container in the fridge for 3 to 4 days. Reheat in the oven or a skillet to bring back the crispy edges.

If you make it, tag me. I’d love to see your pan (and your own quality-control team).

Ronda Swanson, Realtor · 509.979.5894