Garlic Roasted Italian Sausage with Winter Vegetables

Garlic Roasted Sausage and Winter Vegetables - The Lemon Bowl

When the weather cools down, I love roasting vegetables to coax out as much flavor as possible. Slow roasting allows the natural sugars to develop resulting in a decadent, caramelized flavor that perks up anything from parsnips to sweet potatoes.

Garlic Roasted Italian Sausage with Winter Vegetables is a one-post dish with minimal clean-up that is jam packed in health benefits:

  • One serving provides 600% of your daily requirement for Vitamin A which improves immunity, promotes soft skin, lowers cholesterol and more.
  • Protein-packed and full of fiber: this is a satisfying dish that will give you lasting energy so that you don’t crash in an hour. (Leave that to the cookies.)
  • Loaded in Vitamin C: each serving offers over 250% of your daily requirement which not only boosts immunity but also fights cancer, lowers blood sugar and reduces the risk of eye disease.

Roasting garlic whole in the clove results in a creamy, mellow garlic flavor that is delicious eaten whole. Want to get crazy? Throw in an extra head and spread the roasted garlic on crusty bread.

We had butternut squash and cauliflower on hand but this recipe would be great with acorn squash, Brussels sprouts or delicata squash.

Your fork is waiting.

5.0 from 1 reviews
Garlic Roasted Italian Sausage with Winter Vegetables
 
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Nutrition Information
  • Serves: 4
  • Serving size: 4 cups
  • Calories: 398
  • Fat: 17.2 g
  • Saturated fat: 4 g
  • Unsaturated fat: 13.2 g
  • Trans fat: 0
  • Carbohydrates: 47.3 g
  • Sugar: 10.9 g
  • Sodium: 945 mg
  • Fiber: 10.6 g
  • Protein: 20.8 g
  • Cholesterol: 65 mg
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Italian sausage links roasted with whole garlic cloves, butternut squash and cauliflower with smoked paprika and chili flakes. The perfect one dish comfort meal.
Ingredients
  • 8 cups butternut squash - peeled and cubed
  • 8 cups cauliflower florets
  • 4 Italian chicken sausage links
  • 1 head garlic (about 12 whole cloves - skin on)
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon red chili flakes - optional
Instructions
  1. Pre-heat oven to 425 degrees.
  2. Scatter the butternut squash cubes, cauliflower and whole garlic cloves along the bottom of a large rectangular baking dish or roasting pan.
  3. Drizzle the vegetables with olive oil, smoked paprika, salt and chili flakes and lightly toss to make sure evenly coated.
  4. Using a fork or knife, poke a few wholes into the sausage links so that the juices can release as it cooks. (Adds flavor for the veggies!)
  5. Place sausage links on the bed of veggies and roast for 45-55 minutes (or until browned) turning once halfway through.
Notes
Roasting garlic whole in the skin allows it to caramelize resulting in a creamy, mellow garlic flavor.

Comments

  1. Jenny says

    This looks delicious! I have a question about the garlic – after it’s cooked, do you squeeze the garlic out and stir it up into the rest of the dish? Or just leave it inside the skins and eat it?

    • Liz DellaCroce says

      Great question, Jenny! We usually keep it whole and squeeze the garlic out of the skin as we eat. (My husband loves doing this – lol.) But if you have kids that wouldn’t know to do that, simply squeeze it out for them. By roasting it in the skin, it becomes mellow and slightly sweet. Enjoy!

  2. Jenna says

    What brand of chicken sausage do you use? It looks delicious! We tried chicken sausage from a local grocery story and it was not that great.

    • Liz DellaCroce says

      I can’t recall the name but it’s organic and is right by the organic chicken. Sorry I’m not more of a help!!!

  3. Jessica says

    Can you use regular Italian sausage? I ask because most of the chicken sausage that’s sold in my neck of the wood tastes kind of funky (at least I think so).

  4. Brittney says

    So I found this recipe on Pinterest and had to try it. Let me tell you, it was the most satisfying meal that I’ve had in a long time. We used regular sausage instead of the chicken, because that’s what we had it on hand. We also dipped some crusty Italian bread in the pan juices. It was awesome. Looking forward to making this again! Thanks so much :)

  5. Christine says

    This was amazing! I had some chicken sausage and was trying to think of a way to make a meal without using pasta. My new favorite dish. Thank you!

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