Italian sausage links roasted with whole garlic cloves, butternut squash and cauliflower with smoked paprika and chili flakes. The perfect one dish comfort meal.
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.
- 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
- 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
- Pre-heat oven to 425 degrees.
- Scatter the butternut squash cubes, cauliflower and whole garlic cloves along the bottom of a large rectangular baking dish or roasting pan.
- Drizzle the vegetables with olive oil, smoked paprika, salt and chili flakes and lightly toss to make sure evenly coated.
- 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!)
- Place sausage links on the bed of veggies and roast for 45-55 minutes (or until browned) turning once halfway through.