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.
Garlic Roasted Italian Sausage with Winter Vegetables
Ingredients
- 8 cups butternut squash peeled and cubed
- 8 cups cauliflower florets
- 4 Italian chicken sausage links
- 1 cloves head garlic about 12 whole – skin on
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon red chili flakes optional
Instructions
- 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.
Michelle
Disaster! I took mine out of the oven when the cauliflower started to burn/dry-out. However, neither the garlic nor the small cubes of squash were cooked through at that point. I was left with dry, variously undercooked veggies, with little flavor- requiring butter for rescue!
What went wrong? Should I have left it in longer, despite the damage to cauliflower?
Thanks
Liz DellaCroce
Hi Michelle – First, I’m so sorry this didn’t work out for you!! We eat this meal at least once or twice a month and it’s one of my husband’s favorites. Second, did you make any alterations to the recipe? 45-55 minutes of cook time should be more than enough to roast cloves of garlic and cauliflower florets. I am assuming you cut them into smallish pieces? Let me know -I want to make this a success for you!!
Christine
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!
Liz DellaCroce
Oh I’m so thrilled to hear!!
Brittney
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 :)
Liz DellaCroce
You made my day!! I’m so happy to hear you enjoyed it!! Let me know if you try anything else!
Cait
Is the sausage the type that is raw or pre-cooked? Thanks!
Liz DellaCroce
It is raw! :)