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
- 1/2 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
January 1, 2016 at 2:36 pmDisaster! 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
January 1, 2016 at 2:39 pmHi 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
February 24, 2014 at 11:49 amThis 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
February 24, 2014 at 1:51 pmOh I’m so thrilled to hear!!
Brittney
December 22, 2013 at 7:05 pmSo 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
December 23, 2013 at 10:13 amYou made my day!! I’m so happy to hear you enjoyed it!! Let me know if you try anything else!
Cait
November 20, 2013 at 12:54 pmIs the sausage the type that is raw or pre-cooked? Thanks!
Liz DellaCroce
November 20, 2013 at 1:45 pmIt is raw! :)
Jessica
October 30, 2013 at 8:09 pmCan 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).
Liz DellaCroce
October 31, 2013 at 7:53 amYes any type of sausage works! Just adjust the cooking time!
Jenna
October 3, 2013 at 6:57 pmWhat 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
October 4, 2013 at 2:18 pmI can’t recall the name but it’s organic and is right by the organic chicken. Sorry I’m not more of a help!!!
Breanna
February 27, 2013 at 9:38 pmMade this for dinner tonight. LOVED every bite!!! Thank you for sharing such YUMMY food!
Liz DellaCroce
February 27, 2013 at 9:46 pmSo thrilled to hear! Thanks so much for the kind words!! Let me know what else you make. :-)
Jenny
January 9, 2013 at 1:04 pmThis 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
January 9, 2013 at 1:29 pmGreat 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!
addie | culicurious
December 28, 2012 at 6:11 pmYum, this looks delicious, Liz. :) Wish we were having this for dinner tonight!
Aggie
December 28, 2012 at 11:12 amUm, yes please. This is my kind of easy healthy eating!
Liz DellaCroce
December 28, 2012 at 11:23 amMine too!! Now if only you lived next door and we could enjoy it together!!
claire @ the realistic nutritionist
December 28, 2012 at 8:43 amThis looks amazing Liz!!! Comfort food is my favorite.
Liz DellaCroce
December 28, 2012 at 10:37 amThanks sista!! My husband could eat sausage every day so this was a good happy medium. :)
Stefanie @ Sarcastic Cooking
December 27, 2012 at 9:52 pmI wish I would have eaten this last week, maybe I wouldn’t have caught the flu bug. This is on my to make list when I am feeling better, looks fantastic!
Liz DellaCroce
December 27, 2012 at 9:59 pmOur son had the flu recently- no fun at all!! Feel better soon!
Julia
December 26, 2012 at 9:01 pmThis looks delicious and perfect for the cold! I like that you added in butternut squash–my favorite! Hope you had a nice holiday.
Liz DellaCroce
December 27, 2012 at 3:54 pmButternut squash is one of my favorites too!! Hope you had a great Christmas Julia!!
Anna @ Crunchy Creamy Sweet
December 26, 2012 at 1:13 pmLOVE roasted garlic! This dish sounds great – Winter vegetables are one of our favorite!
Liz DellaCroce
December 26, 2012 at 4:04 pmI love roasted garlic too and so does my hubby!! I hope you enjoy!! :-)
Cassie | Bake Your Day
December 26, 2012 at 12:19 pmWe have been keeping chicken sausage on hand like it’s going out of style. We love it. And these veggies are perfect. Love this!
Liz DellaCroce
December 26, 2012 at 12:58 pmI need to get better at keeping more meat in the freezer for meals like this – it’s always good to have on hand!!
Katrina @ In Katrina's Kitchen
December 26, 2012 at 11:20 ammmm this looks so filling and pretty too!
Liz DellaCroce
December 26, 2012 at 12:56 pmIt is very filling!! We had more than enough for lunch the next day which is always a perk. ;-) Hope you had a great Christmas!!