Years ago I made Nature’s Candy, which was a deliciously sweet and savory oven roasted side dish that was so good I’d almost call it a dessert. Well, I decided to take that amazing flavor combination and turn it into a sheet pan dinner. I added some sweet Italian sausage, a red onion for a slightly more savory twist, and a few more fall-inspired herbs. This Oven Roasted Autumn Medley has all the best flavors of the season in one sheet pan!
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How to Serve Oven Roasted Autumn Medley
I served this sheet pan mix with a side of mashed potatoes, but you could also serve the roasted sausage and vegetables over a bed of greens for a fall-inspired salad. Or just serve it on its own with a nice piece of crusty bread and some butter on the side. :)
Can I Use a Different Sausage?
Yes, if you don’t like or can’t get sweet Italian sausage, you can use a maple or apple flavored turkey sausage in its place. Any type of sausage with those fall vibes will work great!
Other Vegetable Options
This dish is also pretty flexible when it comes to the vegetables. You can swap out the sweet potato or just add some butternut squash, acorn squash, or pumpkin. All of those hard, slightly sweet winter squashes work great. Carrots, with their subtle sweetness, are another great option!
Tips for Roasting Vegetables
One of the goals when roasting vegetables in the oven is to get that nice caramelization on the edges. The caramelized edges are sweeter and have a deep, intense flavor. To get this nice browning action, make sure your vegetables are not too crowded on the baking sheet. They should be in a single layer. If the vegetables are piled too high on top of each other the steam will get trapped and the vegetables will essentially steam in their juices instead of getting that nice caramelization.
So, if you decide to double this recipe, make sure to use two sheet pans!
Oven Roasted Autumn Medley
Servings 2Ingredients
- 1 red onion ($0.44)
- 1 lb. sweet potato ($1.07)
- 2 apples ($0.76)
- 8 oz. sweet Italian sausage ($1.40)
- 2 Tbsp olive oil ($0.32)
- 1 tsp dried basil ($0.10)
- 1 tsp rubbed sage ($0.10)
- 1 tsp dried rosemary ($0.10)
- 1/2 tsp salt ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 1 Tbsp chopped fresh parsley (optional) ($0.11)
Instructions
- Preheat the oven to 400ºF. Core and dice the apples into 1-inch pieces. Peel and dice the sweet potato and red onion into 1-inch pieces.
- Place the chopped apples, onions, sweet potatoes, and Italian sausage links on a large 9×13-inch baking sheet. Drizzle the olive oil over top, then add the basil, sage, rosemary, salt, and freshly cracked pepper. Toss until everything is well coated in oil and herbs.
- Transfer the baking sheet to the preheated oven and roast for 20 minutes. After 20 minutes, remove the baking sheet and use tongs to transfer the sausage to a cutting board. Slice the sausage into medallions, then add them back to the baking sheet. Return the baking sheet to the oven.
- Roast the autumn medley for another 20 minutes, or until it reaches your desired level of browning. Top with chopped parsley for garnish after roasting, then serve.
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Equipment
- Enamelware Sheet Pan
- Chef’s Knife
- White Cutting Boards
- Measuring Cups Spoons
Nutrition
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How to Make Oven Roasted Autumn Medley – Step by Step Photos
For this recipe I used two sweet Italian sausage links, one sweet potato (about 1 lb.), two apples, one red onion, 2 Tbsp olive oil, 1 tsp dried basil, 1 tsp dried sage, 1 tsp dried rosemary, ½ tsp salt, and ¼ tsp pepper. Preheat the oven to 400ºF.
Core and dice the apples, peel and dice the sweet potato, and peel and dice the red onion (all 1-inch pieces). Place the apple, sweet potato, onion, and sausage links on a large sheet pan. Drizzle with 2 Tbsp olive oil, then sprinkle the herbs and spices over top (basil, sage, rosemary, salt, and pepper).
Toss to coat everything really well in oil and herbs. Make sure everything is spread out on the sheet pan as evenly as possible.
Roast the autumn medley for 20 minutes, then remove it from the oven. The sausage will be about half-cooked at this point, but firm enough to slice into medallions. Carefully remove the sausage with tongs to a cutting board, slice, then return the slices to the sheet pan. Return the sheet pan to the oven.
Roast the autumn medley for another 20 minutes, or until it achieves the level of browning that you like. Top with a tablespoon of chopped parsley, if desired (just for garnish).
Serve immediately and enjoy! This mix also works great for meal prep!
One of my favorite recipes from this site! I always double it and use two sheet pans, it turns out great every time. Such a good balance of sweet and savory, and I love having the leftovers.
This recipe wrecked my dinner and my whole evening. The cooking time and oven time she listed are way, way, way too high- everything burnt to a crisp. And yes, we did 400°, 20 min each side. No we are not at high altitude, no our oven has never been too hot for standard recipes. No we did not use a weird type of pan. Her cooking instructions are just incredibly off. I’d drop the temp to 350, and do 15 each side- that’s standard for cooking veg. Also, onions should be in big chunks not tiny 1 inch pieces, unless you want charred onion. Potential for tasty food but awful cooking specs. Won’t ever be using this website again.
I’ve made this recipe plenty and it’s always been great. Don’t dis Beth and the gang until you’ve at least tried another.
Hi, should I use rubbed sage or ground sage? This recipe sounded good and uses a lot of what I have on hand, but I needed to pick up some veggie sausage and sage at the store but they had two different types of sage, so I just guessed. Any clarification would be greatly appreciated!
Rubbed sage would be best. :)
My absolutely most favorite recipe!
Autumn Medley has been my favorite for at least 7 years now.
Easy to make and extremely tasty.
This was delicious. Thanks for another simple but excellent recipe! I followed the recipe, then served it over quinoa with a little balsamic vinaigrette and grainy mustard-mayo sauce.
It’s Rosh HaShanah this week and I’ve got an abundance of apples. Making this was an easy way to use a few and it was very tasty!
I will definitely make this again, and double the roasted veg next time, including using 2-3 red onions. I served this with mashed potatoes and it was a big hit – great comfort food as the weather turns.
Hi Beth, I’m looking for a recipe similar to this one that you posted years ago (maybe 2015-2016?), that I can’t find anymore. I make it every fall! It was called something like oven roasted root vegetables and included rutabaga and turnips (as suggestions). Do you still have it on your site?
I would love to have this recipe as I love rutabagas and often use them instead of potatoes in meals. Please make some meals with them….they are nutritious and better than turnips and don’t cost a lot…which nowadays is a big deal!
Yep! I just emailed it to you. :)
I’ve been searching for a roasted root vegetable recipe too!!! Could you send a copy to me too?
What email would you like it sent to?
Could this be adapted to be made in an air fryer?
Probably! Roasted recipes usually turn out well in air fryers, but I don’t have one so unfortunately, I can’t offer exact instructions.
I’ve made a lot of recipes from this site but this one was such a delicious compliment to the traditional Thanksgiving spread. I doubled it using two sheet pans as suggested in the comments and used some vegan sausage that I had in the fridge. It was incredible! Pairs well with turkey and cranberry sauce for sure. I’ll serve this next year, too! Thanks!
I will have to double this recipe for my large family. Do you think I should use 2 13″ x 9″ pans, or would I be able to fit everything on a large rimmed .baking sheet (I think it is a half sheet)? Thank you!!
I would suggest using two pans. If vegetables don’t have enough room while they roast the steam will get trapped and they’ll end up sort of stewing in their own juices instead of creating those nice caramelized edges. :)
Found this recipe on your blog years ago and have been making it, minus the sausage, for Thanksgiving, Christmas and Easter ever since. Such a fun, delicious option. My husband is diabetic so we use this instead of the traditional covered in butter-brown-sugar-and-marshmallows version. Love it!
Love this dish, strikes a great balance between delicious, easy, and nutritious. Bonus is that the ingredients all keep for a long time so I can buy them a week or so ahead.
I have a devil of a time getting the apples right though- they seem to turn to mush most of the time.
I used a 13 oz turkey kielbasa and added it halfway through when stirring (already sliced), and it was perfectly roasted at the end. I also 8 oz carrots which made 4 big servings. Served with the slow cooker mashed potatoes recipe as suggested.
Made this for dinner tonight and it was fantastic. Only change I made was to add halved brussels sprouts, just for a little green. Everything came out delicious. I served it with couscous and it made a very filling meal.
This was nice, but it needed some more green. I agree with some of the other comments that it would benefits from from brussels sprouts or something like that!
I added brussels sprouts to the pan and used plant-based sausage, I think my oven went beyond 400 for a while and then the vegetables came out a bit dry, but I added some whole grain mustard and a splash of balsamic vinaigrette. Delicious!
Amazing recipe requiring no greater skill than the ability to chop vegetables…in other words, exactly my style! Turned out really savory and tasty! Five stars :)
Hi Beth, I’m looking for a recipe similar to this one that you posted years ago (maybe 2015-2016?), that I can’t find anymore. I make it every fall! It was called something like oven roasted root vegetables and included rutabaga and turnips (as suggestions). Do you still have it on your site?
We always keep pdf copies of anything that is removed from the site, so I can email that to the address you used to register this comment. :)
I tried this with a plant-based sausage and it was awesome! So tasty and filling. Great way to make a little bit of protein go a long way.
My whole family loved this sheet pan recipe. We especially liked how in the second half of cooking the sausage fat flavored and basted the veggies. We had it with mashed potatoes.
I could imagine making this again with other fall vegetables like acorn squash and Brussels sprouts.
So tasty with mashed potatoes, I added some quartered Brussels sprouts to mine to add some extra green.
This was great inspiration for the two sausages I had stashed in the freezer and the sweet potato I picked up over the weekend. I didn’t have sage, and I don’t love rosemary, so I used 2 tbs Penzey’s Mural of Flavor (kind of like a Mrs. Dash), salt & pepper. I served once over salad greens and added some chopped baby beets. Drizzled with a little balsamic vinaigrette and goat cheese crumbles. SO GOOD!
Sarah, thank you for posting this! My CSA had spinach and a local herbed goat cheese in it this week, and I made this recipe and served it as you suggested, over spinach with balsamic glaze and goat cheese crumbles. It was SO DELICIOUS! This was an excellent serving suggestion!
Do you have a recommended type of apple? I usually have Fujis or Honeycrisps in the house.
I think both of those would work fine. :) I think anything on the spectrum of sweet to sweet-tart will be good. I just wouldn’t go with something totally tart, like a Granny Smith.
I use Fuji and they are delicious. I’m thinking of making this with apples only as a side dish.
Yum! Had no sweet potatoes in the house, but a small butternut squash stood in. I also subbed chicken sausages, and added half of a diced red bell pepper with some peeled garlic cloves. With fresh basil, lemon thyme, and rosemary in pots on my patio, I was good to go. This was SO delicious! Thanks!
I’m going to make this for Canadian Thanksgiving this weekend. I’d like to use all the fresh herbs from my garden (while I can before the frost arrives) – if I’m using fresh herbs instead of dried, when should I add them? At the end so they retain their freshness, or at the beginning so the flavours cook into the veggies?
I also used fresh herbs and added everything at the beginning, but used some fresh chopped basil and thyme at the end for a garnish. I didn’t need to cook for the full 40 minutes, as everything was done after slicing the sausages and returning the pan to the oven for a 10 minute finish, so 30 minutes total. 400F is a pretty hot oven. You could add the fresh herbs then, although rosemary will hold up for the entire cooking.
This was delicious! Thanks Janet for the fresh herbs tip – that approach worked well. I added in some fresh beets and carrots from my garden, in addition to the sweet potato, red onion, and apple. I cooked at 375 instead of 400 for 40-45 mins. Wish I could post a picture to show everyone how colourful it was!
I love oven roasted autumn medley recipe. the flavor of oregano is so yum.
This was so delicious!! I doubled the sausage and the sweet potato. Also, didn’t have rosemary and used thyme instead. Thanks for the recipe! Will definitely make again!!
I make this often, but use potatoes, onions, peppers, and celery. Always very tasty.
This was pretty tasty! Simple and quick to put together and then the cook time is mostly hands off so great for a weeknight. For me, the sausage cooked faster than the veg and ended up a little dry. I would probably go for more like 1/2”-3/4” chunks on the veg and shave off a few minutes from overall cook time. If you want something green and don’t feel like salad you could always throw broccoli or Brussels sprouts on the other rack to roast at the same time.
Good to know Natalie!
I’ve made this a number of times in different variations. I’m not a big fan of roasted apple myself, so I usually substitute an equivalent amount of a veggie. Brussel sprouts or broccoli are the current favourites!
Could you make this a day ahead and reheat?
You probably could, but I bet this one is a little better when fresh.
I just so happened to find some Italian sausage on sale today so this was right up my alley!
What would your suggestion for sides be? I see the mashed potatoes in the picture but I’m a bit carbed out.
My suggested sides are listed in the “How to Serve Autumn Roasted Medley” section, right under the first photo, but they’re mostly carbs. 😅
I love this recipe. I have made it with bulk sausage (lean from a local source). I just make small patties and lay them on top.
Couple of questions:
1. What do you serve with it? Worried that it doesn’t have a lot to bulk it out and combine it into a meal if it’s all just in chunks on a dish at the end.
2. Would it work if you roasted other veg as part of this? Such as normal potatoes, carrots or anything like that?
3. Is there some kind of sauce/gravy you’d pour over it or does that ruin the apples? I’d have thought this very dry else although your wonderful pictures have set my mind at ease over the quantities ( group of 4)
Thanks for the great ideas
I just added some crusty bread (and butter) and considered that a meal because it has your protein, vegetables, and carbs all in one. You can definitely switch up the vegetables and play around with it that way. Roasted vegetables of all kinds are great! :) I can’t really think of any sauce or gravy that would go with this off the top of my head. I just ate it as is.
I have bratwurst or maple breakfast sausage links as my two sausage choices today. Opinions?
I bet the maple breakfast sausage would be very interesting with this! Just make sure it’s not the pre-cooked variety.
Do you think I Can I add brussel sprouts to this? Would this affect the cook time or oven temp?
Oooh, I bet that would be awesome! I don’t have enough experience roasting Brussels sprouts to suggest a roasting time, though. I bet at least slicing them in half would be a good idea, though.
Why not chop the sausages first?
This is a raw sausage (not a cured or smoked sausage) so the texture is like ground beef – very soft and mushy. So you can’t really chop it when it’s raw. Once it’s cooked it firms up and then you can slice it at that point. :)
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This is delicious. I’ve made it twice already. The first time I had to substitute acorn squash because the sweet potato I had on hand had gone bad and I was in the middle of making it, with no time to run to the store. It was delicious with both the acorn squash and the sweet potato. Deemed a keeper by my hubby, too. Thanks for this yummy, healthy recipe.
I made this last night with Trader Joe’s Jalapeno Chicken sausage and it is INSANELY good!! The combination of flavors is so tasty. I will definitely make this again!
Wanted to ask if when baking, should you cover the dish or leave uncovered?
Uncovered. :)
Thanks! Excited to try this meal for my family tonight!
Hi Beth,
I looove this recipe and have made it many times over. Right now I have both an acorn squash and a butternut squash, thanks to a squash-heavy CSA. Do you think it’d be possible to substitute the sweet potatoes for the squash (both? acorn only? butternut only?)?
Thanks so much for all that you do!
Oh yes, I think those would both work wonderfully for this. :)
Ended up making this with half of a large butternut squash. Came out delicious. :-) Thank you, Beth!
Instead of basil and rosemary I’m thinking of using an Italian seasoning blend because it’s what I have on hand. The blend has basil and rosemary, but also fennel and oregano. I’m concerned that all those flavors will be weird with the apples. Your thoughts? I do have sage, but im worried it would be too bland with just sage, salt and pepper. Thanks!
I think that might work. Fennel goes very well with apples. Oregano not so much, but maybe you won’t notice that much with the other herbs in there. :P
This is really tasty fall/winter dish. And it’s true, once the sausage is sliced up it sort of throws sausage flavor over everything so it seems like there is more than there is.
This is a very simple recipe to make. I use turkey kielbasa…yummy! I usually akways have those ingredients in the house, so it makes for a quick go to meal. I have made this quite a few times, and my two 9 year old boys LOVE IT.
I had this over the weekend and it was absolutely delicious! So simple and it tasted like a gourmet meal.
This is amazing! I made it once and even my picky 3 year old liked it. The only change I made was I used chicken apple sausage and added them in at the last 10 minutes since they were already cooked. Going to make this again and use delicata squash instead of sweet potato since that is what I have on hand.
Will this freeze well?
So-so. It may be a bit dry after reheating, but probably tasty none the less.
I made this last night for dinner (and today’s leftover lunch)… man this was so good!! I followed the recipe exactly, making it with turkey sausages (got some large hot Italian sausages) and they went so well with the sweet and aromatic veggies. I know its called an “autumn” medley but i’m going to continue cooking this all year round. Wouldn’t change it at all.
sorry, noob cook here. as others have posted below, i’d want to swap the sausage for chicken thighs. would i cook them the same way the sausage is, for the same length of time and flipping midway, or should i adjust something?
also, just discovered your blog earlier this week. have been enjoying “stumbling” from one recipe to the next everyday since. thank you so much for all your hard work and for sharing your creativity!
Although I haven’t tried it with chicken thighs, I think it would work just about the same. I’m not sure about the roasting time, though. That is something you might just have to keep an eye on. If you’re using skinless thighs, make sure to brush some oil or something on them so they don’t dry out.
I would probably try risotto with it…on the side or mix it in your bowl or on your plate!!
So I was literally introduced to your site yesterday and let me say, “I LOVE YOU ! ” This was so simple and delicious. I used a no salt seasoning ( if you haven’t heard of/tried them, check out http://www.flavorgod.com not the most budget friendly but 1 jar lasts a while ) a few extra cranks of pepper and fresh sage. Just what I needed as the weather begins to likechange here in NOLA. Thanks so much for sharing :)
what sauce would you recommend with this dish. Thanks
I don’t think that I’d use a sauce on this. The moisture from the sausage and vegetables combines with the herbs to create a slight sauce of its own.
I made this tonight because it was unseasonably cold and it was soooo good! It’s just two of us and we barely had a 1/3 left over. I did use Eckrich beef sausage instead of turkey and it was just wonderful.
Just made this with bratwurst as that’s all I had on hand, and it is fantastic!! Definitely going in the dinner rotation.
I made this tonight but used pre-cooked turkey keilbasa added with 20 minutes to go. It was delicious! Only thing I would change next time would be to add the apples 10 minutes into the cooking time as they were a little mushy. I used granny smith apples- maybe it was just the variety?
Added some asparagus on the side – DELICIOUS!
I’ve made this twice now and it was a huge hit! I added red-skinned potatoes and some purple potatoes to add even more color. Because of that I roasted the veggies for 15-20 minutes longer prior to adding the meat and it came out perfectly. It has been awesome!
This is really good with smoked pork chops from my local butcher! I used a gala apple and a granny smith apple.
Recently made this for my boyfriend’s family. They LOVED it. Now Grandma wants the recipe (do I hear wedding bells, lol?!)
I made a few tweaks based on my kitchen settings:
1. Dish stayed in for a total of 1hr & 15 min; I like the crispiness as well as the color variation of the different foods.
2. As a side, I added wild long grain rice. One word: Heavenly
3. Lastly, I have an insatiable sweet tooth, so (for my plate only) I added a dollup of honey. Pretty I died and went to Heaven all. over. again.
This recipe is a HIT. That’s Beth!
I have Butterball pre-cooked turkey sausage. I think I bought it from the section where they have all the grill-able meats like hotdogs and those sort of sausages. Should I add it somewhere near the end, like the person above? I may just play it by ear. I may add it at first and then see where it is 20 minutes in. If its done, I can just take it out, right?
Yep. I think 15-20 minutes should be good to heat it through and yes, you can always take it out once it’s finished and let the rest continue to cook. :)
This is so satisfying and delicious! I kept it really simple by skipping the onion and apples and using a few different herbs like cilantro. I bought mild Italian flavored sausage from the farmer’s market and this meal was a hit! I think this would make a great dish for a brunch, potluck, or even a holiday celebration.
Definitely a budgetbytes week in my house…we had the autumn medley for supper tonight and after that I made the Italian Wonderpot (again!) for a few meals for the boyfriend and I this upcoming week.
This was awesome! So quick and easy to make and it was delicious on this early Fall evening.
Thanks for making your recipes so easy.
I’ve already made this several times. It’s so easy and good, and I love how easy it is to substitute different vegetables. Sometimes I substitute one of the sweet potatoes with two small red potatoes just to make the overall dish less sweet. I like mixing up the herbs used too. Sometimes I serve it with buttery noodles. I have fed this to people who are generally suspicious of vegetables, and even they enjoy it.
I made all my housemates jealous of my meal when I made this. Super quick, super cheap, super good! Getting a fresh bread roll for this meal was a great idea as well.
Turkey sausage is not a thing here, so I used chicken thighs. Granny Smith apples worked perfectly – I used one large one.
did you cook the chicken thighs exactly as the recipe describes cooking the sausages, or did you add them later into the cook time? do you flip them midway through thte cook time? (sorry noob cook here…) thanks!
Very tasty! I’ll keep this recipe on hand for No-Cook Wednesdays (yes, that’s a thing in my house). It’s close enough to effortless to qualify. Thanks!
Made this tonight and it was so very delicious!! Thanks for the great recipe!
Literally just finished eating this and it was awesome! I made a few tweaks according to my budget and personal preferences (green apple instead of red, yellow onion instead of red, chicken instead of sausage, and thyme in place of rosemary). With those tweaks the recipe was less than 5 bucks for me (I shop at Trader Joe’s). I can certainly dig that.
Oh and I had toasted garlic challah on the side (i.e. garlic bread using challah rolls).
I made the leftovers into a scramble with some cheddar cheese, garlic salt and pepper. It was delicious!
I made this last night and it vanished, completely, without a bite left over. It was fantastic! I added mushrooms, baby carrots, and fingerling potatoes but otherwise followed the recipe to the letter. I will definitely be making this again, possibly this week.
DANG. So I made this last night for my family, and my husband and I hardly got any after our 3 yr old twins got through with it! Even my 10 mo old went to town on the vegetables. This was amazing. But next time, I will double it. :)
I made this the other night with chicken apple sausage and it turned out so wonderful!! It’s not lasting very long:) And it was super easy!
This is easy and delicious! I used chicken and apple sausage….. Even my four-year-old loved it! Thanks!
If you wanted to use the smaller (3oz) precooked chicken sausages, how long would you cook the veggies before adding the sausage? And should you still flip the sausages at some point?
I’m not familiar with those sausages, but I would suggest adding them in the last 15 or 20 minutes, since you just want them to warm through and not over cook. You probably won’t need to flip them.
Just made this but added some mushrooms and a beet and roasted an extra 10 minutes. Delicious! Perfect for a crisp fall evening.
This looks amazing! My husband has gotten on a low sugar kick. Do you know what the sugar content is on this meal, perhaps? I’m thinking of throwing some pineapple bits into the mix. It looks amazing!!!
I’ve made this twice for dinner already this week! It is so good! I love that you can just cut everything up and pop it in and almost (but dont’ really!) forget about it. I added some red potoatoes into the pan too, but I think I’ll also pick up some squash soon and add it to the mix as well. Thanks for the idea!
Amazing! Used fennel instead of the onion since I had it on hand and mild Italian sausage. I also forgot to stir it and it was still incredible! Thank you for another great recipe!
Beth–I love the way so many of your recipes turn out to be springboards and get us all thinking about ways to use simple ingredients, many of which are already in our kitchens. I happen to have chicken sausage in my fridge, and this will be PERFECT, although since it is precooked, I’m going to add it about halfway through. And no sweet potatoes, but a butternut squash just hanging out–see what I mean?
Nice!! I love how everyone shares their ideas and inspired each other! :D It’s my favorite part of this whole thing!
Loved every bit of it! My partner and I were sad to look at an empty casserole dish after making this!
We used chicken sausage ( stuffed with sun-dried tomatoes & spinach) It was DELICIOUS!
This is a winner for Thanksgiving :)
You saved dinner at my house on Monday – Thanks a million!!! I leaped off the couch to make it at 4:15 and my husband was calling it “gourmet” by 5:45. Two toddlers asked for seconds as well. Thanks for rescuing me. I always know I can count on you to deliver a delicious solution to my dinner dilemmas. :-) A “Beth dish” is sure to show up on my menu plan almost weekly. Keep up the great work.
Our favorite thing we’ve ever made from this website. We used the apple chardonnay chicken sausage from Trader Joe’s, which was so perfect for this. Definitely give it a try!
This looks really inviting and I think I’ll make the vegetarian version of this dish very soon (I am pregnant and can’t stomach meat right now…).
I think I’ll substitute fresh herbs for the dried ones (because I only have these), and I was wandering if I can substitute squash for the sweet potatoes? Sweet potatoes are impossible to find in Italy… What do you think?
Yes, winter squash would be amazing in this. :)
Super easy and VERY yummy! I especially loved how wholesome the whole dish was, and how easy it is to subsitute the meat.
I don’t think I’ll do it again with apples, but winter squash sounds like a great idea! Thanks so much for the recipe!
P.S. I have zero cooking skills and this turned out perfectly, a testament to how simple it is.
I made this tonight with mild Italian chicken sausage I got at Publix (Greenwise) and it was fantastic! I used one Gala and one Fuji apple, not sure which one is better. Yum.
This was delicious! I will definitely make it again. I also added some frozen cubed butternut squash and used chicken thighs instead of sausage. :)
I was just about to ask how this would be with butternut squash. I have a butternut squash and some turkey sausage that are begging to be made into this.
Oh my word, YUMMY!! This recipe was amazing. Thanks for another great seasonal recipe, Beth!!
Tried this last night using just the veggies as a side dish to a pork roast. The whole family LOVED it….even the picky eaters. Next time I’ll have to triple the batch!
Husband really liked it. Added portabella mushrooms and parsnips that I had on hand to it.
Oh my goodness, I made this tonight and it was AMAZING! My husband and I loved it! Thanks for an awesome recipe!!
This may sounds strange, but I drizzled a little bit of maple syrup over the top for a sauce and it was delicious!
Yum, that sounds fantastic!!
Oooh perfect food for fall, it’s great that I can just pop it in the oven…Always looking for food that’s no fuss so I can study. I might add the sweet apple chicken sausage from trader joes to replace your sausage, it’s a bit pricier than the per pound cost for yours but it’s 5 links!
Oh, we have a chicken apple sausage we love that I’ve wanted to incorporate into a dinner recipe and this sounds fabulous! Definitely throwing some winter squash in there too.
Yum. Made this tonight with some of the herbs fresh from the garden, and served it with bread and a few cheeses.
We had this last night! So good and perfect for a chilly rainy day. Also nice and easy for a beginner cook like me :)
I’ll be making this tonight, I think I might add in a regular potato and some mushrooms as well since they’re on hand :)
Ooh, I have to try this with some pork. Sausage is too high in sodium for me, but I bet it’ll still be fantastic.
We got apples and sweet potatoes in our CSA this week, so I definitely want to try this — looks easy and super delicious! :)
I used to make this all the time (the sausages can be replaced by pork chops, chicken breasts, etc.) I saw something similar on Martha Stewart over a decade ago, and I’ve made it ever since. It’ll be nice to get back to it now that the summer’s over. (I usually include a carrot or two and maybe some celery, depending what I have in the fridge).
I was wondering what to make for supper tonight. I was just going to reheat some frozen leftovers, but I have just about everything on hand to make this. I’ll just need to get a sweet potato on the way home. I love it when when I see a new recipe to make right when I need it and I have just about everything for it.
I think I’ll whip up a batch of chipotle mayo to go along side it. :)
Any other recommendations of protein to cook with it? Perhaps turkey drumsticks or chicken legs?
Yes, I think chicken would work great and someone else mentioned that they’ve done this with pork chops, too!
This looks so good! I’ll be making it tomorrow. We have some frozen sausages and were planning a trip to the Asian supermarket in our area so this works perfectly!