Description
A rustic, smoky campfire meal featuring spicy Italian sausage roasted with butternut squash, red potatoes, carrots, and red onion on a single sheet pan. This hands-off recipe is perfect for outdoor cooking and yields caramelized, flavorful results.
Ingredients
- 1.5 lbs spicy Italian sausage (links or crumbled)
- 1 medium butternut squash, peeled and cubed into 1-inch pieces
- 1 lb red potatoes, cut into chunks
- 3–4 large carrots, peeled and chopped into thick coins or sticks
- 1 large red onion, cut into thick wedges
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt (or to taste)
- Generous crack of black pepper (or to taste)
Instructions
- Prep the vegetables by peeling and cubing the squash, chopping the potatoes, and slicing the carrots into similar-sized pieces. Place them in a large bowl.
- Drizzle olive oil over the vegetables and toss to coat. Sprinkle with thyme, rosemary, garlic powder, salt, and pepper. Toss again until evenly coated.
- If using crumbled sausage, toss it into the vegetable bowl. If using links, season them separately with a little oil and salt.
- Preheat your grill to medium-high heat (around 400°F/200°C) or prepare a campfire with glowing red coals.
- Spread the vegetables out on a large sheet pan in a single layer, ensuring they are not crowded. Place the pan on the grill grate.
- Cook for 15 minutes, tossing the veggies halfway through to ensure even browning. Check for tenderness with a fork.
- If using sausage links, add them to the pan for the last 10-12 minutes, turning occasionally to brown all sides.
- If using crumbled sausage, add it to the pan in the last 5 minutes to prevent drying out.
- Ensure sausage internal temperature reaches 160°F (71°C).
- Remove from heat, let cool slightly, and serve straight from the pan.
Notes
Do not crowd the pan, or the vegetables will steam instead of roast. If cooking over a campfire, ensure the pan is stable and watch for uneven flames that might burn the food. You can substitute fresh herbs for dried, but use half the amount and add them in the last 5 minutes to prevent burning. For a lighter version, use turkey sausage and double the vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 450
- Fat: 25
- Carbohydrates: 35
- Fiber: 6
- Protein: 20
Keywords: campfire dinner, sheet pan sausage, root vegetables, fall recipe, outdoor cooking, grilled sausage, butternut squash, easy dinner