Roasted Pumpkin Sheet Pan Dinner with Brussels Sprouts and Sausage
Ingredients
Main Components:
– 2 lbs pumpkin (sugar/pie pumpkin or butternut squash), peeled and cut into 1-inch cubes
– 1 lb Brussels sprouts, trimmed and halved
– 1 lb red potatoes, cut into 1-inch pieces (or 1 lb gnocchi, uncooked)
– 1 lb Italian sausage (sweet or spicy), sliced into coins
Seasonings:
– 3-4 tablespoons olive oil
– 2 teaspoons garlic powder
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– 1/2 teaspoon smoked paprika
– Salt and black pepper to taste
– Optional: 2 tablespoons maple syrup for extra sweetness
Instructions
- Prep the oven: Preheat to 425°F (220°C). Line a large sheet pan with parchment paper.
-
Prepare vegetables: Cut pumpkin into 1-inch cubes, halve the Brussels sprouts, and cube the red potatoes. If using gnocchi, keep them whole.
-
Season: In a large bowl, toss the pumpkin pieces and potatoes with half the olive oil, garlic powder, oregano, thyme, paprika, salt, and pepper. Spread in a single layer on the sheet pan.
-
Start roasting: Place in oven for 15 minutes to give the pumpkin and potatoes a head start.
-
Add remaining ingredients: Remove pan from oven. Add Brussels sprouts and sausage slices. Drizzle with remaining olive oil and season Brussels sprouts with salt and pepper. Toss everything together.
-
Finish cooking: Return to oven for 20-25 minutes, until sausage is cooked through, Brussels sprouts are caramelized, and pumpkin is tender when pierced with a fork.
-
Optional glaze: If desired, drizzle with maple syrup in the last 5 minutes of cooking for a sweet finish.
Serving Suggestions
- Serve immediately while hot
- Garnish with fresh herbs like parsley or thyme
- Add a sprinkle of grated Parmesan cheese
- Serve with crusty bread or over rice/quinoa
Tips
- For gnocchi variation: Add uncooked gnocchi in the last 15 minutes of cooking to prevent them from becoming too soft
- Even cooking: Make sure vegetables are cut to similar sizes for even roasting
- Crispy Brussels sprouts: Place cut-side down on the pan for maximum caramelization
- Don’t overcrowd: Use two sheet pans if necessary to ensure proper roasting
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Serves: 4-6 people
Wine Pairing: Pinot Noir
This roasted pumpkin sheet pan dinner creates an ideal canvas for Pinot Noir, one of the most versatile and food-friendly wines in the world. The earthy, rustic flavors of this dish complement Pinot Noir’s natural affinity for autumn ingredients and hearty, comfort-food preparations.
Pinot Noir’s signature characteristics make it a perfect match for this recipe. The wine’s bright acidity cuts through the richness of the Italian sausage while enhancing the caramelized flavors that develop during roasting. The Brussels sprouts, with their slight bitterness and nutty sweetness when roasted, harmonize beautifully with Pinot Noir’s earthy undertones and subtle tannins. Meanwhile, the pumpkin’s natural sweetness bridges the gap between the wine’s fruit-forward notes and its more complex, savory elements.
The wine’s medium body won’t overpower the vegetables, yet it has enough structure to stand up to the robust flavors of the seasoned sausage. Pinot Noir’s typical flavor profile includes red berries, earth, mushrooms, and sometimes hints of herbs – all of which echo the seasonal, harvest-inspired nature of this dish. The wine’s natural acidity also helps cleanse the palate between bites, preventing flavour fatigue from the rich, roasted components.
Depending on where you live and shop for wine, I’d recommend French Burgundy, of course. Niagara has some offerings too. Serve the wine slightly below room temperature (around 60-65°F) to highlight its elegant structure. If you’ve added the optional maple syrup glaze, the wine’s subtle sweetness will complement that caramelized finish perfectly.
This combination transforms a simple weeknight dinner into a sophisticated meal that celebrates the best of autumn flavors, making it perfect for entertaining or a special family dinner.
Recent Comments