Sheet Pan Sausages With Autumn Vegetables
Sheet pan sausages and autumn vegetables makes a fabulous meal that can be easily prepared any night of the week.
This hearty sheet pan meal brings together Italian sausages, sweet potatoes, butternut squash, pears, and Brussels sprouts in a colorful, savory-sweet medley. Everything roasts together on a single pan, making prep simple and cleanup a breeze. A drizzle of olive oil, a sprinkle of salt and pepper, and a few sprigs of thyme or rosemary bring out rich, caramelized flavor. It’s the perfect fall or winter dinner when you want something wholesome and satisfying with minimal effort.
Recipe Variations
- Swap the pears for apples for a firmer bite.
- Use chicken sausages or plant-based sausages instead of pork.
- Add parsnips, carrots, or red onion for more variety.
- Sprinkle with smoked paprika or fennel seed before roasting for extra depth.
- Finish with a splash of balsamic glaze just before serving.
Serving Suggestions
- Serve as-is for a complete one-pan meal.
- Pair with crusty bread or dinner rolls to soak up juices.
- Add a dollop of grainy mustard or a drizzle of maple syrup on each serving.
- Top with crumbled goat cheese or feta for a creamy, tangy finish.
How to Store and Reheat
Refrigerate: Transfer cooled leftovers to an airtight container. Refrigerate for up to 4 days.Freeze: Store fully cooled sausage and vegetables in a freezer-safe container or resealable bag. Label with the name and date and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheat: Reheat in a 350°F oven for 10 to 15 minutes, or in a skillet over medium heat until hot. To re-crisp vegetables, spread them on a sheet pan and bake uncovered.
Sheet Pan Sausages With Autumn Vegetables
Sausages and autumn vegetables make a fabulous meal that can be easily prepared any night of the week. Use squash, sweet potatoes, Brussels sprouts, and pears, or your own favorite combo.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: sheet pan meals, sausages, brussels sprouts, pears
- Method: Sheet Pan
Ingredients
- 6 large fresh sausages (Italian)
- 1 pound sweet potatoes, diced (3/4-inch cubes)
- 1 small butternut squash, diced (3/4-inch cubes)
- 2 pears, diced (Bosc or Anjou are good choices)
- 12 Brussels sprouts, trimmed and halved (or more, as desired)
- 3 shallots, peeled and cut lengthwise into wedges
- 2 tablespoons olive oil (or another kind of vegetable oil)
- Kosher salt
- Freshly ground black pepper
- Optional: a few thyme or rosemary sprigs
Instructions
- Prepare the Pan and Oven:
• Heat the oven to 425°F. Oil a large rimmed baking sheet or spray it with cooking spray (you might need 2 baking sheets, depending on how many vegetables you use). - Toss and Season:
• Toss the prepared vegetables with a few tablespoons of olive oil and then spread them out in a single layer on the baking sheet. Sprinkle lightly with kosher salt and freshly ground black pepper.
• Arrange the sausages on the baking sheet. If desired, scatter some fresh thyme or rosemary sprigs over the vegetables.
- Roast:
• Transfer the sheet pan to the oven and roast for 25 minutes or until the sausages are cooked through and the vegetables are tender and lightly browned. - Serve:
• Serve the sausages on the roasted vegetables with a garnish of thyme leaves or parsley.
Nutrition
- Serving Size:
- Calories: 547
- Sugar: 8.9 g
- Sodium: 1080.1 mg
- Fat: 40.3 g
- Carbohydrates: 28.1 g
- Fiber: 5 g
- Protein: 18.4 g
