by Diana Rattray
Butternut squash, sweet potatoes, Brussels sprouts, and shallots team up with pears and sausages to make this a delightful autumn sheet pan meal! The sausages can be Italian sausages or a specialty sausage, such as Whole Foods’ garlic sausage (which is what I used) or bangers. All you have to do to make this amazing meal is cut the vegetables up, toss them with some vegetable oil, and arrange them on a sheet pan(s) with the sausages.
Feel free to change the recipe up with different root vegetables. If you prefer to skip the pears, add some red bell pepper strips to the vegetables. Or, instead of pears, use a couple of apples.
Sheet pan sausages are super easy to throw together with the vegetables and pop in the oven. The combination is all you need for a tasty everyday meal.
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
- 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 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 the sausages and vegetables for 25 minutes.
