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.
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.
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- 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.
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