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 into a colorful, savory-sweet medley. Everything roasts together in 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 a flexible recipe you can make any night of the week. Swap in different vegetables, try a mix of sweet and hot sausages, or add a few herbs for extra aroma. It’s hearty, simple, and perfect for fall or winter cooking.
Ingredient Notes
- Fresh sausages: Italian sausages work well, but any fresh pork, chicken, or turkey sausage is fine.
- Sweet potatoes: Dice into even cubes for quick, even roasting.
- Butternut squash: Adds sweetness and roasts to a soft, creamy texture.
- Pears: Bosc or Anjou hold their shape and add a delicate sweetness.
- Brussels sprouts: Halve them so they brown nicely.
- Shallots: Roast into soft, slightly sweet wedges.
- Olive oil: Helps the vegetables caramelize.
- Thyme or rosemary: Optional, but great for earthy, aromatic flavor.
Steps to Make Sheet Pan Sausages With Autumn Vegetables
- Heat the oven and lightly oil a large rimmed baking sheet.
- Prepare the vegetables and pears and place them in a large bowl.
- Toss with olive oil, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on the baking sheet.
- Arrange the sausages on top or nestled among the vegetables.
- Add thyme or rosemary sprigs if using.
- Roast until the sausages are cooked through and the vegetables are tender.
- Serve the sausages over the roasted vegetables.
Tips for Sheet Pan Sausages With Autumn Vegetables
- Use two baking sheets if the vegetables seem crowded to ensure good browning.
- Cut the vegetables into similar-sized cubes so they roast evenly.
- If the sausages brown too quickly, move them to the center of the pan or lower the oven rack.
- Add the pears halfway through roasting if you prefer them firmer.
Recipe Variations
- Spicy version. Use hot Italian sausages or add red pepper flakes to the vegetables.
- Apple swap. Replace the pears with firm apples such as Honeycrisp or Fuji.
- Maple glaze. Drizzle a little maple syrup over the vegetables before roasting for added sweetness.
- Chicken sausage. Use chicken or turkey sausage for a lighter option.
- Extra veggies. Add cauliflower, carrots, or delicata squash for more variety.
Serving Suggestions
- Serve with a simple green salad to balance the richness.
- Pair with crusty bread to soak up the pan juices.
- Add whole-grain mustard on the side for a tangy contrast.
- Garnish with fresh herbs such as parsley or thyme.
How to Store Sheet Pan Sausages With Autumn Vegetables
Refrigerate: Store leftovers in an airtight container for 3 to 4 days.
Freeze: Freeze the sausage separately from the vegetables for best texture. Use within 2 months.
Reheat: Warm in a 350°F oven until heated through or reheat gently in a skillet.
Sheet Pan Sausages With Autumn Vegetables
Ingredients
- 4 to 6 Italian sausages, mild
- 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
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
