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
Scale
- 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.