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Grilled sausages with roasted vegetables on a dark plate.

Sheet Pan Sausages With Autumn Vegetables

Diana
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.
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Servings 4 servings
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Course brussels sprouts, Pears, sausages, sheet pan meals
Prep Time 15 minutes
Cook Time 25 minutes

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.
Keyword brussels sprouts, pears, sheet pan sausages, squash, sweet potatoes
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