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Easy Sheet Pan Sausage and Roasted Fall Vegetables

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A simple, one-pan meal featuring smoked sausage and roasted fall vegetables like sweet potatoes and Brussels sprouts. It’s a comforting, no-fuss dinner that brings back memories of farmhouse kitchens.

Ingredients

Scale
  • 1.5 pounds (680g) smoked sausage or kielbasa
  • 1 tablespoon olive oil
  • 1 large sweet potato (about 1 pound or 450g), peeled and cut into 1-inch cubes
  • 2 cups (about 200g) Brussels sprouts, trimmed and halved
  • 2 medium carrots, peeled and cut into 1-inch chunks
  • 1 medium red onion, cut into 1-inch wedges
  • 3 cloves garlic, smashed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon maple syrup (optional)
  • Fresh parsley or thyme, chopped (for garnish)
  • Flaky sea salt (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Line your sheet pan with parchment paper or foil.
  3. Prepare the vegetables: peel and cube the sweet potato into 1-inch pieces, trim and halve the Brussels sprouts, peel and chunk the carrots, cut the red onion into 1-inch wedges, and smash the garlic cloves.
  4. In a large mixing bowl, combine the sweet potato, Brussels sprouts, carrots, red onion, and smashed garlic. Add 3 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, and 1/2 teaspoon smoked paprika. Toss until every piece is coated. Add maple syrup if using.
  5. Spread the vegetables in a single layer on the sheet pan, avoiding overlapping.
  6. Roast the vegetables for 15 minutes.
  7. While the vegetables roast, slice the sausages on a diagonal into 2-inch pieces.
  8. After 15 minutes, remove the pan from the oven. Toss the vegetables, then nestle the sausage pieces among them. Drizzle the sausages with the remaining 1 tablespoon of olive oil.
  9. Return the pan to the oven and roast for another 15-20 minutes, until the vegetables are tender and caramelized and the sausages are browned and heated through. For extra crispy edges, broil for the last 2-3 minutes.
  10. Let the pan rest for 5 minutes before serving. Sprinkle with fresh parsley or thyme and a pinch of flaky sea salt. Serve straight from the pan or transfer to a platter.

Notes

Don’t overcrowd the pan to ensure caramelization. Cut vegetables to a uniform size for even cooking. Use the broiler at the end for extra crispiness. Let the pan rest for 5 minutes before serving. Season in layers with flaky salt at the end.

Nutrition

Keywords: sheet pan dinner, sausage, roasted vegetables, fall vegetables, one pan meal, easy dinner, comfort food

Find it online: https://yumbelle.com/easy-sheet-pan-sausage-and-roasted-fall-vegetables/