Hearty Sheet Pan Sausage (Printable)

Roasted sausages paired with a medley of autumn vegetables, seasoned with herbs and spices for a flavorful dinner.

# What You Need:

→ Sausage

01 - 4 large Italian sausages (approximately 14 oz total; pork, chicken, or turkey)

→ Vegetables

02 - 2 cups butternut squash, peeled and cubed (approximately 10.5 oz)
03 - 2 cups Brussels sprouts, trimmed and halved (approximately 9 oz)
04 - 2 medium carrots, peeled and sliced into 1/2-inch pieces
05 - 1 large red onion, cut into wedges
06 - 1 large apple, cored and cut into wedges

→ Seasoning & Oil

07 - 3 tablespoons olive oil
08 - 1 1/2 teaspoons kosher salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary
12 - 1/2 teaspoon smoked paprika
13 - 2 cloves garlic, minced

→ Garnish (optional)

14 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper for easy cleanup.
02 - In a large bowl, toss butternut squash, Brussels sprouts, carrots, red onion, and apple with olive oil, kosher salt, black pepper, thyme, rosemary, smoked paprika, and minced garlic until evenly coated.
03 - Spread the seasoned vegetable mixture evenly on the prepared sheet pan. Nestle sausages among the vegetables.
04 - Roast for 30 to 35 minutes, turning sausages and stirring vegetables midway, until sausages reach 160°F internally for pork or 165°F for poultry and vegetables are tender and golden.
05 - Remove from oven and let rest for 2 minutes. Slice sausages if desired and garnish with fresh parsley. Serve immediately.

# Expert Advice:

01 -
  • Everything roasts together on one pan, so theres almost nothing to wash and you can sit down while it cooks.
  • The sausages get crispy on the outside while the vegetables caramelize into sweet, savory bites that taste like theyve been fussed over for hours.
  • Its flexible enough to handle whatever vegetables you have hiding in the crisper drawer.
  • The smell alone will make everyone wander into the kitchen asking whats for dinner.
02 -
  • Dont crowd the pan or the vegetables will steam instead of roast, and youll miss out on those crispy, caramelized edges.
  • Turn the sausages halfway through so they brown evenly on all sides and dont end up pale and sad on one side.
  • Check the internal temperature of the sausages with a thermometer, pork needs 160°F and poultry needs 165°F, and guessing can leave you with undercooked meat.
  • If your vegetables are different sizes, cut the harder ones like carrots smaller so everything finishes at the same time.
03 -
  • Use a rimmed sheet pan thats big enough to spread everything out in one layer, or the vegetables will steam and turn mushy instead of getting crispy.
  • Toss the vegetables with your hands instead of a spoon so the oil and spices coat every surface evenly.
  • Let the pan rest for a minute or two before serving so the juices settle and the sausages stay juicy when you slice them.
  • If you want extra crispy Brussels sprouts, pull off a few loose leaves and scatter them on the pan, they turn into little chips.
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