Description
This autumn-inspired sheet pan dinner brings together savory sausage and caramelized seasonal vegetables for a cozy, one-pan meal. It’s easy to prep, full of flavor, and perfect for busy weeknights or relaxed Sunday dinners.
Ingredients
Scale
- 4 sausage links (about 1 pound), sliced into thick rounds
- 2 cups Brussels sprouts, halved
- 2 medium sweet potatoes, peeled and cubed
- 1 pound baby potatoes, halved
- 1 large red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 425°F and line a large sheet pan with parchment paper.
- In a mixing bowl, combine sausage, Brussels sprouts, sweet potatoes, baby potatoes, and red onion. Toss with olive oil, thyme, salt, and pepper.
- Spread mixture evenly on the prepared sheet pan in a single layer.
- Roast for 25 to 30 minutes, flipping everything halfway through for even browning.
- Remove from oven, toss gently, and garnish with fresh herbs if desired.
- Serve warm straight from the pan or transfer to a serving platter.
Notes
- Cut all vegetables to a similar size for even roasting.
- Don’t overcrowd the pan, or use two pans if needed.
- Add a splash of balsamic vinegar after roasting for extra depth.
- Try different sausages like chicken apple or spicy Italian for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg