Hearty Sheet Pan Sausage (Print Version)

One-pan meal with roasted sausages and a vibrant mix of autumn vegetables, seasoned and roasted to perfection.

# What You Need:

→ Sausage

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

→ Vegetables

02 - 2 cups butternut squash, peeled and cubed (about 10.5 oz)
03 - 2 cups Brussels sprouts, trimmed and halved (about 8.8 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 tbsp olive oil
08 - 1 1/2 tsp kosher salt
09 - 1/2 tsp freshly ground black pepper
10 - 1 tsp dried thyme
11 - 1 tsp dried rosemary
12 - 1/2 tsp smoked paprika
13 - 2 cloves garlic, minced

→ Garnish (optional)

14 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper to facilitate cleanup.
02 - In a large bowl, combine butternut squash, Brussels sprouts, carrots, red onion, and apple. Drizzle with olive oil, then sprinkle with kosher salt, black pepper, thyme, rosemary, smoked paprika, and minced garlic. Toss thoroughly to ensure even coating.
03 - Spread the seasoned vegetable mixture evenly across the prepared sheet pan. Nestle the sausages among the vegetables.
04 - Roast in the preheated oven for 30 to 35 minutes. Halfway through, turn the sausages and stir the vegetables to promote even cooking. Cook until sausages reach an internal temperature of 160°F (71°C) for pork or 165°F (74°C) for poultry, and vegetables are golden and tender.
05 - Remove from oven and allow to rest for 2 minutes. Slice sausages if desired, sprinkle with fresh parsley, and serve immediately.

# Expert Tips:

01 -
  • Everything cooks on one pan, so cleanup is as easy as dinner itself.
  • The apple wedges soften and turn jammy, adding little pockets of sweetness that balance the sausage.
  • It tastes like fall without any fuss or fancy technique.
02 -
  • Do not skip turning the sausages halfway through, one side will burn and the other will stay pale if you forget.
  • If your vegetables are cut unevenly, the small pieces will char before the big ones soften, so try to keep the sizes consistent.
03 -
  • Let the vegetables come to room temperature before roasting so they cook more evenly.
  • If the sausages are browning too fast, tent the pan loosely with foil for the last ten minutes.
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