Hearty Sheet Pan Sausage (Print Version)

A comforting one-pan meal with roasted sausages and a medley of autumn vegetables.

# What You Need:

→ Sausage

01 - 4 large Italian sausages (about 14 oz total; 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

# 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, combine butternut squash, Brussels sprouts, carrots, red onion, and apple. Drizzle with olive oil and sprinkle salt, black pepper, thyme, rosemary, smoked paprika, and minced garlic. Toss to coat evenly.
03 - Spread vegetable mixture evenly on the prepared sheet pan. Nestle sausages among the vegetables.
04 - Roast for 30-35 minutes, turning sausages and stirring vegetables halfway through. Sausages should reach 160°F internal temperature for pork or 165°F for poultry. Vegetables should be golden and tender.
05 - Remove from oven, let rest 2 minutes, then slice sausages if desired. Sprinkle with fresh parsley and serve hot.

# Expert Advice:

01 -
  • Everything roasts on one pan, so you can spend more time with people and less time scrubbing dishes.
  • The apple wedges get jammy and sweet, creating little pockets of flavor that balance the savory sausage perfectly.
  • It tastes like peak fall but comes together in under an hour, even on your busiest weeknights.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have had time to mingle.
02 -
  • Do not crowd the pan or the vegetables will steam instead of roast, and you will miss out on those crispy caramelized edges that make this dish so good.
  • Check the internal temperature of the sausages with a thermometer. Pork needs 160 degrees, poultry needs 165 degrees, and guessing can leave you with undercooked meat or dried out sausages.
  • Stir the vegetables at the halfway point or the pieces touching the pan will burn while the others stay pale and sad.
03 -
  • Use a rimmed sheet pan, not a flat baking sheet, or the juices will drip into your oven and create a smoky mess.
  • If your sausages release a lot of fat, tilt the pan slightly and spoon off the excess halfway through so the vegetables roast instead of fry.
  • Toss the garlic with the vegetables instead of sprinkling it on top, or it will burn and turn bitter in the high heat.
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