Hearty Sheet Pan Sausage (Printable)

A comforting one-pan meal featuring sausages roasted alongside seasoned fall vegetables.

# 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 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 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

14 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - Preheat the 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 with kosher salt, black pepper, thyme, rosemary, smoked paprika, and minced garlic. Toss thoroughly to coat evenly.
03 - Spread the vegetable mixture evenly on the prepared sheet pan. Nestle the sausages among the vegetables.
04 - Roast for 30 to 35 minutes, turning the sausages and stirring the vegetables halfway through. Cook until sausages reach an internal temperature of 160°F for pork or 165°F for poultry, and vegetables are golden and tender.
05 - Remove from oven and let rest for 2 minutes. Slice sausages if desired, sprinkle with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • Everything roasts together on one pan, so theres almost no cleanup and you can relax while it cooks.
  • The sausages get crispy on the outside and juicy inside, while the vegetables caramelize into sweet, savory bites.
  • It feels like a special meal but comes together in less than an hour with ingredients you probably already have.
02 -
  • Do not crowd the pan or the vegetables will steam instead of roast, and you will miss out on those crispy, caramelized bits.
  • Turn the sausages and stir the vegetables halfway through, or one side will brown while the other stays pale and soft.
  • Check the sausage temperature with a thermometer because cutting them open to peek lets all the juices run out onto the pan.
03 -
  • Use a rimmed sheet pan with tall edges so the vegetables do not slide off when you stir them halfway through.
  • Let the sausages come to room temperature for 10 minutes before roasting so they cook more evenly and stay juicy.
  • If your oven runs hot or cool, check the vegetables a few minutes early or late and trust your eyes over the timer.
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