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Crispy Sheet Pan Sausage and Harvest Vegetables

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A quick and easy one-pan dinner featuring Italian or smoked sausage roasted with a mix of root vegetables for a crispy, caramelized, and hearty meal perfect for cozy evenings.

Ingredients

Scale
  • 4 to 6 sausage links (about 1 pound or 450 g), Italian or smoked sausage
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 small butternut squash, peeled and cut into 1-inch cubes
  • 1 large sweet potato, peeled and chopped into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt, to taste
  • Black pepper, to taste
  • Fresh thyme or rosemary sprigs (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Trim the Brussels sprouts and slice them in half. Peel and cube the butternut squash and sweet potatoes into roughly 1-inch pieces. Cut the red onion into wedges. Place all vegetables into a mixing bowl.
  3. Drizzle about 3 tablespoons (45 ml) of olive oil over the veggies. Sprinkle with 1 teaspoon garlic powder, 1 teaspoon smoked paprika, salt, and pepper to taste. Mix well to coat every piece.
  4. Spread the vegetables out in a single layer on a large rimmed sheet pan, leaving some space for the sausages.
  5. Place 4 to 6 sausage links (about 1 pound or 450 g) on the sheet pan among the vegetables. Optionally, sprinkle a little extra smoked paprika on the sausage for a flavor boost.
  6. Scatter fresh thyme or rosemary sprigs over the pan for extra aroma, if using.
  7. Bake for 25 to 30 minutes, turning the sausages and stirring the vegetables halfway through. The sausage skin should be golden and crisp; vegetables should be tender and caramelized at the edges.
  8. Pierce sausage with a fork to ensure it’s cooked through (internal temperature should be at least 160°F or 71°C for pork sausage). Vegetables should be fork-tender.
  9. Serve immediately. Optionally, add a squeeze of fresh lemon juice or a sprinkle of parmesan as a finishing touch.

Notes

Do not overcrowd the pan to ensure crispy edges. Cut vegetables uniformly for even cooking. Turn sausages and stir vegetables halfway through roasting. Use a wire rack for extra crispness if desired. Rest sausages 5 minutes before slicing. If vegetables brown too quickly, loosely cover with foil after 20 minutes. For vegan version, substitute sausage with smoked tofu or plant-based sausage. Frozen vegetables can be used if thawed and patted dry.

Nutrition

Keywords: sheet pan dinner, sausage and vegetables, one-pan meal, easy dinner, roasted vegetables, Italian sausage, fall recipe, quick dinner

Find it online: https://nanarecipes.info/crispy-sheet-pan-sausage-and-harvest-vegetables-recipe-easy-one-pan-dinner/