Hearty Sheet Pan Sausage (Printable)

A colorful medley of autumn vegetables and sausages roasted together for a warm, easy meal.

# What You’ll Need:

→ Sausage

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

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

# Expert Tips:

01 -
  • Everything cooks on one pan, so cleanup is as easy as crumpling parchment paper.
  • The apple adds a surprising sweetness that balances the savory sausage perfectly.
  • It fills your kitchen with the kind of smell that makes people wander in asking whats for dinner.
  • You can swap vegetables based on whatever you have, and it still turns out delicious.
02 -
  • Don't crowd the pan or the vegetables will steam instead of roast. Use two pans if you need to.
  • Check the sausages with a thermometer. Pork should hit 160 degrees, poultry needs 165.
  • Stir the vegetables halfway through, or the ones on the edges will burn while the center stays pale.
03 -
  • Use parchment paper under the vegetables so nothing sticks, and cleanup takes ten seconds.
  • Let the sausages sit among the vegetables instead of on top, so their fat drips down and flavors everything.
  • Taste a piece of squash before serving. If it's bland, hit the whole pan with a pinch more salt.
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