Sausage & Roasted Fall Vegetables Sheet Pan
Savor the essence of fall with this Sausage & Roasted Fall Vegetables Sheet Pan recipe. This comforting dish combines savory sausage with vibrant seasonal vegetables like Brussels sprouts and sweet potatoes, all roasted to golden perfection. Ideal for busy weeknights, it’s not only easy to prepare but also a delightful way to gather around the table with family and friends. Customize it to your taste, making it a versatile favorite for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb sausage (Italian, chicken, or plant-based)
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups sweet potatoes, peeled and cubed
- 1 large red onion, sliced
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and lightly spray a sheet pan with nonstick spray.
- In a bowl, combine halved Brussels sprouts, cubed sweet potatoes, and sliced red onion. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Add the sausage sliced into bite-sized pieces to the vegetable mixture and mix well.
- Spread the mixture evenly on the prepared sheet pan without overcrowding.
- Roast in the oven for 25-30 minutes, stirring halfway through until everything is golden brown and tender.
- Serve warm; drizzle with extra olive oil or balsamic vinegar if desired.
Nutrition
- Serving Size: 1/4 of recipe (approximately 350g)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Feel free to swap out vegetables based on seasonal availability. For added flavor, sprinkle cheese before serving or drizzle with balsamic glaze. Store leftovers in an airtight container for up to four days.