Hearty Sheet Pan Sausage (Printable)

Comforting one-pan meal with roasted sausages and autumn vegetables, seasoned for cozy dinner.

# What You'll Need:

→ Sausage

01 - 4 large Italian sausages (approximately 14 oz; 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 9 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 (optional)

14 - 2 tablespoons 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 mixing bowl, combine butternut squash, Brussels sprouts, carrots, red onion, and apple. Drizzle with olive oil and season with kosher salt, black pepper, dried thyme, dried rosemary, smoked paprika, and minced garlic. Toss thoroughly to ensure even coating.
03 - Spread the vegetable mixture evenly across the prepared sheet pan. Nestle sausages among the vegetables for even roasting.
04 - Roast in the preheated oven for 30 to 35 minutes. Turn sausages and stir vegetables halfway through cooking until sausages reach an internal temperature of 160°F (71°C) for pork or 165°F (74°C) for poultry and vegetables are tender and golden.
05 - Remove from oven and let rest for 2 minutes. Slice sausages if desired and garnish with fresh parsley. Serve immediately.

# Expert Hints:

01 -
  • Everything roasts on one pan, so theres almost no cleanup and you can actually relax while dinner cooks.
  • The sweet apple and squash balance the savory sausage in a way that feels both hearty and surprisingly light.
  • It looks like you put in way more effort than you did, which makes it perfect when you want something impressive without the stress.
02 -
  • Dont overcrowd the pan or the vegetables will steam instead of roast, if you need to use two pans do it.
  • Turn the vegetables at the halfway point or the bottom pieces will burn while the top ones stay pale.
  • Let the sausages rest for a minute or two before slicing so the juices stay inside instead of running all over the pan.
03 -
  • Cut your vegetables into similar sized pieces so they roast evenly, nothing worse than burnt carrots and raw squash on the same pan.
  • If your sausages are browning too fast, tent the pan loosely with foil for the last ten minutes to let the vegetables catch up.
  • Use the rendered sausage fat to make a quick pan sauce with a splash of white wine or broth, it takes this from simple to special.
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