Hearty Sheet Pan Sausage (Printable)

Comforting one-pan meal of roasted sausages with a medley of autumn vegetables and cozy seasonings.

# What You 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 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 (optional)

14 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper for easy cleanup.
02 - In a large mixing bowl, toss butternut squash, Brussels sprouts, carrots, red onion, and apple with olive oil, kosher salt, black pepper, thyme, rosemary, smoked paprika, and minced garlic until evenly coated.
03 - Spread the vegetable mixture evenly on the prepared sheet pan and 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 tender with golden edges.
05 - Remove from oven and let rest for 2 minutes. Slice sausages if desired, sprinkle with fresh parsley, and serve hot.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, so you spend less time scrubbing and more time eating.
  • The sweetness of roasted apple and squash balances the savory sausage in a way that feels indulgent but clean.
  • It reheats beautifully, so leftovers taste just as good the next day tucked into a wrap or over greens.
02 -
  • Do not crowd the pan or the vegetables will steam instead of roast, use two pans if you need to.
  • Turn the sausages halfway through or they will brown unevenly and one side will stick to the pan.
  • Let the vegetables get a little charred, that is where the flavor lives.
03 -
  • Use a rimmed sheet pan or the juices will spill and smoke up your oven.
  • If your sausages are browning too fast, tent the pan loosely with foil for the last 10 minutes.
  • Taste a piece of squash before you pull the pan, it should be fork-tender and caramelized at the edges.
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