Hearty Sheet Pan Sausage (Printable)

A colorful one-pan meal featuring roasted sausages and a medley of autumn vegetables.

# 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 (approximately 10.5 oz)
03 - 2 cups Brussels sprouts, trimmed and halved (approximately 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

14 - 2 tablespoons fresh parsley, chopped (optional)

# How to Make It:

01 - Set the oven temperature to 425°F. Line a large rimmed sheet pan with parchment paper for easy cleanup.
02 - In a large bowl, combine butternut squash, Brussels sprouts, carrots, red onion, and apple. Drizzle with olive oil and add salt, pepper, thyme, rosemary, smoked paprika, and minced garlic. Toss thoroughly to ensure even coating.
03 - Spread the vegetable mixture evenly on the prepared sheet pan. Nestle the sausages among the vegetables to allow even roasting.
04 - Place the sheet pan in the oven and roast for 30 to 35 minutes. Turn the sausages and stir the vegetables halfway through roasting to promote even cooking. Confirm sausages reach an internal temperature of 160°F for pork or 165°F for poultry and vegetables are tender and golden.
05 - Remove from the oven and let rest for 2 minutes. Slice sausages if desired, sprinkle with fresh parsley, and serve immediately while hot.

# Expert Advice:

01 -
  • Everything roasts together so you're free to sit down, answer emails, or just breathe while dinner cooks itself.
  • The combination of sweet apple and savory sausage hits that perfect balance where everyone at the table goes quiet for a minute.
  • Cleanup is almost nonexistent, especially if you use parchment paper, which I learned to do after scrubbing one too many pans at midnight.
  • It's flexible enough to handle whatever vegetables you have lingering in the crisper drawer without falling apart.
02 -
  • Don't overcrowd the pan or the vegetables will steam instead of roast, and you'll miss out on those crispy caramelized edges that make this dish sing.
  • Turn the sausages and stir the vegetables at the halfway point, otherwise you'll end up with one side beautifully browned and the other side pale and sad.
  • If your sausages are on the smaller side, check them a few minutes early because they can go from perfect to dried out fast in a hot oven.
03 -
  • Use parchment paper or a silicone mat on your sheet pan, it's the difference between a quick rinse and a serious scrubbing session.
  • Let the oven preheat fully before you put the pan in, a hot oven from the start is what gives you those crispy caramelized edges.
  • If you want extra crispy vegetables, spread them out more and use two sheet pans instead of crowding everything onto one.
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