Hearty Sheet Pan Sausage (Printable)

A colorful one-pan meal with roasted sausages and a medley of autumn vegetables, seasoned to perfection.

# What You Need:

→ Sausages

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 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

→ Seasonings & 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

# How-To:

01 - Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper to facilitate cleanup.
02 - In a large mixing bowl, toss butternut squash, Brussels sprouts, carrots, red onion, and apple with olive oil, kosher salt, black pepper, dried thyme, rosemary, smoked paprika, and minced garlic until evenly coated.
03 - Spread the seasoned vegetable mixture evenly on the prepared sheet pan. Nestle the sausages among the vegetables.
04 - Roast for 30 to 35 minutes, turning sausages and stirring vegetables halfway through, until sausages are fully cooked (internal temperature 160°F for pork or 165°F for poultry) and vegetables are golden and tender.
05 - Remove from oven and let rest for 2 minutes. Slice sausages if desired and sprinkle fresh parsley over the medley. Serve warm.

# Expert Advice:

01 -
  • Everything roasts together, so you can walk away and let the oven do the work while you curl up with a book or set the table.
  • The sausages release their juices into the vegetables, making every bite savory and deeply satisfying.
  • It fills your kitchen with the kind of warm, herby smell that makes everyone wander in asking when dinner will be ready.
  • Cleanup is almost nonexistent because it all happens on one pan.
02 -
  • Don't crowd the pan or the vegetables will steam instead of roast. If your pan feels tight, use two pans or roast in batches.
  • Turn the sausages and stir the vegetables halfway through. I forgot once and ended up with one side beautifully browned and the other pale and sad.
  • Check the internal temperature of the sausages with a thermometer. Pork should hit 160 degrees, poultry 165 degrees.
03 -
  • Use parchment paper or a silicone baking mat to save yourself from scrubbing stuck-on bits later.
  • Let the pan get hot in the oven before adding your food if you want extra crispy edges on the vegetables.
  • Taste a piece of vegetable before serving and adjust the seasoning. A pinch more salt or a crack of pepper can make all the difference.
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