Hearty Sheet Pan Sausage (Printable Version)

Sausages roasted with butternut squash, Brussels sprouts, carrots, apple and herbs for a cozy meal.

# 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 and 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

# Step-by-Step:

01 - Set the oven to 425°F. Line a large rimmed baking sheet with parchment paper to facilitate cleanup.
02 - In a spacious bowl, mix butternut squash, Brussels sprouts, carrots, red onion, and apple. Drizzle with olive oil and season with kosher salt, black pepper, thyme, rosemary, smoked paprika, and minced garlic. Toss thoroughly to ensure even coating.
03 - Distribute the vegetable mixture evenly across the prepared baking sheet. Arrange sausages nestled among the vegetables.
04 - Roast for 30 to 35 minutes, stirring the vegetables and turning the sausages halfway through. Continue 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 allow to rest for 2 minutes. Slice sausages if preferred, then sprinkle with fresh parsley. Serve immediately.

# Expert Advice:

01 -
  • Everything roasts together on one pan, so cleanup is almost nonexistent and you can actually relax while dinner cooks.
  • The apple wedges caramelize alongside the vegetables and add a sweet surprise that balances the savory sausage perfectly.
  • It tastes like you spent hours in the kitchen, but the oven does all the work while you catch your breath.
02 -
  • If you crowd the pan, 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 halfway through or the underside can stick and tear, and stir the vegetables so the smaller pieces don't burn while the larger ones finish cooking.
03 -
  • Use a meat thermometer to check the sausages so you never have to guess, 160°F for pork and 165°F for poultry is your magic number.
  • If your oven runs hot, check the vegetables at 25 minutes to avoid burning the smaller pieces like the Brussels sprouts leaves.
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