Hearty Sheet Pan Sausage Medley (Printable)

A savory blend of sausages and autumn vegetables roasted to golden perfection in one pan.

# What You'll Need:

→ Sausage

01 - 4 large Italian sausages (approx. 14 oz; pork, chicken, or turkey)

→ Vegetables

02 - 2 cups butternut squash, peeled and cubed (approx. 10.5 oz)
03 - 2 cups Brussels sprouts, trimmed and halved (approx. 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 tbsp olive oil
08 - 1 1/2 tsp kosher salt
09 - 1/2 tsp freshly ground black pepper
10 - 1 tsp dried thyme
11 - 1 tsp dried rosemary
12 - 1/2 tsp smoked paprika
13 - 2 cloves garlic, minced

→ Garnish (optional)

14 - 2 tbsp fresh parsley, chopped

# How to Make It:

01 - Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper for easy cleanup.
02 - In a large 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. Nestle the sausages among the vegetables.
04 - Roast for 30 to 35 minutes, turning the sausages and stirring the vegetables halfway through. Ensure sausages reach an internal temperature of 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, sprinkle with fresh parsley, and serve immediately.

# Expert Advice:

01 -
  • Everything cooks on one pan, so cleanup is almost nonexistent and you can relax while it roasts.
  • The sausages get crispy and the vegetables turn sweet and caramelized, creating layers of flavor you'd never expect from something so simple.
02 -
  • Cut your vegetables to similar sizes or the small pieces will burn while the big ones stay raw, and nobody wants that.
  • Don't skip the halfway stir or the bottom layer will char and the top will stay pale and sad.
03 -
  • Use a sheet pan with a rim or the olive oil and juices will spill everywhere and smoke up your kitchen.
  • If your sausages are releasing a lot of fat, tilt the pan and blot it up with a paper towel halfway through so the vegetables roast instead of fry.
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