Hearty Sheet Pan Sausage Veggies (Printable)

Comforting sheet pan meal combining spiced sausages with roasted butternut, Brussels sprouts, and apple.

# 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 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

14 - 2 tablespoons fresh parsley, chopped

# Directions:

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, combine the butternut squash, Brussels sprouts, carrots, red onion, and apple. Drizzle with olive oil, then season with kosher salt, black pepper, dried thyme, rosemary, smoked paprika, and minced garlic. Toss until all pieces are evenly coated.
03 - Spread the seasoned vegetable mixture evenly across the prepared sheet pan. Nestle the sausages among the vegetables making sure they are evenly spaced.
04 - Roast in the preheated oven for 30 to 35 minutes, turning the sausages and stirring the vegetables halfway through. Sausages should reach an internal temperature of 160°F for pork or 165°F for poultry, and vegetables should be tender and golden brown.
05 - Remove from the oven and allow to rest for 2 minutes. Slice sausages if preferred, sprinkle with fresh parsley, and serve immediately while hot.

# Expert Hints:

01 -
  • Everything cooks on one pan, so cleanup is as effortless as dinner itself.
  • The mix of sweet apple, earthy squash, and savory sausage creates flavors that feel both comforting and surprising.
  • Its flexible enough to use whatever autumn vegetables you have on hand without losing any of the magic.
02 -
  • Don't overcrowd the pan or the vegetables will steam instead of roast, losing those crispy, caramelized edges.
  • Flip the sausages and stir the vegetables halfway through so everything cooks evenly and develops color on all sides.
03 -
  • Cut all your vegetables to roughly the same size so they finish cooking at the same time.
  • Use a rimmed sheet pan to catch any juices and prevent spills in your oven.
  • Taste a piece of squash before serving and adjust seasoning if needed, sometimes a pinch of flaky salt at the end makes all the difference.
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