Table of Contents
- Why I love this recipe.
- Everything you’ll need to make this recipe.
- Here’s how to make this recipe.
- These pro tips will make this recipe a success.
- Frequently asked questions about this recipe.
- You'll love these other weeknight recipes.
- Watch how to make this recipe.
- Have I convinced you to make this recipe?
- Sheet Pan Sausage with Roasted Vegetables Recipe
Even full of complex flavors, this dish can easily be made on a single sheet pan. Sausage with sweet potatoes, Brussels sprouts, and onions creates a combination of incredible flavors. Garnished with feta and a homemade vinaigrette, this dish comes together quickly and is perfect for a weeknight meal!
Why I love this recipe.
I used to only think of a meal as a main dish and two sides. Instead of thinking of a meal in three separate parts, I have started merging them together when it works. A sheet pan meal is the perfect example of why. Everything can be prepared and made in one pan, baked or roasted, and a whole meal is made. This recipe is an ode to all the fall vegetables. Sweet potatoes, Brussels Sprouts, and onion are roasted to a crispy golden color alongside sausages. The magic happens before serving when you make a quick Dijon mustard vinaigrette to add a pop of flavor. This is so good and so easy it doesn’t feel possible.
Everything you’ll need to make this recipe.
- Brussels sprouts
- Sweet potato
- Sage and thyme
- Maple syrup
Here’s how to make this recipe.
- Prepare the vegetables. Clean the Brussels sprouts and remove part of the stem. Then, cut each one in half. Chop the sweet potato into bite-sized pieces. Roughly chop the red onion. Mince the sage and strip the thyme off its stem. Add the vegetables to a parchment-lined sheet pan and sprinkle the herbs over top. Drizzle olive oil over the top and toss everything together with your hands. Spread evenly across the pan and season with salt and pepper.
- Add the sausages. Nestle the sausages amongst the vegetables, making sure they have contact with the pan.
- Bake the dish. Place the sheet pan into a 425°F oven with convection fans on (if possible) for 20 to 25 minutes. If using an oven without a convection mode, flip everything on the pan halfway through cooking.
- Create the vinaigrette. In a small bowl, add minced garlic, apple cider vinegar, Dijon mustard, maple syrup, kosher salt, black pepper, and olive oil. Whisk until combined and drizzle over top. Garnish with feta cheese.
These pro tips will make this recipe a success.
- Chop the vegetables into similarly-sized pieces. This will make everything roast at about the same rate, allowing the dish to cook fully and consistently in the oven.
- If possible, use the convection setting on your oven. This turns fans on, which makes the warm air circulate throughout the oven, evenly browning the vegetables from all sides.
- While mincing the sage, stack the leaves and roll them up tightly, then chop from one end to the other. This can make it easier and quicker to mince, plus you can chop in a more uniform size.
- If you raise your hand higher above the pan while salting, the salt gets spread more evenly. Because it’s spread more consistently, you also end up using less overall.
- If you want to reduce the sharpness of the garlic, let it sit in the apple cider vinegar for 5 to 15 minutes before adding the rest of the vinaigrette ingredients.
Frequently asked questions about this recipe.
Any plant-based sausage or meat patty can work in place of these sausages. Also, a firm tofu could be marinated and used in place of the meat.
Winter squash or russet potatoes could be used in place of sweet potatoes. For Brussels, wedges of cabbage, pieces of cauliflower, or broccoli could all work.
The leftovers should be stored in the refrigerator and will keep for 7 to 10 days.
You’ll love these other weeknight recipes.
- Cheesy butternut squash pasta
- Browned butter squash pasta
- Beef enchiladas
- Chicken, zucchini, and rice casserole
- Zucchini fritters with pesto aioli
- Skillet sausage and cabbage
- Roasted tomato pasta
- Chicken zucchini meatballs
- Butter roasted salmon and radishes
- Tex-Mex spiced skillet dish
- Weeknight ragù
- One pot stovetop tuna noodle casserole
Watch how to make this recipe.
Have I convinced you to make this recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!
Sheet Pan Sausage with Roasted Vegetables
- 1 lb Brussels sprouts trimmed and cut in half
- 2 lb sweet potatoes cut in ½-inch cubes
- 1 red onion sliced
- 1 tbsp fresh minced sage
- 2 tsp fresh minced thyme
- 2 tbsp olive oil
- ¾ tsp kosher salt
- ½ tsp black pepper
- 4 links (about 1 lb) sausage
- ½ cup crumbled feta cheese
For the vinaigrette
- 1 clove garlic minced
- 3 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 tbsp maple syrup
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ⅓ cup olive oil
- Preheat the oven to 425℉.
- On a large sheet pan, combine the halved Brussels sprouts, cubed sweet potatoes, and sliced onion. Sprinkle on the minced fresh sage and fresh thyme. Drizzle with the olive oil and toss to coat the vegetables evenly. Spread them to an even layer and sprinkle them with kosher salt and black pepper. Place the sausages amongst the vegetables, making sure they have contact with the pan.1 lb Brussels sprouts, 2 lb sweet potatoes, 1 red onion, 1 tbsp fresh minced sage, 2 tbsp olive oil, ¾ tsp kosher salt, ½ tsp black pepper, 4 links (about 1 lb) sausage, 2 tsp fresh minced thyme
- Place the sheet pan in the preheated 425℉ oven. Roast until the vegetables are browned with crisp edges, and the sausage reaches 160℉ internally, 20-25 minutes. Once roasted, remove the pan from the oven.
- To make the dressing, in a bowl, combine the minced garlic, apple cider vinegar, Dijon mustard, maple syrup, kosher salt, black pepper, and olive oil. Whisk until combined and drizzle over the warm vegetables and sausage.1 clove garlic, 3 tbsp apple cider vinegar, 2 tsp Dijon mustard, 1 tbsp maple syrup, ¼ tsp kosher salt, ¼ tsp black pepper, ⅓ cup olive oil
- Finish with the feta cheese and serve.½ cup crumbled feta cheese