Sheet Pan Sausage with Roasted Vegetables

Why I Love This Sausage Meal

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 onions 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.

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Sheet Pan Sausage Ingredients

• Sausage is the main protein in this recipe. The best part about using these readily available links is that they cook quickly and are packed with flavor. It makes for the perfect weeknight meal!
• Brussels sprouts are such a delicious burst of vegetal flavor, all in one bite. When sliced in half and added to the sheet pan with other vegetables, they caramelize beautifully with a bit of sweetness and slightly crispy edges.
• Sweet potato, when diced into cubes, is the perfect bit of sweetness for this sheet pan meal. After roasting, they have a crisp exterior while the interior stays tender. Plus, they pack a hefty amount of nutrients and are super filling.
• Sage and thyme are two delicious fall-inspired herbs that work so well in this sheet pan meal.
• Maple syrup adds just the right amount of sweetness that also hints at the fall season.

The full amount of each ingredient can be found in the recipe card below.

How to Make This Sheet Pan Sausage Meal

Step 1: 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.

Step 2: Add the sausages – Nestle the sausages amongst the vegetables, making sure they have contact with the pan.

Step 3: Bake the dish – Place the sheet pan into a 425°F oven with convection fans on (if possible) for 20-25 minutes. If using an oven without a convection mode, flip everything on the pan halfway through cooking.

Step 4: 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.

Recipe Tips

• 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 5-15 minutes before adding the rest of the vinaigrette ingredients.

Frequently Asked Questions

More 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

Sheet Pan Sausage with Roasted Vegetables

By Kaleb

4.92 from 12 votes

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!

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

Servings: 4 servings

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Ingredients

• ▢ 1 lb Brussels sprouts trimmed and cut in half
• ▢ 2 lb sweet potatoes cut in ½-inch cubes
• ▢ 1 red onion sliced
• ▢ 1 tbsp minced fresh sage
• ▢ 2 tsp minced fresh thyme
• ▢ 2 tbsp olive oil
• ▢ ¾ tsp kosher salt
• ▢ ½ tsp freshly ground 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 freshly ground black pepper
• ▢ ⅓ cup olive oil

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Instructions 

• 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 minced fresh sage, 2 tbsp olive oil, ¾ tsp kosher salt, ½ tsp freshly ground black pepper, 4 links (about 1 lb) sausage, 2 tsp minced fresh 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 freshly ground black pepper, ⅓ cup olive oil
• Finish with the feta cheese and serve.
  ½ cup crumbled feta cheese

Video

Notes

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.

Nutrition

Serving: 1 servingCalories: 674 kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!