Sheet Pan Sausage with Roasted Vegetables
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!
Servings 4 servings
Calories 674kcal
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
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.
- 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.
- Finish with the feta cheese and serve.
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: 1serving | Calories: 674kcal
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