Description
A hearty and flavorful one-pan dinner featuring caramelized sweet potatoes, crispy Brussels sprouts, and savory Italian sausage. Ready in 35 minutes with minimal cleanup, this forgiving recipe is perfect for busy autumn weeknights.
Ingredients
Scale
- 1 ½ pounds (680g) Italian sausage (mild, sweet, or hot)
- 2 medium sweet potatoes (about 1 pound / 450g), cut into 1-inch cubes
- 1 pound (450g) Brussels sprouts, trimmed and halved (quartered if large)
- 1 large red onion, cut into ½-inch wedges
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- Salt and black pepper to taste (about ½ teaspoon salt and ¼ teaspoon pepper)
- Optional: 2 apples (Honeycrisp or Granny Smith), cored and cut into wedges
- Optional: ¼ cup balsamic glaze for drizzling
- Optional: Fresh parsley or sage, chopped
- Optional: Crumbled feta or goat cheese
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or a silicone mat.
- Prep the vegetables: Wash sweet potatoes and cut into 1-inch cubes (no need to peel). Trim Brussels sprouts and halve (quarter any larger than a golf ball). Peel red onion and cut into ½-inch wedges.
- In a large bowl, combine sweet potatoes, Brussels sprouts, and red onion. Drizzle with 2 tablespoons olive oil. Add dried rosemary, thyme, smoked paprika, salt, and pepper. Toss until evenly coated.
- Spread the vegetables in a single layer on the prepared sheet pan, giving them space.
- Place Italian sausage links on top of the vegetables. Drizzle sausages with remaining 1 tablespoon olive oil.
- Roast for 20 minutes.
- Remove pan from oven. Flip sausages and toss vegetables using tongs. Sprinkle minced garlic over vegetables. If vegetables look dry, drizzle with a little more olive oil.
- Return to oven and roast for another 10-15 minutes, until sausages are cooked through (internal temperature of 160°F/71°C for pork) and vegetables are tender and caramelized.
- Remove from oven and let rest for 5 minutes. If desired, drizzle with balsamic glaze and sprinkle with fresh herbs or crumbled cheese. Serve directly from the sheet pan.
Notes
For extra crispy sausage, broil for the last 2-3 minutes. Don’t overcrowd the pan to ensure caramelization. Add garlic halfway through to prevent burning. Let rest 5 minutes before serving. Leftovers keep in the refrigerator for up to 4 days and reheat well in a 350°F oven for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 500
- Sugar: 12
- Sodium: 900
- Fat: 28
- Saturated Fat: 9
- Carbohydrates: 35
- Fiber: 8
- Protein: 28
Keywords: sheet pan dinner, sausage and vegetables, fall vegetables, one-pan meal, easy weeknight dinner, roasted vegetables, Italian sausage, sweet potatoes, Brussels sprouts