Sheet Pan Roasted Sausage Fall Veggies Delight

Ingredients

• 4 pieces Italian sausages
• 2 cups Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and cubed
• 1 piece red onion, cut into wedges
• 2 pieces carrots, sliced
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• to taste Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the Brussels sprouts, sweet potatoes, red onion, carrots, and minced garlic.
3. Drizzle with olive oil, then sprinkle smoked paprika, dried thyme, salt, and pepper over the vegetables. Toss everything together until the vegetables are evenly coated.
4. On a large sheet pan, spread the seasoned vegetables in an even layer.
5. Place the Italian sausages on top of the vegetables, ensuring they are spaced apart.
6. Roast in the preheated oven for 25-30 minutes, or until the sausages are cooked through (internal temperature of 165°F) and the veggies are tender and slightly caramelized.
7. Halfway through cooking, toss the vegetables for even roasting.
8. Once done, remove from the oven and let it rest for a few minutes.
9. Serve hot, garnished with fresh parsley for an added splash of color and flavor.