Sheet Pan Roasted Sausage Fall Veggies

$- 4 Italian sausages (options for chicken or turkey) - 2 cups Brussels sprouts, trimmed and halved - 2 medium sweet potatoes, peeled and cubed - 1 red onion, cut into wedges - 2 carrots, sliced - 3 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - 1 teaspoon salt - 1/2 teaspoon black pepper - Fresh parsley, chopped The main ingredients create a colorful and filling dish. The sausages bring rich flavor while the veggies add texture and nutrition. I love using Brussels sprouts and sweet potatoes for their sweet, nutty taste. For seasoning, the olive oil brings moisture and helps flavors meld. Smoked paprika gives a warm, smoky kick, while thyme adds an earthy touch. Salt and pepper balance everything. Fresh parsley is perfect to brighten up the dish. It adds a fresh pop of color and flavor. You can use it as a garnish right before serving. Each ingredient plays a role in making this dish delightful. By using fresh produce and quality sausages, you set the stage for a satisfying meal. - Preheat the oven to 425°F (220°C). - Prepare the vegetables: Brussels sprouts, sweet potatoes, red onion, and carrots. Start by washing the Brussels sprouts. Trim the ends and cut them in half. Peel the sweet potatoes and chop them into cubes. Cut the red onion into wedges and slice the carrots. This mix of colors and textures will make your dish pop. - Combine vegetables in a bowl with olive oil and seasonings. - Spread mixture on a sheet pan and place sausages on top. - Roast for 25-30 minutes, stirring halfway through. In a large bowl, toss the veggies with olive oil, smoked paprika, thyme, salt, and pepper. Make sure everything is coated well. Spread the mixture evenly on the sheet pan. Place the Italian sausages on top. They need space to cook evenly. Roast them in the oven for 25 to 30 minutes. Halfway through, stir the veggies for even roasting. - Let rest before serving; garnish with fresh parsley. Once the dish is cooked, let it rest for a few minutes. This helps the flavors settle. Before serving, sprinkle fresh parsley on top. This adds a nice touch and a burst of flavor. Enjoy your meal! Cut your veggies into even sizes. Aim for bites that are similar. This helps them cook at the same rate. For example, cut sweet potatoes into 1-inch cubes. Halve the Brussels sprouts for faster cooking. Keep veggies spaced out on the pan. This allows heat to move around them. It prevents steaming and helps them crisp up. Want to boost flavor? Try adding herbs like rosemary or sage. They pair well with the sausage and veggies. For extra heat, toss in some red pepper flakes. If you like it mild, skip the spicy additions. You can also use lemon zest for a fresh twist. Using different sausages? Cooking times may vary. Chicken or turkey sausages often cook quicker. Check them at 20 minutes. For larger veggies, add a few extra minutes. If your veggies are small, reduce the time slightly. Always check if the sausages reach 165°F. This ensures they are safe to eat. {{image_2}} You can change up your veggies based on what’s fresh. Try using seasonal vegetables like butternut squash or cauliflower. If you prefer different sausages, chorizo and bratwurst work well. Each type brings its own flavor and spice. To make this dish gluten-free, check the sausage labels for gluten-free options. You can also swap the sausage for plant-based versions. There are great vegan sausages available that taste amazing. Experiment with marinades or glazes to change the taste. A honey mustard glaze adds sweetness, while a balsamic reduction gives a tangy kick. You can also switch up the herbs. Try rosemary or sage for a cozy fall flavor. To store leftovers, let the dish cool first. Place the roasted veggies and sausage in airtight containers. This helps keep them fresh. Use separate containers for the sausage and veggies if you prefer. Glass or plastic containers work well. Label them with the date to track freshness. Reheat leftovers in the oven for the best taste. Preheat your oven to 350°F (175°C). Spread the veggies and sausage on a baking sheet. Bake for about 15-20 minutes until warmed through. If using a microwave, place them in a microwave-safe dish. Heat in short bursts of one minute. Stir and check often to avoid sogginess. Yes, you can freeze this dish! To freeze, let it cool completely. Place it in a freezer-safe container. Make sure to remove as much air as possible to prevent freezer burn. Label the container with the date. To thaw, move it to the fridge overnight. Reheat in the oven or microwave, as described above. Yes, you can use different meats. Chicken or turkey sausage works great. If you prefer, try pork sausage for a richer taste. For a lighter option, use lean chicken or turkey. You can also go meatless! Use plant-based sausage or skip the meat altogether. Adding chickpeas or lentils can boost protein and add texture. This dish is versatile. Pair it with a simple green salad for crunch. A side of crusty bread can soak up the juices. For a warm touch, serve it with mashed potatoes or quinoa. You could even add a tangy coleslaw for freshness. Each option enhances the meal's flavor and balance. Check the internal temperature with a meat thermometer. Sausages should reach 165°F to be safe. If you do not have a thermometer, cut one sausage in half. The meat should be firm and no pink should show. Juices should run clear. Always ensure your food is cooked well for safety. This article covered how to make a tasty sheet pan roasted sausage and veggies dish. You learned about the key ingredients, simple cooking steps, and helpful tips. Remember, you can swap in different veggies or sausages to fit your tastes. Proper storage and reheating methods ensure leftovers remain delicious. Cooking does not have to be complicated; just follow the steps and enjoy! Try this recipe, and make it your own. Happy cooking!$

Sheet Pan Roasted Sausage Fall Veggies

Warm up your fall evenings with this delicious Sausage & Autumn Harvest Medley! Packed with hearty Italian sausages and vibrant veggies like Brussels sprouts and sweet potatoes, this one-pan dish is both simple and comforting. It’s perfect for a cozy family dinner! Click through to explore the full recipe and get ready to savor every bite. Don’t miss out on this seasonal favorite! #SausageRecipes #FallCooking #HealthyDinner #OnePanMeals

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Ingredients

4 Italian sausages (chicken or turkey for a lighter option)

2 cups Brussels sprouts, trimmed and halved

2 medium sweet potatoes, peeled and cubed

1 red onion, cut into wedges

2 carrots, sliced

3 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine the Brussels sprouts, sweet potatoes, red onion, carrots, and minced garlic.

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.

On a large sheet pan, spread the seasoned vegetables in an even layer.

Place the Italian sausages on top of the vegetables, ensuring they are spaced apart.

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.

Halfway through cooking, toss the vegetables for even roasting.

Once done, remove from the oven and let it rest for a few minutes.

Serve hot, garnished with fresh parsley for an added splash of color and flavor.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4