If I could eat this sheet pan sausage and vegetables dish everyday for dinner I would. It's the meal I make when I want something fast and easy and it never gets old. You can easily switch up the veggies and pairing it with a dipping sauce takes dinner to the next level!
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There's something about adulthood that makes you fall in love with vegetables. My teenage self would never believe that I would willingly be eating a bowl of roasted brussel sprouts and sweet potatoes! But here I am as a full grown adult and I get a craving for a giant helping of toasty veggies on the daily.
This sheet pan meal is by far the easiest way to fulfill the need for delicious veggies and when paired with chicken sausage, it's considered a well rounded meal suitable for dinner.
Featuring crispy brussel sprouts, tender sweet potato chunks, hints of sweet apple and sharp red onion, all tossed in a honey garlic vinaigrette, this is a recipe I know you're going ot have on repeat!
I love pairing it with my honey mustard dressing, yogurt dill sauce, greek yogurt dressing, or any of these sweet potato dipping sauces.
Ingredients and Substitutions
- Sweet potato - cut into small cubes allows the sweet potato to cook and get crispy in about 40 minutes.
- Brussel sprouts - choose ones that are bright green with minimal brown spots.
- Apple - I prefer honey crispy apples but fuji or red delicious will work too.
- Red onion - this adds a bit of sharp flavor to the veggies. Use a white onion if needed.
- Chicken sausage - these are great roasted in the oven and pair well with the veggies. Any type of link sausage will work for this recipe.
- Pecans and Pepitas - these are optional but add a bit of crunch to the dish.
- Olive oil - any type of neutral oil will work to roast the veggies.
- Honey - use in the marinade and allows the veggies and sausage to get a little caramelized in the oven.
How to Make Roasted Sausage and Vegetables
This is an overview with step-by-step photos. Full ingredients & instructions for this bowl are in the recipe card below.
You will need a large baking pan for this recipe.
Step 1 : Cut the veggies. This includes halving the brussel sprouts, cutting up the sweet potatoes, chopping the apple, and slicing up the red onion.
Step 2 : Cut the sausages. You want ¼ inch sausage rounds which allow them to be warmed through in the oven and also develop a crispy exterior.
Step 3 : Toss in the marinade. Whisk all the marinade ingredients together and then toss the veggies and sauce with it well.
Step 4 : Bake! Spread the veggies and sausage onto a baking sheet with parchment paper into an even layer. You don't want pieces on top of each other so don'e be afraid to split everything up into separate batches.
Step 5 : Serve! While the veggies are roasting, make any sauce you want to go with it (optional). Serve the dish while warm and enjoy!
How to Store
Allow the veggies to cool down to room temperature before storing them in an airtight container in the fridge. They will keep for up to a week.
When ready to serve, heat up a portion in the microwave until warm.
Store any sauces in an airtight container in the fridge as well.
Variations
- Swap the sweet potato for butternut squash
- Add some sliced squash to the mix
- Make it spicier with a little cayenne pepper in the marinade
- Use chicken thighs instead of sausage (it cooks the same!)
- Throw some chopped up parsnips into the mix too
Frequently Asked Questions
Roasted veggies pair well with sausage and help bulk up the meal.
400 F is the perfect temperature for both veggies and sausage in the sheet pan meal.
I prefer not to so the veggies get nice and crispy in the oven.
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Recipe
Sausage Sheet Pan Dinner
Ingredients
- 1 lb brussel sprouts
- 1 large sweet potato
- 1 small red onion
- 1 red apple - I like honey crisp
- 12 oz chicken sausage
- ¼ cup pecans
- ¼ cup pepitas
For the marinade
- ¼ cup olive oil
- 3 cloves garlic - minced
- 1 tablespoon honey
- ½ teaspoon paprika
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Sauce (optional)
Instructions
- Preheat oven to 400 F. Slice the brussel sprouts in half and remove the stump and any spare leaves. Cut the sweet potato into ½ inch cubes (you can leave the skin on or off). Slice the red onion into 1 inch pieces. Cut the apple into small chunks. Slice the sausage links into ¼ inch pieces.1 lb brussel sprouts, 1 large sweet potato, 1 small red onion, 1 red apple, 12 oz chicken sausage
- Add all of the veggies and sausage to a mixing bowl along with the pecans and pepitas; set aside.¼ cup pecans, ¼ cup pepitas
- Whisk together the marinade ingredients until well combined.¼ cup olive oil, 3 cloves garlic, 1 tablespoon honey, ½ teaspoon paprika, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
- Pour the marinade over the veggies and sausage and mix well to coat. Don't be afraid to use your hands to make sure everything is distributed properly.
- Pour the veggies and sausage onto a large baking sheet lined with parchment paper into an even layer. Shake the pan a few times to make sure nothing is piled on top of one another. If your pan is too small, work in batches. Bake the pan in the pan in the oven for 40 minutes, flipping the veggies and sausage half way through.
- While the sheet pan is baking, make a quick dressing or sauce if you want (optional)
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