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Sausage and Veggie Sheet Pan

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!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner
Cuisine: American
Keyword: roasted sausage and vegetables, sausage and veggie sheet pan, sausage sheet pan dinner, sheet pan sausage and vegetables
Servings: 4 Servings
Calories: 531kcal
Author: Ansley Beutler

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)

Nutrition

Calories: 531kcal | Carbohydrates: 47g | Protein: 21g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 60mg | Sodium: 1093mg | Potassium: 888mg | Fiber: 9g | Sugar: 18g | Vitamin A: 13263IU | Vitamin C: 105mg | Calcium: 93mg | Iron: 4mg