Roasting vegetables is an easy and delicious way to achieve that perfect combination of crispy texture and caramelized flavor. Whether you're making roasted sweet potatoes, Brussels sprouts, or a mix of your favorite vegetables, a few simple tips can help you create restaurant-quality roasted veggies right in your own kitchen.
Add some flavorful sausage to the mix, and you’ve got a hearty, mouth-watering sheet pan dinner that’s perfect for busy weeknights when you need a quick and satisfying meal without spending hours in the kitchen. This easy roasted vegetable and sausage recipe is sure to become a go-to for any night of the week.
Why You'll Love This Recipe:
- Quick & Easy: With just 10 minutes of prep and 30 minutes in the oven, this recipe is a great option for busy weeknights.
- Healthy & Nutritious: Brussels sprouts and sweet potatoes are nutrient powerhouses that roast to perfection in this meal.
- Minimal Cleanup: Everything cooks on one pan, making cleanup a breeze.
Ingredients You’ll Need:
- Brussels Sprouts – Packed with vitamins C and K, these mini cabbages become crispy and flavorful when roasted.
- Sweet Potatoes – A nutrient-dense veggie full of beta-carotene that caramelizes when roasted, adding natural sweetness to balance the savory sausage.
- Smoked Sausage – Use pork, turkey, or chicken sausage. Its savory flavors infuse the veggies as they roast.
- Granny Smith Apples – The tangy flavor of these apples adds a bright contrast to the sweetness of the sweet potatoes and the richness of the sausage.
- Sweet Onion – Roasted onions become sweet and slightly caramelized, adding depth to the dish.
- Dried Cranberries – These add a pop of color and sweetness to complement the savory elements.
- Pecan Halves – A crunchy and buttery addition that elevates the texture and richness of the dish.
- Spices: Garlic Powder, Chili Powder, Curry Powder, Cinnamon – A warm, aromatic spice blend that adds complexity without overwhelming heat.
- Olive Oil – Helps everything roast to crispy perfection.
- Maple Syrup & Lemon Juice – Maple syrup enhances the natural sweetness of the vegetables, while lemon juice adds a bright, fresh finish.
Equipment You’ll Need:
- Baking Sheet – A sturdy, large baking sheet to ensure even cooking.
- Parchment Paper – For easy cleanup and to prevent sticking.
- Large Bowl – To toss the ingredients with the spices and olive oil.
- Sharp Knife & Cutting Board – Essential for prepping vegetables and sausage.
How to Make Sheet Pan Sausage with Sweet Potatoes and Brussels Sprouts:
- Preheat Your Oven: Preheat the oven to 400°F (200°C). This high temperature is key to getting the vegetables crispy.
- Prepare Ingredients: Trim the Brussels sprouts, peel and chop the sweet potatoes into bite-sized chunks, peel and cube the apples, and slice the sausage into thick rounds.
- Toss the Ingredients: In a large bowl, toss the Brussels sprouts, sweet potatoes, apples, sausage, and onion with olive oil, maple syrup, garlic powder, chili powder, curry powder, cinnamon, salt, and pepper.
- Spread & Roast: Spread everything evenly on a parchment-lined baking sheet. Make sure the ingredients are in a single layer to ensure even roasting. Roast for 25-30 minutes or until the vegetables are fork-tender and starting to brown.
- Add Final Touches: Remove from the oven and toss in the dried cranberries and pecan halves. Drizzle with lemon juice for brightness, then serve warm.
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Chef's Tips:
How to Roast Vegetables and Sausage for a Perfectly Crispy Dish
Avoid Overcrowding: The Key to Crispy Roasted Vegetables
The most common mistake when roasting vegetables is overcrowding the pan. When the ingredients are too close together, they release moisture and end up steaming instead of roasting. For best results, arrange vegetables in a single layer on a baking sheet, leaving enough space for air to circulate. Use two pans if necessary to give your veggies and sausage plenty of room to crisp up.
Why Even Cutting Ensures Perfect Roasting
Cutting vegetables to a uniform size ensures that everything roasts evenly. If some pieces are larger than others, they may not cook at the same rate, leaving you with some overcooked and some undercooked veggies. For example, when roasting sweet potatoes, cut them into equal-sized chunks for consistent results.
Maple Syrup: The Secret Ingredient for Sweet and Savory Flavor
A touch of maple syrup is the secret ingredient for elevating your roasted vegetables to the next level. The syrup helps the veggies caramelize, adding a subtle sweetness that complements the savory sausage and brings all the flavors together. It’s an easy way to turn a simple dish into something truly special.
Serving Suggestions:
This dish is a complete meal, but you can pair it with a side of crusty bread or a light salad for extra texture. For added flavor, drizzle the sausage with whole grain Dijon mustard or a honey mustard sauce.
For an even heartier meal or special occasion, this sheet pan dinner is delicious served with my Easy Creamy Pumpkin Soup with Canned Pumpkin for Fall.
Frequently Asked Questions:
Can I use a different type of sausage?
Yes! Turkey sausage, pork sausage, or chicken apple sausage are all great choices for this recipe. Just ensure that the sausage is suitable for roasting.
Can I substitute the vegetables?
Definitely! Red potatoes, butternut squash, or even carrots can be substituted for sweet potatoes or Brussels sprouts.
Is this dish spicy?
Not really. The chili powder adds a slight warmth without overpowering the other flavors. Feel free to adjust the seasoning to your taste.
Storing and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, spread the leftovers on a baking sheet and warm in a 350°F oven for about 10 minutes. This will help maintain the crispiness of the veggies, rather than making them soggy in the microwave.
More Easy Dinner Recipes
- One-Pot Beef Stroganoff
- Easy Honey Mustard Roasted Salmon
- Crunchy Ground Beef Tacos
- Roasted Sticky Miso Chicken Thighs
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Sheet Pan Sausage, Sweet Potatoes, Apples and Brussels Sprouts
Ingredients
- 1 pound brussels sprouts (approx 3 cups chopped)
- 1 large sweet potato (approx 2 cups chopped)
- 2 Granny Smith apples peeled and chopped
- 1 sweet onion cut into cubes
- ¼ cup dried cranberries
- ¼ cup pecan halves
- 2 cloves garlic sliced
- ¼ cup extra virgin olive oil
- 1 teaspoon curry powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder adjust to taste
- ¼ teaspoon cinnamon
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon black pepper
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice adjust to taste
Instructions
- Preheat your oven to 400°F. Line a baking tray with parchment paper and lightly grease it with olive oil. Set it aside.
- Trim the Brussels sprouts by cutting off the brown ends and removing any yellow leaves. If they're large, cut them in half so they're all roughly the same size. Place them in a large bowl.
- Peel and chop the sweet potato and apples into 1-2 inch pieces and add them to the bowl with the Brussels sprouts.
- Slice the smoked sausage into thick rings and add it to the bowl.
- Drizzle the vegetables and sausages with olive oil, maple syrup, and sprinkle in curry powder, chili powder, garlic powder, cinnamon, salt, and pepper. Stir until everything is well-coated.
- Spread the veggies and sausages on the prepared baking tray. Bake at 400°F for 25-30 minutes, or until the vegetables are fork-tender and golden brown. Avoid overcrowding the pan, or the veggies will steam instead of crisping up. Use multiple pans if needed.
- Give everything a good toss, and serve warm.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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The whole family loved it! I will be making this again!
Wonderful! I’m so glad!