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Sausage Sheet Pan Dinner
This easy sheet pan sausage dinner brings cozy fall flavor to your table—sweet, savory, and ready in 30 minutes. Perfect for busy weeknights or a no-fuss family meal.
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Servings: 6
Calories: 618kcal
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Ingredients
- 1 pound Brussels sprouts trimmed and halved (about 3 cups)
- 1 large sweet potato about 14 ounces, peeled and cubed (about 2 cups)
- 2 Granny Smith apples peeled and chopped
- 1 medium sweet onion chopped
- 24 ounces smoked sausage sliced into ½-inch rounds
- 2 cloves garlic sliced
- ¼ cup extra virgin olive oil
- 2 tablespoons maple syrup
- 1 teaspoon curry powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder or to taste
- ¼ teaspoon ground cinnamon
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper
- ¼ cup dried cranberries
- ¼ cup pecan halves
- 1 tablespoon lemon juice or to taste
Instructions
Prepare the Pan
- Preheat oven to 400°F.
- Line a large sheet pan with parchment paper and lightly grease with olive oil.
Prepare the Vegetables and Sausage
- Trim and halve the Brussels sprouts.1 pound Brussels sprouts
- Peel and cube the sweet potato and apples into 1-inch pieces.1 large sweet potato, 2 Granny Smith apples
- Chop the onion and slice the garlic cloves.1 medium sweet onion, 2 cloves garlic
- Slice the smoked sausage into ½-inch thick rounds.24 ounces smoked sausage
- Combine all prepared ingredients in a large mixing bowl.
Season and Coat
- Drizzle olive oil and maple syrup over the mixture.¼ cup extra virgin olive oil, 2 tablespoons maple syrup
- Sprinkle in curry powder, garlic powder, chili powder, cinnamon, salt, and black pepper.1 teaspoon curry powder, ½ teaspoon garlic powder, ½ teaspoon chili powder, ¼ teaspoon ground cinnamon, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Toss until everything is evenly coated.
Roast
- Spread the mixture evenly onto the prepared baking sheet, avoiding overcrowding. Use two pans if necessary.
- Roast for 25–30 minutes, stirring halfway through, until vegetables are fork-tender and golden brown.
Finish and Serve
- Remove the pan from the oven and sprinkle with dried cranberries and pecans.¼ cup dried cranberries, ¼ cup pecan halves
- Drizzle with lemon juice and gently toss to combine.1 tablespoon lemon juice
- Serve warm.
Notes
Substitutions
- Sausage: Use turkey sausage, kielbasa, or andouille for different flavors.
- Brussels sprouts: Substitute broccoli florets or green beans.
- Sweet potato: Use butternut squash or baby potatoes.
- Cranberries: Try dried cherries or raisins for a sweeter variation, or omit.
- Pecans: Substitute walnuts or almonds, or omit.
- Serve with a side of crusty bread or wild rice.
- Pair with a green salad.
- Drizzle with balsamic glaze or serve alongside Dijon mustard for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a 375°F oven for 10–12 minutes or in the microwave until heated through.
- Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1 serving | Calories: 618kcal | Carbohydrates: 43g | Protein: 18g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Cholesterol: 81mg | Sodium: 1215mg | Potassium: 883mg | Fiber: 7g | Sugar: 21g | Vitamin A: 8698IU | Vitamin C: 72mg | Calcium: 87mg | Iron: 3mg
*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.