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Sheet Pan Sausage and Winter Vegetables

A fuss-free weeknight meal featuring juicy sausages and caramelized winter vegetables, all roasted on a single sheet pan for minimal cleanup and maximum comfort.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1-1.25 pounds Pork Italian sausage or chicken sausage
  • 1 pound Brussels sprouts, halved if large
  • 2 medium Carrots, cut into thick coins or sticks
  • 1 medium Sweet potato, cubed Peel if desired
  • 1 medium Red onion, cut into wedges
Additional Ingredients
  • 3 tablespoons Olive oil Enough to lightly coat the veggies
  • 1 tablespoon Dijon mustard For a savory glaze
  • 2 cloves Garlic, minced Or garlic powder if short on time
  • 1 teaspoon Dried thyme Or rosemary/Italian seasoning
  • 1 medium Lemon, for squeezing To brighten the dish
  • to taste Salt and black pepper Season to taste

Method
 

Preparation
  1. Preheat the oven to 425°F.
  2. Use a large rimmed sheet pan; if small, use two to avoid crowding.
  3. Chop the veggies into similar-sized pieces for even roasting.
  4. In a bowl, stir together olive oil, Dijon mustard, garlic, dried herbs, salt, and pepper.
  5. Add veggies to the bowl and toss to coat, then spread them out on the pan.
  6. Nestle the whole sausages among the veggies; prick thick sausages once or twice with a fork.
Cooking
  1. Place the pan on the middle rack and roast for 25 minutes.
  2. Flip the sausages and give the veggies a stir. Roast for an additional 10-15 minutes until browned and tender.
  3. Optional: Broil for 1-2 minutes for extra color; watch closely.
  4. Squeeze lemon over the top, adjust seasoning, and serve hot.

Notes

For easy cleanup, line the baking sheet with parchment paper. Spread veggies out sufficiently to ensure they roast properly; overcrowding will steam them.