Go Back
- 4 chicken or turkey sausages, sliced - 2 cups Brussels sprouts, halved - 1 medium butternut squash, peeled and cubed - 1 red bell pepper, diced - 1 yellow onion, sliced - 4 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste The star of this dish is the chicken or turkey sausages. They bring flavor and protein to the table. I love using seasonal veggies like Brussels sprouts, butternut squash, bell peppers, and onions. They add color and nutrition. Garlic gives a nice kick to the mix, while olive oil helps everything roast to perfection. I include dried thyme and smoked paprika for depth of flavor. Don’t forget salt and pepper to enhance all these tastes. - Fresh parsley, chopped - Additional herbs Fresh parsley adds a pop of color and freshness. You can also use other herbs for a unique twist. Try rosemary or thyme for extra flavor. Garnishing makes this dish not just tasty but beautiful too. - Start by slicing the chicken or turkey sausages into bite-sized pieces. - Halve the Brussels sprouts to expose their tender centers, and cube the butternut squash into uniform pieces. - Dice the red bell pepper into small chunks and slice the onion into thin rings. - Mince the garlic cloves finely to release their strong flavor. - In a large bowl, combine the sliced sausages, halved Brussels sprouts, cubed butternut squash, diced red bell pepper, sliced onion, and minced garlic. - Drizzle three tablespoons of olive oil over the mixture. Then, sprinkle one teaspoon of dried thyme, one teaspoon of smoked paprika, and add salt and pepper to taste. - Toss everything together until all the ingredients are evenly coated with oil and spices. - Prepare a large baking sheet by lining it with parchment paper. This helps with easy cleanup and prevents sticking. - Spread the sausage and veggie mixture evenly across the baking sheet, keeping them in a single layer for even roasting. - Roast in the preheated oven at 425°F (220°C) for 25-30 minutes. Stir halfway through to promote even cooking and browning. To get the best results, spread your ingredients in a single layer. This helps everything cook evenly. If you pile them up, some veggies can become soggy. To avoid this, make sure there is space between each piece. Use a large baking sheet to allow for enough room. You can add more spices to boost flavor. Try cumin, rosemary, or a pinch of cayenne for heat. Different sausages also change the taste. Consider using Italian sausage for a spicy kick or apple sausage for sweetness. Each choice brings a new twist. You can make this in an air fryer or oven. If using an air fryer, set it to 400°F (200°C) and check after 20 minutes. Cook times may vary based on the size of your veggies. For softer vegetables like zucchini, cut them larger to avoid overcooking. Adjust your cooking time as needed for the best results. {{image_2}} You can change the protein in this dish easily. Try different sausages like pork or beef. These meats add a unique taste. If you want a leaner option, chicken or turkey works well. For those who prefer plant-based meals, use lentils or tempeh. Both ingredients soak up flavors and add nutrition. Seasonal veggies can enhance your dish. Try sweet potatoes, carrots, or zucchini. They add new colors and tastes. If you have dietary needs, you can swap veggies based on allergies. For gluten-free diets, this recipe is already safe. Just ensure your sausage choice is gluten-free too. You can change the flavor with spice blends. Add cumin or curry powder for a warm taste. If you like heat, try adding red pepper flakes. For sweetness, a drizzle of honey or maple syrup works great. These changes let you customize the dish to your liking. To keep your Harvest Sausage & Veggie Sheet Pan fresh, use an airtight container. This will help lock in flavor and moisture. Make sure the mixture cools down before you seal it. Place the container in the fridge. It will stay good for about 3 to 4 days. When you’re ready to enjoy leftovers, the oven is the best choice. Preheat it to 350°F (175°C). Spread the sausage and veggies on a baking sheet. Heat for about 10-15 minutes. This method will help keep the veggies crisp. You can also use the microwave, but be careful. Microwave in short bursts to avoid soggy vegetables. Enjoy your meal! Yes, you can use frozen vegetables in this recipe. They save time and are easy to find. When using frozen veggies, do not thaw them before roasting. Just toss them in with the sausages, and add a bit more olive oil. This helps them cook evenly. Remember, frozen vegetables may need a few extra minutes to roast fully. To check if the sausages are done, use a meat thermometer. The internal temperature should reach 165°F (74°C). If you do not have a thermometer, cut a sausage open. The meat should be no longer pink and the juices should run clear. This ensures they are safe to eat. Yes, this dish is great for meal prep! You can cook a big batch and store it for later. To store, let it cool completely and put it in airtight containers. It will keep well in the fridge for up to four days. When you are ready to eat, reheat it in the oven or microwave. If using the oven, heat at 350°F (175°C) until warm. For the microwave, use medium heat and stir halfway through to keep veggies crisp. This blog post showed how to create a tasty roasted sausage dish. We covered the main ingredients, step-by-step instructions, and tips for great results. You can easily swap proteins and vegetables for fun variations. Proper storage and reheating keep your leftovers delicious. Overall, this recipe is simple and flexible, making it perfect for any meal. Enjoy trying new flavors and impressing your family with your cooking skills!

Harvest Sausage & Veggie Sheet Pan

Satisfy your cravings this fall with this delicious Harvest Sausage & Veggie Sheet Pan recipe! Packed with juicy sausages, colorful veggies, and aromatic herbs, this easy one-pan meal is perfect for busy weeknights. Ready in just 45 minutes, it’s a healthy and hearty option the whole family will love. Click through to discover how to create this tasty dish that brings the flavors of the season right to your table!
Print Recipe Pin Recipe

Ingredients
  

4 chicken or turkey sausages, sliced

2 cups Brussels sprouts, halved

1 medium butternut squash, peeled and cubed

1 red bell pepper, diced

1 yellow onion, sliced

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the sliced sausages, halved Brussels sprouts, cubed butternut squash, diced red bell pepper, sliced onion, and minced garlic.

      Drizzle the olive oil over the mixture and sprinkle the dried thyme, smoked paprika, salt, and pepper. Toss everything together until well coated.

        Spread the sausage and veggie mixture evenly on a large baking sheet lined with parchment paper. Make sure that the vegetables are in a single layer for even roasting.

          Roast in the preheated oven for 25-30 minutes, or until the sausages are cooked through and the vegetables are tender and caramelized, stirring halfway through for even cooking.

            Once done, remove from the oven and let it cool slightly.

              Garnish with freshly chopped parsley before serving.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4