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Easy Sheet Pan Sausage and Fall Veggies

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A quick and easy one-pan dinner featuring smoked sausage and roasted fall vegetables like butternut squash and Brussels sprouts, ready in 40 minutes. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 12–14 ounces smoked sausage (beef or turkey, pre-cooked)
  • 3 cups butternut squash, cubed (1-inch)
  • 2 cups Brussels sprouts, halved
  • 1 large red onion, cut into 1-inch wedges
  • 1 medium apple (Honeycrisp or Granny Smith), cut into chunks
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary, leaves removed
  • 4 sprigs fresh thyme, leaves removed
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly cracked
  • ½ teaspoon red pepper flakes (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Prep the vegetables: If using a whole butternut squash, cut off both ends, peel, halve lengthwise, scoop out seeds, and cut into 1-inch cubes. Trim Brussels sprouts and halve them. Peel and cut red onion into 1-inch wedges. Cut apple into similar-sized chunks, removing core and seeds.
  3. Slice the smoked sausage into ½-inch thick rounds on a diagonal.
  4. In a large bowl, combine cubed squash, halved Brussels sprouts, onion wedges, apple chunks, and sliced sausage. Drizzle with olive oil. Add minced garlic, rosemary leaves, thyme leaves, salt, black pepper, and red pepper flakes if using.
  5. Toss until everything is evenly coated with oil and seasonings.
  6. Spread the mixture in a single layer on a large rimmed sheet pan (18×13 inches) lined with parchment paper or a silicone baking mat. Avoid overcrowding; use two pans if necessary.
  7. Roast for 20 minutes on the middle rack. Do not open the oven door during this time.
  8. After 20 minutes, remove the pan from the oven. Use a spatula or tongs to flip the vegetables and sausage pieces.
  9. Return the pan to the oven and roast for another 15-20 minutes, until vegetables are tender and caramelized (squash easily pierced with a fork, Brussels sprouts have crispy outer leaves, sausage has browned edges). Total roasting time: 35-40 minutes.
  10. Let the dish rest for 5 minutes before serving.

Notes

Cut all vegetables and sausage to uniform 1-inch pieces for even cooking. Don’t skip the apple—it adds sweetness and balances the savory flavors. Line the pan with parchment paper for easy cleanup. For extra crispiness, move the pan to the bottom rack for the last 5 minutes of roasting. Season generously with salt to enhance caramelization. Leftovers keep in the refrigerator for up to 4 days and reheat well in a 400°F oven for 5-7 minutes.

Nutrition

Keywords: sheet pan dinner, sausage and vegetables, fall vegetables, one pan meal, easy dinner, gluten-free, dairy-free, roasted vegetables, smoked sausage, butternut squash, Brussels sprouts

Find it online: https://sizzlesprout.com/easy-sheet-pan-sausage-and-fall-veggies/