Your favorite sausage and your favorite vegetables roast together in one pan in this easy sheet pan sausage and vegetables supper!
You can make this year round with seasonal vegetables, but it is especially yummy made with autumn vegetables.
Easy one pan sausage dinner!
If you've visited this recipe before, you might notice that it's changed a bit.
When I first made it, I was using an Eating Well recipe that was called Autumn Roasted Vegetables with Chicken Sausage.
It called for Brussels sprouts, butternut squash and already cooked chicken sausages. While it was good, I didn't like how dried out the sausage got.
So, I've remade it using Italian sausages, whose hearty flavor seemed to stand up better to the vegetables. I didn't have sprouts, so I added some sweet potatoes.
Sausage - I used Italian sausage, you could use chorizo or even chicken sausage. I just don't recommend the already cooked sausage. If you bought several packages of sausage on sale (lucky you!) you definitely want to try Pasta with Sausage and Peppers or Instant Pot Sausage, Potatoes and Cabbage.
Herbs - I used sage and rosemary because they are thriving in the garden right now and go with the fall vegetables. You could use thyme or oregano or omit the herbs altogether. It will still be good. If you have some extra rosemary, this Lemon-Rosemary Sorbet would make a refreshing dessert!
Garlic and onions - can use red, white or yellow onions or even shallots.
Vegetables - I used butternut squash and sweet potatoes because that's what I had from my CSA and I was looking for a decidedly autumn feel. You could use Brussels sprouts, cabbage, apples, white potatoes...really the possibilities are endless. If you do change up the vegetables, just double check on roasting times. If you have any extra butternut squash it freezes beautifully - How to Freeze Butternut Squash.
Step by step instructions.
While your oven is preheating to 400, peel the butternut squash, sweet potatoes, onions and garlic.
Dice the squash, sweet potatoes and onions into a 1 inch dice. This size will allow them to cook in the same amount of time as the sausage.
Mince the garlic, rosemary and sage.
Combine the vegetables, garlic and herbs in a bowl along with olive oil and salt and pepper and toss.
Place the vegetables in a single layer on the baking sheet. Nestle the sausages in the vegetables.
Roast for 20 minutes, turn the sausages over and continue roasting for 20 more minutes.
When you pull the pan out of the oven, the sausages will have turned a gorgeous (and flavorful golden brown) the squash and sweet potatoes are tender and the onion is softened with jus the right amount of char.
This is such an easy one pan meal! Serve it with some bread and a green salad and you are good to go!
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Sheet Pan Roasted Sausages and Vegetables
- 5 cups butternut squash peeled and cubed, 1 inch dice
- 2 cups sweet potatoes peeled and cubed, 1 inch dice
- 1 red onion halved and thickly sliced
- 4 cloves garlic minced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh rosemary chopped or 1 teaspoon dried
- 1 tablespoon fresh sage chopped or 1 teaspoon dried
- 1/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 4 ounces Italian sausages
- Preheat the oven to 400.
- Combine the butternut squash, sweet potatoes, onions, garlic, olive oil, rosemary, sage, and salt and pepper in a large bowl. Toss and spread in a single layer on a baking sheet.
- Nestle the sausage in the pan.
- Roast for 20 minutes and then turn the sausages. Continue roasting for 20 more minutes, or until the sausage is golden brown and cooked through and the vegetables are tender.
This was originally published in 2015 and has been updated for 2021.