Sheet Pan Roasted Sausages and Vegetables
This sheet pan sausage and vegetables dinner is one you'll turn to time and time again!
Servings 4 servings
Calories 345kcal
Equipment
Ingredients
- 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
- ¼ teaspoon salt
- ½ teaspoon ground pepper
- 4 ounces Italian sausages
Instructions
- 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.
Video
Notes
You can change this up by using your favorite vegetables. I like to substitute 1 pound of Brussels sprouts for the sweet potatoes.
Nutrition
Calories: 345kcal | Carbohydrates: 38g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 22mg | Sodium: 398mg | Potassium: 976mg | Fiber: 6g | Sugar: 8g | Vitamin A: 28083IU | Vitamin C: 42mg | Calcium: 132mg | Iron: 2mg