Description
Sheet Pan Sausage with Roasted Veggies and Apples
Ingredients
1 lb Italian sausage links (or your favorite sausage)
1 lb Brussels sprouts, halved
2 large carrots, sliced
2 medium potatoes, diced
1 large apple, sliced (Honeycrisp or Granny Smith works well)
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp garlic powder
1 tsp dried thyme
1 tsp paprika
Salt and black pepper to taste
Directions
Preheat oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Prepare the vegetables and apples: In a large mixing bowl, toss the Brussels sprouts, carrots, potatoes, and apple slices with olive oil, balsamic vinegar, garlic powder, thyme, paprika, salt, and pepper.
Assemble the sheet pan: Spread the veggie and apple mixture evenly on the baking sheet. Nestle the sausage links between the vegetables.
Roast: Bake in the preheated oven for 25-30 minutes, flipping the sausages and stirring the vegetables halfway through, until the sausages are browned and cooked through (internal temp of 160°F), and the vegetables are tender and caramelized.
Serve: Serve the roasted sausage and veggies warm with an optional drizzle of balsamic glaze or a squeeze of lemon for added brightness.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~400 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a foolproof meal. First, ensure all vegetables and the apple are cut to a uniform size for even cooking. In your large mixing bowl, whisk the olive oil, balsamic vinegar, and all spices together before adding the produce; this creates a perfect marinade. When arranging the sheet pan, avoid overcrowding—use two pans if necessary to ensure everything roasts instead of steaming. Use a meat thermometer to check that sausages have reached 160°F internally. For extra caramelization, broil for the final 2-3 minutes, watching closely.
Serving Suggestions
This hearty sheet pan dinner is versatile. For a complete meal, serve it over a bed of creamy polenta, couscous, or quinoa to soak up the flavorful juices. A simple side salad with a tangy vinaigrette balances the richness. Leftovers make an excellent filling for wraps or a topping for a hearty grain bowl the next day. The optional garnishes—a balsamic glaze drizzle, a squeeze of fresh lemon, or a sprinkle of chopped fresh parsley—add a final layer of brightness that elevates the entire dish.
How-to Summary
In summary: Preheat oven to 425°F. Toss chopped Brussels sprouts, carrots, potatoes, and apples with oil, vinegar, and spices. Spread on a parchment-lined sheet pan and nestle sausages among the veggies. Roast for 25-30 minutes, flipping sausages and stirring veggies halfway, until sausages are cooked through and vegetables are tender and caramelized. Serve warm.
Frequently Asked Questions
Can I use a different type of sausage? Absolutely. Chicken, turkey, or even plant-based sausages work well. Adjust cooking time as needed based on the product.
How do I prevent the apples from becoming mushy? Cut apple slices slightly thicker and ensure they are well-coated in oil. Their natural sugars will caramelize, not steam, if the pan isn’t overcrowded.
Can I prepare this ahead of time? Yes. You can chop all vegetables and apples, and mix the oil and spices the night before. Store separately and combine just before roasting.
What other vegetables can I use? This recipe is flexible. Try broccoli florets, bell peppers, red onion wedges, or sweet potatoes. Adjust hard vegetables to match the 30-minute cook time.
My vegetables aren’t crispy. What went wrong? The most common cause is overcrowding the pan, which steams the food. Use a larger pan or two standard sheets to give everything space.
Common Mistakes to Avoid
- Overcrowding the Pan: This is the top mistake. It leads to steamed, soggy vegetables instead of roasted, caramelized ones.
- Uneven Cutting: Cutting vegetables to different sizes results in some being burnt and others undercooked.
- Skipping the Toss: Not thoroughly coating every piece in the oil-spice mixture means bland, dry spots.
- Not Flipping/Stirring: Forgetting to flip the sausages and stir the veggies halfway through will cause uneven cooking.
- Using a Cold Pan: Always start with a preheated oven and a pan placed in the hot oven, not a cold one put in as the oven heats.
Conclusion
This Sheet Pan Sausage with Roasted Veggies and Apples is the epitome of a perfect weeknight dinner: minimal cleanup, maximum flavor, and nutritious balance. The sweet apples and savory, caramelized vegetables complement the hearty sausage beautifully. By following the step-by-step guide and avoiding common pitfalls, you can achieve a restaurant-quality roast every time. It’s a reliably delicious, customizable template that proves simple ingredients can create an extraordinary meal.