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Crispy Sheet Pan Sausage and Fall Veggies: Easy 30-Minute Dinner

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A quick and easy weeknight dinner featuring smoked sausage roasted with butternut squash, potatoes, Brussels sprouts, and apples. This sheet pan meal is caramelized, hearty, and ready in under 30 minutes.

Ingredients

Scale
  • 1 pound smoked sausage (Andouille or spicy Italian), sliced into half-moons
  • 1 medium butternut squash, peeled and cubed into 1-inch pieces
  • 1 pound red potatoes, cut into bite-sized chunks
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 large Honeycrisp or Fuji apple, cored and chopped
  • 1 medium red onion, sliced into wedges
  • 3–4 tablespoons extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C) and let it fully preheat for at least 10 minutes.
  2. Prepare vegetables by peeling and cubing the squash, cutting potatoes into chunks, trimming and halving Brussels sprouts, chopping the apple, and slicing the onion into wedges.
  3. Slice the smoked sausage into half-moons or thick rounds.
  4. In a large mixing bowl, toss the squash, potatoes, Brussels sprouts, apples, and onions with olive oil, maple syrup, thyme, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  5. Line a half-sheet pan with parchment paper and spread the vegetable mixture in a single layer.
  6. Scatter the sausage slices over the vegetables, pressing them down slightly to ensure contact with the pan.
  7. Roast in the oven for 20 minutes.
  8. Remove the pan from the oven, stir everything around to flip the sausage and toss the veggies, then return to the oven for another 10-15 minutes.
  9. Check for doneness: veggies should be tender and browned, and sausage should be crispy. Roast for 2-3 more minutes if needed.
  10. Remove from oven, let cool for 2 minutes, and serve immediately.

Notes

Avoid overcrowding the pan to ensure vegetables roast rather than steam. Pat vegetables dry after washing for better browning. Apples can burn quickly, so keep an eye on them during the last few minutes. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in the oven to restore crispiness.

Nutrition

Keywords: sheet pan dinner, fall recipes, sausage and veggies, quick weeknight dinner, roasted vegetables, butternut squash, easy dinner, cozy meals

Find it online: https://lunafeast.com/crispy-sheet-pan-sausage-and-fall-veggies-easy-30-minute-dinner/