🎉 Introduction
When the days get shorter and the evenings cooler, nothing beats a quick, hearty dinner that celebrates the flavors of fall. This Sheet-Pan Sausage and Fall Veggies is the perfect solution: savory chicken sausage roasted with colorful seasonal vegetables until caramelized and golden.
The beauty of this recipe lies in its simplicity—everything roasts together on one pan, so cleanup is minimal. Tossed with olive oil, herbs, and a touch of spice, the sausage and veggies come out tender on the inside and perfectly crisp on the edges.
It’s a versatile recipe you can enjoy for weeknight dinners, meal prep, or even as a festive dish for casual fall gatherings.
🧰 Equipment Needed
- Large sheet pan (or two for bigger portions)
- Parchment paper (optional, for easier cleanup)
- Sharp knife & cutting board
- Mixing bowl
- Wooden spoon or spatula
🛒 Ingredients
For 4 servings:
Protein:
- 1 lb chicken or turkey sausage (sliced into 1-inch pieces)
Vegetables:
- 1 large sweet potato (peeled and cubed)
- 2 medium carrots (sliced)
- 1 small red onion (cut into wedges)
- 2 cups Brussels sprouts (halved)
- 1 red bell pepper (sliced)
- 2 cloves garlic (minced)
Seasonings:
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp dried rosemary
- Salt & black pepper, to taste
Optional Garnish:
- Fresh parsley (chopped)
- Grated Parmesan cheese
👩🍳 Directions
Step 1: Preheat Oven
- Preheat oven to 400°F (200°C).
- Line a sheet pan with parchment paper for easy cleanup.
Step 2: Prep Veggies
- In a large bowl, toss sweet potatoes, carrots, Brussels sprouts, bell pepper, and red onion with olive oil, paprika, thyme, rosemary, salt, and pepper.
Step 3: Arrange on Sheet Pan
- Spread veggies evenly on the sheet pan.
- Nestle sausage pieces throughout the veggies.
Step 4: Roast
- Roast for 25–30 minutes, flipping halfway through, until veggies are tender and caramelized and sausage is browned.
Step 5: Serve
- Garnish with parsley and Parmesan if desired.
- Serve hot, as-is or with rice, quinoa, or a slice of crusty bread.
🍽️ Servings & Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
🧊 Storage & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze roasted sausage and veggies in a sealed container for up to 2 months.
- Reheating: Warm in the oven at 350°F (175°C) until heated through, or microwave for quick reheating.
🥄 Variations
- Spicy Kick: Use spicy chicken sausage or add red pepper flakes.
- Extra Veggies: Try butternut squash, parsnips, or cauliflower.
- Different Herbs: Swap thyme/rosemary for sage or Italian seasoning.
- Vegan Option: Replace sausage with plant-based sausage or chickpeas.
- Sheet-Pan Meal Prep: Double the recipe and portion into containers for grab-and-go lunches.
❓ 10 FAQs
1. Can I use pork sausage instead?
This recipe is written with chicken or turkey sausage, but pork works if you prefer.
2. Do I need to peel the sweet potato?
No, peeling is optional—just scrub well.
3. Can I use frozen veggies?
Yes, but fresh roasts better and gives crispier edges.
4. Should I cook the sausage first?
No, precooked sausage browns beautifully in the oven.
5. Can I make this ahead?
Yes, chop veggies ahead of time and store in the fridge.
6. Can I use different seasoning?
Absolutely—cajun, taco, or curry spice blends work well.
7. What’s the best pan size?
A standard 13×18-inch sheet pan works best for even roasting.
8. How do I keep veggies from getting soggy?
Spread them out in a single layer; don’t overcrowd the pan.
9. Can I make this recipe dairy-free?
Yes, just skip the Parmesan garnish.
10. What sides pair well?
A simple green salad, cooked grains, or warm bread.
🏁 Conclusion
This Sheet-Pan Sausage and Fall Veggies is the ultimate autumn dinner: cozy, hearty, and unbelievably easy. With roasted sweet potatoes, Brussels sprouts, peppers, and chicken sausage, every bite is packed with flavor and nutrition.
It’s a no-fuss recipe you’ll return to all season long—perfect for busy weeknights, meal prep, or simply enjoying the best of fall produce.
Sheet-Pan Sausage and Fall Veggies – A Cozy One-Pan Autumn Dinner
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- Line a sheet pan with parchment paper for easy cleanup.
- In a large bowl, toss sweet potatoes, carrots, Brussels sprouts, bell pepper, and red onion with olive oil, paprika, thyme, rosemary, salt, and pepper.
- Spread veggies evenly on the sheet pan.
- Nestle sausage pieces throughout the veggies.
- Roast for 25–30 minutes, flipping halfway through, until veggies are tender and caramelized and sausage is browned.
- Garnish with parsley and Parmesan if desired.
- Serve hot, as-is or with rice, quinoa, or a slice of crusty bread.
Notes
This recipe is written with chicken or turkey sausage, but pork works if you prefer. 2. Do I need to peel the sweet potato?
No, peeling is optional—just scrub well. 3. Can I use frozen veggies?
Yes, but fresh roasts better and gives crispier edges. 4. Should I cook the sausage first?
No, precooked sausage browns beautifully in the oven. 5. Can I make this ahead?
Yes, chop veggies ahead of time and store in the fridge. 6. Can I use different seasoning?
Absolutely—cajun, taco, or curry spice blends work well. 7. What’s the best pan size?
A standard 13×18-inch sheet pan works best for even roasting. 8. How do I keep veggies from getting soggy?
Spread them out in a single layer; don’t overcrowd the pan. 9. Can I make this recipe dairy-free?
Yes, just skip the Parmesan garnish. 10. What sides pair well?
A simple green salad, cooked grains, or warm bread. 🏁 Conclusion This Sheet-Pan Sausage and Fall Veggies is the ultimate autumn dinner: cozy, hearty, and unbelievably easy. With roasted sweet potatoes, Brussels sprouts, peppers, and chicken sausage, every bite is packed with flavor and nutrition. It’s a no-fuss recipe you’ll return to all season long—perfect for busy weeknights, meal prep, or simply enjoying the best of fall produce.
