If sheet pan meals had a fan club, I would be first in line to become a member. Because what’s better than combining a bunch of ingredients on a baking sheet, tossing it in the oven, and coming back to a healthy, delicious, homemade meal in less than half an hour? Not a whole lot. Sheet pan meals just make dinner so easy, so they’re easy to love. I especially love this combination, which uses some of my favorite fall veggies and a couple of fun toppings as a sort of flavor finale.
I like to use sausage on a sheet pan because it cooks so quickly and since this one uses smoked sausage, all you really have to worry about is browning it. Kielbasa is a great choice with this combo, but any kind of pre-cooked sausage will work just fine.
The sausage is combined with sweet potatoes, red onion, and Brussels sprouts – my fall fave – and the whole lot is tossed in a mixture of olive oil, garlic, thyme, oregano, and sage. That means everything gets nicely browned, but also infused with a nice garlic-herb flavor.
While you could stop there and call it a meal, a little sprinkling of chopped pecans and dried cranberries really takes this to the next level. They add some tart-sweetness and a nice crunch to the tender veggies they go along with and it’s the perfect contrast to the smokiness in the sausage. Enjoy!
Autumn Sausage Veggie Sheet Pan Dinner
30 minutes to prepare serves 4
- 1 package (13 ounces) smoked sausage, sliced into rounds
- 1 lb sweet potatoes, peeled and diced
- 1 lb Brussels sprouts, ends and outer leaves removed, and halved
- 1/2 medium red onion, chopped
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- Kosher salt and freshly ground black pepper
- 1/3 cup dried cranberries
- 1/3 cup pecans
- Preheat oven to 400°F and coat a baking sheet with nonstick spray or line with aluminum foil.
- In a small bowl, mix together thyme, oregano, sage, salt, and pepper. Set aside.
- Arrange sausage, sweet potatoes, Brussels sprouts, and onion on sheet pan.
- Drizzle everything with olive oil, sprinkle with garlic and herb mixture, and toss to coat.
- Bake for 15 minutes, toss, and continue baking until veggies are tender, 10-15 minutes more. Add cranberries and pecans, toss, and serve. Enjoy!