Top-down, close-up shot of a white ceramic bowl containing a single serving of sliced sausage and roasted autumn vegetables, including squash and Brussels sprouts. The dish is sprinkled with chopped fresh parsley. A silver metal fork rests diagonally next to the bowl on a veined white marble countertop. / Primer plano en plano cenital de un tazón de cerámica blanco con una ración individual de salchicha rebanada y verduras de otoño asadas, incluyendo calabaza y coles de Bruselas. El plato está rociado con perejil fresco picado. Un tenedor de metal plateado se encuentra diagonalmente junto al tazón sobre una encimera de mármol blanco veteado.

One-Pan Autumn Sausage Bake

Helga Glaesel de BlandingOctober 22, 2020

This post is also available in ESPAÑOL (SPANISH)

This one-pan dish is one we make a couple of times a year, and when brussel sprouts are in season. It is extremely easy and quick to make, and all you need to make sure is that you coat all your ingredients in olive oil and your herbs and seasonings before spreading everything onto your baking sheet.

I don’t have a big enough bowl to be able to mix all the ingredients together, and I feel that mixing it up on the baking sheet isn’t as effective in getting everything coated, so I use two medium bowls and divide the oil and seasonings evenly. I also use two baking sheets to roast everything.

You can use your favorite sausage; a smoked variety would be best. If you can’t find Granny Smith apples, you can use other apples suitable for baking, such as Honey Crisp, Braeburn or Pink Lady.

Helga

One Pan Autumn Sausage Bake

Recipe adapted from Cooking Classy
Serves 4-6

Ingredients:
2 oz. smoked turkey sausage, sliced into ⅓-inch thick slices
3 sweet potatoes, peeled and diced into ¾-inch cubes
1 lb brussels sprouts, halved
½ medium red onion, diced into chunks
3 minced garlic cloves
¼ cup olive oil
1 tsp Italian seasoning
1 tsp dried sage
1 tsp fresh thyme and rosemary
salt and pepper, to taste
2 apples, cored and diced into 1 ¼-inch chunks (Granny Smith, Honey Crisp, Braeburn or Pink Lady)
2 Tbsp chopped fresh parsley

Instructions:

Preheat oven to 400 degrees. Spray two rimmed medium baking sheets with non-stick cooking spray.
In a very large bowl, add sausage, sweet potatoes, brussels sprouts, apples, onion, and garlic.
Drizzle everything with olive oil, sprinkle with herbs and season with salt and pepper to taste, and toss to coat.
Place the coated vegetables and sausage on two medium baking sheets, and roast in preheated oven for 15 minutes, then remove and toss.
Return to oven and continue to roast until veggies and apples are tender, about 15 minutes longer.
Sprinkle with parsley and it’s ready to serve.

Have you made this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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