Sheet Pan Roasted Sausage Dinner

One pan dinners are all the rage, especially one that combines great tasting pork sausage and veggies. Doesn’t this look delicious?  It takes only 45 minutes to prepare this delicious Sheet Pan Roasted Sausage Dinner! 

In almost any family, time is a precious resource.  Whether you have a large family with four or five children, or a smaller family like ours with just a teenage daughter and two cats, time is limited and we always wish there was more of it. That’s why sheet pan dinners have become so popular.  Moms and dads alike would like to come home from work and not have to spend a long time in the kitchen preparing a healthy and hearty dinner.  They want fast, they want easy, they want cheap, and they want delicious.  Sheet Pan Roasted Sausage Dinner is all of those things and more.

WHY THIS DISH IS SO DELICIOUS

Sausage is something I don’t eat too often.  It’s not a choice to not eat it, it’s just one of those ingredients I never buy unless it’s on sale.  On the chance I do buy it, I’m always reminded of how much I love to cook with such a simple meat product that has such great flavour. 

My favourite part about cooking with sausage is that the flavour spreads to whatever other ingredients you add to the dish.  Like in the case of this recipe, the oil and flavours released from the sausage permeate the sprouts and squash.

And, because it’s animal fat, which you already know is super flavourful, it helps to caramelize the veggies that are touching the pan. I love the caramelization; such a burst of flavour!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Italian Sausage – I love the flavour of Italian sausage, but you can use a milder sausage if you wish.
• Olive Oil
• Brussels Sprouts – Wash them and trim them. If the sprouts are large, cut them in half for faster cooking.
• Butternut Squash
• Seasonings – You will need salt, ground black pepper, dried thyme, and dried oregano.

HOW TO MAKE A SHEET PAN ROASTED SAUSAGE DINNER

Preheat your oven to 400 degrees F. Place the sausages and vegetables into a large mixing bowl. Set aside. Next, whisk together the olive oil, salt, black pepper, dried thyme, and dried oregano. Pour over the sausages and veggies. Toss well to coat.

Remove the sausages from the bowl and place them on the sheet pan, leaving room between each sausage. Roast for 10 minutes. Remove the sausages from the oven and turn them over. Roast for another 10 minutes. Next, add the Brussels sprouts to the sheet pan and roast for 5 minutes. (Flip the sausages again at this point as well. You want to evenly brown the sausages.) Next, add the butternut squash to the sheet pan.

Return the sheet pan to the oven and roast for 10-15 minutes, or until the sprouts and squash are fork-tender. Plate and serve immediately.

WHAT SAUSAGE WILL YOU USE?

For this particular dish, I used just a plain Italian sausage.  You can certainly use any variety of uncooked Italian sausage – hot, mild, etc. – but I used just the plain, the type that’s been flavoured with fennel and anise. These two ingredients tend to be the most common and dominant flavours in Italian sausages. And, they both work extremely well with the two humble vegetables I decided to pair them with.

You could also use andouille sausage. The smoky, Cajun flavour of andouille sausage would be delicious. A bratwurst would work nicely too! Any type of fatty sausage that has a good percentage of fat-to-meat ratio. You need the fattiness to flavour the dish. Get more sausage ideas here.

I have a friend who makes Italian sausage.  How awesome is that?  I’d love to give it a try! But, if I’m being completely honest with myself, I don’t think I could. Having to touch the casing would totally gross me out to the point where I would never eat sausage again. My go-to excuse is that our little city apartment does not allow for the equipment or room needed to take on such a task.

ADDITIONAL SEASONING IDEAS

You can always add other seasonings as well if that’s your thing.  You could sprinkle on some dried rosemary or sage. Some roughly chopped onion, red or green bell peppers, and thin slices of fresh fennel bulb would be absolutely delicious.

There are no steadfast, hard rules to sheet pan cooking.  This recipe, particularly, allows for personalization.  Play with it; add seasonings that appeal to you and your family. 

I know that Brussels sprouts are not everyone’s favourite produce, so switch them out.  Add carrot, parsnip, or beets, etc.  Just be sure to adjust your cooking time knowing that beets take a longer time to roast than Brussels sprouts or butternut squash.

READY? SET? GO!

At the end of the day, we all deserve a hearty meal, but who has the time?  This recipe is my gift to you, Dear Reader – no mess, no fuss, tonnes of flavour, and very little time.  Did I mention flavour?  Yes, I cannot stress enough how delicious this dish tastes.  Go on now, get cooking!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!