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- 1 lb (450g) Italian sausage (chicken or turkey option) - 2 cups Brussels sprouts, halved - 2 medium sweet potatoes, diced - 1 red onion, cut into wedges - 2 carrots, sliced - 3 tablespoons olive oil - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley - Balsamic glaze for drizzling This dish shines with its simple yet flavorful ingredients. I love using Italian sausage for its rich taste. If you want a lighter meal, try chicken or turkey sausage. The mix of seasonal vegetables adds color and nutrition. Brussels sprouts bring a crunch, while sweet potatoes provide sweetness. Red onions and carrots round out the flavor profile. In the pantry, olive oil is key for roasting. It helps vegetables caramelize and sausages brown. Dried thyme gives a warm note, and smoked paprika adds depth. Salt and pepper are essential for bringing all the flavors together. For garnishes, fresh parsley adds a bright touch. A drizzle of balsamic glaze can elevate the dish even more. This recipe is a perfect way to enjoy fall flavors in one pan. - Preheat the oven to 425°F (220°C). - Prepare the vegetables: halve the Brussels sprouts, dice the sweet potatoes, and slice the carrots. Cut the red onion into wedges. - In a large bowl, combine the halved Brussels sprouts, diced sweet potatoes, onion wedges, and sliced carrots. - Drizzle 2 tablespoons of olive oil over the veggies. Add dried thyme, smoked paprika, salt, and pepper. Toss everything well until the veggies are coated. - On a large baking sheet, spread the seasoned vegetables in an even layer. - Place the Italian sausages on top of the veggies, spacing them evenly. Drizzle the remaining tablespoon of olive oil over the sausages. - Roast the sheet pan in the preheated oven for about 25-30 minutes. Stir the vegetables halfway through. This helps them roast evenly. Check that the sausages are browned and the veggies are tender. - When done, remove the baking sheet from the oven. Let it cool for a couple of minutes. - Optional: Garnish with fresh parsley to add a nice touch of color before serving. - Ensure even spacing of sausages for better cooking. - Stir vegetables halfway for even roasting. When you spread the sausages out, they get nice and brown. If they are too close, they may steam instead of roast. Stir the veggies halfway to help them cook evenly. This brings out their natural sweetness and flavor. - Consider adding garlic or red pepper flakes for extra flavor. - Experiment with different herbs. Garlic adds a great kick, and red pepper flakes bring some heat. Try mixing in rosemary or oregano for more depth. Each herb offers a unique flavor twist. - Serve directly on the sheet pan or transfer to a platter. - Drizzle with balsamic glaze for added flair. Serving from the pan gives a cozy feel. If you want to impress, move it to a platter. A drizzle of balsamic glaze adds a shiny finish and a touch of sweetness. It makes the dish look even more inviting. {{image_2}} You can switch up the sausage for fun. Bratwurst brings a nice flavor. Kielbasa adds a smoky touch. If you want a lighter meal, try chicken or turkey sausages. For a meat-free option, use plant-based sausages. They taste great and keep the dish hearty. Feel free to mix in different veggies. Zucchini or cauliflower work well in this dish. They roast nicely and add new flavors. You can also toss in apple slices for a sweet twist. The apples caramelize and add a lovely contrast to the savory sausage. Want a faster way? Use an air fryer! Set it to 400°F (200°C) and cook for about 15-20 minutes. It will crisp up the sausage and veggies quickly. If you prefer a hands-off approach, try a slow cooker. Cook on low for 6-8 hours for a tender meal that’s ready when you are. After enjoying your sheet-pan roasted sausage and fall vegetables, you might have some leftovers. Store them in an airtight container in the fridge. They stay fresh for up to three days. I suggest using glass containers because they make reheating easy. Plus, they won't stain like plastic. If you want to save your leftovers longer, freezing is a great option. Let the dish cool completely before freezing. Place the cooled food in a freezer-safe container. Seal it tightly to prevent freezer burn. When you're ready to eat, thaw it overnight in the fridge. This keeps the flavors intact. To reheat your meal, you have a couple of options. For the best taste, use the oven. Preheat it to 350°F (175°C). Spread the food on a baking sheet and heat for about 15-20 minutes. This helps the sausages and vegetables stay juicy. If you're in a hurry, the microwave works too. Use a microwave-safe dish and cover it to keep moisture in. Heat in short bursts, stirring in between, until it’s warm throughout. Yes, you can use many vegetables. Fall is great for variety. Consider these options: - Butternut squash - Cauliflower - Broccoli - Parsnips - Pumpkins These veggies add color and taste. They also roast well with sausage. Feel free to mix and match based on what you have. You can make simple changes. Try these tips: - Use chicken or turkey sausage instead of pork. - Cut back on olive oil to 1 tablespoon. - Add more veggies to the mix. - Use low-sodium salt to cut sodium. These swaps help lower calories and fats. They keep the dish tasty and satisfying. Many sides can enhance your meal. Here are some ideas: - A simple green salad with lemon dressing. - Quinoa or brown rice for added fiber. - Roasted Brussels sprouts or green beans. These sides complement the flavors of the sausage and veggies. They also add balance to your plate. This recipe combines Italian sausage and seasonal vegetables for a tasty meal. We covered all you need: key ingredients, easy steps, helpful tips, and ways to customize. You learned how to store leftovers too. I hope you feel confident to try this dish or make your own twist. Enjoy your cooking and the delicious results!

Sheet-Pan Roasted Sausage and Fall Vegetables

Elevate your fall dining with this delicious sheet-pan roasted sausage and veggies recipe! Packed with healthy ingredients like Brussels sprouts, sweet potatoes, and carrots, it's a simple and flavorful meal perfect for busy nights. Just toss, roast, and enjoy! Click through to explore this easy recipe and savor the flavors of the season. #FallRecipes #SheetPanMeals #HealthyEating #SausageDinner
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Ingredients
  

1 lb (450g) Italian sausage (chicken or turkey for a lighter option)

2 cups Brussels sprouts, halved

2 medium sweet potatoes, diced

1 red onion, cut into wedges

2 carrots, sliced

3 tablespoons olive oil

2 teaspoons dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the halved Brussels sprouts, diced sweet potatoes, onion wedges, and sliced carrots.

      Drizzle 2 tablespoons of olive oil over the vegetables and add thyme, smoked paprika, salt, and pepper. Toss until all vegetables are well coated.

        On a large baking sheet, arrange the seasoned vegetables in an even layer.

          Place the sausages on top of the vegetables, spacing them out evenly. Drizzle the remaining tablespoon of olive oil over the sausages.

            Roast in the preheated oven for about 25-30 minutes, stirring the vegetables halfway through, until the sausage is browned and the vegetables are tender.

              Once cooked, remove the baking sheet from the oven and let it cool for a couple of minutes.

                Garnish with fresh parsley before serving to add a pop of freshness.

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan for a rustic look or transfer to a large serving platter, drizzling with a bit of balsamic glaze for an added touch.