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!
SHEET PAN ROASTED SAUSAGE DINNER
In almost any family, time is a precious resource. Whether you have a large family with four of 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 the popularity of 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 amount of time in the kitchen to prepare 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 this case of this recipe, the oil and the flavours released from the sausage permeates 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!
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 fat 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 his own 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 SEASONIGN 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’s 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!
Sheet Pan Roasted Sausage Dinner
- 2 tablespoons olive oil
- 10 large Italian sausages (mild or hot)
- 2 cups Brussels sprouts, washed and outer leaves removed (if they are large, halve them)
- 2 cups butternut squash, cut into 1 inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Preheat oven to 400 degrees.
- Place the sausages and vegetables into a large bowl. Set aside.
- Next, whisk together the olive oil, salt, black pepper, dried thyme, and dried oregano. Pour this 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. Bake for 10 minutes.
- Remove from oven, flip the sausages over and bake for another 10 minutes.
- Next, add the Brussels sprouts to the sheet pan and bake 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 baking pan.
- Return the baking sheet to the oven and allow to roast for another 10-15 minutes, or until the sprouts and squash are fork tender. Plate and serve immediately.