Sheet Pan Turkey Sausage and Fall Vegetables
Equipment
- Large rimmed half-sheet pan (18x13 inch)
- Parchment paper
- Large mixing bowl
- Sharp chef's knife
- Cutting board
- Instant-read thermometer
Ingredients
Produce & Vegetables
- 1 lb Brussels sprouts trimmed and halved through the stem
- 1 medium delicata squash halved lengthwise, seeded, sliced into ½-inch half-moons — no need to peel
- 1 large sweet potato peeled and cut into 1-inch cubes
- 4 cloves garlic minced or ½ tsp garlic powder
Protein
- 1 lb turkey Italian sausage links sliced into ¾-inch rounds, or use loose sausage broken into chunks
Seasoning & Oil
- 3 tbsp extra-virgin olive oil
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt plus more to taste
- ¼ tsp black pepper
- ¼ tsp red pepper flakes optional, for heat
For Serving (Optional)
- 1 lemon cut into wedges for squeezing over the top
- 2 tbsp fresh flat-leaf parsley roughly chopped
- 1 tbsp balsamic glaze for drizzling over finished pan, optional
Instructions
Prep
- Preheat your oven to 425°F (220°C). Line a large rimmed 18x13-inch half-sheet pan with parchment paper for easy cleanup.
- Trim and halve the Brussels sprouts through the stem so they lay flat. Halve and seed the delicata squash, then slice into ½-inch half-moons (leave the skin on — it is edible and delicious when roasted). Peel and cube the sweet potato into roughly 1-inch pieces. Slice the turkey sausage links into ¾-inch rounds.
Season
- Add the sweet potato cubes and delicata squash to the sheet pan. Drizzle with 1½ tablespoons of olive oil and sprinkle with half the seasoning mix (Italian seasoning, smoked paprika, garlic powder, salt, pepper, and red pepper flakes if using). Toss well to coat.
- Roast the sweet potato and squash alone for 10 minutes. This head start ensures they are tender at the same time as the faster-cooking Brussels sprouts.
Add Remaining Ingredients & Roast
- After 10 minutes, remove the pan from the oven. Add the halved Brussels sprouts and sliced sausage rounds to the pan. Drizzle with the remaining 1½ tablespoons of olive oil and sprinkle with the remaining seasoning. Toss everything together gently to coat, and spread into a single layer with the Brussels sprout halves cut-side down against the pan.
- Return the pan to the oven and roast for 22–25 more minutes, until the sausage is cooked through (internal temperature of 165°F), the Brussels sprouts are deeply caramelized on their cut sides, and the sweet potato and squash are fork-tender and golden at the edges. If you want extra browning, switch the oven to broil for the final 2–3 minutes — watch carefully.
Finish & Serve
- Remove the pan from the oven. Taste and adjust seasoning as needed. Squeeze fresh lemon juice over the entire pan, scatter with fresh parsley, and drizzle with balsamic glaze if using.
- Serve directly from the pan at the table, or divide among four plates. Pairs beautifully with a simple green salad, crusty whole-grain bread, or over a bed of farro or wild rice for a more substantial meal.
Meal Prep Storage
- Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 4 days. Reheat on a sheet pan at 375°F for 10 minutes for best texture, or microwave in 90-second intervals.
Notes
Tip: Do NOT crowd the pan — use two pans if needed. Overcrowding causes vegetables to steam rather than roast and you will lose all that beautiful caramelization. | Sausage swap: Chicken sausage (apple or sun-dried tomato varieties) works wonderfully as a variation. | Squash swap: Can't find delicata? Use peeled butternut squash or acorn squash cut into half-moons. | Make it heartier: Serve over farro, quinoa, or wild rice to make it an even more filling bowl-style meal. | No-peel perk: Delicata squash skin is completely edible — no peeling needed, just halve, seed, and slice!
Nutrition
Calories: 410kcalCarbohydrates: 32gProtein: 28gFat: 19gSodium: 720mgFiber: 7gSugar: 9g