Autumn Sausage Dinner with Roasted Veggies
Description
This Autumn Sausage Dinner with Roasted Veggies is a hearty, one-pan meal perfect for chilly evenings. Juicy sausages are roasted alongside a mix of seasonal vegetables like sweet potatoes, Brussels sprouts, and apples, all seasoned with herbs and spices. It’s simple, flavorful, and ready in under an hour!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American, Fall-Inspired
- Diet: Gluten Free
Ingredients
Scale
- 4–6 Italian sausages (mild or spicy)
- 2 medium sweet potatoes, peeled and cubed
- 1 lb (450g) Brussels sprouts, trimmed and halved
- 2 medium apples, cored and sliced
- 1 red onion, sliced
- 3 tbsp olive oil
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- Salt and pepper, to taste
- 1 tbsp balsamic vinegar (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
- Prepare the Vegetables:
- In a large bowl, toss the sweet potatoes, Brussels sprouts, apples, and red onion with the olive oil.
- Add the rosemary, thyme, smoked paprika, cinnamon, salt, and pepper. Toss until everything is evenly coated.
- Roast the Sausages and Veggies:
- Spread the seasoned vegetables in an even layer on the baking sheet.
- Place the sausages on top of the vegetables.
- Roast for 25-30 minutes, flipping the sausages and stirring the vegetables halfway through, until the sausages are browned and cooked through and the veggies are tender.
- Add Balsamic (Optional):
- If using, drizzle balsamic vinegar over the roasted vegetables and sausages. Toss gently to coat.
- Serve:
- Transfer everything to a serving platter and garnish with fresh herbs, if desired. Serve warm!
Notes
- Vegan Option: Replace sausages with plant-based sausages or add extra veggies like bell peppers or zucchini.
- Make it gluten-free: Ensure the sausages are gluten-free.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.