Autumn Sausage Dinner with Roasted Veggies

DescriptionThis 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!

Autumn Sausage Dinner with Roasted Veggies

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DescriptionThis 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!

• Author: Chef Sara

Ingredients

Scale 1x2x3x

• 4–6Italian sausages (mild or spicy)
• 2medium sweet potatoes, peeled and cubed
• 1lb(450g) Brussels sprouts, trimmed and halved
• 2medium apples, cored and sliced
• 1red onion, sliced
• 3 tbspolive oil
• 1 tbspfresh rosemary, chopped (or1 tspdried rosemary)
• 1 tbspfresh thyme leaves (or1 tspdried thyme)
• 1 tspsmoked paprika
• 1/2 tspground cinnamon
• Salt and pepper, to taste
• 1 tbspbalsamic vinegar (optional)

Instructions

1. Preheat the Oven:Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
3. 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.
4. In a large bowl, toss the sweet potatoes, Brussels sprouts, apples, and red onion with the olive oil.
5. Add the rosemary, thyme, smoked paprika, cinnamon, salt, and pepper. Toss until everything is evenly coated.
6. 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.
7. Spread the seasoned vegetables in an even layer on the baking sheet.
8. Place the sausages on top of the vegetables.
9. 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.
10. Add Balsamic (Optional):If using, drizzle balsamic vinegar over the roasted vegetables and sausages. Toss gently to coat.
11. If using, drizzle balsamic vinegar over the roasted vegetables and sausages. Toss gently to coat.
12. Serve:Transfer everything to a serving platter and garnish with fresh herbs, if desired. Serve warm!
13. 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.