A colorful, savory sheet pan meal with sausages, sweet potatoes, and Brussels sprouts, perfect for busy evenings.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 lb Brussels sprouts, trimmed and halved
03 - 1 medium red onion, sliced
→ Meats
04 - 4 Italian sausages (12–14 oz), cut into 2-inch pieces
→ Spices & Seasonings
05 - 2 tbsp olive oil
06 - 1 tsp smoked paprika
07 - 1 tsp dried thyme
08 - ½ tsp garlic powder
09 - ½ tsp salt
10 - ¼ tsp black pepper
→ Garnish (optional)
11 - 2 tbsp chopped fresh parsley
# How-To Steps:
01 - Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
02 - In a large bowl, combine sweet potatoes, Brussels sprouts, and red onion with olive oil, smoked paprika, dried thyme, garlic powder, salt, and black pepper. Toss until evenly coated.
03 - Spread the seasoned vegetables evenly in a single layer on the prepared baking sheet. Nestle the sausage pieces among the vegetables.
04 - Roast for 25–30 minutes, stirring once halfway through, until vegetables are tender and caramelized, and sausages reach an internal temperature of 165°F (74°C).
05 - Remove from oven and garnish with fresh parsley before serving, if desired.
