Home > Dinner > Harvest Vegetables and Sausage Harvest Vegetables and Sausage September 1, 2020 | 17 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. An easy one-pan meal — Harvest Vegetables and Sausage--is baked in one pan and topped with sweetened dried cranberries and pecans. It’s a delicious, hearty, and nutritious fall-inspired meal. Harvest Vegetables and Sausage After sharing this One-Pan Sausage and Veggies meal with you all, and then this Italian version of that recipe, I had quite a few requests for a fall-inspired version– and so here it is! Harvest Vegetables and Sausage has all the great attributes you love one-pan meals: Little clean-up: Only one pan is needed for this recipe! Nutritious: Loads of veggies and turkey (or chicken) sausage pack this meal with good-for-you ingredients. Kid-friendly: Yes, not too many kids love steamed Brussels or broccoli, but have they tried them roasted? I know my kids can’t get enough! Plenty of flavor: We aren’t just throwing veggies on a sheet pan, we add tons of flavor with olive oil and an array of delicious fall-inspired seasonings. One-Pan Harvest Vegetables and Sausage Tips Use a very large sheet pan. The more space the Brussels sprouts, sweet potatoes, and sausage have, the less crowded everything is and the better everything will roast. When vegetables are overlapping or crowded onto a sheet pan, they end up steaming instead of roasting. This greatly affects the end taste and texture. We use this 15×21-inch sheet pan and I can’t recommend it enough. You’ll get perfectly caramelized roasted veggies every time! See the quick tip below. Add some Parmesan cheese on top for the perfect finishing touch. I recommend grating the Parmesan with a microplane, which gives it a great texture and melts beautifully into the roasted vegetables and sausage. Pecorino Romano is a hard, salty Italian cheese and makes for another great finishing touch. And if you’re craving a creamy element with this meal, check out the “serving suggestions” section below for sauces to add to this meal. Cut vegetables into indicated sizes. Cut veggies evenly to ensure even cooking. The sweet potatoes need to be diced into 1/2-inch sizes and Brussels need to be halved to cook in the right amount of time. QUICK TIP If you aren’t using an extra-large sheet pan, you’ll need to increase the cooking time more than the recipe indicates. When the veggies and sausage have plenty of room to roast, they’ll develop beautiful, caramelized edges and cook faster. Use two sheet pans if needed for this recipe. What type of sausage to use We love smoked turkey sausage best in Harvest Vegetables and Sausage; turkey sausage keeps this meal on the healthier side, especially when paired with all the veggies. We’ve also used chicken & apple sausage, which works well with the other flavors. Smoked beef sausage also works great in this recipe. Harvest Vegetables and Sausage Serving Suggestions As is. We love this meal straight from the oven as is! Served this way, it makes a great keto/low-carb dish. Over a grain. We also like to serve Harvest Vegetables and Sausage over a cooked and seasoned grain such as white rice, brown rice or quinoa. This meal can also be served over cauliflower rice to keep it low carb. With a sauce/dressing. If you’re craving some creaminess or a sauce to go with this meal, I’d recommend a ripe avocado (healthy creaminess), a Dijonaise sauce, maple-Dijon sauce, or a mustard dressing. (See recipes for these sauces below in the “quick tip” section). This copycat Chick-Fil-A sauce would also be delicious! QUICK TIP For a quick Dijonaise sauce combine 1/3 cup whole grain Dijon mustard, 3 tablespoons Best Foods/Hellman’s® mayo, and 1 tablespoon freshly squeezed lemon juice. Season to taste with salt and pepper (I add 1/8 teaspoon each). For a quick maple-Dijon sauce combine 3 tablespoons maple syrup and 2 tablespoons Dijon mustard. Season to taste with salt and pepper (I add 1/8 teaspoon each). For a quick mustard dressing combine 1/4 cup olive oil, 1 tablespoon whole-grain mustard (not Dijon), 2 tablespoons red wine vinegar, and 1/2 teaspoon minced garlic. Season with salt and pepper to taste (I add about 1/4 teaspoon each). More one-pan meals One Pan Italian Sausage and Veggies with an Italian-inspired seasoning blend One Pan Jambalaya with shrimp and sausage Mini Meatloaves on one pan with mashed potatoes One Pan Breakfast Potatoes and Bacon One-Pan Potatoes and Sausage with asparagus and baby carrots FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Harvest Vegetables and Sausage 5 from 5 votes - Review this recipe An easy one-pan meal -- Harvest Vegetables and Sausage baked together and topped with dried sweetened cranberries and pecans. A delicious, hearty, and healthy fall-inspired meal. SAVE TO RECIPE BOX Print Recipe Harvest Vegetables and Sausage 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe An easy one-pan meal -- Harvest Vegetables and Sausage baked together and topped with dried sweetened cranberries and pecans. A delicious, hearty, and healthy fall-inspired meal. Course Dinner, Main Course Cuisine American Keyword Harvest Vegetables and Sausage Prep Time 20 minutes Cook Time 25 minutes Total Time 45 minutes Servings 4 servings Calories 864kcal Cost $5.12 Equipment15×21 inch sheet pan Ingredients13 ounces (368g) smoked sausage (we use smoked turkey sausage or chicken-apple sausage)4 cups (550g) chopped sweet potatoes (2-4 sweet potatoes)1 pound (3 cups; 336g) Brussels sprouts trimmed and halved1/4 cup (49g) olive oil3/4 tablespoon dried oregano3/4 tablespoon dried thyme3/4 teaspoon dried basil1/2 teaspoon paprika1/2 teaspoon garlic powderSeasoned salt and pepper3-4 sprigs fresh rosemary1/3 cup (46g) dried cranberries1/3 cup (36g) dry roasted pecans, coarsely choppedOptional: freshly grated Parmesan cheese InstructionsPREP: Preheat the oven to 400 degrees F. Coin the sausage into 1/2-inch thick slices. Peel and chop the sweet potatoes into 1/2-inch cubes (we want these fairly small so they'll cook in time). Trim the ends off the Brussels and remove any damaged/browned exterior leaves. Slice the Brussels in half. (Quarter extra-large Brussels).SHEET PAN: Add the prepared sausage, sweet potato, and Brussels to the large sheet pan. Drizzle olive oil over everything.SEASONINGS: In a small bowl, combine oregano, thyme, basil, paprika, garlic powder, seasoned salt (I use 1/2 teaspoon -- scale to preference), and cracked pepper (I use 1/2 teaspoon). Sprinkle over the veggies. Stir to generously coat everything in the oil and seasonings. Spread everything out into one even layer (See Note 1).BAKE: Add 3-4 sprigs of rosemary on top and then bake. Remove from the oven, toss everything around, and return to the oven to bake for another 10-20 minutes or until veggies are crisp-tender.ADD CRANBERRIES AND PECANS: Remove from the oven and toss again. Add in the dried cranberries and coarsely chopped pecans. Discard the sprigs of rosemary. If desired, top with freshly grated Parmesan cheese. Enjoy immediately! Video Recipe NotesNote 1: The more room everything has to roast, the quicker and better they will turn out. If veggies are crowded/overlapping they will steam, not roast, making a huge difference in end flavor. Nutrition FactsServing: 1serving | Calories: 864kcal | Carbohydrates: 80g | Protein: 21g | Fat: 54g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 942mg | Potassium: 1505mg | Fiber: 15g | Sugar: 26g | Vitamin A: 34483IU | Vitamin C: 103mg | Calcium: 172mg | Iron: 6mg DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.