Harvest Vegetables and Sausage

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An easy one pan meal -- harvest herb-seasoned sausage and veggies baked together and topped with dried cranberries and pecans. Delicious, hearty, and healthy! Recipe via chelseasmessyapron.com

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.

 

Overhead image of Harvest Vegetables and Sausage.

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.

Process shots-- images of the sweet potatoes, Brussel sprouts, and sausage being cut; and seasonings being mixed together.

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.

Process shots-- images of all the ingredients being thrown on the sheet pan; seasonings and olive oil being poured over the veggies; the whole pan being baked.

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.

Process shots-- images of Harvest Vegetables and Sausage fresh out of the oven with Parmesan cheese being added on top.

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).

Up-close overhead image of Harvest Sausage and Vegetables with a spoonful being scooped up.

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Harvest Vegetables and Sausage

5 from 5 votes
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.
Print Recipe

Harvest Vegetables and Sausage

5 from 5 votes
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

Equipment

  • 15×21 inch sheet pan

Ingredients

  • 13 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 halved
  • 1/4 cup (49g) olive oil
  • 3/4 tablespoon dried oregano
  • 3/4 tablespoon dried thyme
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Seasoned salt and pepper
  • 3-4 sprigs fresh rosemary
  • 1/3 cup (46g) dried cranberries
  • 1/3 cup (36g) dry roasted pecans, coarsely chopped
  • Optional: freshly grated Parmesan cheese

Instructions

  • PREP: 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 Notes

Note 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 Facts

Serving: 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

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17 Comments

  1. 5 stars
    I made this last night with chicken sausage and it was a huge hit! Also made delicious leftovers today 🙂 I will definitely be adding it to my cold-weather recipe rotation- thank you!

  2. 5 stars
    Wow, this went over gangbuster style!
    I did cut the seasonings back to your 1/2 teaspoon and it was perfect.
    The flavor of the veggies comes thru so well.
    Thank you for all your great recipes!!!

  3. Bought all the ingredients today and am eating it right now, was super fun to make and tastes absolutely delicious. I love how it’s on one pan, makes life so much easier. Thank you for inventing this!! ??

  4. I plan to make this for a work thanksgiving potluck, I am not a casserole fan so I love this. I think the guys will even like it bc of the sausage! Just found your site, already hooked !

  5. 5 stars
    Made with butternut squash instead of sweet potato and served with barley instead of rice as that’s what I had on hand. Yummy!

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