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Harvest Vegetables and Sausage

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
Author Chelsea Lords
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 for 15 minutes. 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

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

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