Sheet-Pan Sausage with Sweet Potatoes and Brussels Sprouts

This sheet-pan dinner uses fully cooked sausage, so the oven time is mainly for tender vegetables and browned edges. Cut the sweet potatoes into small, even pieces and give the pan enough space; two pans work better than crowding one if your tray is small.

Serves: 4
Prep: 15 minutes
Cook: 30 minutes

Ingredients

• 1 pound sweet potatoes, peeled and cut into 3/4-inch cubes
• 1 pound Brussels sprouts, trimmed and halved
• 12 ounces fully cooked smoked sausage, cut into 1/2-inch rounds
• 2 tablespoons olive oil
• 1 tablespoon whole-grain or Dijon mustard
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1 tablespoon cider vinegar
• 2 tablespoons chopped parsley, optional

Method

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment for easier cleanup.
2. Whisk the olive oil, mustard, rosemary, garlic powder, salt, and pepper in a large bowl. Add the sweet potatoes and Brussels sprouts and toss to coat.
3. Spread the vegetables in a single layer on the pan, with the cut sides of the sprouts facing down when possible. Roast for 15 minutes.
4. Remove the pan and turn the vegetables. Add the sausage rounds and spread everything back into one layer.
5. Roast for another 12 to 15 minutes, until the sweet potatoes are tender, the sprouts have browned edges, and the sausage is hot.
6. Drizzle with the cider vinegar, toss gently, and scatter over the parsley. Serve from the pan.

Variations

Use fully cooked chicken sausage or kielbasa, checking the package directions for heating. Red onion wedges or chunks of peeled parsnip can replace some of the Brussels sprouts. If you prefer a tangier finish, stir an extra teaspoon of mustard into the vinegar before drizzling.

Storage and reheating

Refrigerate leftovers promptly in a covered container and use within 3 to 4 days. Reheat on a sheet pan or in a skillet until steaming; the vegetables will soften somewhat after chilling. If preparing ahead, cut the vegetables and sausage separately and keep them refrigerated until roasting.

Use the short-shopping-list meal plan and seasonal meal planning guide to fit this recipe into a week. Add the dinner and any missing produce to the Lucru Home meal planner.