Harvest Vegetables and Sausage

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5 from 9 votes

One-pan Harvest Vegetables and Sausage bake with sweet cranberries and crunchy pecans—a hearty, healthy fall favorite!

Prep Time20

Cook Time25

Total Time45

Course: Dinner

Cuisine: American

Keyword: Harvest Vegetables and Sausage

Servings: servings

Author: Chelsea Lords

Cost: $10.12

Equipment

Large sheet pan (15" x 21")

Ingredients

13 ounces smoked sausage I use smoked turkey sausage or chicken-apple sausage
4 cups chopped sweet potatoes 2–4 sweet potatoes
1 pound (3 cups) Brussels sprouts trimmed and halved
1/4 cup 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
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
3 to 4 sprigs fresh rosemary
1/3 cup dried cranberries
1/3 cup dry roasted pecans coarsely chopped
freshly grated Parmesan cheese optional

US - Metric

Instructions

Preheat oven to 400°F. Coin the sausage into 1/2-inch thick slices. Peel and chop the sweet potatoes into 1/2-inch cubes (you 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).
Add the prepared sausage, sweet potato, and Brussels to the large sheet pan. Drizzle olive oil over everything.
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 an even layer (see note 1).
Add 3–4 sprigs of rosemary on top, then bake for 15 minutes. Remove from oven, toss everything around, and return to the oven to bake for another 10–20 minutes or until veggies are crisp-tender.
Remove from oven and toss again. Add in 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.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on a baking sheet at 350°F until warmed or microwave in 30-second bursts.

Nutrition