This simple and flavorful sheet pan dinner is ready in just 30 minutes and perfect for meal prepping ahead of time. Packed with the vibrant colors and comforting flavors of fall, this dish features smoked beef sausage that’s heated through and fresh vegetables that are roasted to perfection, with a delightful caramelized finish. It’s the ultimate one-pan meal for cozy, hassle-free eating.
SHEET PAN DINNER
If you haven’t jumped on the sheet pan dinner bandwagon yet, now’s the time! With everything cooked together on a single pan in the oven, these meals are not only quick—typically done in 30 minutes or less—but they also make cleanup a breeze.
ROASTING, NOT STEAMING
A key tip for perfect roasting or browning is ensuring your pan isn’t overcrowded. When there’s enough space between the veggies or ingredients, they roast evenly and develop that delicious caramelization. If you overcrowd the pan, however, the food will steam instead of roast, leading to less flavor and texture. This also applies to browning in a pan—too much in the pan or excess liquid will cause steaming instead of browning.
INGREDIENTS
1 small red or yellow onion, chopped into 1-inch chunks
15 fresh Brussels sprouts, stem trimmed and halved
1 large sweet potato, peeled and cut into ½ to 1-inch chunks
2 large carrots, peeled and sliced into coins
½ head of broccoli, cut into florets
½ head of cauliflower, cut into florets
12 oz fully cooked smoked beef sausage link, cut into 20 pieces
1 ½ tablespoons olive oil
1 teaspoon kosher salt
Black pepper, to taste
SMOKED PAPRIKA VINAIGRETTE (Many say to double this recipe—it’s that good!)
1 ½ tablespoons olive oil
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
1 ½ teaspoons honey
1 garlic clove, minced
¼ teaspoon smoked paprika
INSTRUCTIONS
- Preheat the oven to 400°F and grab the largest sheet pan you have.
Pro Tip: If the veggies feel crowded, use two sheet pans. You want them to roast, not steam, so don’t overcrowd the pan. - Prepare all the veggies and spread them on the sheet pan. Toss them with clean hands, drizzling with olive oil and sprinkling with kosher salt and black pepper.
- Roast the veggies in the oven for 15 minutes.
- While the veggies are roasting, cut the sausage into 20 pieces.
- After 15 minutes, toss the veggies with a spatula and arrange the sausage pieces over them. Return the sheet pan to the oven for another 12 minutes.
- While the sausage and veggies cook, prepare the vinaigrette. Combine all the ingredients in a mason jar, screw the lid on tightly, and shake vigorously until emulsified.
Note: Many people recommend doubling the vinaigrette—it’s that delicious! - Once done, remove the sheet pan from the oven and drizzle the vinaigrette over the roasted veggies and sausage. Toss everything to coat evenly.
- Serve immediately and enjoy!
RECIPE TIPS AND NOTES
To Make Ahead: Peel and cut all the veggies, storing them in an airtight container in the fridge for up to 2 days. Prepare the vinaigrette and keep it in the fridge. When ready to cook, follow the instructions for a quick, delicious dinner!
