Sheetpan Sausage Supper
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Cooking Time:
15 min
Total Time:
60 min
Servings:
6 servings
Ingredient
11 pound trimmed whole Brussels sprouts
23 parsnips, cut into 1/4-inch slices
33 sweet potatoes, cut into wedges
42 red onions, cut into quarters
53 tablespoons olive oil
61/2 teaspoon dried sage
7Sprinkle of kosher salt
8Sprinkle of freshly ground black pepper
912 Italian sausages
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Nutritional components
- Serving Size1 of 6 servings
- Calories915
- Total Fat62g
- Saturated Fat21g
- Carbohydrates54g
- Dietary Fiber9g
- Sugar24g
- Protein36g
- Cholesterol156mg
- Sodium1336mg
Cooking process
Step 1Preheat the oven to 375 degrees F.
Step 2Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Put the sausages in and around the vegetables.
Step 3Bake until the sausages are cooked through and the vegetables are tender, 40 to 45 minutes. Serve.
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