Ingredients
Scale
- 12 oz smoked sausage (kielbasa, turkey, or chicken sausage), sliced into rounds
- 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
- 1 lb Brussels sprouts, trimmed and halved
- 1 large red onion, cut into wedges
- 1 red bell pepper, chopped into large chunks
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: Fresh parsley for garnish
Instructions
- Step 1: Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. This prevents the vegetables from sticking and ensures even browning.
- Step 2: Prepare the Vegetables and Sausage: Wash and chop the sweet potatoes, Brussels sprouts, red onion, and bell pepper. Slice the sausage into coins about half an inch thick. Try to keep the vegetable pieces uniform in size so they cook at the same rate.
- Step 3: Season and Toss: Place all the chopped vegetables and sausage slices directly onto the prepared sheet pan. Drizzle with olive oil and sprinkle the garlic powder, dried thyme, rosemary, salt, and pepper over the top. Use your hands or large spoons to toss everything until well-coated in oil and spices.
- Step 4: Arrange for Roasting: Spread the mixture out into a single layer across the pan. Avoid overcrowding the pan; if the ingredients are too cramped, they will steam rather than roast. Use two pans if necessary to ensure everything gets crispy.
- Step 5: Roast to Perfection: Place the pan in the oven and roast for 25 to 30 minutes. Halfway through the cooking time, use a spatula to flip and stir the ingredients. Roast until the sweet potatoes are fork-tender and the sausage is lightly browned.
- Step 6: Garnish and Serve: Remove the pan from the oven. If desired, sprinkle fresh chopped parsley over the top for a pop of color and freshness. Serve immediately while hot.
- Cook Time: 45 minutes
- Diet: Healthy