Ingredients
Scale
- 12 oz smoked sausage or kielbasa, sliced into rounds
- 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
- 1 lb Brussels sprouts, trimmed and halved
- 1 large red bell pepper, chopped into large chunks
- 1 small red onion, cut into wedges
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. If using foil, lightly spray it with non-stick cooking oil.
- Slice the smoked sausage into 1/2-inch thick rounds. Peel the sweet potatoes and cut them into uniform 1-inch cubes. Halve the Brussels sprouts and chop the red pepper and onion into bite-sized pieces. Ensure all vegetables are roughly the same size for even cooking.
- Place the sliced sausage and all the chopped vegetables onto the prepared sheet pan. Drizzle with olive oil and sprinkle with thyme, rosemary, garlic powder, salt, and black pepper. Use your hands or large tongs to toss everything together until every piece is well-coated in oil and spices.
- Spread the mixture out into a single layer across the pan. Avoid overcrowding, as this will cause the vegetables to steam rather than roast. Place the pan in the oven and bake for 25 to 30 minutes. Halfway through the cooking time, use a spatula to flip the sausage and veggies for even browning.
- Remove the pan from the oven once the sweet potatoes are fork-tender and the Brussels sprouts have developed crispy, charred edges. Let the dish rest for a few minutes before serving warm.
- Cook Time: 45 minutes
- Diet: Gluten-Free, Dairy-Free