Sheet Pan Sausage, Brussels Sprouts & Sweet Potato Bake

Sheet Pan Sausage, Brussels Sprouts & Sweet Potato Bake ingredients

• 1 lb ground Italian sausage
• 1.5 lbs Brussels sprouts
• 2 medium sweet potatoes
• 1 medium red onion
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 0.5 tsp salt
• 0.25 tsp black pepper

How to make Sheet Pan Sausage, Brussels Sprouts & Sweet Potato Bake

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
2. Trim the ends of the 1.5 lbs of Brussels sprouts, halve any larger ones, and set aside. Peel the 2 medium sweet potatoes and cut them into 1-inch cubes. Cut the 1 medium red onion into 1-inch wedges.
3. In a large bowl, combine the Brussels sprouts, sweet potatoes, and red onion. Drizzle with 3 tablespoons of olive oil, then sprinkle with 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to ensure all vegetables are evenly coated.
4. Crumble the 1 lb of ground Italian sausage directly onto the prepared baking sheet. Scatter the seasoned vegetables around the sausage in a single layer, ensuring not to overcrowd the pan for optimal roasting.
5. Bake for 15 minutes. After 15 minutes, remove the baking sheet from the oven and use a spatula to break up the sausage further and stir the mixture, ensuring everything cooks evenly.
6. Return the baking sheet to the oven and continue baking for another 15-20 minutes, or until the sausage is fully cooked through with no pink remaining, the Brussels sprouts are tender-crisp and lightly caramelized, and the sweet potatoes are fork-tender. The internal temperature of the sausage should reach 160°F (71°C).
7. Remove from the oven and serve hot directly from the sheet pan or transfer to individual plates. Enjoy this simple and satisfying one-pan dinner.

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