Sheet Pan Sausage and Sweet Potatoes

Y’all I love a good sheet pan dinner. They are so simple, quick to throw together, tasty and they can be really healthy!

This one was made with plenty of fall flavors. I started with one of my favorite chicken sausages. You should, of course, use your sausage of choice. There are plenty of great ones out there. If you are vegan or vegetarian, I am sure you know your options as well.

Chop veggie in a rough chop. I started with my sweet potatoes and bell peppers.

You can see how large my chunks are. This makes the dinner even faster. I also chopped onions, about the same size. I didn’t figure you wanted to see me chop all of them :).

Now, you can cut slits on your sausage to prevent blowouts. Well, I obviously didn’t cut mine deep enough as you will see by the last photo.

Throw everything into a bowl.

Drizzle with olive oil and spices. I used salt, garlic powder, thyme, oregano and rosemary. As shown below. Now, I realize sausage generally does not need any oil added, but you do want spices to stick. I have found oil does the trick.

I like to line my sheet pan with parchment, for easy cleanup. Throw it in the oven at 400 degrees. Cook until veggies are tender, not mushy. About 5 minutes into cooking time, I also added in some delicate squash. They don’t take as long as the others, so I throw the in later.

We also served it with some broiled polenta. I basically love anything made from corn so….

Cut it into slices. Drizzle with olive oil.

Sprinkle with a seasoning salt and a little grated parm. I baked on broil, middle shelf, until it was golden brown. Sorry, no photos of this.

Here is what my finished pan looked like. Isn’t it beautiful!!

And, that’s it. DONE!! So simple, but so tasty! Happy fall y’all.

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Amy