Sheetpan Sausage Supper

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1 pound trimmed whole Brussels sprouts

3 parsnips, cut into 1/4-inch slices 

3 sweet potatoes, cut into wedges 

2 red onions, cut into quarters 

3 tablespoons olive oil 

1/2 teaspoon dried sage 

Sprinkle of kosher salt 

Sprinkle of freshly ground black pepper 

12 Italian sausages