Recipe courtesy of Ree Drummond

Sheetpan Sausage Supper

Name: Sheetpan Sausage Supper
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Ingredients: 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

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Level: Easy

Total: 1 hr
Active: 15 min

Yield: 6 servings

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Ingredients

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

Directions

Preheat the oven to 375 degrees F.

Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Put the sausages in and around the vegetables.

Bake until the sausages are cooked through and the vegetables are tender, 40 to 45 minutes. Serve.