Sheetpan Sausage Supper

  • Level: Easy
  • Total: 1 hr
  • Active: 15 min
  • Yield: 6 servings
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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 


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.

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