Sheetpan Sausage Supper
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 915
- Total Fat
- 62
- Saturated Fat
- 21
- Carbohydrates
- 54
- Dietary Fiber
- 9
- Sugar
- 24
- Protein
- 36
- Cholesterol
- 156
- Sodium
- 1336
- Total: 1 hr
- Active: 15 min
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.