Sheetpan Sausage Supper

By jenlin

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

Preparation

Step 1

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.