Sheet Pan Sausage & Root Vegetable Scramble
This Sheet Pan Sausage & Root Vegetable Scramble is a delicious quick and easy dinner cooked all on one pan in the oven with a hint of rosemary and garlic. Talk about healthy, easy fall eats!
Let's talk about sheet pan meals.
How quick and easy they are.
And honestly, sometimes the very simplest kinds of food hit the spot, and that's definitely the case here with Sheet Pan Sausage & Root Vegetable Scramble. You see I'm taking a break from the ordinary one pan chicken dinner to revisit an old favourite sausage sheet pan dinner I created a couple of years ago, and this time I've made it slightly healthier by using turkey sausage.
A low carb winner of a dinner.
Okay, I'll stop rhyming now…
The secret to this Sheet Pan Sausage & Root Vegetable Scramble is to keep the ingredients to a minimum, and use root vegetables that really shine when roasted in the oven.
I've used sweet potato, brussels sprouts for a bit of green, red pepper and beets, but you could always sub in any root veggie you've got kicking around. Butternut or acorn squash would be a good touch along with parsnips or carrots, so if you're a brussels sprouts hater like many people I know, don't you fret!
From there, it's a matter of tossing in olive oil, garlic (of course!) and some dried rosemary. You could also use thyme, basil, oregano, sage or any combo of the above but I find the rosemary adds just the right subtle flavour and brings out the flavours in the turkey sausage.
I love sheet pan dinners because they're so quick and easy to put together, and you really do minimize clean up by using just the one pan. I always chop everything up and then toss on the pan itself so you don't need to worry about extra bowls or a ton of dishes.
Just get it all on the pan and into the oven, then you've got a few minutes to relax after a long, tough day while everything's cooking.
I think this is my favourite style of cooking nowadays. Just have everything ready to go and enjoy the evening! You deserve it after all!
This Sheet Pan Sausage & Root Vegetable Scramble really is the perfect fall dinner. There's just something about roasted root vegetables that remind me of the season, and the best part is that you can make this recipe super low carb just by packing in the right combo of veggies.
Like I don't know if I've ever talked about my beet obsession, but they're probably my second favourite fall vegetable next to butternut squash. Roasted with a bit of garlic…I could go to town for days! I feel like everyone has this misconception about them, that they're too earthy or you've had one too many of your grandma's pickled beets as a kid and suddenly you can't stand them as an adult.
Trust me, I get it, I've been there. But I really do urge you to give them another shot with this recipe. A little oven roasting with salt and pepper does them good.
One final thing I should note about this recipe is that it's really all about timing. You'll want to cook the turkey sausage in a skillet while the veggies are roasting, but not enough to cook them all the way through – just enough so that they are firm enough to slice through.
From there, you'll remove the veggies, stir, add the sausage and then continue to bake another 10 minutes. You don't want to undercook the sausage or dry it out because turkey is a leaner protein so this was a good compromise I came up with, even though this Sheet Pan Sausage & Root Vegetable Scramble isn't as hands off as my other sheet pan recipes.
Will you be making this Sheet Pan Sausage & Root Vegetable Scramble?
All this quick and easy dinner takes is a mere 45 minutes, most of which is spent in the oven so you can carry on with the important things in life, like, you know, Netlixing and chilling. What else are busy fall weeknights made for?
If you try any of my recipes be sure to let me know on Instagram, Twitter, Facebook or in the comments – I’d love to see what you come up with!
One Pan Sausage & Root Vegetable Scramble
Ingredients
- 2 tbsp olive oil, divided
- 1 package turkey sausages
- 1/2 sweet potato, chopped
- 1 cup brussels sprouts, chopped
- 2 medium-sized beets, chopped
- 1 red pepper, chopped
- 2 cloves garlic minced
- 1 tsp rosemary
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 450 F. Heat 1 tbsp olive oil over medium heat in a large skillet. Add turkey sausages and cook for 7-8 minutes until browned but not quite cooked in the middle.
- Meanwhile, add veggies to a large baking sheet and toss with olive oil, garlic, rosemary, salt and pepper. Bake in the oven for 15 minutes until veggies are tender.
- Remove from oven and add turkey sausage, cooking another 5 minutes. Remove from oven, serve and enjoy!
Nutrition
Daisy DeLapp says
I tried this recipe using Jenny O hot Italian sausages. I added a small sweet onion to the recipe (didn’t have garlic). Oh my! I was looking for something easy, tasty, low calorie and healthy. This dish was all that and some! However, I am curious as to how long it will keep. I want to starting preparing this dish on a Sunday night and take for my lunch a few days during the week. I’ve already shared this recipe with my daughter, sisters and girl pals. I absolutely love this dish!!!
Taylor Stinson says
Aww thank you so much Daisy, so happy you liked it! This recipe should last in the fridge up to 5 days. Hope that helps 🙂
Renae says
Just made this! It was better then expected! Only thing I added was half a sweet onion! Very Good!
Taylor Stinson says
That makes my day Renae, thanks so much for sharing with me!! So glad you liked it 🙂
Paige says
Just made it! Added zucchini to the mix! Love it.
Deni says
How small did you chop your sweet potato? Mine was still hard after the 15 min + the 5 mins + 5 extra. Not sure where I went wrong. Thanks in advance!
Taylor Stinson says
Oh no, I’m sorry to hear that Deni! I chopped mine up into about 1/2-inch pieces so they were pretty small. Sometimes oven temperatures can vary and this could also account for them being undercooked.
Stephanie says
This recipe was really great! I also added sweet onions after reading the comments, but only because I had some already chopped and leftover from another recipe. I was nervous about beets (never had them!), and I’m a brussel sprout hater, but everything came together nicely with the sausage. All of the colors were beautiful, too. Definitely will be using this one again!
Jessica says
Do you cook the Brussels sprouts or beets before roasting? Someone told me I should blanch the Brussels sprouts but I have never tried either one before.
Taylor Stinson says
You only have to roast them on the one pan, no cook time beforehand is needed 🙂 Just make sure you cut them into small pieces!