This Sheet Pan Sausage & Root Vegetable Scramble is a quick and easy dinner cooked all on one pan in the oven with rosemary and garlic.
How to make sheet pan sausage and veggies
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. Here's how to make it step-by-step:
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- Preheat oven to 450 F.
- Fry turkey sausages for 7-8 minutes until just cooked, then slice up.
- Meanwhile, add veggies to a large baking sheet lined with parchment and toss with olive oil, garlic, rosemary, salt and pepper. Bake for 15 minutes.
- Remove veggies from the oven and add sliced up sausage, cooking another 5 minutes. Serve and enjoy!
Ingredients in sheet pan sausage
Let's talk about sheet pan meals, how quick and easy they are. Sometimes the very simplest kinds of food hit the spot, and that's definitely the case here with Sheet Pan Sausage & Root Vegetable Scramble. Here's what you need to make it!
- turkey sausages
- sweet potato
- brussels sprouts
- beets
- red pepper
- garlic, minced
- rosemary
Ingredient substitutions
Sausage – You don't have to use turkey sausage – you can use regular pork sausage but it will just be higher in calories than listed in the recipe card. Further, you can even use diced up chicken breast if you don't have any sausage on hand. Or, you can take 1 lb ground turkey or ground chicken, season with 1 tbsp fennel seeds, 1 tsp onion powder, 1 tsp paprika and 1/2 tsp each salt and pepper. That is a great way to make your own sausage. It just won't have any casings. Fry it up then add it to your cooked veggies and it will still taste delicious!
Veggies – You can use any vegetables you'd like here! Some other delicious options are parsnips, carrots, turnip, cauliflower and butternut squash. You'll want to use mostly other root vegetables to get the same flavours, and you'll want to make sure the veggies taste good with rosemary.
Seasoning – I've used a combo of rosemary, garlic, salt and pepper. It's such an easy combo! If you'd like, you can add sage or thyme too, or just use one or both of those seasonings in place of the rosemary. You really can't go wrong here.
Why you'll love sheet pan dinners
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!
Cooking this recipe in a skillet
You don't need to cook this recipe on a sheet pan. You can easily do it all in one skillet – I just recommend that you start by cooking the veggies first. Add some olive oil to a very large skillet, then saute vegetables for 5 minutes. Clear some space in the middle, then add your turkey sausages and fry them until fully cooked, about 15 minutes. Remove the sausages, slice them up, then return to the skillet with garlic, rosemary, salt & pepper.
You should be able to cook this recipe in a skillet within 20-30 minutes, so you're still coming in with a 30-minute dinner idea at the last minute whether you decide to roast everything or just use one skillet. Easy peasy!
Storing and reheating
To store this sheet pan sausage dinner, you'll want to use glass meal prep bowls. This way you can just grab an individual serving out of the fridge and then reheat in the same container. Sprinkle some water overtop before reheating, then microwave for 1-2 minutes. Leftovers will last up to 5 days in the fridge.
Can you freeze turkey sausage?
While you can't freeze this entire recipe. you can saute and slice the sausages ahead of time and freeze them for easy assembly of this recipe in the future.
More easy sheet pan recipes
If you're looking for more easy sheet pan recipes that are perfect for fall, check out these other favourites of mine!
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
- I get all my free-range turkey sausages from Butcher Box, conveniently delivered to me frozen.
One Pan Sausage & Root Vegetable Scramble
Ingredients
- 2 tbsp olive oil, divided
- 4 turkey sausages
- 1 small sweet potato, chopped
- 1 cup brussels sprouts, sliced in half
- 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!
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Jennifer says
HI there can you tell me the brand of turkey sausage you use?
Taylor Stinson says
Hi Jennifer – I’m from Toronto, Canada and I buy the turkey sausage from the Longo’s grocery store chain. You can also make your own by mixing together 1 lb ground turkey with 1 tbsp fennel seeds, 1 tsp paprika, 1 tsp onion powder and 1/2 tsp each salt & pepper.
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!
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!
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.
Paige says
Just made it! Added zucchini to the mix! Love it.
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 🙂
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 🙂