Description
A simple and flavorful sheet pan recipe featuring roasted sweet potatoes, onions, garlic, and smoky pre-cooked sausage. This easy-to-make meal is perfect for a busy weeknight dinner and offers a balanced combination of savory and sweet flavors with minimal cleanup.
Ingredients
Scale
Vegetables
- 2 large sweet potatoes peeled and cubed
- 1 large yellow onion sliced
- 3 cloves garlic chopped
Other Ingredients
- 2-3 tablespoons extra-virgin olive oil or other cooking oil
- 1-2 teaspoons seasoning of choice (e.g., chicken, pork, steak seasoning, Greek seasoning, taco seasoning, or salt and pepper)
- 16 oz. smoked or pre-cooked sausage cut into 1-inch slices (such as andouille, kielbasa, or vegetarian/vegan sausage)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F to ensure it’s hot and ready for roasting the ingredients evenly.
- Prepare Vegetables: Place the cubed sweet potatoes, sliced onion, and chopped garlic on a sheet pan. Drizzle with 2 tablespoons of olive oil and sprinkle 1-2 teaspoons of your preferred seasoning over the veggies. Toss everything well to coat, then spread out in an even layer on the pan.
- Initial Roasting: Roast the vegetables for 20 minutes. Then remove the pan, stir the ingredients to allow even cooking, and spread them back out evenly on the sheet pan.
- Continue Roasting: Roast the vegetables for an additional 15 minutes. Remove the pan again, stir with a metal spatula to keep the ingredients from sticking or burning, then spread them evenly once more.
- Add Sausage: Arrange the slices of sausage among the vegetables on the sheet pan, making sure that at least one cut side of each sausage slice touches the hot pan to promote browning.
- Final Roasting: Roast everything together for another 10 minutes, until the sausage is browned and heated through. Remove from oven and serve hot.
Notes
- For seasoning, select your favorite blend such as chicken, pork, steak, Greek, taco seasoning, or simply salt and pepper. Adjust salt depending on seasoning salt content.
- The recipe works well with any pre-cooked sausage: smoked cheddar sausage, kielbasa, chicken, turkey, or even vegetarian sausage options.
- Slice onions instead of dicing and chop garlic rather than slivering to prevent burning during roasting.
- Do not skimp on olive oil; at least 2 tablespoons help keep the vegetables moist and prevent burning.
- If your garlic or onions seem to cook too fast, reduce oven temperature slightly.
- Leftovers keep well for 2-3 days refrigerated and are excellent reheated, especially paired with scrambled eggs for breakfast.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 50 mg
