Published: October 1, 2024
By: Susan Rosser
This is a no-recipe recipe – it’s all about simple slicing, dicing and roasting. The oven does the heavy lifting, transforming everyday vegetables into savory, caramelized bites. You can use any sausage or even swap out Brussels sprouts for broccoli; the key is improvisation. Keep this in your back pocket for a quick dinner. Because I’m crazy for condiments, I whipped up a quick, sweet curry sauce inspired by classic currywurst. Everything is so flavorful that you might not even need the sauce, but if you’re a fan of dipping, ketchup, ranch or spicy mustard will do just fine.
Recipe and Photo by Susan Rosser
Sheet Pan Sausage
Ingredients:
(There are no specific quantities – roast as much sausage and veggies as you need.)
For the Sausage and Vegetables
Bratwurst or kielbasa, sliced into ½-inch slices
Sweet potatoes, cut into half-moons
Butternut squash, seeded and cut
into 1/2-inch cubes (see tip below)
Brussels sprouts, trimmed and halved
Olive oil
Kosher salt and pepper, to taste
Fresh parsley, roughly chopped (optional)
For the Curry Sauce
1 small onion, diced
1 tablespoon olive oil
2 tablespoons tomato paste
½ cup ketchup
¾ cup beef bouillon
(such as Better Than Bouillon)
2 teaspoons curry powder
(such as garam masala)
Preparation:
1. Preheat the Oven: Set your oven to 450°F (or 425°F if using convection).
2. Prepare the Vegetables: Line a rimmed baking sheet with parchment paper for easy cleanup. Arrange the vegetables in a single layer. Depending on the amount of sausage and vegetables, you may need two baking sheets to avoid overcrowding, which can lead to steaming instead of roasting. Drizzle the vegetables with olive oil and toss to coat evenly – season vegetables with kosher salt. Add the sliced sausage and toss everything together. Arrange the Brussels sprouts cut-side down.
3. Roast: Roast for about 30 minutes. Halfway through, give everything a good toss to ensure even cooking. If the Brussels sprouts aren’t browned yet, make sure they remain cut side down.
4. Prepare the Curry Sauce: While the vegetables are roasting, heat the olive oil in a small saucepan over medium heat. Sauté the onion until it becomes translucent. Stir in the tomato paste and cook until it deepens in color. Add the curry powder and mix well. Next, stir in the ketchup and beef bouillon. Reduce the heat to low and let the sauce simmer until the sausage and vegetables are ready.
5. Serve: Remove from the oven and sprinkle with parsley if using. Enjoy the roasted sausage and veggies as is or serve with the curry sauce on the side for dipping.
Tip: For easier cubing, peel the butternut squash and microwave it for a few minutes to soften slightly before cutting. Or, better yet, buy the pre-cubed variety.
