Sheet Pan Sausage and Potatoes
This simple Sheet Pan Sausage and Potatoes recipe with apples combines honey, onions, carrots, sage, and rosemary to create a fall sheet pan recipe you will love.
Sheet Pan Meals with Sausage
This sausage and potato sheet pan dinner is easy to make, easy to clean up, and can be on the table in under 30 minutes.
It really like fall in a sheet pan.
This sausage sheet pan dinner is really stand out because of the sage and rosemary combination.
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Don’t be tempted to skip these, please! These herbs impart a ton of flavor to this sheet pan dinner, especially, the rosemary.
Ingredients for Sheet Pan Sausage and Potatoes
- Pork sausages: You need big, fat RAW pork sausages, not pre-cooked brats or polish sausage, etc.
- Granny Smith apples: These apples are nice and tart. I don’t peel mine, but you are welcome to do so if you think your family will balk at the peelings on the apple slices. I like the added color, plus leaving the peelings on gives a bit of extra nutrition.
- Small red potatoes: These are what the grocery store calls “B” potatoes. If you can’t find small red potatoes, you can buy the larger ones and just cut them into chunks that are about 1″ – 1 1/2″ in size. Works fine!
- Baby carrots: These are so pretty tucked in with the other ingredients – they add such a good pop of color to this sheet pan dinner. You can always use regular carrots, too – just cut them into chunks and you’re good to go.
- Red onion: If you don’t happen to have one, you can also substitute a yellow or white onion—no worries—it’s still delicious.
- Sage and rosemary: Ideally, this would be fresh, but dried works in a pinch. Keep reading for the substitution.
- Honey
- Olive oil: I like the flavor of olive oil, but you can certainly substitute vegetable, canola, sunflower, or grape seed oil – any oil that has a high smoke point and won’t cause smoking when you roast with it.
How to make Sheet Pan Sausage and Potatoes
To your sheet pan, add the apples, potatoes, carrots, onions, and sage
Drizzle evenly with the honey and olive oil, then toss gently to coat.
Spread vegetables and apples evenly across the sheet pan in a single layer.
Season with salt and pepper, to taste.
Make little troughs in the vegetable/apple mixture, then nestle the sausages into these areas on the sheet pan.
Bake, uncovered, at 400 degrees F. for approx. 30 minutes, or until golden and cooked through.
Sausages should be 160 degrees F. internal temperature at the center of each one. Serve at once.
Can I use any sheet pan for making sheet pan meals?
Yes, though I’d recommend something large and heavy.Â
You want to be able to spread your ingredients out into a single layer so that everything can cook evenly.
I also like a sheet pan that has a rimmed edge so I can keep my ingredients more easily contained.
There’s nothing more frustrating when you’re in a hurry to get dinner on the table than watching your sheet pan dinner ingredients go flying off the sheet pan when you hurriedly move it from the counter to the oven, or vice versa!
That little edge can be a life saver! Here’s the sheet pan that I like best.
If I don’t want to use the fresh herbs in this recipe, what can I substitute?
I’d combine 1/2 tsp. dried sage and 1 tsp. dried rosemary leaves together and sprinkle that mixture over the sheet pan ingredients.Â
It will still be super tasty.
Make Sheet Pan Recipes ahead of time
This is a great feature of sheet pan meals and I do it all the time.Â
You probably wouldn’t want to leave the ingredients on the sheet pan for longer than 8-10 hours or so as they can end up tasting just like that metal pan over a long period of time.Â
Other than that, yes, definitely make your sheet pan meals ahead so you can “pop and go” later.
More Sheet Pan Meals
Saucy Asian Chicken and Broccoli Sheet Pan Dinner
Roast Pork Tenderloin and Sweet Potato Sheet Pan Dinner
Low-Country Shrimp Boil Sheet Pan Dinner
Beefy Sheet Pan Quesadillas
- Crispy Parmesan Chicken Sheet Pan Dinner
Honey-Thyme Sausage and Veggie Sheet Pan Meal
- Crowd-Pleasing Sheet Pan French Toast Bake
Sheet Pan Sausage and Potatoes
Ingredients
- 8 large pork sausages, such as Johnsonville Italian Pork Sausages
- 3 Granny Smith apples, cored and sliced
- 1 1/2 lb. small red potatoes
- 1/2 lb. baby carrots
- 1 large red onion, cut into wedges
- 2 Tbs. fresh sage leaves, roughly chopped
- 4 fresh rosemary sprigs
- 1/4 honey
- 2-3 Tbs. olive oil
- salt & pepper to taste
Instructions
- To your sheet pan, add the apples, potatoes, carrots, onions, and sage.
- Drizzle evenly with the honey and olive oil, then toss gently to coat. Spread vegetables and apples evenly across the sheet pan in a single layer.
- Season with salt and pepper, to taste.
- Make little troughs in the vegetable/apple mixture, then nestle the sausages into these areas on the sheet pan.
- Bake, uncovered, at 400 degrees F. for approx. 30 minutes, or until golden and cooked through. Sausages should be 160 degrees F. internal temperature at the center of each one. Serve at once.