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Sheet Pan Christmas Sausage and Veggies with Sweet Potatoes - A Cozy, Festive Dinner

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) smoked sausage or kielbasa, sliced into 1/2-inch rounds
  • 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
  • 12 ounces (340 g) Brussels sprouts, trimmed and halved
  • 1 large red onion, sliced into thick wedges
  • 1 red bell pepper, sliced into strips (optional for color)
  • 1 cup fresh cranberries (or 1/2 cup dried cranberries)
  • 2–3 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon dried thyme or Italian seasoning
  • Maple-Mustard Glaze: 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • Pinch of red pepper flakes (optional)
  • To finish (optional): Chopped fresh parsley, flaky salt, lemon wedges

Method
 

  1. Preheat and prep the pan. Heat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil it to prevent sticking.
  2. Cut the veggies. Peel and cube the sweet potatoes. Halve the Brussels sprouts. Slice the red onion into wedges and the bell pepper into strips.
  3. Toss with seasoning. In a big bowl, combine sweet potatoes, Brussels sprouts, onion, and bell pepper with olive oil, salt, pepper, garlic powder, smoked paprika, and thyme. Toss well so everything is coated.
  4. Spread on the pan. Arrange the vegetables in a single layer, leaving some space between pieces so they roast, not steam. Tuck in the sausage slices evenly over the top.
  5. Add cranberries. Scatter fresh cranberries across the pan. If using dried cranberries, wait and add them in the last 5 minutes.
  6. Roast. Bake for 25–30 minutes, stirring once halfway through, until sweet potatoes are tender and edges are caramelized. Sausage should be browned and sizzling.
  7. Make the glaze. While it roasts, whisk maple syrup, Dijon, cider vinegar, and red pepper flakes in a small bowl.
  8. Finish and serve. Drizzle the glaze over the hot pan and toss gently. Taste and adjust salt and pepper. Sprinkle with parsley and a squeeze of lemon if you like. Serve warm.