Sheet Pan Sausages and Vegetables

Yield: 4 servings

Time: 40 minutes

When vegetables roast alongside sausages, they sizzle in the sausage’s rendered, flavorful fat, making them so much more delicious than if they roasted on their own. Choose vegetables that roast in half an hour, and try not to crowd the pan so the vegetables have ample space to brown. (Also know that juicy vegetables, like tomatoes, will keep the sausages from browning—just broil the sheet pan after roasting to get some color.) The combination of juicy sausage and caramelized vegetables is a meal unto itself, but could also use some bright toppings to cut through the richness.


1 pound North 44 farm lamb sausage (any flavor)

2 pounds bite-size vegetables that roast in 30 minutes, such as sweet potatoes, potatoes, winter or summer squash, cabbage, brussels sprouts, cauliflower, broccoli, broccolini, peppers, cherry tomatoes, red onion


2 tablespoons extra-virgin olive oil

Finishes (optional): lemon or lime wedges, olives or pickled peppers, chopped nuts, soft herbs, yogurt or another sauce, cheese 


  1. Position a rack at the bottom of the oven and heat to 425°F. On a sheet pan, toss the sausages and vegetables with the olive oil and a pinch of salt until well coated. Spread everything out (avoid overcrowding, which will prevent browning). Roast on the bottom rack until the sausages are cooked through and the vegetables are tender, 25 to 35 minutes. (Broil if you’d like more browning.)
  1. Top with finishes as desired, making sure to serve with any juices that have collected on the sheet pan.


Sample combinations:

North 44 Greek Style Lamb Sausage + broccolini + olives + Greek yogurt

North 44 Rosemary Garlic Lamb Sausage + cherry tomatoes + mini peppers 

North 44 Merguez Lamb Sausage + sweet potato + dates + lemon + mint

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