Roasted Potatoes and Brussels Sprouts with Sausage and Apples

Colder Weather Is Here

Hello there! How has your weather been? Have you turned to more roasted veggies (I made Roasted Potatoes and Brussels Sprouts with Sausage and Apples) now that the colder weather is blasting in? Here in Oregon, I feel like the temperature took a nose dive and my morning walks are now in 40ยฐF. I broke out my wool gloves and beanie already! The cold weather always feels like a surprise to me. Like la-dee-da, I’m just enjoying the heat of summer and sunshine and *wham!* Did someone leave the AC on outside?? SHEESH!

But cold weather brings quieter mornings and an abundance of wildlife roaming the nature paths near my home. I feel so giddy when I spot a mama deer and her adorable babies eating apples that fell to the ground. I’m entranced when I spot a stoic stag guarding his turf, as if he had a real chance to stop the humans from impending on his home. And you can’t ignore the busy squirrels. They bustle about in search of their hoard of nuts for the coming winter. <3

Roasted Potatoes and Brussels Sprouts with Sausage and Apples

I LOVE roasted veggies. I could eat roasted brussels sprouts and potatoes all. day. long. You might find me popping them in my mouth like they were Pringles potato chips. It’s true – you can never have just one. When roasted in the oven, both brussels sprouts and potatoes get really tender on the inside, but crispy on the outside. YUMMY, is all I have to say. ๐Ÿ™‚ This tender/crispy combo pairs really well with crunchy texture of the apples and the chewy texture of the [vegan] sausage. It’s like a salty, spicy, sweet and umami explosion in your mouth.
If you live in a region where you can go apple picking, throw some of those apples in this dish! We went apple picking by the mountains the other week. And when you hand pick some of your food, it always seems to taste that much better.
This recipe is super simple to make, and no matter what the weather throws at you, a warm plate of roasted potatoes and brussels sprouts with sausage and apples will make your day. <3

P.S. Did you know that brussels sprouts had an “s” at the end of “brussels”? I had no clue until I was typing this post! That’s 26 years of living a lie! I love them just the same. :p

Roasted Brussels Sprouts and Potatoes with Sausage and Apples

Embrace Fall with roasted veggies, flavorful sausage and warm apples!
Prep Time 20 mins
Cook Time 55 mins
Course Main Course
Cuisine American
Servings 6 people


  • 2 medium russet potatoes or sweet potatoes
  • 1.5 lbs brussels sprouts
  • 4 Tbsp extra virgin olive oil, divided
  • 13 oz sausage or vegan sausage, sliced into ยฝ inch slices
  • 2 medium apples, chopped into bite-sized chunks
  • 3 Tbsp your favorite seasoning blend, divided


  • Preheat the oven to 400ยฐF.
  • Scrub the potatoes under running water and chop them into bite-size chunks.
  • Rinse the brussels sprouts, trim off the woody stems and slice them in half.
  • In a bowl or on a baking sheet, mix together the potato chunks, brussels sprouts halves, 3 Tbsp of olive oil and 2 Tbsp of your favorite seasoning blend (steak or chicken seasoning, Italian seasoning, chipotle or creole seasoning, etc.)
    Spread out the potatoes and brussels sprouts on the baking sheet so they aren't overlapping.
  • Bake for 45 minutes, until the tubers and veggies are easily pierced with a fork, and a little crispy on the outside.
  • As the potatoes and brussels sprouts finish roasting, heat the remaining 1 Tbsp of olive in a dutch oven on medium-high heat.
    Add the sausage slices and cook until both sides of the sausage slices are browned and a little crispy, about 5 minutes.
  • Add the apple chunks and remaining 1 Tbsp of the seasoning blend into the dutch oven and cook until the apples are warmed through, about 3 to 5 minutes.
  • Add the roasted potatoes and brussels sprouts in with the sausage and apple. Mix everything together and enjoy!
Keyword 5 ingredients or less, apples, brussel sprouts, dairy free, fall, gluten free, meal prep, potatoes, roasted, roasted veggies, sausage, vegan, vegetarian

31 Replies to “Roasted Potatoes and Brussels Sprouts with Sausage and Apples”

  1. The Dragon's Picnic

    Roast vegetables like this are one of my favourites too especially with the vegan sausage. I have never included an apple but that sounds like a delicious addition and will have to try that. Have started serving mine with a lemon tahini sauce which I find works well for almost any vegetable.

    • strawberryandcream

      Vegan sausage is the best! Usually I add a spicy chorizo flavor but this dish tastes really good with a milder kielbasa flavored vegan sausage they have in the grocery stores here too ๐Ÿ˜
      Ooh I love tahini – that sounds really good on roasted veggies, Iโ€™ll have to try that!
      Do you have a favorite roasted veggie? ๐Ÿฅฆ๐Ÿฅ•๐Ÿง…๐Ÿฅ”

  2. infinitelyadaydreamer

    What a lovely post! Your pictures are just heartwarming. Such sweet captures. Roasted potatoes with Brussel sprouts, apples and sausage sounds like an interesting combo of flavours. A bit of sweet and some savoury to balance it all out! Despite it technically being summer here in Sydney, we are also getting back into roasts. Yesterday was lamb with baked carrots, potato and pumpkin. Fairly fitting for the cold days weโ€™ve been surprised with.

    • strawberryandcream

      Thank you! โค๏ธ What kind of wildlife do you get to see in Sydney?
      Your roast sounds really good! I didnโ€™t grow up eating lamb so itโ€™s not a flavor Iโ€™m used to but I love any and everything pumpkin this time of year! ๐ŸŽƒ

    • strawberryandcream

      Some of the brands out there are delicious! โค๏ธ let me know if you try them! Just check the ingredients if you have a gluten intolerance though because a lot of them use vital wheat gluten ๐ŸŒพ

  3. Dad

    I have a bag of classic baby creamer potatoes that are just asking to be tossed into a hot oven. I also have some asparagus and mushrooms I could mix in for a bit of variety. Roasted veggies are not quite the same here in 80 degree Hawaii weather but tasty just the same. Thanks for the wonderful photos of the Oregon wildlife and recipe.

what do you think? :)

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