Air fryer sausage and vegetables is one of those recipes you make once and then keep on repeat. It’s quick, filling, and uses simple ingredients you probably already have on hand.
This version combines butternut squash, Brussels sprouts, and smoked sausage for a balanced, one-basket dinner that’s ready in about 30 minutes. The vegetables cook first, so they turn tender and slightly caramelized, then the sausage and onion go in at the end for the best texture and flavor.
Why I love this recipe
- This is the kind of dinner that solves a real problem. It’s fast, it uses simple ingredients, and it doesn’t leave you with a sink full of dishes.
- The method makes sense. The vegetables go in first so they cook properly, then the sausage and onion are added later so they don’t burn or turn soft. Easy!
Ingredients You’ll Need
- Butternut squash: I love this vegetable, but you can also use honeynut squash, or even sweet potatoes.
- Brussels sprouts: They bring a slightly bitter, nutty flavor that balances the sweetness of the squash. Halve them so they roast properly.
- Smoked sausage: This is where most of the flavor comes from. Use any fully cooked smoked sausage you like. Pork, turkey, or chicken all work.
- Onion: Adds sweetness and rounds out the dish. It softens nicely when added later in the cooking process. You can also use red onion.
- Olive oil: Helps the vegetables roast instead of dry out.
- Salt, garlic powder, and black pepper: Simple seasoning without overcomplicating things.
Step By Step Instructions
Step 1. Preheat the air fryer to 370°F.
Step 2. Place the butternut squash and Brussels sprouts in a large bowl. Add the olive oil, salt, garlic powder, and black pepper, then toss well to coat everything evenly.
Step 3. Transfer the vegetables to the air fryer basket in a single layer. Cook for 10 minutes.
Step 4. Open the basket and add the sliced sausage and onion. Toss gently to combine.
Step 5. Return the basket to the air fryer and cook for another 10 minutes, shaking once halfway through, until the vegetables are tender and lightly browned and the sausage is heated through. Serve immediately.
Chef’s Tips
- Cut the squash into similar-sized pieces so it cooks evenly. Uneven pieces will leave you with some undercooked and some too soft.
- Do not overcrowd the basket. If needed, cook in batches. Overcrowding steams the vegetables instead of roasting them.
- Add the sausage and onion later. If you cook them from the beginning, they will overcook and lose texture.
- Shake the basket halfway through cooking to help everything brown evenly.
- If you want more color, cook an extra 2–3 minutes at the end.
Variations
You can use other vegetables instead of butternut squash and Brussels sprouts. Good options include broccoli, cauliflower, carrots, bell peppers, or sweet potatoes. Cut everything into similar-sized pieces so they cook evenly. For quicker-cooking vegetables like zucchini or asparagus, add them during the second half of cooking to avoid overcooking.
What to Serve With
If you want to stretch the meal or make it more filling, you can add something simple on the side.
- Crusty bread
- Cooked rice or quinoa
- A simple green salad
- A fried or poached egg on top for extra protein (This is my favorite)
Keep it simple. The dish already has plenty of flavor.
Can I Make This in the Oven?
Yes. This recipe works very well in the oven. Preheat the oven to 400°F. Place the butternut squash and Brussels sprouts on a large sheet pan. Add the olive oil, salt, garlic powder, and black pepper, then toss to coat and spread in a single layer. Roast for 15 minutes.
Remove the pan, add the sliced sausage and onion, and toss gently to combine. Return to the oven and roast for another 15 minutes, stirring once, until the vegetables are tender and lightly browned and the sausage is heated through. Serve immediately.
More Recipes To Love
- Roasted Broccoli and Olives
- Chicken and Broccoli Stir Fry
- Lemon Chicken With Olives
- Spanish Marinated Pork Loin (Lomo Adobado)
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📖 Recipe
Air Fryer Sausage and Vegetables
Equipment
Ingredients
- 2 cups butternut squash peeled and cut into 1-inch cubes
- ½ pound Brussels sprouts trimmed and halved
- 6 ounces smoked sausage sliced into rounds
- 1 onion medium, sliced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Preheat the air fryer to 370°F.
- Place the butternut squash and Brussels sprouts into a large bowl.
- Add olive oil, salt, garlic powder, and black pepper. Toss well to coat evenly.
- Transfer the vegetables to the air fryer basket in a single layer. Cook for 10 minutes.
- Add the sliced sausage and onion to the basket. Toss gently to combine.
- Cook for another 10 minutes, shaking the basket halfway through, until the vegetables are tender and slightly caramelized and the sausage is heated through.
- Serve immediately.
Notes
- Do not overcrowd the basket. Cook in batches if needed.
- Cut the squash evenly so it cooks at the same rate.
- Use fully cooked smoked sausage for the best results.
- If you want more browning, cook 2–3 minutes longer at the end.
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