Sheet Pan Sausage and Vegetables
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This easy sheet-pan supper combines hearty Italian sausages with caramelized Brussels sprouts and carrots.
Simple prep, easy clean-up – is there anything more appealing on a weeknight than a sheet-pan supper? This one combines hearty sausages with caramelized Brussels sprouts and carrots. As the sausages roast, their juices mingle with the vegetables and add wonderful flavor to the whole dish. Feel free to use any fresh sausage that you like, such as Italian, chorizo, or bratwurst. The Brussels sprouts and carrots can be swapped out for baby potatoes, sweet potatoes, cauliflower, broccoli, or even grapes. Serve this easy meal with creamy polenta or Parmesan smashed potatoes for an easy and satisfying meal.
Table of Contents
“Great recipe! Super easy to improvise with different vegetables, sausages and even spices.”
What You’ll Need to Make Sheet-Pan Sausage and Vegetables
Step-by-Step Instructions
Directly on the baking sheet, toss the onion, carrots, and Brussels sprouts, oil, salt, pepper, and thyme until the vegetables are evenly coated.
Place the sausages on the baking sheet, spacing them evenly around the pan, and arrange the vegetables as best you can in a single layer.
Roast for 25 minutes, until the sausages are cooked through and the vegetables are caramelized and tender (there’s no need to stir while cooking).
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Sheet Pan Sausage and Vegetables
This easy sheet-pan supper combines hearty Italian sausages with caramelized Brussels sprouts and carrots.
Ingredients
- 1 large red onion, halved and sliced ¼-inch thick
- 3 large carrots, sliced on an angle ½-inch thick
- 1 pound Brussels sprouts, stemmed and halved (if small, leave whole)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1 pound fresh hot (or sweet) Italian sausage links (bratwurst, chorizo, or any sausage that you like may be substituted)
Instructions
- Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with heavy-duty aluminum foil for easy clean-up, if desired.
- Directly on the baking sheet, toss the onion, carrots, and Brussels sprouts, oil, salt, pepper, and thyme until the vegetables are evenly coated. Place the sausages on the baking sheet, spacing them evenly around the pan, and arrange the vegetables as best you can in a single layer. Roast for 25 minutes, until the sausages are cooked through and the vegetables are caramelized and tender (no need to stir while cooking).
- Note: Feel free to substitute different vegetables, such as baby potatoes (halved), sweet potatoes (cut into 1-inch chunks), large broccoli or cauliflower florets, or even grapes. (If using potatoes, do not line the pan with foil, as they are prone to sticking.)
Nutrition Information
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- Calories: 566
- Fat: 46g
- Saturated fat: 14g
- Carbohydrates: 19g
- Sugar: 6g
- Fiber: 6g
- Protein: 21g
- Sodium: 891mg
- Cholesterol: 86mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This is a fantastic recipe. I sometimes substitute baby potatoes, either halved and roasted, or boiled and roasted whole. This way I can use ingredients I always have on hand.
I love this meal. Super easy after a long day at work. And makes for a relatively economical meal for my small family. And clean up — one pan Woohoo!
Love Love the recipe! Very simple and tasty too!
Love every recipe from this chef. In this one, I love that I can just throw all of these ingredients onto one cooking sheet and into the oven and it comes out a delicious meal. 🙂
We tried the sheet pan sausage and vegetables! We loved it, used Chorizo Sausage. Also, second event, added cubed sweet potato, and instead of just olive oil, olive oil with a little dijon, dill, garlic, and fennel seed! The recipe lends itself to experimentation. Oregano and rosemary are next! So easy, welcoming,to the friends that enter the kitchen, and delicious. Thank you!
Sheet pan recipes are big right now, but I didn’t try one until Jenn posted this one. It is one of my new weeknight favorites because of how simple it is, yet tasty and healthy. The first two times I made it, I followed Jenn’s recipe exactly with carrots and brussel sprouts. My husband loves cauliflower, so the last time I made it I substituted the carrots with cauliflower. They were all really good. I’ve used an Italian sausage each time, so I’m curious what anyone’s experience is with a chicken or turkey sausage.
Also, there are plenty of leftovers if you’re just serving for two. I always like to reinvent my leftovers, and it was really good a second night with the sausage sliced and added along with the left over vegetables to some sautéed potatoes.
Simple, delicious and hearty. This is a go to staple in our house. I’ll even add baby red potatoes, cut in half, that I have boiled until just soft.
This is the easiest, best dinner a busy person can make. And very little prep or clean-up, which makes it even better. I think I’ve made it at least 5 times since Jenn posted the recipe, and it will be a favorite. I’ve passed it on to friends nd family and they all say the same. Wow!
I also add a sprinkle of dried oregano to bring out the earthy flavor of the vegetables. Such a classic. If you accidentally add too much oil, it goes great as a bread dip or drizzled on pizza.
I make this frequently. The sausage I use varies on what is available, but have used Kielbasa and brats mostly. One for grandsons even threw in some nice hotdogs, lol. I follow the recipe only with one change, I add some thick slices of granny smith apples IF I have them.
Great weeknight meal. One pan, minimal mess and delicious!!