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 tasty and quick meal that was well received by my family. Easy, as well, to modify depending on which vegetables are lurking in the fridge!
I’ve made this recipe a couple of times and it never disappoints. It is tasty and so very easy. You can toss it together quickly and the clean up is swift. Perfect for a week night dinner when time is short and you want something delicious to eat. With all the new and interesting sausages out there you can mix it up along with different vegetables.
I’ve made this about three times now and it is a delicious meal, and it’s idiot proof. You are right about potatoes sticking, and even though I didn’t use foil they wanted to stick to the pan, so I did flip them. In fact I find I have to rotate everything around on the pan during roasting because the stuff nearest the edge seems to cook way faster than the stuff in the middle, also I turn the sausages so that they brown evenly. I know it says for 4 people but I find that my daughter and I finish 90% of whats on the pan. I guess that’s a recommendation, right?
This is very similar to another recipe I use that just has carrots and potatoes. This is very tasty, and it’s hard to beat roasted Brussels sprouts. It’s a great Sunday dinner! Warm, comfort food at its finest!
Great easy meal for a busy day and night! I used baby carrots and pre-cut broccoli. It was prepped and in the oven in less than 10 minutes. Added a salad to make a complete meal in a matter of minutes. Tasted very good and loved the crispiness of the sausage.
Made this last week using fully cooked spicy smoked Andouille sausage. Began by roasting just the vegetables for the first ten minutes, then added the sausage for the final 15 minutes. Easy, fast prep and clean up, and delicious both hot and for lunchtime leftovers. I can always depend on this site for satisfying meals using real ingredients. Thank you!
This recipe is a great method for using up that stuff in the fridge that really needs to get cooked before it is too late. I often have to sub in already cooked sausages because that is what is more available to me and I just add them towards the end of the vegetables cooking to heat them through and get a bit of browning. I have found that when I sub in halved or chopped potatoes, they are easier to get off the pan if I do not use the foil. They stick worse to the foil than to the pan! That may also be a tip that Jenn mentions in a different recipe and it thankfully stayed in my head. Super easy, family-friendly weeknight meal. Easy to prep ahead if needed.
Loved this recipe. My husband does not like brussel sprouts so I added potatoes instead. It is so simple and easy clean- up!!
Thank you for this delicious and oh so easy to prepare as well as easy cleanup recipe. I have made it on several occasions and with various vegetables and the results never disappoint. My family has a new favorite! It’s such a pleasure to serve and reap all the rewards in compliments.
Easy is right! I combined all the veggies in a bowl – but that’s for me to keep a light hand on the oil and a thorough coating – and I like the sear of the pan heat so no foil. The light char on the ingredients plus the juices from the meat and the oil combine nicely to give the finished product its own little umami. Already new combinations have been used with the sausage to use up veggies, try favorite spice combinations — but always quick, easy, and tasty. This is a keeper and in the weekly rotation!