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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We’ve made the original recipe several times, as well as with red onion, broccoli and sweet potato. It’s amazing how delicious the meal is with such simple ingredients, especially the Brussels sprouts!
Quickest, easiest, and most satisfying weeknight dinner out there. Love Jenn and all her recipes. I use them most nights of the week!!
K, this was fantastic, better than I ever expected. I added sweet potatoes but they didn’t stick to the foil. I also added 1 tsp onion powder and 1 tsp red pepper flakes because we like spicy things. Man, what a great recipe to use up veggies in the fridge and it’s so delicious and clean up is a breeze!! Thank you, Jen!
Awesome. I’ve tried sheet pan dinners before but this one had the perfect flavor combo. I added a handful of whole garlic cloves to the veggies & pan fried some gnocchi in butter to crisp and serve along with it. Topped with Parmesan and everyone loved it!
Thank you!
This was so easy & delicious. We love Italian sausage and need to get more vegetables in our diet. The mix of Brussels, carrots & onions was a perfect combination. We’re now roasting them more than ever before. Easy clean up too. Thanks for another great meal idea.
I made this recipe about a month ago. It was fantastic, but I did have a problem in that I used both mild and spicy sasuage on the same tray.
My wife does not like spicy so it was not her favorite, but it was mine.
This is so easy but oh so delicious! This was added to my regular rotation and while I love the sausages with Brussels sprouts & carrots, the dish is equally good with whatever veggies you have on hand. Add a quick cleanup and you have a winner! Thanks Jenn!
Perfect recipe for my family because my son is allergic to poultry and beef (and a ton of other things). Used pork sausage and we could all eat it. It will definitely be in high rotation in my house!
Love this recipe!! It’s quickly become a staple in my house. I’ve made this now a few times interchanging vegetables or using chicken sausage instead of pork. Easy cleanup and a great way to use whichever vegetables I need to clear out from the fridge.
Such an easy, yummy dinner! We followed the recipe but added some cauliflower and loved how the everything caramelized with the Italian sausage flavor. And minimal cleanup after meant more time to relax! Thank you, Jenn!