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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Made this Last night and turned out FANTASTIC !!! So quick and easy !!
Just ordered your new cookbook. Can’t wait to receive it !!
This easy recipe was amazing! I used a homemade apple sage sausage and butternut squash instead of carrots., used fresh sage instead of oregano. Delicious!! Love how you interchange different combinations of sausages and vegetables!
Its so easy and delicious
I’m making this tonight! I’m using an Apple sage sausage my butcher makes. Using sweet potatoes instead of carrots along with Brussels sprouts, red onion and fresh sage. I’m looking forward to it! Thanks Jenn!
Made this two nights ago and added large diced potatoes to it! This is a keeper, easy, delicious and healthy!! Husband and son loved it as well as I did!
I made this last night and it worked wonderfully. I used sweet Italian chicken sausage, brussels sprouts and butternut squash.
Another 5*. Quick, easy, and so tasty. I followed the substitution option and used large broccoli florets, chicken andouille, and red potatoes with the onions and carrots (my market was out of B’sprouts). These are pantry items that I always have in stock. It took <10 min to prep and 25 min to cook with no stirring. Crazy Easy! Thanks for another great recipe.
Wow! I can’t believe how flavorful it came out. I used tiny potatoes instead of Brussels sprouts and red and green bell peppers instead of carrots. I also added four cloves of slivered garlic. I can’t wait to try the original recipe come Fall!
Could not be simpler. Perfect recipe for a weeknight. Delicious, satisfying and healthy. Makes the house smell marvelous.
I loved the simplicity of this dish – thanks again, Jenn!
LMRM
This was terrific. I used lamb sausage, Italian sausage, and…mahi mahi! Great for company, as I prepped it early in the day, refrigerated the two sheet pans and then easily baked it all. As my mother used to say, it was a lot of “potchkee” (prep work), but worth it!