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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Jenn, I have used your sausage and peppers recipe for some time, but I see that it’s now gone! Might I ask for the recipe again and this time I’ll save it! We love your recipes and I really love this one! Thanks, Jan
Hi Jan, I’ve never had them on the site, so you must’ve seen them in my second cookbook — you can find the recipe on page 160 (and so glad you like the recipes)! 🙂
Excellent! Used carrots, broc, whole mushrooms, red onion, red pepper. Add Zuchinni at last 10 min. Sliced sausage and tossed all together to serve so sausage juice is all over veg. Sooo many recipes of hers are winners!!!
This Sheet Pan Recipe is so easy to put together as I usually have all the ingredients on hand. It’s my go-to recipe when I’m short on time. I do double the onions at my husbands request…..this is probably his favorite Chef Jenn’s recipe! Thanks for another Yummy Recipe!
My family loves this recipe and although I initially did it several times in the oven, as you instruct, I’ve begun doing it in my Ninja Foodi Double Air Fryer (using both baskets) for about 30 minutes. Your recipe comes out great in this manner and keeps my kitchen cool during the hot summer months!
Thanks for another great recipe!
I always use this recipe for my family and it never fails. I have to cook 40 sausages for an outreach project. Can I use this method without the vegetables and just bake the sausages at 425 degrees for 25 minutes?
Kind regards,
Franca
Sure, Franca, that should be fine, but it may take a couple of sheet pans (or a couple of rounds in the oven) as you just want to make sure you don’t crowd the sausage too much. That will ensure that they brown instead of steam. (And glad you like this!)
Easy to prep, simple to cook, and delicious! I made this with fresh turkey sausages, brussels sprouts, carrots, and cauliflower. I let it cook for 28 minutes and it was perfect. I will be making this again. My husband and I both wished we had more vegetables, because they were really tasty, and they do lose a lot of volume during the roasting process. Next time I will probably increase the amount of vegetables and divide the lot between two sheet pans so we still get that nice caramelization.
Wow! This had SO much more flavour then I anticipated!
I’m okay with sausages and have usually had them with mashed potatoes … but it will be sheet pan forever more! Quick cleanup, everything done on the sheetpan and I added a sweet potato. Forgot the thyme but I sure didn’t miss it.
Very good, solid recipe for a quick weeknight dinner. Cooked it much longer than 25 – 30 minutes to get the sausage nice and brown, but it was very tasty. Love your tested and perfected recipes!
Is it ok to use parchment paper
Looks great
Sure, Viv, that will work. Enjoy!
This was a quick, easy, tasty meal – forgot the onion…ugh but will definitely make again. Thanks again for another great recipe – love your ideas!