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 absolutely delicious! I’ve made it twice already and used different vegetables each time. We don’t eat pork so I used Trader Joe’s (precooked) chicken apple sausages once and their sweet Italian chicken sausages the other time! My husband loves it and it’s so easy!
As a busy student, this recipe is perfect for meal prep. I doubled it and now I have enough food for the next week! I was worried that there wouldn’t be enough flavor, but as usual Jenn was right. The juices from the sausages blend with the veggies, making for a delicious dish. Thank you for yet another awesome addition to the college cookbook!
This is an absolute keeper! Hubby loved it and commented how flavourful it was. I used Argentinian chorizo and it came out wonderful; very easy and delicious recipe.
My family absolutely loved this dish and have requested that I make it weekly. I appreciate the simplicity and speed that this recipe offers. It comes together quickly and is perfect for a weeknight meal. Thanks Jenn!
Used carrots, broccoli and red pepper because that’s what I had. Easy, adaptable, and very tasty…thank you for sharing!
Delicious! I’m in Colorado Springs so I did let it bake for 10 minutes more and it was perfect.
What cooking instructions would you suggest if I cut the sausage into chunks? Thanks
I wouldn’t really recommend cutting the sausage into chunks as uncooked, I don’t think it will slice very nicely. That said, if you want to try it that way, I’d reduce the roasting time by about 5 minutes.
I’ve cut them in half after cooking – perfect results.
Absolutely delicious! Posted my results on FB…it will now be a wonderful go to recipe😋
Hi Jenn,
I don’t like the casing on the sausage. Would it be ok to remove the sausage from the casing? Would it still turn out good? Should I adjust the oven temp and cooking time if I remove it from the casing?
Thanks
Hi Janelle, I think it might not look as nice but that it would be fine to remove the sausage from its casings. I’d keep the oven temp and cooking time the same. Please LMK how it turns out if you make it!
This was delicious. Par-boiled some sliced Yukon gold potatoes, added to the Brussels sprouts and red onion. Added pre-cooked sausages for the last fifteen minutes, turning them once. This is a keeper! Thanks, Jen!