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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Absolutely delicious—-added a tiny spinkle of powdered garlic to the vegetables—will next time double the brussels sprouts and omit the added salt. The salt from the sausages provided more than enough—Will make again and again—we made it on the grill using our Emile Henri grill pan. Fabulous!
Hi Jenn,
This looks so good but is there another vegetable that can be substituted for the Brussels sprouts. Not a fave here.
Sure, Charlene. Broccoli or cauliflower will work – just be sure to use large florets, otherwise they will overcook.
Easy dinner, easy cleanup, what could be better??
Next gonna tackle the apple bread, looks so good.
Thanks Jenn
Delicious and very easy!
My housemates and fiancee loved this! I went with hot Italian sausage and threw in some extra red/yellow/green bell peppers. One of the easiest recipes I’ve made lately, too.
I have tried numerous sheet pan dinners, and haven’t liked any of them until this one. It’s delicious. The vegetables were creamy and caramelized. I added 6 small cloves of garlic, and used hot Italian turkey sausage. Since my sausages were quite large, I increased the cooking time. Otherwise, I made the recipe as written. Will definitely make again.
Simple dish to make on a weeknight. Delicious and cleans up all the veggies in the fridge!
The only thing that would improve this easy, easy dinner is to add more vegetables! Delicious as written but I all of my family wanted more of the roasted vegetables.
Once again a great recipe! So tasty & the real bonus- an easy to prepare dinner. I did not have Brussels sprouts so I used a combo of green & red peppers along with onions & it was delicious. Leftovers were great in a hoagie bun the next day. Can’t wait to try with Brussel sprouts. You’re the best Jenn! Thankyou once again!
Simple and Delicious!! Thank you 🙂
This was a 10/10 for our family. We loved it and it was so easy to make. I actually used the leftovers for an egg bake the next morning.