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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Easiest dinner ever and my husband wants it once a week!
We make this at least once a week, it’s perfect for those busy days (especially when I forget to defrost meat). It’s so quick to throw together and the whole family loves it! I usually make two pans full and include some potatoes too, and there’s rarely leftovers. Thank you for this wonderful recipe!
Jenn, this is another great recipe. My husband and I just had a baby a few months ago and this has been a weekly staple in our house since. I have been using your recipes for over 5 years. I’ve tried so many of them and they have never disappointed. Now that I am a working mom I’d really like more of these types of recipes that are quick and easy clean up 🙂
Another winner! I always know I can count on your recipes to be delicious. My kids loved it and my 9 year old even ate the onions. So easy for a weeknight dinner and everyone loved it. It will become one of our regular staples.
This is delicious. More sheet pan dinners serving 4 to 6 would be very welcome.
This turned out absolutely delicious and will definitely make again. Super easy and quick, especially when short on time.
Have made with both spicy and honey garlic sausage. So easy to make and clean up. A quick and delicious meal.
Thanks Jenn. Another keeper recipe. Going to try some other veggies to change it up. Like them all.
It’s a keeper! My husband loves sausage, but veggies aren’t his favorite. However, he finished every last bite! I did add a couple of garlic cloves, sliced which was a nice addition to the flavor.
I also used sweet onions and will definitely increase the quantity next time.
Another wonderful recipe! So easy and tasted great!
This recipe is fantastically easy and ridiculously good! The first time I made it exactly as written as part of our family’s “make Brussels sprouts edible” project. Today I made it with onions, green peppers and sliced delicata squash. Amazing! I’ll add more onions next time because I keep picking at them and now there won’t be enough to put away with the leftovers. Thank you!