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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I substituted potatoes in place of Brussels spouts and the family loved it. I also sliced the sausages into 1/4 inches and baked them together, it was delicious. This is the perfect meal due to working remotely at home. I put it in the oven at 4:00 and when my husband arrived home dinner was ready. The family loved it and I will be making it again.
I have made this several times using the exact recipe ingredients and substituting potatoes and squash as suggested. Every time it is delicious and easy to make and clean up. My husband loves it. We have used different types of sausage and like it all!
I made this for the first time a few weeks back and made it for the third time last night! We absolutely love it – so quick and easy. Last night, I added some bacon which gave it an extra decadent, crispy element. I have gotten rid of dozens of cookbooks and now just use yours and your blog. Thank you!
So simple and delicious. Cook time was right on for perfectly roasted veggies and juicy sausage. I added broccoli as well. Used two each of chorizo, bratwurst, and smoked sausage.
Disappointed. Recipes I try here are usually five star and fantastic. I found this one lacked flavour. Very bland so won’t be making again.
Hi Jenn! I have made two of your recipes and purchased your cook book to make more. I made this dish tonight and I’m curious how to double it and how long you would bake it for? I appreciate your guidance!
Hi Mel, Thanks for your support with the cookbook! It would be fine to double this – I’d use two separate sheet pans so you don’t crowd the ingredients. The time in the oven maybe a minute or two longer because the oven will be more crowded. Hope that helps!
So good and so easy! Added a splash of maple syrup to the vegetables because (a) I’m Canadian, eh! and (b) maple syrup makes everything better. Otherwise, didn’t change a thing.
Made this for the second time today and doubled the recipe. I used two kinds of sausages and of course seasoned more but not doubling the spices. We served it with mashed potatoes. Once the prep is done it’s a snap to put together and bake. Worked out well since I had a busy day at home cleaning and wanted to sit down to a comfortable diner.
I was skeptical about this recipe, but thought I’d try it based on the reviews. Now I’m hooked. The roasted vegetables are delicious, with sausage or simply on their own as a side! Am looking forward to serving them tomorrow with salmon. They couldn’t possibly get any more delicious — thank you, Jenn!
Used smoky kielbasa and followed the recipe. Delicious. Easy and quick clean up. Will make it again soon!