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 have made this recipe several times. But, because I’m a vegetarian, I use Beyond Italian Veggie sausage. To compensate for the fat rendering of real sausage, I’ve added a little dry white wine and/or veggie stock and a bit more olive oil to create a stock from the veggies and veggie sausage.
Initially, I made the recipe as specified but found that 25 minutes isn’t long enough to carmelize Brussel Sprouts in my oven. So, I’ve varied the vegetables used based upon what I have and what needs to be used. Personally I love mushrooms with this recipe.
Regardless of what you use, it’s a great, simple recipe that is filling, comfort food that also makes the kitchen smell wonderful!
I had never ventured into the sheet pan world until this one. It is so easy to throw together with store bought cut up veggies and I used kielbasa sausage. The only issue I had was the sprouts were still a little hard. Maybe cutting into quarters would work? At any rate, the family ate it all! No leftovers! Will make again in my rotation😋
If you have really big Brussels, you may want to cut them into quarters. Glad that other than that, it worked out nicely!
This has become a regular for us! So simple and delicious and easy to modify based on what’s in your fridge.
The easiest dinner for those busy days!! The versatility of this dish is amazing. I throw on whatever veg I need to use before it goes bad (I’ve even cut up an apple – it was yummy) and poof! A full dinner on one foil lined sheet pan! Thanks Jenn!
Such a simple, yet delicious recipe!
This s a wonderful Recipe. I make my own Italian Sausage and I am always searching different recipes to prepare. This is a Great option. Quick, easy clean up and delicious well rounded meal
Without a doubt this recipe is going into our “A++ Do It Again” file. Easy, delicious and a family favorite. The first time I tried it I used turkey sausage, it was good but I felt it lacked something. The next time I used mild Italian pork sausage and Wow, now I know what was missing. The carrot and brussels sprouts were a hit but the second time I couldn’t get brussels sprouts so I used carrots and parsnips, still a hit. AND only one pan to clean!!
This is a fast, easy, and delicious weekday meal. One pan to clean! I added an apple for a little sweet/tart flavor. Go to recipe for sure
This dish is my favorite weeknight meal to serve. Kids and adults both love this meal. The carrot and Brussels sprout combination is my favorite part of this meal. The prep and cleanup are minimal and saves me so much time. A staple in my weekly menu.
Sheet pan dinners are a staple in our house! We love this one because it’s so versatile to swap out veggies with whatever is on hand!