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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Hi Jen, How easy is this? I love one pan dinners and this is great for cleaning out your refrigertor. Mix up the type of sausage, mixup the veggies – it can be different everytime you make it and it is truly delicious with the veggies getting extra flavorful from the sausage. Add a small salad and dinner is done! Thank you.
So good and easy! I love all your recipes. Thank you!
Perfect Winter comfort food. My wife and I love all in one Dinners, and this fits the Bill perfectly. The Brussels Sprouts roasted with the sausage are excellent. The essence of the sausage drippings with the vegetables keeps everything moist and delicious. Love this. Thx for another keeper recipe Jenn👍🏻👍🏻👍🏻
Made this for my husband and myself as a quick, pantry-emptying meal on a busy weeknight. I used carrot and yellow potatoes (all that remained in the pantry at the time) and had fairly low hopes since I generally find single-pan meals disappointing and same-tasting. This one was delicious – spicy, rich and satisfying. A great addition to my ever-growing list of go-to recipes from Once Upon a Chef.
This is a great recipe to build on. We buy sausage grillers from our local butcher and add whatever veggies we have on hand. Last night it was fennel, onions and squash.
Super quick and easy to prepare, yet so delicious! The right combination of flavors, especially when made with hot sausage links. Add sweet potatoes for an added texture and flavor. One of my family’s favorites!
So easy and so good! I’ve made several times just adding what I have on hand.
This recipe is delicious!! So easy to make in a jiffy, easy cleanup Yea! Great for someone limiting their carb intake.
We have this at least once a week. We’ve also used chicken in place of the sausage for variety. Delicious!!!!
Once Upon A Chef is my go-to site when I do my weekly meal planning. You can always count on Jen’s recipes to be delicious, interesting and fairly easy. This one is definitely a winner. I especially love the fact that it all comes together on one cookie sheet, so it’s fast to prepare and even faster to clean up the dishes afterward. I had brats in the freezer so used those. They really gave the veggies a sumptuous flavor. Everyone loved it and went back for seconds.
Oops, I gave this recipe five stars but for some reason, it’s showing up as four stars. How do I edit this to show the correct rating? Thanks.
Thanks for taking the time to let me know — I just updated it! 🙂
This has become one of my go-to-recipes for weekdays. It’s super easy, tasty and a good balance of protein and vegetables. Thank you for always posting flavorful and easy recipes for busy parents!!