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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Make this recipe at least once a month , add a yam to the veggies . Yummy .
I have made this meal so many times! It so easy, the whole family will eat it, and I usually have some sausages in the freezer. So, whenever I am out of ideas I’ll make this and clean up whatever veggies I have in the crisper. So good!
A great ‘go to recipe’. I often add potatoes and onions for a complete one pan meal. Serve it with Italian salad and fresh bread.
So delicious! I ended up putting in a mixture of hot and sweet sausages and it was so tasty! I’m wondering if this could work in an airfryer to use frozen veggies and still have them have the crispy texture. Probably a much smaller portion, but it might be worth a try 🤔 thanks for the delicious recipe!
I have made this recipe numerous times. MDH and I both enjoy it with smoked sausage. I also melt sharp cheddar cheese on top of it sometimes which is also pretty tasty. Thanks for the recipe!
Easy peasy. Very quick to make and clean up. I did make two pans worth and added an extra 2-3 minutes and got two times the pleasure. The caramelized Brussels sprouts were excellent. I sprinkled a little parmigiana reggiano cheese over the top of the vegetables before serving. Jen, I love your recipes. Now I feel like a chef. Your recipes are clear, the steps so easy to follow. Thanks so much. I have your cookbook and I’m looking forward to many more.
to add to previous review
Our family loves this recipe so easy to make and very good!!
Simple. Easy. Flavorful. And so delicious! I used chicken sausages and my 6, 4, and 2, year old boys all asked for seconds. Husband thought this one is a keeper. Thank you Jenn for making meal time doable and enjoyable for this working mom!
This is another winner! I’ve been sheet-panning all kinds of things ever since trying this.
One note, if the vegetables you have are less sturdy than carrots and Brussels sprouts, begin roasting the sausage and onions first and then add the vegetables half way through.