Sheet Pan Sausage and Veggies
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Simple prep, easy clean-up, and big flavor—this sheet pan sausage and veggies dinner features caramelized Brussels sprouts, carrots, and juicy sausages roasted to perfection—perfect for a quick weeknight meal!
Sheet pan sausage and veggies is the ultimate weeknight dinner—easy to prep, simple to clean up, and packed with flavor. This version combines hearty sausages with caramelized Brussels sprouts and carrots. As the sausages cook, their juices infuse the vegetables with extra depth of flavor. Use your favorite sausages like Italian, chorizo, or bratwurst, and swap in other veggies like baby potatoes, sweet potatoes, or broccoli. Serve it with polenta or Parmesan smashed potatoes for a satisfying, fuss-free meal that hits the spot every time.
“Great recipe! Super easy to improvise with different vegetables, sausages and even spices.”
What You’ll Need to Make Sheet Pan Sausage and Veggies
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 Veggies
Simple prep, easy clean-up, and big flavor—this sheet pan sausage and veggies dinner features caramelized Brussels sprouts, carrots, and juicy sausages roasted to perfection—perfect for a quick weeknight meal!
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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Delicious recipe and I love once it’s put together everything cooks together. I used baby potatoes, Brussel sprouts and onions which was so good with the sausage. Perfect leftovers for lunch.
Thanks Jenn for another delicious recipe.
This is so delicious and easy! I use Trader Joe’s or Publix mild Italian sausage. Also sliced zucchini, Japanese eggplant, peppers, onions, whole garlic cloves and sliced red potatoes (sliced about 1/4″). To serve I smash a roasted garlic clove or two on my plate and top it with the rest. Squeeze on some lemon juice to take it over the top 😋
Hi Jenn!! I’ve made this simple and delicious dish MANY times and is always a hit. Add different veggies each time depending on what’s in season and serve over Jasmine rice. Mmmm! My husband was asking if we could take the sausage out of the casing this time and use crumbled sausage instead. What are your thoughts on this and how should I adjust the cooking if we do that? Thanks so much!! We love all your recipes!
Hi Taylor, so glad you like it! I’ve never tried it, but I suppose you could remove the sausage from the casings. I’d suggest rolling them into smallish meatballs before baking. Cook time should be about the same. Please LMK how it turns out if you try it!
Took lots of liberties with this recipe…used the red onion and carrots, sliced yellow and red peppers, a heap of whole garlic cloves and sugar snap peas added the last ten minutes. Trader Joes organic sweet Italian chicken sausage (wonderful flavor) and it was good to go. Stone ground mustard was great with the sausage. Seasoned as the recipe specified. Served with Jasmine rice. A colorful dinner that everyone devoured.