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.
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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Made this for supper tonight. It came out great. I had longer sweet Italian sausage links. Decided to cook them whole. It only took the 25 minutes. My son usually grills the brussel sprouts but there were some really tiny ones. I put them aside to try sheet pan method. Worked great. Added carrots and onions and baby potatoes. Will be doing this again. Thanks for a great recipe.
Hi Jenn I am looking forward to making this, question can i use venison sausage and if so does it make a difference in the cooking time?
Hi Melissa, Venison sausage will work here. I’ve never cooked with it, so I’m not sure if the timing will be different. Just make sure you check to ensure it’s fully cooked before serving.
I made this several weeks ago. I thought it was delicious and I had plenty of leftovers for it he next week at work!
Jenn I plan on making an italian buffet & would like to include this switching out veggies to peppers & onions. I would like to cut the italian sausages into about 3 pieces since there will be other foods. Would you recommend cutting the sausages in pieces before or after cooking? If you recommend cutting before cooking would I reduce the cooking time? Thankyou for any help you can provide. Btw I have cooked this recipe many times & it is delicious! 😋
Hi Dana, That sounds delish! I would cut the sausages after cooking. Enjoy 🙂
My kids love this, they cheer when I tell them I’m making it! It’s incredible that something so easy can be so good!
Great recipe! Super easy to improvise with different vegetables, sausages and even spices.
I really liked this recipe!! Very tasty and satisfying. Everything cooked up together nicely and all the vegies were equally tender. I DID quarter the brussel sprouts to help with that. Now, I wouldn’t call this a super easy recipe, as there is a lot of vegie slicing. But totally worth it. I ended up roasting mine for about 40 minutes. And instead of adding potatoes to the pan, try this fabulous side dish of “Crispy Smashed Potatoes “. It went really well with the meal…https://plantyou.com/crispy-smashed-potatoes/
I agree, the roasting time is closer to 40-50 minutes.
I made this almost exactly to the recipe, just had more brussels sprouts (I had to use them up). It was really, really good and really, really easy to make! My husband and son also loved it; I’ll be sure to make it again!