Sheet-Pan Sausage and Vegetables

Tested & Perfected Recipes

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. And 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

sheet pan sausage and vegetables ingredients

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.
tossing the vegetables with oil and seasoning

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.

sausage and vegetables arranged on sheet pan

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.

Servings: 4
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes

Ingredients

  • 1 large red onion, halved and sliced 1/4-inch thick
  • 3 large carrots, sliced on an angle 1/2-inch thick
  • 1 pound Brussels sprouts, stemmed and halved (if small, leave whole)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 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

  1. 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.
  2. 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).
  3. 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

Powered by Edamam

  • 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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Reviews & Comments

  • This recipe is fantastically easy and ridiculously good! The first time I made it exactly as written as part of our family’s “make Brussels sprouts edible” project. Today I made it with onions, green peppers and sliced delicata squash. Amazing! I’ll add more onions next time because I keep picking at them and now there won’t be enough to put away with the leftovers. Thank you!

    • — Marilyn B. on October 22, 2020
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  • Absolutely delicious—-added a tiny spinkle of powdered garlic to the vegetables—will next time double the brussels sprouts and omit the added salt. The salt from the sausages provided more than enough—Will make again and again—we made it on the grill using our Emile Henri grill pan. Fabulous!

    • — Sandy on October 13, 2020
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  • Hi Jenn,
    This looks so good but is there another vegetable that can be substituted for the Brussels sprouts. Not a fave here.

    • — Charlene on October 10, 2020
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    • Sure, Charlene. Broccoli or cauliflower will work – just be sure to use large florets, otherwise they will overcook.

      • — Jenn on October 11, 2020
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  • Easy dinner, easy cleanup, what could be better??

    Next gonna tackle the apple bread, looks so good.
    Thanks Jenn

    • — Big B on October 8, 2020
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  • Delicious and very easy!

    • — Shannon on October 7, 2020
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  • My housemates and fiancee loved this! I went with hot Italian sausage and threw in some extra red/yellow/green bell peppers. One of the easiest recipes I’ve made lately, too.

    • — Ian L. on October 4, 2020
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  • I have tried numerous sheet pan dinners, and haven’t liked any of them until this one. It’s delicious. The vegetables were creamy and caramelized. I added 6 small cloves of garlic, and used hot Italian turkey sausage. Since my sausages were quite large, I increased the cooking time. Otherwise, I made the recipe as written. Will definitely make again.

    • — Vivian on October 3, 2020
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  • Simple dish to make on a weeknight. Delicious and cleans up all the veggies in the fridge!

    • — Kathy on October 1, 2020
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    • The only thing that would improve this easy, easy dinner is to add more vegetables! Delicious as written but I all of my family wanted more of the roasted vegetables.

      • — Margaret on October 6, 2020
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  • Once again a great recipe! So tasty & the real bonus- an easy to prepare dinner. I did not have Brussels sprouts so I used a combo of green & red peppers along with onions & it was delicious. Leftovers were great in a hoagie bun the next day. Can’t wait to try with Brussel sprouts. You’re the best Jenn! Thankyou once again!

    • — Dana on October 1, 2020
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  • Simple and Delicious!! Thank you 🙂

    • — Sarah Allison on October 1, 2020
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  • This was a 10/10 for our family. We loved it and it was so easy to make. I actually used the leftovers for an egg bake the next morning.

    • — Susan Campbell on October 1, 2020
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  • This is absolutely delicious! I’ve made it twice already and used different vegetables each time. We don’t eat pork so I used Trader Joe’s (precooked) chicken apple sausages once and their sweet Italian chicken sausages the other time! My husband loves it and it’s so easy!

    • — Nancy Wyatt on October 1, 2020
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  • As a busy student, this recipe is perfect for meal prep. I doubled it and now I have enough food for the next week! I was worried that there wouldn’t be enough flavor, but as usual Jenn was right. The juices from the sausages blend with the veggies, making for a delicious dish. Thank you for yet another awesome addition to the college cookbook!

    • — Larry on September 30, 2020
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  • This is an absolute keeper! Hubby loved it and commented how flavourful it was. I used Argentinian chorizo and it came out wonderful; very easy and delicious recipe.

    • — Ana on September 29, 2020
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  • My family absolutely loved this dish and have requested that I make it weekly. I appreciate the simplicity and speed that this recipe offers. It comes together quickly and is perfect for a weeknight meal. Thanks Jenn!

    • — Jessica Gabrielsen on September 29, 2020
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  • Used carrots, broccoli and red pepper because that’s what I had. Easy, adaptable, and very tasty…thank you for sharing!

    • — Jordan on September 28, 2020
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  • Delicious! I’m in Colorado Springs so I did let it bake for 10 minutes more and it was perfect.

    • — Lindsay Lontine on September 28, 2020
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  • What cooking instructions would you suggest if I cut the sausage into chunks? Thanks

    • — Stella on September 28, 2020
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    • I wouldn’t really recommend cutting the sausage into chunks as uncooked, I don’t think it will slice very nicely. That said, if you want to try it that way, I’d reduce the roasting time by about 5 minutes.

      • — Jenn on September 29, 2020
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    • I’ve cut them in half after cooking – perfect results.

      • — Annalisa on October 3, 2020
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  • Absolutely delicious! Posted my results on FB…it will now be a wonderful go to recipe😋

    • — Lynne Lee on September 27, 2020
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  • Hi Jenn,

    I don’t like the casing on the sausage. Would it be ok to remove the sausage from the casing? Would it still turn out good? Should I adjust the oven temp and cooking time if I remove it from the casing?

    Thanks

    • — Janelle on September 27, 2020
    • Reply
    • Hi Janelle, I think it might not look as nice but that it would be fine to remove the sausage from its casings. I’d keep the oven temp and cooking time the same. Please LMK how it turns out if you make it!

      • — Jenn on September 29, 2020
      • Reply
  • This was delicious. Par-boiled some sliced Yukon gold potatoes, added to the Brussels sprouts and red onion. Added pre-cooked sausages for the last fifteen minutes, turning them once. This is a keeper! Thanks, Jen!

    • — Susan K. on September 27, 2020
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  • Jenn – can I use fully cooked sausage in this recipe?

    • — Linda on September 26, 2020
    • Reply
    • Hi Linda, You could roast start the vegetables first and then just add the sausage for the last 10 minutes to warm it up. Hope you enjoy!

      • — Jenn on September 26, 2020
      • Reply
  • Made this tonight using chorizo sausage and also added some sweet potatoes. So easy and yummy. Thanks for another keeper.

    • — Romi on September 25, 2020
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  • Jenn,

    Another easy and delicious recipe. I used Spanish Chorizo sausage and substituted sliced onion for pearl onions. Added some turnip to the carrots and B sprouts and a couple other spices. Great for a cool Autumn evening in the Great White North.

    Thanks Again!
    Larry

    • — Larry Sandell on September 25, 2020
    • Reply
  • Excellent recipe and not only delicious but easy & fast. Followed the recipe without carrots and onions, as did not have enough room on my sheet pan. Used onion powder instead of sliced onion. This is a keeper in my recipe book.

    Thank you so much for posting this.

    • — Ferryal on September 25, 2020
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  • Bought everything needed to cook tonight but need to know what temp the oven should be? Looks good!

    • — Sondra on September 24, 2020
    • Reply
    • Hi Sonda, the oven temp is 425°F/220°C. Hope you enjoy!

      • — Jenn on September 24, 2020
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  • I think I know what I’m having for dinner tonight 😉 This looks simple and delicious!! I love the fact that you can sub in different veggies and types of sausage. Thanks, Jenn!

    • — Alex Scopeletis on September 24, 2020
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  • Hi Jen, Can I use frozen Brussels sprouts?

    • — Millie on September 24, 2020
    • Reply
    • I don’t think they will be as good but, yes, I think you could get away with frozen Brussels here. Enjoy!

      • — Jenn on September 26, 2020
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  • Hi Jenn- might be a stupid question, but do you remove the sausage from the casing? Thanks!

    • — Annie on September 24, 2020
    • Reply
    • Not stupid at all! You can leave them in their casings for this. Hope you enjoy. 🙂

      • — Jenn on September 24, 2020
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  • Awesome recipe, Jenn. I love roasted brussel sprouts. Had some Italian sausages in the freezer and clueless what to make. This was perfect. I added a few red potatoes. Delicious. You are my fave when it comes to great recipes.

    • — Tammy on September 24, 2020
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  • Hi Jenn! Your recipes are always a hit with the family. For this sheet pan recipe ss it okay to use chicken sausages?

    • — Hildy on September 24, 2020
    • Reply
    • Sure – hope you enjoy!

      • — Jenn on September 24, 2020
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      • Excellent recipe! I added little more spices to vegetables and added Smoked Beef sausages 12 minutes before the end of cooking time. Very tasty and nutritious! Thanks! Much appreciated!

        • — Sonia Chisholm on September 27, 2020
        • Reply

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