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

  • We’ve made the original recipe several times, as well as with red onion, broccoli and sweet potato. It’s amazing how delicious the meal is with such simple ingredients, especially the Brussels sprouts!

    • — Grace on April 1, 2021
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  • Quickest, easiest, and most satisfying weeknight dinner out there. Love Jenn and all her recipes. I use them most nights of the week!!

    • — Ali on March 28, 2021
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  • K, this was fantastic, better than I ever expected. I added sweet potatoes but they didn’t stick to the foil. I also added 1 tsp onion powder and 1 tsp red pepper flakes because we like spicy things. Man, what a great recipe to use up veggies in the fridge and it’s so delicious and clean up is a breeze!! Thank you, Jen!

    • — Stacey Therrien on March 3, 2021
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  • Awesome. I’ve tried sheet pan dinners before but this one had the perfect flavor combo. I added a handful of whole garlic cloves to the veggies & pan fried some gnocchi in butter to crisp and serve along with it. Topped with Parmesan and everyone loved it!
    Thank you!

    • — Dani on February 19, 2021
    • Reply
  • This was so easy & delicious. We love Italian sausage and need to get more vegetables in our diet. The mix of Brussels, carrots & onions was a perfect combination. We’re now roasting them more than ever before. Easy clean up too. Thanks for another great meal idea.

    • — Larry S on February 3, 2021
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  • I made this recipe about a month ago. It was fantastic, but I did have a problem in that I used both mild and spicy sasuage on the same tray.

    My wife does not like spicy so it was not her favorite, but it was mine.

    • — Bill DeHoff on February 3, 2021
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  • This is so easy but oh so delicious! This was added to my regular rotation and while I love the sausages with Brussels sprouts & carrots, the dish is equally good with whatever veggies you have on hand. Add a quick cleanup and you have a winner! Thanks Jenn!

    • — Elaine on February 3, 2021
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  • Perfect recipe for my family because my son is allergic to poultry and beef (and a ton of other things). Used pork sausage and we could all eat it. It will definitely be in high rotation in my house!

    • — Andie on February 1, 2021
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  • Love this recipe!! It’s quickly become a staple in my house. I’ve made this now a few times interchanging vegetables or using chicken sausage instead of pork. Easy cleanup and a great way to use whichever vegetables I need to clear out from the fridge.

    • — Michelle N. on January 31, 2021
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  • Such an easy, yummy dinner! We followed the recipe but added some cauliflower and loved how the everything caramelized with the Italian sausage flavor. And minimal cleanup after meant more time to relax! Thank you, Jenn!

    • — Jeanne K on January 30, 2021
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  • This is a tasty and quick meal that was well received by my family. Easy, as well, to modify depending on which vegetables are lurking in the fridge!

    • — karen c on January 30, 2021
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  • I’ve made this recipe a couple of times and it never disappoints. It is tasty and so very easy. You can toss it together quickly and the clean up is swift. Perfect for a week night dinner when time is short and you want something delicious to eat. With all the new and interesting sausages out there you can mix it up along with different vegetables.

    • — Jan B on January 30, 2021
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  • I’ve made this about three times now and it is a delicious meal, and it’s idiot proof. You are right about potatoes sticking, and even though I didn’t use foil they wanted to stick to the pan, so I did flip them. In fact I find I have to rotate everything around on the pan during roasting because the stuff nearest the edge seems to cook way faster than the stuff in the middle, also I turn the sausages so that they brown evenly. I know it says for 4 people but I find that my daughter and I finish 90% of whats on the pan. I guess that’s a recommendation, right?

    • — Peter on January 30, 2021
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  • This is very similar to another recipe I use that just has carrots and potatoes. This is very tasty, and it’s hard to beat roasted Brussels sprouts. It’s a great Sunday dinner! Warm, comfort food at its finest!

    • — Michael Shockley on January 29, 2021
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  • Great easy meal for a busy day and night! I used baby carrots and pre-cut broccoli. It was prepped and in the oven in less than 10 minutes. Added a salad to make a complete meal in a matter of minutes. Tasted very good and loved the crispiness of the sausage.

    • — Diana on January 29, 2021
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  • Made this last week using fully cooked spicy smoked Andouille sausage. Began by roasting just the vegetables for the first ten minutes, then added the sausage for the final 15 minutes. Easy, fast prep and clean up, and delicious both hot and for lunchtime leftovers. I can always depend on this site for satisfying meals using real ingredients. Thank you!

    • — Robin Howe on January 29, 2021
    • Reply
  • This recipe is a great method for using up that stuff in the fridge that really needs to get cooked before it is too late. I often have to sub in already cooked sausages because that is what is more available to me and I just add them towards the end of the vegetables cooking to heat them through and get a bit of browning. I have found that when I sub in halved or chopped potatoes, they are easier to get off the pan if I do not use the foil. They stick worse to the foil than to the pan! That may also be a tip that Jenn mentions in a different recipe and it thankfully stayed in my head. Super easy, family-friendly weeknight meal. Easy to prep ahead if needed.

    • — Kelly on January 29, 2021
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  • Loved this recipe. My husband does not like brussel sprouts so I added potatoes instead. It is so simple and easy clean- up!!

    • — Joann Culp on January 29, 2021
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  • Thank you for this delicious and oh so easy to prepare as well as easy cleanup recipe. I have made it on several occasions and with various vegetables and the results never disappoint. My family has a new favorite! It’s such a pleasure to serve and reap all the rewards in compliments.

    • — Nancy Hand on January 29, 2021
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  • Easy is right! I combined all the veggies in a bowl – but that’s for me to keep a light hand on the oil and a thorough coating – and I like the sear of the pan heat so no foil. The light char on the ingredients plus the juices from the meat and the oil combine nicely to give the finished product its own little umami. Already new combinations have been used with the sausage to use up veggies, try favorite spice combinations — but always quick, easy, and tasty. This is a keeper and in the weekly rotation!

    • — Mary Sullivan on January 29, 2021
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  • So simple, yet so delicious! I am actually making this quite often in so many different ways. Just by changing a few veggies or using a different sausage it becomes a whole different dish. Great!

    • — Anna Miehlke on January 29, 2021
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  • I made this recipe for an outdoor “Octoberfest” party-it was perfect. I used the recommended ingredients and it was easy, simple and tasty. Thanks for another good recipe, Jenn!

    • — Sarah McKnight on January 29, 2021
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  • I’ve made this recipe several time using different sausages, vegetables, and this is one of the easiest dishes to make. Perfect if you’re short on time, plus cleanup is a breeze! I’ve also made Jenn’s Sheet Pan Garlic Butter Shrimp, just as easy and absolutely delicious!

    • — Michelle on January 29, 2021
    • Reply
  • I love this recipe! Super easy and so tasty! Perfect combination of all the flavors. Amazing to do at night after a long day, since it doesn’t take that much effort or time. Very much recommended!

    • — Carlo on January 28, 2021
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  • Definitely a go to recipe when you’re short on time yet want a great meal for your whole family!

    • — Julie Boogren on January 28, 2021
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    • I have tried so many of your recipes and enjoyed them all and it was so nice to find an easy dinner recipe for a rainy night. It was fantastic as usual and I love the ease of it. Thanks Jenn for another keeper! I substituted cauliflower for the Brussels as that was what was in the fridge and added some mushrooms. So yummy! Looking forward to the new cookbook! Cheers
      Colleen

      • — Colleen Schlager on February 28, 2021
      • Reply
  • This is seriously one of the easiest – most flexible and adaptable – and delicious recipes I’ve tried from Jenn. I’ve shared it with all my adult kids and it has made it into their dinner rotations with enthusiasm. Last week the only sausage I found in my freezer were little chicken maple things that none of us liked for breakfast – but with the vegetables and thyme (key ingredient) they were spectacular. Cannot recommend highly enough because its just so easy and perfect and no-fail. Speedy to put together and perfect left over. Thank you Jenn!!!

    • — Margaret B on January 28, 2021
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  • Delicious. Easy to make and you can add whatever veggies you have. I’ve made this recipe several times and enjoy it every time. Quick and easy clean up

    • — Wendy on January 28, 2021
    • Reply
  • Easy and tasty weekday meal. Love that I can add additional veggies or different sausages to switch it up.

    • — Kerry on January 28, 2021
    • Reply
  • 10/10 recommend. You cant find an easier dinner to make. I’ve also changed this up with a spicy chicken sausage for dietary reasons. I love added spice, so I tossed in a few crushed red peppers. Dont worry if you get a slight char, it will still be amazing.

    • — KJ on January 28, 2021
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  • I love this recipe! It has become a regular for my family because it’s easy and versatile. I can mix it up with a different sausage and veggies.

    • — Sara on January 28, 2021
    • Reply

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