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Sheet-Pan Sausage and Vegetables

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This easy sheet-pan supper combines hearty Italian sausages with caramelized Brussels sprouts and carrots.

Sheet-Pan Sausage and Vegetables

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.

“Great recipe! Super easy to improvise with different vegetables, sausages and even spices.”

Julie

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 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

  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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Comments

  • This is a fantastic recipe. I sometimes substitute baby potatoes, either halved and roasted, or boiled and roasted whole. This way I can use ingredients I always have on hand.

  • I love this meal. Super easy after a long day at work. And makes for a relatively economical meal for my small family. And clean up — one pan Woohoo!

  • Love Love the recipe! Very simple and tasty too!

  • Love every recipe from this chef. In this one, I love that I can just throw all of these ingredients onto one cooking sheet and into the oven and it comes out a delicious meal. 🙂

  • We tried the sheet pan sausage and vegetables! We loved it, used Chorizo Sausage. Also, second event, added cubed sweet potato, and instead of just olive oil, olive oil with a little dijon, dill, garlic, and fennel seed! The recipe lends itself to experimentation. Oregano and rosemary are next! So easy, welcoming,to the friends that enter the kitchen, and delicious. Thank you!

    • — Linda S. Bridges
    • Reply
  • Sheet pan recipes are big right now, but I didn’t try one until Jenn posted this one. It is one of my new weeknight favorites because of how simple it is, yet tasty and healthy. The first two times I made it, I followed Jenn’s recipe exactly with carrots and brussel sprouts. My husband loves cauliflower, so the last time I made it I substituted the carrots with cauliflower. They were all really good. I’ve used an Italian sausage each time, so I’m curious what anyone’s experience is with a chicken or turkey sausage.

    Also, there are plenty of leftovers if you’re just serving for two. I always like to reinvent my leftovers, and it was really good a second night with the sausage sliced and added along with the left over vegetables to some sautéed potatoes.

  • Simple, delicious and hearty. This is a go to staple in our house. I’ll even add baby red potatoes, cut in half, that I have boiled until just soft.

  • This is the easiest, best dinner a busy person can make. And very little prep or clean-up, which makes it even better. I think I’ve made it at least 5 times since Jenn posted the recipe, and it will be a favorite. I’ve passed it on to friends nd family and they all say the same. Wow!

  • I also add a sprinkle of dried oregano to bring out the earthy flavor of the vegetables. Such a classic. If you accidentally add too much oil, it goes great as a bread dip or drizzled on pizza.

  • I make this frequently. The sausage I use varies on what is available, but have used Kielbasa and brats mostly. One for grandsons even threw in some nice hotdogs, lol. I follow the recipe only with one change, I add some thick slices of granny smith apples IF I have them.
    Great weeknight meal. One pan, minimal mess and delicious!!

  • Make this recipe at least once a month , add a yam to the veggies . Yummy .

    • — Christine Roberts
    • Reply
  • 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!

    • — Shelley Godwin
    • Reply
  • 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.

    • — Beth George Schulberg
    • Reply
  • This easy-to-prepare dinner is very tasty and surprisingly satisfying. My husband, who doesn’t like Brussels sprouts, even enjoyed it. Win!

  • This has become a staple at our house! I like to keep some sausage in the freezer so that anytime we have veggies on their last day I can make this. Quick and easy great for sports and dance nights.

    • — Melissa Goldberg
    • Reply
    • Easy and delicious. Made ahead for meal prep for my son to take to work.

  • Delicious and easy to make. My favorite type of recipe!! The ingredients pair so well together.

  • Enjoyed this recipe – substituted large pieces of celery for Brussel’s Sprouts.

  • This is a family favorite and a quick meal for busy evenings. The key to making this a favorite is that EVERYONE will eat it! The versatility of the recipe also makes it a favorite by exchanging certain vegetables depending on my audience for dinner. #gotodinnerrecipe #familymeal #proteinandveggies

  • This all in one meal is my go to for a delicious complete supper. Easy prep, almost no clean up. Perfect

  • Very tasty and easy. I prep the veggies the night before and then this is even faster to get on the table. We have found it is important to really stir the veggies at the end to pick up all the great flavor. My husband really likes this recipe. Me too.

  • I’ve made this recipe twice and love it. I used sweet Italian sausage. First time I only used half the onion forgetting it would shrink a bit. Mistake! It needs All the onion. One thing I might try is adding the sausage 5 -10 min into the cooking time. They got just slightly dry but not bad. Stay tuned. Thanks! Mary M from MN

  • This was delicious…made with chicken sausage. Every recipe I’ve tried has been excellent!

  • I have made this recipe 5 times now – it’s truly easy and delicious, the best combo! I make it with sweet potatoes instead of carrots. We love it!

  • Hi Jen, How easy is this? I love one pan dinners and this is great for cleaning out your refrigertor. Mix up the type of sausage, mixup the veggies – it can be different everytime you make it and it is truly delicious with the veggies getting extra flavorful from the sausage. Add a small salad and dinner is done! Thank you.

    • — Carolyn Rassias
    • Reply
  • So good and easy! I love all your recipes. Thank you!

  • Perfect Winter comfort food. My wife and I love all in one Dinners, and this fits the Bill perfectly. The Brussels Sprouts roasted with the sausage are excellent. The essence of the sausage drippings with the vegetables keeps everything moist and delicious. Love this. Thx for another keeper recipe Jenn👍🏻👍🏻👍🏻

    • — Michael Wilson
    • Reply
  • Made this for my husband and myself as a quick, pantry-emptying meal on a busy weeknight. I used carrot and yellow potatoes (all that remained in the pantry at the time) and had fairly low hopes since I generally find single-pan meals disappointing and same-tasting. This one was delicious – spicy, rich and satisfying. A great addition to my ever-growing list of go-to recipes from Once Upon a Chef.

  • This is a great recipe to build on. We buy sausage grillers from our local butcher and add whatever veggies we have on hand. Last night it was fennel, onions and squash.

  • Super quick and easy to prepare, yet so delicious! The right combination of flavors, especially when made with hot sausage links. Add sweet potatoes for an added texture and flavor. One of my family’s favorites!

  • So easy and so good! I’ve made several times just adding what I have on hand.

  • This recipe is delicious!! So easy to make in a jiffy, easy cleanup Yea! Great for someone limiting their carb intake.

  • We have this at least once a week. We’ve also used chicken in place of the sausage for variety. Delicious!!!!

  • Once Upon A Chef is my go-to site when I do my weekly meal planning. You can always count on Jen’s recipes to be delicious, interesting and fairly easy. This one is definitely a winner. I especially love the fact that it all comes together on one cookie sheet, so it’s fast to prepare and even faster to clean up the dishes afterward. I had brats in the freezer so used those. They really gave the veggies a sumptuous flavor. Everyone loved it and went back for seconds.

    • Oops, I gave this recipe five stars but for some reason, it’s showing up as four stars. How do I edit this to show the correct rating? Thanks.

      • Thanks for taking the time to let me know — I just updated it! 🙂

    • This has become one of my go-to-recipes for weekdays. It’s super easy, tasty and a good balance of protein and vegetables. Thank you for always posting flavorful and easy recipes for busy parents!!

  • I have made this recipe several times. But, because I’m a vegetarian, I use Beyond Italian Veggie sausage. To compensate for the fat rendering of real sausage, I’ve added a little dry white wine and/or veggie stock and a bit more olive oil to create a stock from the veggies and veggie sausage.

    Initially, I made the recipe as specified but found that 25 minutes isn’t long enough to carmelize Brussel Sprouts in my oven. So, I’ve varied the vegetables used based upon what I have and what needs to be used. Personally I love mushrooms with this recipe.

    Regardless of what you use, it’s a great, simple recipe that is filling, comfort food that also makes the kitchen smell wonderful!

  • I had never ventured into the sheet pan world until this one. It is so easy to throw together with store bought cut up veggies and I used kielbasa sausage. The only issue I had was the sprouts were still a little hard. Maybe cutting into quarters would work? At any rate, the family ate it all! No leftovers! Will make again in my rotation😋

    • If you have really big Brussels, you may want to cut them into quarters. Glad that other than that, it worked out nicely!

  • This has become a regular for us! So simple and delicious and easy to modify based on what’s in your fridge.

  • The easiest dinner for those busy days!! The versatility of this dish is amazing. I throw on whatever veg I need to use before it goes bad (I’ve even cut up an apple – it was yummy) and poof! A full dinner on one foil lined sheet pan! Thanks Jenn!

  • Such a simple, yet delicious recipe!

  • This s a wonderful Recipe. I make my own Italian Sausage and I am always searching different recipes to prepare. This is a Great option. Quick, easy clean up and delicious well rounded meal

  • Without a doubt this recipe is going into our “A++ Do It Again” file. Easy, delicious and a family favorite. The first time I tried it I used turkey sausage, it was good but I felt it lacked something. The next time I used mild Italian pork sausage and Wow, now I know what was missing. The carrot and brussels sprouts were a hit but the second time I couldn’t get brussels sprouts so I used carrots and parsnips, still a hit. AND only one pan to clean!!

    • — Elaine Pietrantonio
    • Reply
  • This is a fast, easy, and delicious weekday meal. One pan to clean! I added an apple for a little sweet/tart flavor. Go to recipe for sure

  • This dish is my favorite weeknight meal to serve. Kids and adults both love this meal. The carrot and Brussels sprout combination is my favorite part of this meal. The prep and cleanup are minimal and saves me so much time. A staple in my weekly menu.

  • Sheet pan dinners are a staple in our house! We love this one because it’s so versatile to swap out veggies with whatever is on hand!

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