Save It Sheet pan sausage, potatoes, and Brussels sprouts is my weeknight dinner hero whenever I want a hearty meal that takes almost no effort from me and always delivers on flavor. Everything cooks together in the oven and the smoky caramelized edges turn humble veggies and sausage into the kind of dinner everyone actually gets excited about sharing at the table.
This recipe first appeared in my kitchen on a chilly evening when I had odds and ends in the fridge and needed something quick. Now it is the reason my teens willingly eat Brussels sprouts and ask for seconds
Ingredients
- Thick sausages: Choose your favorite be it smoked chicken spicy Italian or plant based Look for well seasoned links from your butcher for best flavor
- Yukon gold or red potatoes: These creamy varieties roast up tender and crisp Choose small to medium and look for unblemished skins
- Brussels sprouts: The darling of the dish Trim the ends and halve large ones Choose bright green tight heads for sweetness
- Olive oil: Essential for extra crispy edges Go for extra virgin for deeper flavor
- Garlic cloves: Freshly minced garlic infuses the whole pan with aromatic warmth Use firm plump cloves
- Smoked paprika: Lends a gentle smoky background Pick Spanish smoked paprika if you can find it
- Kosher salt and freshly cracked black pepper: For rounding out and bringing together all the savory notes
Instructions
- Prep the Vegetables and Sausage:
- Rinse and dry all vegetables Scrub potatoes and cut into bite sized chunks Trim Brussels sprouts and halve or quarter for even cooking Slice sausage into thick coins or leave whole for a juicy bite
- Toss Ingredients with Seasonings:
- In a giant bowl combine potatoes Brussels sprouts olive oil minced garlic smoked paprika salt and pepper Toss vigorously so every piece gets a glossy coat
- Arrange on Sheet Pan:
- Scatter potatoes and Brussels sprouts onto a large rimmed baking sheet arranging them cut side down for maximum golden crust Nestle sausage pieces in and around the vegetables so flavors mix while cooking
- Roast to Perfection:
- Slide the sheet pan into a hot oven and roast at 425 degrees Fahrenheit Flip everything halfway through for even browning Continue roasting until potatoes are deeply golden Brussels sprouts are crispy at the edges and sausages are sizzling and cooked through This usually takes about 35 to 45 minutes depending on your oven
- Finish and Serve:
- Let the sheet pan cool for a couple of minutes before transferring to a platter Serve straight from the pan or alongside a simple mustard dip or crusty bread for mopping up the flavorful juices
Save It The caramelized bits on the sheet pan are always fought over in my house My favorite part is sneaking those extra crispy Brussels sprouts when nobody is looking
Storage Tips
Once cooled store leftovers in an airtight container in the fridge for up to four days Reheat on a skillet or under the broiler so things stay deliciously crispy Freezing works for up to two months just keep in mind the potato texture will soften after thawing
Ingredient Substitutions
Use sweet potatoes instead of regular potatoes for a touch of sweetness Try broccoli or cauliflower in place of Brussels sprouts if that is what you have Chicken sausage turkey sausage kielbasa or vegan options also shine in this mix
Serving Suggestions
Pile straight onto plates and serve with Dijon mustard or aioli on the side Sometimes I scatter a handful of arugula or fresh parsley on top for extra freshness Makes a great base for a quick fried egg if you are feeling brunchy
Save It Sheet pan sausage and Brussels sprouts gets better with every bite and is sure to become a regular in your rotation thanks to its simplicity and crowd pleasing flavor.
Recipe FAQs
- → Can I use different sausage varieties?
Yes, feel free to swap in chicken, turkey, or vegetarian sausage for your preferred taste and dietary needs.
- → Should I peel the potatoes before baking?
Peeling is optional. Leaving skins on adds texture and nutrients, but you can peel them for a smoother bite.
- → How can I prevent soggy Brussels sprouts?
Toss sprouts in oil and spread them cut-side down on the pan for caramelization and crispier results.
- → What seasonings work best with this blend?
Try garlic, rosemary, thyme, smoked paprika, or Italian herbs to complement the earthy flavors.
- → How do I know when the dish is done?
The sausage should be browned and cooked through, with potatoes fork-tender and sprouts lightly crisped.