Savory Sheet Pan Sausage with Roasted Brussels Sprouts
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Looking for a simple yet flavorful dinner that requires minimal cleanup? This sheet pan sausage with roasted Brussels sprouts is just the ticket! Combining juicy sausages with caramelized sprouts creates a delightful balance of savory and slightly sweet flavors, perfect for any weeknight meal.
Picture this: a colorful array of sausages and Brussels sprouts roasting together in the oven, filling your kitchen with an irresistible aroma. It’s a one-pan wonder that not only saves time but also delivers a hearty and satisfying dish that everyone will appreciate.
This recipe is so versatile; you can easily swap in your favorite types of sausages or add additional vegetables based on what you have on hand. Plus, the leftovers (if there are any!) make for a scrumptious lunch the next day.
Easy and Flavorful Sheet Pan Sausage Dinner
This savory sheet pan dish features juicy sausages paired with tender roasted Brussels sprouts, bringing together a satisfying medley of textures and flavors. The caramelized edges of the sprouts enhance their natural sweetness, while the sausages provide a hearty, meaty contrast.
Savory Sheet Pan Sausage with Roasted Brussels Sprouts
Ingredients
- 1 lb sausage links (Italian, smoked, or your choice)
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon balsamic vinegar (optional)
- Fresh parsley, chopped for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Vegetables: In a large bowl, combine the halved Brussels sprouts, olive oil, garlic powder, onion powder, salt, and pepper. Toss until the sprouts are evenly coated.
- Arrange on Sheet Pan: Spread the Brussels sprouts out on a large baking sheet. Nestle the sausage links among the sprouts.
- Roast: Place the sheet pan in the oven and roast for 25-30 minutes, or until the sausages are browned and cooked through, and the Brussels sprouts are tender and caramelized.
- Finish and Serve: If desired, drizzle with balsamic vinegar before serving. Garnish with fresh parsley for a pop of color.
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