Brussels Sprouts and Sausage Sheet Pan (One-Pan Dinner)

Brussels Sprouts and Sausage Sheet Pan is the kind of dinner that proves simple ingredients can create incredible flavor.

With caramelized Brussels sprouts, juicy smoked sausage, and crispy roasted potatoes, this easy one-pan meal comes with minimal prep and even less cleanup.

It’s perfect for busy weeknights, meal prep, or whenever you need a hearty dinner without spending hours in the kitchen.

Why You’ll Love This Recipe

If you’re looking for a dependable weeknight meal, this recipe checks all the boxes.

• Everything cooks on one sheet pan.
• Ready in under an hour.
• Packed with protein and vegetables.
• Easy to customize with seasonal produce.
• Great for meal prep and leftovers.
• Family-friendly and incredibly flavorful.

Roasting everything together allows the vegetables to caramelize while the sausage releases its savory juices, creating a delicious meal with very little effort.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 12 ounces smoked sausage or chicken sausage, sliced into ½-inch rounds
• 1 pound baby potatoes, halved
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons grated Parmesan cheese (optional)
• 1 tablespoon chopped fresh parsley
• Lemon wedges for serving

How to Make Brussels Sprouts and Sausage Sheet Pan

1. Preheat the Oven

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.

2. Prepare the Vegetables

Wash and trim the Brussels sprouts, removing any damaged outer leaves. Slice them in half through the stem so they roast evenly.

Cut the baby potatoes into halves or quarters if they’re larger than golf balls. Keeping the pieces similar in size helps everything cook at the same rate.

Slice the sausage into bite-sized rounds.

3. Season Everything

Add the Brussels sprouts, potatoes, and sausage to the baking sheet.

Drizzle with olive oil and sprinkle on the garlic, Italian seasoning, smoked paprika, onion powder, salt, and black pepper.

Toss everything together until evenly coated, then spread into a single layer. Avoid overcrowding the pan so the vegetables roast instead of steam.

4. Roast

Bake for 20 minutes.

Remove the pan, stir everything, then return it to the oven for another 15 to 20 minutes, or until the potatoes are fork-tender, the Brussels sprouts have crispy browned edges, and the sausage is lightly caramelized.

5. Finish and Serve

Sprinkle with Parmesan cheese and fresh parsley if desired. Serve immediately with fresh lemon wedges for a bright finish.

Tips for the Best Sheet Pan Dinner

Use High Heat

Roasting at 425°F creates beautifully browned vegetables without drying out the sausage.

Don’t Crowd the Pan

Everything should have a little breathing room. If necessary, divide the ingredients between two sheet pans.

Roast Brussels Sprouts Cut-Side Down

This creates extra caramelization and gives the sprouts delicious crispy edges.

Dry the Vegetables

Moisture prevents browning, so pat the Brussels sprouts dry before seasoning.

Cut Ingredients Evenly

Uniform pieces ensure everything finishes cooking at the same time.

The Best Sausage to Use

Almost any fully cooked sausage works well.

Some great options include:

• Smoked sausage
• Chicken sausage
• Turkey sausage
• Kielbasa
• Andouille sausage
• Garlic sausage
• Italian chicken sausage

Each variety brings a different flavor profile, making this recipe easy to customize.

Easy Variations

One of the best things about this recipe is how adaptable it is.

Try adding:

• Sweet potatoes
• Broccoli florets
• Cauliflower
• Bell peppers
• Carrots
• Red onion
• Mushrooms
• Green beans
• Zucchini (add during the last 15 minutes)

For extra flavor, finish the dish with:

• Balsamic glaze
• Honey mustard
• Crumbled feta
• Goat cheese
• Fresh thyme
• Crushed red pepper flakes

What to Serve With It

Although this meal is complete on its own, it pairs well with:

• Mixed green salad
• Garlic bread
• Dinner rolls
• Steamed rice
• Quinoa
• Cauliflower rice
• Applesauce
• Dijon mustard
• Honey mustard sauce

Storage

Allow leftovers to cool completely before storing.

Refrigerate in an airtight container for up to 4 days.

Freeze for up to 2 months. Thaw overnight before reheating.

Reheating

For the crispiest vegetables, reheat in a 375°F oven for 10 to 15 minutes.

An air fryer also works wonderfully at 375°F for about 5 to 7 minutes.

Microwaving is convenient but will soften the Brussels sprouts.

Meal Prep Tips

This recipe is ideal for weekly meal prep.

You can:

• Slice the vegetables a day ahead.
• Portion cooked servings into meal prep containers.
• Double the recipe for multiple lunches.
• Add cooked rice or quinoa for extra staying power.

The flavors become even better after sitting overnight.

Common Mistakes to Avoid

Overcrowding the Pan

Too many ingredients on one pan create steam instead of caramelization.

Undercooking the Potatoes

If your potatoes are large, cut them smaller so they cook through.

Forgetting to Stir

Turning everything halfway through ensures even browning.

Using Wet Brussels Sprouts

Dry vegetables roast much better than damp ones.

Under-Seasoning

Potatoes and Brussels sprouts absorb a surprising amount of seasoning, so don’t be afraid to season generously.

Recipe FAQ’s

Can I use frozen Brussels sprouts?

Yes, although fresh Brussels sprouts roast more evenly and become crispier. If using frozen, thaw and pat them dry first.

Can I make this recipe ahead of time?

Absolutely. Prep all the ingredients the night before or cook the entire meal ahead for easy lunches throughout the week.

Can I use different vegetables?

Definitely. Broccoli, carrots, cauliflower, green beans, asparagus, and sweet potatoes all roast beautifully. Just adjust the cooking time if needed.