Description
Roasted Sausage, Potatoes, and Brussels Sprouts
Ingredients
1 lb baby potatoes, halved
1 lb Brussels sprouts, trimmed and halved
4 sausage links (Italian or your favorite), sliced
3 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp dried thyme
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Directions
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Prepare the veggies and sausage: In a large bowl, combine potatoes, Brussels sprouts, and sausage slices.
Season: Drizzle olive oil over the mixture, then sprinkle with garlic powder, smoked paprika, thyme, salt, and pepper. Toss everything until well coated.
Bake: Spread the mixture in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway through, until the potatoes are golden and the sausage is browned.
Garnish: Sprinkle fresh parsley on top before serving.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. Start by preheating your oven to 425°F (220°C) and lining a large, rimmed baking sheet with parchment paper for easy cleanup. In a very large mixing bowl, combine the halved baby potatoes and Brussels sprouts with the sliced sausage. The key to even cooking is ensuring all pieces are roughly the same size. Drizzle with 3 tablespoons of olive oil. Sprinkle the garlic powder, smoked paprika, dried thyme, salt, and pepper evenly over the mixture. Use your hands or a large spoon to toss vigorously, ensuring every piece is thoroughly coated with oil and seasonings. Spread the mixture in a single, uncrowded layer on your baking sheet. Roast on the middle rack for 15 minutes, then remove the sheet and use a spatula to flip and stir the ingredients. Return to the oven for another 10-15 minutes, or until potatoes are fork-tender and crispy, and sausage is browned. Finish by garnishing with fresh parsley.
Serving Suggestions
This hearty one-pan meal is delicious on its own, but can be elevated with simple sides. For a complete dinner, serve it alongside a light, creamy dijon mustard sauce for dipping or a simple arugula salad with a lemon vinaigrette to cut through the richness. It pairs wonderfully with crusty bread to soak up any savory juices left on the pan. For meal prep, divide into airtight containers with a portion of cooked quinoa or rice for ready-to-go lunches.
How-to Summary
In summary: Preheat oven to 425°F. Toss halved potatoes, Brussels sprouts, and sliced sausage with olive oil, garlic powder, smoked paprika, thyme, salt, and pepper. Roast on a parchment-lined sheet for 25-30 minutes, flipping halfway, until golden and cooked through. Garnish with parsley and serve.
Frequently Asked Questions
Can I use a different type of sausage?
Absolutely. Italian, chorizo, chicken apple, or even vegan sausages work well. Adjust cooking time slightly for pre-cooked vs. raw sausages.
My vegetables aren’t getting crispy. What went wrong?
Crowding the pan is the most common cause. Use two sheets if necessary to ensure a single layer. Also, ensure your oven is fully preheated and you’ve patted any washed veggies dry.
Can I prepare this ahead of time?
Yes. You can chop the veggies and sausage, combine them in the bowl with oil and spices, cover, and refrigerate for up to 24 hours before roasting.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in a 375°F oven or air fryer for best texture, or microwave until hot.
Can I add other vegetables?
Yes. Bell peppers, onions, carrots, or broccoli florets are great additions. Cut them to a similar size and consider adding quicker-cooking veggies halfway through.
Common Mistakes to Avoid
Avoid overcrowding the baking sheet, as this steams the ingredients instead of roasting them. Do not skip the step of flipping halfway through cooking; this ensures even browning. Be cautious with salt if your sausage is already highly seasoned. Finally, ensure your Brussels sprouts and potatoes are halved uniformly to promote even cooking.
Conclusion
This Roasted Sausage, Potatoes, and Brussels Sprouts recipe is the ultimate proof that minimal effort can yield maximum flavor. It’s a reliably delicious, customizable, and satisfying one-pan wonder that simplifies dinner time. Perfect for busy weeknights yet impressive enough for casual entertaining, this dish is sure to become a staple in your regular meal rotation. Enjoy the simplicity and the hearty, comforting results.