Description
Sheet Pan Sausage and Veggies
Ingredients
4 Italian sausages (mild, spicy, or sweet)
2 cups Brussels sprouts, halved
2 cups baby carrots
1 red onion, sliced into wedges
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp dried thyme
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
Prep the Oven: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Prepare the Veggies: In a large bowl, toss Brussels sprouts, carrots, and red onion with olive oil, garlic powder, smoked paprika, thyme, salt, and pepper. Spread evenly on the baking sheet.
Add Sausages: Place sausages directly on top of the vegetables.
Roast: Bake for 25-30 minutes, flipping the veggies and sausages halfway through, until sausages are cooked through and vegetables are tender and caramelized.
Garnish & Serve: Sprinkle with fresh parsley and serve warm!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 450 kcal per serving
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Step-by-Step Guide
1. Preheat & Prep: Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. Cut & Season Veggies: Halve the Brussels sprouts, slice the red onion into wedges, and keep baby carrots whole. In a large mixing bowl, combine all vegetables with olive oil, garlic powder, smoked paprika, dried thyme, salt, and pepper. Toss thoroughly until evenly coated.
3. Arrange on Pan: Spread the seasoned vegetables in a single layer on the prepared sheet pan. This ensures proper roasting and caramelization.
4. Add the Protein: Nestle the Italian sausages directly on top of and among the vegetables. This allows the sausages’ flavorful juices to drip onto the veggies as they cook.
5. Roast to Perfection: Bake for 25-30 minutes. At the 15-minute mark, use tongs to flip the sausages and stir/toss the vegetables to promote even browning. The dish is done when sausages are cooked through (internal temp of 160°F) and vegetables are tender with crispy, caramelized edges.
6. Final Touch: Remove from the oven, let rest for 2-3 minutes, then garnish with freshly chopped parsley before serving.
Serving Suggestions
This hearty sheet pan meal is excellent on its own, but can be easily elevated. Serve over a bed of creamy polenta, fluffy quinoa, or couscous to soak up the delicious pan juices. For a low-carb option, pair it with a simple side salad dressed with a light vinaigrette. A dollop of whole-grain mustard or a drizzle of balsamic glaze on the plate adds a wonderful tangy contrast.
How-to Summary
Chop vegetables, toss with oil and spices, spread on a parchment-lined sheet pan, top with sausages, and roast at 400°F for 25-30 minutes (flipping halfway), until everything is cooked and caramelized. Garnish and serve.
Frequently Asked Questions
Can I use different vegetables? Absolutely. Broccoli florets, bell peppers, zucchini, or sweet potato chunks are all fantastic options. Adjust cooking time slightly for softer veggies.
How do I know when the sausages are fully cooked? The safest method is to use a meat thermometer. Italian sausages are done when they reach an internal temperature of 160°F (71°C). They should also be browned and firm to the touch.
Can I make this ahead of time? You can chop and season the vegetables up to a day in advance, storing them in an airtight container in the fridge. Assemble and roast just before cooking for the best texture.
My vegetables aren’t crispy. What went wrong? The most common cause is overcrowding the pan. Ensure vegetables are in a single layer with space between them. Also, avoid adding too much oil, as this can cause steaming.
Can I use frozen vegetables? It’s not recommended. Frozen vegetables release too much water during roasting, resulting in soggy, steamed veggies instead of caramelized ones.
Common Mistakes to Avoid
- Overcrowding the Pan: This steams the food instead of roasting it. Use two pans if necessary.
- Not Flipping Halfway: Skipping the flip prevents even cooking and browning on all sides.
- Using Uneven Cuts: Cut vegetables to a similar size so they cook at the same rate.
- Neglecting to Preheat: A hot oven is crucial for that initial sear and proper cooking.
- Forgetting to Season Generously: Don’t be shy with salt and pepper; they are key to enhancing all the flavors.
Conclusion
This Sheet Pan Sausage and Veggies recipe is the ultimate solution for a flavorful, nutritious, and incredibly easy weeknight dinner. With minimal prep, a single pan for cleanup, and endless customization options, it’s a reliable formula for a satisfying meal any day of the week. The combination of juicy sausages and caramelized roasted vegetables is a timeless crowd-pleaser that proves simple cooking can be truly delicious.