Description
Sheet Pan Sausage with Brussels Sprouts, Apples, and Carrots
Ingredients
1 lb Brussels sprouts, halved
1 large red onion, cut into wedges
1 cup baby carrots
1 apple, sliced
12 oz smoked sausage, sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Prepare Ingredients: In a large mixing bowl, combine Brussels sprouts, red onion, baby carrots, apple slices, and sausage.
Season and Toss: Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss until everything is well coated.
Roast: Spread the mixture evenly on the baking sheet. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized and the sausage is browned.
Garnish and Serve: Remove from the oven, sprinkle with fresh parsley, and serve warm.
Times
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 Calories: ~300 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a perfectly roasted sheet pan dinner. First, ensure your oven rack is in the center position and preheat to 400°F. While it heats, line your sheet pan. For the vegetables, trim the Brussels sprouts and cut larger ones in quarters so everything cooks evenly. Slice the apple into thick wedges to prevent it from becoming mushy. In your large mixing bowl, add the halved sprouts, onion wedges, carrots, apple, and sliced sausage. The key is the toss: drizzle with oil and vinegar, season generously, and use your hands to coat every piece thoroughly. Arrange everything in a single, uncrowded layer on the pan to ensure roasting, not steaming. Roast for 15 minutes, then use a spatula to flip and stir for even browning. Roast another 10-15 minutes until sprouts are fork-tender and edges are crispy.
Serving Suggestions
This hearty sheet pan meal is delicious on its own, but can be elevated with simple pairings. Serve it over a bed of creamy polenta, quinoa, or couscous to soak up the flavorful 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 extra balsamic glaze on the plate adds a nice tangy contrast. Leftovers make an excellent filling for a warm wrap or a topping for a greens-based salad the next day.
How-to Summary
Chop vegetables and sausage, toss with oil, vinegar, salt, and pepper on a sheet pan, and roast at 400°F for 25-30 minutes until caramelized and tender.
Frequently Asked Questions
Can I use a different type of sausage? Absolutely. Kielbasa, andouille, chicken apple sausage, or even plant-based sausages work well. Adjust cooking time slightly for pre-cooked vs. raw varieties.
How do I prevent the apples from getting too soft? Cut them into thicker wedges and ensure they are placed on the pan in a single layer, not underneath other ingredients. You can also add them during the last 10 minutes of cooking.
Can I prepare this meal ahead of time? Yes. You can chop all vegetables and sausage, store them separately in airtight containers in the fridge for up to 24 hours, then toss and roast when ready.
My vegetables aren’t caramelizing. What went wrong? The pan is likely overcrowded, causing the food to steam. Use two sheet pans if necessary. Also, ensure your oven is fully preheated and you’re using enough oil.
How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer for best texture, or microwave until hot.
Common Mistakes to Avoid
- Overcrowding the Pan: This is the top mistake. It leads to steamed, soggy vegetables instead of crispy, roasted ones.
- Uneven Cutting: Cutting vegetables to vastly different sizes results in uneven cooking. Aim for uniform pieces.
- Skipping the Mid-Roast Stir: Not stirring halfway through will cause one side to burn and the other to undercook.
- Underseasoning: Don’t be shy with salt and pepper. Season well during the tossing stage for flavor in every bite.
Conclusion
This Sheet Pan Sausage with Brussels Sprouts, Apples, and Carrots is the epitome of a simple, satisfying, and healthy weeknight dinner. With minimal prep, one pan for easy cleanup, and a perfect balance of savory, sweet, and tangy flavors, it’s a recipe you’ll return to again and again. By following the detailed guide and avoiding common pitfalls, you can achieve a restaurant-quality roasted meal with incredible ease. Enjoy this versatile dish that proves delicious, nutritious eating doesn’t have to be complicated.