How To Make Sheet Pan Sausage and Vegetables
These sausage and vegetables come together in just one sheet pan. Carrots and Brussels sprouts are perfect with the sweet-smoky sausages.
Serves:
Ingredients
- 1largered onion,halved and sliced ¼ inch thick
- 3largecarrots,sliced on an angle ½ inch thick
- 1lbbrussels sprouts,stemmed and halved
- 3tbspextra virgin olive oil
- 1tspsalt
- ½tspfreshly ground black pepper
- 1tspthyme,dried
- 1lbItalian sausage links,(bratwurst, chorizo, or any sausage may be substituted)
Instructions
-
Preheat the oven to 425 degrees F and set an oven rack in the middle position. Line a 13×18-inch baking sheet with heavy-duty aluminum foil for easy clean-up, if desired.
-
Directly on the baking sheet, toss the onion, carrots, and Brussels sprouts, oil, salt, pepper, and thyme until the vegetables are evenly coated.
-
Place the sausages on the baking sheet, spacing them evenly around the pan, and arrange the vegetables in a single layer.
-
Roast for 25 minutes, until the sausages are cooked through and the vegetables are caramelized and tender (no need to stir while cooking).
Nutrition
- Calories:Â 568.69kcal
- Fat:Â 46.17g
- Saturated Fat:Â 14.29g
- Monounsaturated Fat:Â 23.69g
- Polyunsaturated Fat:Â 5.88g
- Carbohydrates:Â 19.79g
- Fiber:Â 6.56g
- Sugar:Â 6.65g
- Protein:Â 20.95g
- Cholesterol:Â 86.18mg
- Sodium:Â 896.33mg
- Calcium:Â 96.67mg
- Potassium:Â 960.71mg
- Iron:Â 3.29mg
- Vitamin A: 494.54µg
- Vitamin C:Â 104.94mg
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