Sheet Pan Sausage and Vegetables Recipe

Sheet Pan Sausage and Vegetables Recipe

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.

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes



  • 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)


  1. 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.

  2. Directly on the baking sheet, toss the onion, carrots, and Brussels sprouts, oil, salt, pepper, and thyme until the vegetables are evenly coated.

  3. Place the sausages on the baking sheet, spacing them evenly around the pan, and arrange the vegetables in a single layer.

  4. Roast for 25 minutes, until the sausages are cooked through and the vegetables are caramelized and tender (no need to stir while cooking).


  • Calories: 568.69kcal
  • Fat: 46.17g
  • Saturated Fat: 14.29g
  • Monounsaturated Fat: 23.69g
  • Polyunsaturated Fat: 5.88g
  • Carbohydrates: 19.79g
  • Fiber: 6.56g
  • Sugar: 6.65g
  • Protein: 20.95g
  • Cholesterol: 86.18mg
  • Sodium: 896.33mg
  • Calcium: 96.67mg
  • Potassium: 960.71mg
  • Iron: 3.29mg
  • Vitamin A: 494.54µg
  • Vitamin C: 104.94mg
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