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
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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.
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Directly on the baking sheet, toss the onion, carrots, and Brussels sprouts, oil, salt, pepper, and thyme until the vegetables are evenly coated.
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Place the sausages on the baking sheet, spacing them evenly around the pan, and arrange the vegetables in a single layer.
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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: 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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