Sheet Pan Sausage and Veggies is a simple and delicious meal that can be ready in no time. This one-pan dish combines savory sausage with colorful veggies, making it not only tasty but visually appealing too. Perfect for busy weeknights, it’s wholesome and can be customized with your favorite ingredients!
Why Make This Recipe
This recipe is great for many reasons. First, it’s super easy to prepare, which means you can spend more time enjoying your meal rather than cooking. Second, using a sheet pan means fewer dishes to clean up afterward. Lastly, the combination of sausage and vegetables provides a balanced meal that’s both satisfying and nutritious.
How to Make Sheet Pan Sausage and Veggies
Making Sheet Pan Sausage and Veggies is straightforward and quick. Follow these simple steps to create a delicious meal in about 30 minutes!
Ingredients:
- 1 pound baby Yukon gold potatoes (or fingerling potatoes)
- 14 ounces Andouille sausage
- 10 ounces Brussels sprouts
- 3 tablespoons olive oil
- 1 tablespoon dried Italian seasoning
- 1 teaspoon Kosher salt
- 1/2 teaspoon cracked black pepper
Directions:
- Preheat the oven to 400° Fahrenheit. Spray a sheet pan with non-stick cooking spray and set aside.
- Cut the potatoes and Brussels sprouts by slicing them in halves. You can place them in separate bowls or mix them together in one bowl. Keeping them separate makes the dish look nice and helps guests choose their favorites.
- Add 2 tablespoons of olive oil to the potatoes and the remaining 1 tablespoon to the bowl of Brussels sprouts. Toss each bowl to coat the ingredients evenly.
- Evenly sprinkle the Italian seasoning, salt, and pepper over the potatoes and Brussels sprouts. Toss to coat all the ingredients well.
- Spread the potatoes, Brussels sprouts, and sliced sausage onto the prepared sheet pan. Place it in the oven and cook for about 25 minutes, or until the sausage is cooked through and the vegetables are fork-tender. Enjoy!
How to Serve Sheet Pan Sausage and Veggies
Serve Sheet Pan Sausage and Veggies hot from the oven. It’s perfect on its own or alongside a fresh salad. You can also add some crusty bread for a complete meal!
How to Store Sheet Pan Sausage and Veggies
If you have leftovers, allow the dish to cool completely. Then, store it in an airtight container in the fridge for up to 3 days. To reheat, simply pop it back in the oven or microwave until warmed through.
Tips to Make Sheet Pan Sausage and Veggies
- Feel free to change up the veggies according to what you have on hand. Bell peppers, zucchini, or carrots work well too!
- To save time, you can prep the ingredients ahead of time and keep them in the fridge until you’re ready to cook.
- Make sure to cut your veggies into similar sizes to ensure even cooking.
Variation
You can switch the sausage for chicken sausage or even leave it out entirely for a vegetarian option. Just add more veggies or some chickpeas for added protein!
FAQs
1. Can I use other types of sausage?
Yes! You can use any type of sausage you prefer. Just make sure it’s already cooked or can be cooked in the oven.
2. Can I make this recipe in advance?
You can prep all the ingredients ahead of time and store them in the fridge. When you’re ready to cook, just follow the cooking directions!
3. How do I know when the dish is done?
The dish is done when the sausage reaches an internal temperature of 165°F, and the veggies are fork-tender. Check them after 25 minutes, but you can cook a little longer if needed.
Sheet Pan Sausage and Veggies
Ingredients
For the dish
- 1 pound baby Yukon gold potatoes (or fingerling potatoes)
- 14 ounces Andouille sausage You can use any type of sausage you prefer.
- 10 ounces Brussels sprouts
- 3 tablespoons olive oil
- 1 tablespoon dried Italian seasoning
- 1 teaspoon Kosher salt
- 1/2 teaspoon cracked black pepper
Instructions
Preparation
- Preheat the oven to 400°F. Spray a sheet pan with non-stick cooking spray and set aside.
- Cut the potatoes and Brussels sprouts by slicing them in halves.
- Place the potatoes and Brussels sprouts in separate bowls, or mix them together.
- Add 2 tablespoons of olive oil to the potatoes and 1 tablespoon to the Brussels sprouts. Toss to coat.
- Evenly sprinkle Italian seasoning, salt, and pepper over both bowls. Toss to mix.
Cooking
- Spread the potatoes, Brussels sprouts, and sliced sausage onto the prepared sheet pan.
- Place in the oven and cook for about 25 minutes, or until the sausage is cooked through and vegetables are fork-tender.
