Sheet Pan Sausage and Veggies
A simple and delicious one-pan dish that combines savory sausage with colorful veggies, ready in about 30 minutes.
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.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave. Feel free to substitute vegetables according to what's available.