Sheet Pan Sausage & Brussels Sprouts

When Lazy Meets Flavor

This is the dinner you make when you need something fast but still want it to taste like it came from an actual plan. The sausage gets crispy at the edges, the Brussels sprouts caramelize into little flavor bombs, and the onion softens into sweet ribbons.

It’s the kind of meal that’s equally at home on a Tuesday night or as part of a casual dinner spread with friends. Bonus: there’s only one pan to clean, so the night ends without a pile of dishes staring at you.

Why You’ll Love It

• One pan, no fuss.
• Naturally gluten-free.
• Works as a main or hearty side.

Serve it straight from the pan and call it rustic — you’ll feel like you pulled off a dinner party without trying.

Fancy-feeling food for fried people.

Sheet Pan Sausage & Brussels Sprouts

The weeknight sheet pan miracle: crisp-edged Brussels sprouts and juicy sausage slices roasted until everything is caramelized, golden, and smells like you’ve been cooking on purpose.

Ingredients

• 1 lb Brussels sprouts trimmed and halved
• 12 oz smoked sausage or fully cooked Italian sausage sliced into ½-inch rounds
• 1 medium red onion cut into wedges
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¾ tsp kosher salt
• ¼ tsp black pepper
• Optional garnish: grated Parmesan or fresh parsley

Instructions

• Preheat oven to 425°F (220°C).
• On a large sheet pan, toss Brussels sprouts and onion with olive oil, balsamic vinegar, garlic powder, smoked paprika, salt, and pepper. Spread into a single layer.
• Add sausage slices to the pan, nestling them between the vegetables.
• Roast for 20–25 minutes, stirring halfway through, until sprouts are tender with crisp edges and sausage is browned.
• Garnish with Parmesan or parsley, if desired, and serve hot.

Notes

• Why it works: The sausage fat mingles with the Brussels sprouts for maximum flavor, while balsamic adds brightness.
• Shortcuts: Use pre-trimmed Brussels sprouts or frozen ones (thawed and patted dry).
• Toddler-friendly: Slice sausage smaller and roast sprouts until extra soft.
• Apéro energy: Serve with toothpicks as a hot appetizer with a mustard dipping sauce.