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.
• 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.