This one-pan-wonder makes a hearty, healthy, quick and easy meal. Prepped and ready in 30 minutes, this Roasted Italian Sausage sheet pan dinner is perfect for weeknights.
It’s gluten-free, loaded with nutrition, and can be doubled for a crowd. Leftovers make a great lunch!
Ingredients:
- 1 Package Italian Style Chicken Sausage- most are pre-cooked, but you can use raw as well because you’ll be cooking it long enough. You can also use pork Italian sausage for a more rich dish.
- 1 large sweet potato, chopped into 1″ cubes
- 2-3 large carrots, chopped into 1/2″ slices
- 1/2 red onion, sliced (of course you can use a white or yellow onion if that’s what you have on hand)
- 2 lbs Brussels sprouts, halved
- garlic salt, pepper, oregano, olive oil (measure with your heart for the herbs and spices!)
How to Make Roasted Italian Sausage with Vegetables
Like all of my Easy Sheet Pan Dinners, this one involves simple prep and hands-off cooking time. Preheat the oven to 400°F while you chop the veggies.
- Chop up all the veggies and sprinkle them on a parchment lined baking sheet.
- Drizzle the veggies with 2 Tablespoons of olive oil, a few shakes of oregano, freshly ground black pepper, and a sprinkle of garlic salt.
- Make diagonal several slices on the sausages without cutting all the way through. This will allow some of the juices to season the veggies and makes the dish extra delicious.
- Place the sausages on the veggies and roast the pan for 20-25 minutes. The drippings from the sausage will add great flavor to the veggies. If you like, you can give the veggies a stir halfway through, but it’s not necessary.
*If you’d like to use raw Italian Sausage links rather than the chicken sausage, you certainly can. It makes a richer dish, but it is delicious! Check that the sausage’s internal temperature reaches 160°F on an instant-read thermometer.
Roasted Italian Sausage with Brussels Sprouts, Carrots, Onion and Sweet Potatoes
- Total Time: 30 minutes
Ingredients
1 Package Italian Style Chicken Sausage
1 large sweet potato, chopped into 1″ cubes
2–3 large carrots, chopped into 1/2″ slices
1/2 red onion, sliced
2 lbs Brussels sprouts, halved
garlic salt, pepper, oregano, olive oil
Instructions
-
- Chop up all the veggies and sprinkle them on a parchment lined baking sheet.
-
- Drizzle the veggies with 2 Tablespoons of olive oil, a few shakes of oregano, freshly ground black pepper, and a sprinkle of garlic salt.
-
- Make diagonal several slices on the sausages without cutting all the way through.
-
- Place the sausages on the veggies and roast the pan for 20-25 minutes. The drippings from the sausage will add great flavor to the veggies. If you like, you can give the veggies a stir halfway through, but it’s not necessary.
Notes
*If you’d like to use raw Italian Sausage links rather than the chicken sausage, you certainly can. It makes a richer dish, but it is delicious! Check that the sausage’s internal temperature reaches 160°F on an instant-read thermometer.
*You can also substitute other veggies if you prefer. Broccoli, cauliflower, potatoes, asparagus, squash an many more veggies all work beautifully with this method.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
