Baked Sausage Vegetable Sheet Pan Dinner

Baked Sausage Vegetable Sheet Pan Dinner ~ cooks in just 30 minutes in one pan ~ delicious fresh sausage, tender potatoes and earthy brussels spouts with amazing flavor blend from the juice of the sausage plus a light olive oil, honey, Dijon, fresh herb blend. Some good bread or rolls and you’ve got dinner.

I’ve been meaning to get this recipe on the blog for a while now. Actually, since Thanksgiving when I started the post with “if you can’t eat even one more bite of turkey leftovers but still want delicious comfort food in minutes, this is your dish”. Okay, so I’m a tad behind, but it’s here now and every bit as delicious as it would have been then.

The hardest thing about making Baked Sausage Vegetable Sheet Pan Dinner is that you’ll be smelling it almost from the minute it goes into the oven (thankfully it’s just in there 30 minutes!) but once it comes out, oh man ~ juicy sausage, bites of tender red skin potatoes and rustic, earthy brussels sprouts with little crispy bits (my personal favorite). Trust me on this ~ you’ll be ready to dive right in.

By now you know my husband Ray likes his food cooked traditionally (which in this case would mean grilled sausage in a bun or baked by itself) so he raised an eyebrow the first time I made Baked Sausage Vegetable Sheet Pan Dinner, but we’ve enjoyed this dish several times since without any leftovers. ‘Nuff said.

The amazing flavor comes from a combination of the juices of the sausage plus a light olive oil, honey, Dijon mustard, fresh herb blend. The potatoes come out of the oven lightly browned, the brussels tender with little crispy bits that are out of this world good. A nice loaf of bread or rolls and you’ve got dinner.

Almost everything can be prepped ahead of time (or the night before) except the potatoes. You’ll want to cut them just before baking so they don’t turn colors.

Baked Sausage Vegetable Sheet Pan Dinner is easily customizable too. Swap out as you like ~ maybe carrots or fresh green beans instead of brussels sprouts, but stay away from asparagus. It cooks too quickly and would be mush by the time the sausage is done. Brussels sprouts make a really tasty side to almost anything all by themselves, too.

Sweet potatoes, Yukon gold or russets would be good potato substitute if you want to change things up.

Baked Sausage Vegetable Sheet Pan Dinner Ingredients:

• ¼ large red onion cut in ½” strips
• 2 ½ cups brussels sprouts halved
• 3 fresh sausage links (Kielbasa was used but Italian or Brats would be good too)
• 2 ½ cups red skin potatoes peel on and cubed 
• 1 tablespoon honey
• 1 teaspoon dijon mustard
• 3 tablespoons olive oil
• 1 tablespoon fresh thyme finely minced
• cracked black pepper
• salt to taste

Instructions:

Preheat the oven to 400 degrees then whisk the honey, dijon, olive oil and thyme in a bowl large enough to hold the vegetables as well. Add 3-4 cracks of fresh black pepper and once it’s combined add the onion, brussels sprouts and potatoes gently tossing to coat all the veggies.

Transfer the vegetables to a sheet pan and give them a generous seasoning of salt. Nestle the sausages between the vegetables and bake uncovered 30 minutes (or until the sausage is cooked through), turning the sausages over at the halfway point.

If you like your sausage a little darker you can pop it under the broiler for a few seconds when it’s done baking.

To serve, I like to mix yellow mustard with a little horseradish for a dipping sauce, but the last time it I realized I was out of horseradish and didn’t even miss it. 

Enjoy!

If you make this recipe, leave me a comment~ I’d love to hear from you because silence isn’t always golden ~ especially if there’s a toddler around ~ then silence can be suspicious.

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Baked Sausage Vegetable Sheet Pan Dinner

Easy, any night sheet pan dinner ~ fresh sausage, potatoes and brussels sprouts seasoned with Dijon mustard and herbs. 

5 from 1 vote

Print Recipe Pin Recipe

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 2

Calories

Ingredients

  

1x2x3x

• ¼ large red onion cut in ½” strips
• 2 ½ cups brussels sprouts
• 3 fresh sausage Kielbasa was used but Italian or Brats would be good too
• 2 ½ cups red skin potatoes peel on and cubed yukon gold or russets can also be used
• 1 tablespoon honey
• 1 teaspoons dijon mustard
• 3 tablespoons olive oil
• 1 tablespoon fresh thyme finely minced
• cracked black pepper
• salt to taste

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Instructions

 

• Preheat the oven to 400 degrees then whisk the honey, dijon, olive oil and thyme in a bowl large enough to hold the vegetables as well. Add 3-4 cracks of fresh black pepper and once it’s combined add the onion, brussels sprouts and potatoes gently tossing to coat all the veggies.
• Transfer the vegetables to a sheet pan and give them a generous seasoning of salt. Nestle the sausages between the vegetables and bake uncovered 30 minutes (or until the sausage is cooked through), turning the sausages over at the halfway point.
• If you like your sausage a little darker you can pop it under the broiler for a few seconds when it’s done baking

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

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