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Baked Sausage Vegetable Sheet Pan Dinner ~ just 30 minutes to delicious fresh sausage, tender potatoes and earthy brussels spouts flavored with olive oil, honey, Dijon and fresh herbs.
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5 from 1 vote

Baked Sausage Vegetable Sheet Pan Dinner

Easy, any night sheet pan dinner ~ fresh sausage, potatoes and brussels sprouts seasoned with Dijon mustard and herbs. 
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 2


  • 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


  • 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


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg