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Sheet Pan Sausage and Roasted Vegetables

Sheet Pan Sausage and Roasted Vegetables

The table is set, the weeknight clock is ticking, and dinner needs to land in one pan — sausage, potatoes, and sprouts, roasted together.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

Vegetables + sausage
  • 1 lb Italian sausage links or chicken sausage
  • 1 lb baby potatoes halved
  • 1 lb Brussels sprouts trimmed and halved
  • 2 carrots cut into 1-inch pieces
  • 1 red bell pepper cut into strips
  • 1 small red onion cut into wedges
Seasonings
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Optional drizzle
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey

Method
 

  1. Heat the oven: Heat oven to 425°F.
  2. Toss the vegetables: Toss the potatoes, Brussels sprouts, carrots, bell pepper, and onion with the olive oil, smoked paprika, garlic powder, salt, and pepper, and spread in a single layer on a large rimmed sheet pan.
  3. Roast the vegetables first: Roast 15 minutes.
  4. Add the sausage: Nestle the sausage links among the vegetables.
  5. Finish roasting: Roast 10–15 minutes more until the potatoes are tender, the sprouts are browned at the edges, and the sausage reaches 160°F for pork (165°F for poultry).
  6. Drizzle and serve (optional): Whisk the Dijon mustard and honey together and drizzle over the pan before serving.