Sometimes you just need a wholesome meal that comes together without creating a mountain of dirty dishes. This one-pan dinner solves the busy weeknight puzzle by roasting everything simultaneously for maximum flavor and minimal cleanup.
My sheet pan sausage brussels sprouts recipe balances savory roasted meat with caramelized vegetables for a deeply satisfying texture. The homemade maple mustard sauce adds a tangy sweetness that ties all the rustic elements together perfectly.
Why This Sheet Pan Sausage Brussels Sprouts is a Weeknight Hero
Everything cooks on a single tray, allowing the flavors to meld while the oven does all the hard work for you. I appreciate how the high heat crisps the edges of the potatoes while keeping the inside fluffy and tender.
This meal is naturally gluten-free and easy to customize based on whatever seasonal vegetables you have in your crisper drawer. It is a reliable option when I want something nutritious that still feels comforting and hearty.
The simple two-ingredient sauce elevates the entire dish from a basic roast to something memorable and bright. You only need a minute to whisk the maple syrup and mustard together while the tray is in the oven.
If this simple dinner hit the spot, you should definitely try my Zesty White Bean Soup Recipe for another easy meal. My Cozy Potato Chowder Recipe is also fantastic when you want hearty comfort food on the table.
What You’ll Need for Sheet Pan Sausage Brussels Sprouts
Gather these simple pantry staples to get started on dinner:
- Potatoes: Gold or Russet varieties work best for roasting into tender bites.
- Brussels Sprouts: Fresh sprouts rinsed and trimmed provide a wonderful crunch.
- Chicken Sausage: Use fully cooked smoked sausage sliced into rounds for easy preparation.
- Olive Oil: Extra virgin olive oil helps the vegetables roast and brown evenly.
- Maple Syrup: Pure maple syrup creates the base for the sweet and tangy glaze.
- Dijon Mustard: Adds a sharp, savory kick to balance the sweetness of the syrup.
- Dried Basil: Provides a sweet, herbal aroma to the vegetable mixture.
- Dried Oregano: Adds an earthy depth that pairs well with the potatoes.
- Garlic Powder: Essential for savory flavor without the risk of burning fresh garlic.
- Onion Powder: distributes mild onion flavor evenly throughout the tray.
- Salt: Fine sea salt enhances the natural flavors of the roasted produce.
- Black Pepper: Freshly ground pepper adds a necessary bite to the finished dish.
My Method for Perfect Sheet Pan Sausage Brussels Sprouts
Let’s get cooking with this simple process:
- Preheat your oven to 425°F so it is nice and hot when you are ready to roast. While the oven heats up, wash your produce thoroughly and pat it dry with paper towels to ensure it crisps rather than steams. Slice your fully cooked chicken sausages into half-inch rounds, trim the ends off the Brussels sprouts before halving them lengthwise, and chop the potatoes into bite-sized one-inch chunks.
- Place the sliced sausages, halved Brussels sprouts, and potato chunks into a large mixing bowl to prepare them for seasoning. Drizzle the olive oil over the ingredients and sprinkle in the salt, black pepper, onion powder, garlic powder, dried oregano, and dried basil. Use a large spoon or your hands to toss everything together until the oil and spices coat every piece evenly.
- Dump the seasoned mixture onto a large baking sheet lined with parchment paper for easy cleanup later. Spread the ingredients out into a single layer, ensuring there is a little space between the vegetables so they roast properly. Bake the tray in the preheated oven for 25 to 30 minutes, or until the potatoes are fork-tender and the Brussels sprouts have nice charred edges.
- While the food roasts, prepare the sauce by combining the maple syrup and Dijon mustard in a small jar or bowl. Whisk or shake the mixture until it is smooth and fully emulsified. Once the sheet pan comes out of the oven, drizzle this sauce over the hot sausage and vegetables or serve it on the side for dipping.
My Best Tips for Sheet Pan Sausage Brussels Sprouts
Cut your potatoes and sprouts into uniform sizes so that everything cooks evenly without burning. This ensures your sheet pan sausage brussels sprouts has tender potatoes and perfectly charred greens.
Do not crowd the pan, as the vegetables need space to roast properly instead of steaming in their own moisture. If you are doubling the recipe, use two baking sheets to maintain that delicious crispy texture.
Line your baking sheet with parchment paper for the easiest cleanup imaginable after dinner. This simple trick keeps your sheet pan sausage brussels sprouts from sticking and saves you scrubbing time later.
How to Serve This Sheet Pan Sausage Brussels Sprouts
I usually serve this straight from the oven with a generous drizzle of the maple mustard sauce over everything. It stands alone as a complete meal, but a side of crusty bread is great for soaking up juices.
If you want extra freshness, try squeezing a little lemon juice over the sheet pan sausage brussels sprouts right before eating. A sprinkle of fresh parsley or thyme also brightens up the roasted flavors beautifully.
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Sheet Pan Sausage Brussels Sprouts
- Total Time: 50 min
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple, cozy sheet pan dinner featuring roasted chicken sausage, potatoes, and Brussels sprouts with a tangy maple mustard glaze.
Ingredients
- 1 lb. potatoes, rinsed and cut into 1 inch chunks
- 1 lb. Brussels Sprouts, rinsed, trimmed and cut in half
- 4 chicken sausages, fully cooked, sliced into ½ inch thick rounds
- 2 tablespoons extra virgin olive oil
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 2 tablespoon pure maple syrup
- 1 tablespoon Dijon mustard
- 1 pinch fresh cracked black pepper
Instructions
- Preheat your oven to 425°F so it is nice and hot when you are ready to roast. While the oven heats up, wash your produce thoroughly and pat it dry with paper towels to ensure it crisps rather than steams. Slice your fully cooked chicken sausages into half-inch rounds, trim the ends off the Brussels sprouts before halving them lengthwise, and chop the potatoes into bite-sized one-inch chunks.
- Place the sliced sausages, halved Brussels sprouts, and potato chunks into a large mixing bowl to prepare them for seasoning. Drizzle the olive oil over the ingredients and sprinkle in the salt, black pepper, onion powder, garlic powder, dried oregano, and dried basil. Use a large spoon or your hands to toss everything together until the oil and spices coat every piece evenly.
- Dump the seasoned mixture onto a large baking sheet lined with parchment paper for easy cleanup later. Spread the ingredients out into a single layer, ensuring there is a little space between the vegetables so they roast properly. Bake the tray in the preheated oven for 25 to 30 minutes, or until the potatoes are fork-tender and the Brussels sprouts have nice charred edges.
- While the food roasts, prepare the sauce by combining the maple syrup and Dijon mustard in a small jar or bowl. Whisk or shake the mixture until it is smooth and fully emulsified. Once the sheet pan comes out of the oven, drizzle this sauce over the hot sausage and vegetables or serve it on the side for dipping.
Notes
Ensure your baking sheet is large enough to hold all ingredients in a single layer; otherwise, use two pans. Feel free to substitute sweet potatoes for a different flavor profile.
- Prep Time: 20 min
- Resting Time: 5 min
- Cook Time: 30 min
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4g
- Sodium: 1480mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 60mg
Keywords: sheet pan sausage brussels sprouts, sheet pan dinner, roasted vegetables, easy weeknight meal, chicken sausage recipe