Sheet Pan Sausage and Veggies

5 from 1 vote

This sheet pan sausage and veggies are straight from heaven! This recipe has potatoes, sausage, and Brussel sprouts that are all perfectly seasoned with dried Italian herbs. You will want to eat every last bite!

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American

Keyword: easy, sheet pan dinner, sheet pan sausage and veggies

Servings: People

Author: Alyssa Rivers

Ingredients

1 pound baby Yukon gold potatoes (or fingerling potatoes)
14 ounces Andouille sausage
10 ounces brussel sprouts
3 tablespoon olive oil
1 tablespoon dried Italian seasoning
1 teaspoon Kosher salt
1/2 teaspoon cracked black pepper

Instructions

Preheat the oven to 400° Fahrenheit. Spray a sheet pan with non-stick cooking spray and set aside.
Cut the potatoes and Brussel sprouts by cutting them into halves. Place the potato and Brussel sprout halves into separate bowls. You can combine them into one bowl if you like! I just like how pretty it looks separated on the pan. My guests can also pick how much of each ingredient they would like.
Add 2 tablespoons olive oil to the potatoes and the remaining 1 tablespoon to the bowl of Brussel sprouts. Toss each bowl to coat the ingredients.
Evenly sprinkle the Italian herbs, salt, and pepper over the potatoes and Brussel sprouts. Toss to coat evenly.
Spread the potatoes, Brussel sprouts, and sliced sausage onto the prepared sheet pan. Place in the oven and cook for 25 minutes or until the sausage is cooked through and the vegetables are fork tender. Enjoy!

Nutrition

QR code

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