Sheet Pan Sausage and Veggies
A simple, delicious sheet pan dinner featuring juicy Andouille sausage and a colorful assortment of roasted vegetables, making for an effortless yet flavorful meal.
Ingredients
Main Ingredients
- 1 pound baby Yukon gold potatoes These tender potatoes have a creamy texture when roasted. You can also use fingerling potatoes if that’s what you have on hand.
- 14 ounces Andouille sausage The bold, smoky flavor will infuse the veggies. Feel free to swap with grilled chicken or a veggie sausage for a lighter alternative.
- 10 ounces Brussels sprouts Cut them in half to enhance roasting.
Condiments and Seasonings
- 3 tablespoons olive oil A high-quality oil enhances flavors.
- 1 tablespoon dried Italian seasoning A mix of herbs like oregano, basil, and thyme.
- 1 teaspoon Kosher salt Essential for bringing all the flavors together.
- 1/2 teaspoon cracked black pepper For a subtle kick.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Spray a sheet pan with non-stick cooking spray and set it aside.
- Cut the baby potatoes and Brussels sprouts in half.
- Add 2 tablespoons of olive oil to the potatoes and 1 tablespoon to the Brussels sprouts. Toss each bowl to coat them evenly.
- Sprinkle the Italian herbs, salt, and pepper over the two veggie bowls. Toss again to ensure even coverage.
- Spread the potatoes, Brussels sprouts, and sliced sausage across the prepared sheet pan.
- Pop the pan in the oven and roast for about 25 minutes until everything is cooked through and fork-tender.
Notes
You can customize this dish with whatever vegetables you have on hand. Cleanup is easy due to the one-pan approach. For a fresh contrast, pair with a salad or crusty bread.