Dinner

Brussels Sprouts and Sausage Sheet Pan Dinner Recipe

ByLila Prescott August 10, 2026August 10, 2026

Introduction

This Brussels Sprouts and Sausage Sheet Pan dinner is a simple, flavorful one-pan meal perfect for busy weeknights. With roasted baby potatoes and savory sausage, it offers a delightful combination of textures and tastes that come together with minimal prep and cleanup.

A roasted sheet pan meal with four main sections: golden-brown baby potatoes cut in half on the top left, showing a soft texture inside; slices of browned sausage on the top right with a slightly crispy outer skin and juicy pink inside; roasted Brussels sprouts on the bottom right, some halved showing tender green layers with browned edges; and more roasted Brussels sprouts mixed with halved potatoes on the bottom left, sprinkled with grated white cheese and green herbs. The tray sits on a white marbled surface with sprigs of fresh green thyme along the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Brussels sprouts (trimmed and halved)
12 ounces smoked sausage or chicken sausage (sliced into ½-inch rounds)

1 pound baby potatoes (halved)
2 tablespoons olive oil

3 cloves garlic (minced)
1 teaspoon Italian seasoning

1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon salt

¼ teaspoon black pepper
2 tablespoons grated Parmesan cheese (optional)
1 tablespoon chopped fresh parsley

Lemon wedges for serving

Instructions

Step 1: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Step 2: Wash and trim the Brussels sprouts, removing any damaged outer leaves. Slice them in half through the stem for even roasting.

Step 3: Cut the baby potatoes into halves or quarters if they are larger than golf balls to ensure they cook evenly.
Step 4: Slice the sausage into ½-inch rounds.
Step 5: Add the Brussels sprouts, potatoes, and sausage to the prepared baking sheet.

Step 6: Drizzle with olive oil and sprinkle the minced garlic, Italian seasoning, smoked paprika, onion powder, salt, and black pepper over everything.
Step 7: Toss the ingredients together until well coated with the oil and seasonings. Spread them into a single layer, avoiding overcrowding to promote roasting.
Step 8: Bake for 20 minutes, then remove the pan and stir to turn the ingredients.

Step 9: Return the pan to the oven and bake for another 15 to 20 minutes until the potatoes are fork-tender, the Brussels sprouts have crispy browned edges, and the sausage is lightly caramelized.
Step 10: Remove from the oven and sprinkle with grated Parmesan cheese and chopped fresh parsley if desired. Serve immediately with lemon wedges for a bright, fresh finish.

Tips & Variations

Use chicken sausage for a lighter option or spicy sausage to add heat to the dish.

For extra crispiness, flip the ingredients halfway through baking.
Add sliced red onions or bell peppers for more color and flavor.
If you like, swap baby potatoes for sweet potatoes for a sweeter note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) to help maintain the crispiness, or use a microwave for convenience, though the texture may soften.

How to Serve

A metal tray filled with roasted food divided into four rough sections: at the top left are small yellow potatoes, halved, with a soft texture and sprinkled with coarse salt and herbs; at the top right are thick slices of browned sausage with a slightly crispy skin and juicy pink interior; the bottom left and bottom right sections contain roasted Brussels sprouts, some halved showing a golden-brown, slightly crispy texture on the cut sides, mixed with whole smaller Brussels sprouts, bright green with charred edges; there is a light sprinkling of grated white cheese and herbs over everything, all placed on a white marbled surface with some fresh herb sprigs nearby; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts yield the best texture, you can use frozen if needed. Thaw and drain them well before roasting to avoid excess moisture that can prevent crispiness.