Description
A wholesome and easy one-pan dinner featuring roasted Brussels sprouts, baby potatoes, and smoked sausage. This sheet pan meal combines savory sausage with crispy, tender vegetables seasoned with Italian herbs and smoked paprika, finished with Parmesan and fresh parsley for a flavorful, comforting dish perfect for a quick weeknight meal.
Ingredients
Scale
Vegetables
- 1 pound Brussels sprouts (trimmed and halved)
- 1 pound baby potatoes (halved)
Sausage
- 12 ounces smoked sausage or chicken sausage (sliced into ½-inch rounds)
Seasonings and Extras
- 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
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
- Prepare the Vegetables: Wash and trim the Brussels sprouts, removing any damaged outer leaves. Slice them in half through the stem to ensure even roasting. Cut the baby potatoes into halves or quarters if they are larger than golf balls to maintain consistent cooking.
- Slice the Sausage: Cut the smoked or chicken sausage into bite-sized rounds approximately ½-inch thick for even cooking and easy serving.
- Season Everything: Place the Brussels sprouts, baby potatoes, and sausage slices on the prepared baking sheet. Drizzle with olive oil and sprinkle the minced garlic, Italian seasoning, smoked paprika, onion powder, salt, and black pepper evenly over the ingredients. Toss well to coat everything thoroughly and spread into a single layer, avoiding overcrowding to allow proper roasting.
- Roast: Bake in the preheated oven for 20 minutes. Remove the pan and stir the mixture to ensure even browning. Return to the oven and bake for an additional 15 to 20 minutes, or until the potatoes are fork-tender, the Brussels sprouts have crispy browned edges, and the sausage is lightly caramelized.
- Finish and Serve: Sprinkle the roasted ingredients with grated Parmesan cheese and fresh chopped parsley if desired. Serve immediately with fresh lemon wedges to add a bright, zesty finish to the dish.
Notes
- Be sure to trim and halve Brussels sprouts equally to achieve uniform roasting.
- Using baby potatoes or cutting larger potatoes into small pieces ensures even cooking with the Brussels sprouts and sausage.
- Do not overcrowd the baking sheet; spreading the ingredients in a single layer promotes crispy roasting instead of steaming.
- Parmesan cheese is optional but adds a lovely savory finish.
- Lemon wedges add brightness and balance the richness of the sausage and roasted vegetables.
- For a healthier option, use chicken sausage and less oil.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: Brussels sprouts, sausage, sheet pan dinner, roasted vegetables, easy dinner, one-pan meal, smoked sausage, baby potatoes
