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A platter of sausage and vegetables on a serving platter.
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Sheet Pan Sausage and Vegetables

Sheet pan sausage and vegetables with Brussels sprouts, baby potatoes, red onion, and a hot honey Dijon glaze. A simple roasted sausage dinner with sweet heat and browned vegetables.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course, Main Dish
Cuisine: American
Keyword: one pan meal, roasted sausage and vegetables, sheet pan sausage and vegetables
Servings: 4 servings
Author: Pat Nyswonger

Ingredients

  • 1 pound sausage links any variety
  • 1 pound Brussels sprouts trimmed and halved
  • 1 pound baby potatoes halved
  • 1 large red onion peeled and cut into thick wedges
  • 3 tablespoons olive oil divided
  • 1 teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons Dijon mustard
  • 2 tablespoons hot honey or regular honey or maple syrup

Instructions

  • Heat the oven to 425°F and coat a large sheet pan with oil spray.
  • Score the sausages lightly on both sides. Place them in a bowl and coat with 1 tablespoon of the olive oil. Remove from the bowl and place in the center of the sheet pan.
    Cutting slits in raw sausage links.
  • Add the Brussels sprouts, potatoes, and onion wedges to the bowl. Drizzle with the remaining olive oil and toss to coat well.
    Hand pours oil into bowl of potatoes, onions, and Brussels sprouts on marble.
  • Arrange the vegetables around the sausages, placing some of the cut sides of the sprouts and potatoes down. Sprinkle the salt and pepper over the vegetables.
    Sheet pan with uncooked sausages, Brussels sprouts, red onion, and potatoes.
  • Transfer the sheet pan to the oven and roast for 15 minutes, until the Brussels sprouts begin to soften. Meanwhile, whisk the Dijon mustard and hot honey together until smooth.
    Combining oil with honey and mustard in a jar.
  • Drizzle the mustard mixture over the partially roasted vegetables and toss to coat well.
    Tray with sausages, Brussels sprouts, onions, potatoes; hand drizzles oil over vegetables.
  • Return the sheet pan to the oven and roast for another 8 to 10 minutes, until the vegetables are soft and slightly charred and the sausage has reached a safe internal temperature. Transfer the vegetables to a serving platter and pile the sausages on top.

Notes

Score the sausages lightly: Shallow slashes allow steam to escape and help prevent the sausages from bursting.
Keep the onion wedges together: Leave the root end intact so the wedges do not separate on the pan.
Hot honey substitute: Regular honey or maple syrup can be used in place of the hot honey.
Temperature note: Use 165°F for poultry sausage, or follow the safe internal temperature recommended for the sausage variety you are using.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven or air fryer until warmed through.
 
Adapted from cooking.nytimes.com

Nutrition

Serving: 1serving | Calories: 575kcal | Carbohydrates: 39g | Protein: 23g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 1120mg | Fiber: 8g | Sugar: 13g
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