Sheet Pan Sausage with Roasted Sweet Potatoes and Brussels Sprouts
A straightforward sheet pan supper that comes together quickly. Juicy sausage, caramelized sweet potatoes, and crisp Brussels sprouts roast together on one tray with olive oil, garlic, and a hint of herbs. Ideal for busy weeknights or a comforting weekend dinner.
Ingredients
- 1 pound several sausage links (kielbasa or Italian work well)
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 12 ounces Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 2 garlic cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice (optional)
- 1 pinch red pepper flakes (optional)
- fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). If your oven has a convection setting, use it for more even browning.
- Line a large baking sheet with parchment paper or a silicone mat. This makes cleanup a lot easier.
- Toss the sweet potatoes with 1.5 tablespoons of olive oil, a pinch of salt, and half of the minced garlic on a bowl until evenly coated.
- Spread the sweet potatoes in a single layer on the sheet pan. Roast for 10 minutes to start caramelizing.
- Meanwhile, toss the Brussels sprouts with the remaining 1.5 tablespoons of olive oil, the thyme, paprika, salt, pepper, and the rest of the garlic in another bowl.
- Add the sausage links to the sheet pan with the potatoes after the initial 10 minutes. Nestle the Brussels sprouts around the sausage. If you like extra lemon brightness, drizzle a little lemon juice over everything.
- Roast for another 15–20 minutes, stirring once or twice, until the potatoes are tender and the sausage is cooked through. The Brussels sprouts should be nicely browned on the edges.
- If you prefer crisper Brussels sprouts, flip them midway through roasting and give the sheet another 5–7 minutes. If using a thicker sausage, you may need an extra 5–10 minutes.
- Remove from the oven and let rest for a few minutes. Taste and adjust salt if needed. Sprinkle with chopped parsley if you have it.
- Serve hot straight from the sheet pan. A squeeze of fresh lemon over the top adds a bright note that cuts through the richness.