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This flavorful sheet pan sausage and veggies recipe features Andouille sausage tossed with sweet potatoes and Brussels sprouts for a delicious, flavor-packed meal that’s perfect for winter!
Let me introduce you to the most thrilling sheet pan dinner of the century – the spicy, sizzling Andouille sausage combined with the oh-so-delicious sweet potatoes and our little cabbage friends, the Brussels sprouts.
This dish taste amazing, with its unique blend of spicy and sweet, it turns your dinner table into a haven of winter flavors. This sheet pan sausage and veggies recipe is sure to make your cozy evenings even more memorable with its ease of preparation. Simple to make, this sausage dinner can be thrown together in a pinch and looks so appetizing when done!
What Is Andouille Sausage?
Similar to chorizo, andouille sausage is a dry, flavorful, spicy sausage with a heartier texture than other sausages, thanks to the inclusion of chopped smoked pork rather than just ground meats. It’s a staple of Cajun and Creole cooking, used in favorites like jambalaya and red beans and rice, and it makes a wonderful meal!
What You’ll Need
This sheet pan sausage and veggies recipe comes together with just a handful of simple ingredients and a few pantry staples. Below, I’ve included a few substitution ideas, but feel free to make it your own. Be sure to check my notes for extra tips, and scroll down to the recipe card for full details.
- Andouille Sausage: You’ll need 12 ounces of andouille sausage, cut into 1-inch chunks. You could also borrow from my baked Italian sausage recipe and use hot Italian sausage instead.
- Fresh Brussels Sprouts: Quarter the Brussels sprouts if they are large, and cut them in half if they are small.
- Sweet Potato: Peel the sweet potato, and cut into ½-inch cubes. Sweet potatoes are more dense than sprouts and sausage, so the pieces need to be smaller.
- Onion: I like to use a large yellow onion, cut into wedges. Feel free to substitute a red or white onion though!
- Olive Oil: For drizzling. You could also use avocado oil or any other cooking oil that you enjoy.
- Salt and Black Pepper: For seasoning to enhance all the flavors.
- Italian Seasoning: You’ll need a teaspoon of dried Italian seasoning blend.
- Dried Thyme and Oregano: One half teaspoon of each.
- Garlic Powder and Onion Powder: These add intensity of flavor in a snap!
How To Cook Sheet Pan Sausage With Veggies
This is one of the easiest ways to prepare dinner for the household without doing a whole lot of work and a whole lot of dishes. Like my sausage and peppers recipe, this sausage dinner cooks all at once on just one baking sheet. The result is a delicious meal that everyone enjoys.
- Prepare the Oven and Pan. Preheat the oven to 400˚F, and spray a large rimmed baking sheet with cooking oil. I use this rimmed sheet pan.
- Arrange the Sausage and Veggies. Add prepared sausages, brussels sprouts, sweet potatoes, and onion to the sheet pan.
- Season. Drizzle the sausages and veggies with olive oil. Season all over with the salt, pepper, Italian seasoning, thyme, oregano, garlic powder, and onion powder; mix and stir until everything is well combined.
- Roast. Bake for 15 minutes, and then stir. Continue to bake for 12 to 15 more minutes, or until the veggies are tender. Remove from the oven and serve.
Roasting Tips
- Spread Out: Don’t crowd your pan. Spread out the vegetables and sausages to ensure they roast rather than steam.
- Seasonings: The seasonings are flexible! Try swapping Italian seasoning with Herbes de Provence or use fresh herbs if you have them on hand.
- Easy Cleanup: Before spraying with oil, try lining your sheet pan with parchment or even foil for a quick and easy cleanup.
- Crisp Up Quick: If you want crispier edges without overcooking the ingredients, try broiling for a minute or two after baking. The broiler is great for a quick shot of high heat to brown and crisp!
- Veggie Substitutes: If Brussels sprouts and sweet potatoes aren’t on the menu, feel free to sub out other veggies with similar textures: think cabbage or broccoli for the sprouts, and parsnips or potatoes for the sweet potatoes. It’s up to you!
Serving Suggestions
A serving of my shrimp scampi would be excellent alongside this andouille sausage recipe. I’m also imagining this hearty dinner paired with a refreshing hard apple cider or these apple cider mimosas. For a filling accompaniment, try my creamy mashed cauliflower, which balances well with the sausages.
To round out the menu, how about a cool bowl of strawberry cheesecake ice cream or this raspberry cottage cheese ice cream? It’s so delicious, you’ll make it again and again!
Storing Leftovers
- Refrigerate leftovers in airtight food storage bags or containers, for up to 3 days.
- To reheat, place on a baking sheet and bake at 350 until heated through, stirring several times during cooking.
More Sausage Dinners
- Broccoli, Sausage, Cauliflower Casserole
- Sausage and Rice
- Chicken and Sausage Gumbo
- Creamy Ziti with Andouille Sausage
- Slow Cooker Cajun Jambalaya
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Sheet Pan Sausage And Veggies
Ingredients
- 12 ounces andouille sausage, cut into 1-inch chunks
- 1 pound brussel sprouts, quartered, (if your brussel sprouts are small, cut them in half)
- 1 medium-sized sweet potato, cut into ½-inch cubes
- 1 large yellow onion, cut into 8 wedges
- 3 tablespoons olive oil
- salt and freshly ground black pepper, to taste
- 1 teaspoon dried Italian Seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Prep. Preheat oven to 400˚F. Spray a large rimmed baking sheet with cooking oil.
- Prepare the sausages and veggies. Add the cut sausages, brussels sprouts, sweet potatoes, and onions to the sheet pan. Drizzle olive oil over the ingredients. Season all over with salt, pepper, Italian seasoning, thyme, oregano, garlic powder, and onion powder; mix and stir until everything is well combined.
- Roast. Bake for 15 minutes, stir, and continue to bake for 12 to 15 more minutes, or until the vegetables are tender.
- Finish and serve. Remove from oven and serve.
Notes
- Cut Evenly: For uniform cooking, cut brussel sprouts and sweet potatoes into even pieces.
- Mix Well: Toss ingredients thoroughly in oil and spices for better flavor.
- Don’t Crowd: Spread out your ingredients on the pan to ensure roasting, not steaming.
- Check Doneness: Use a fork to check if veggies are soft (sweet potatoes) and tender-crisp (Brussels sprouts).
- Sausage: If Andouille is too spicy for you, switch to milder sausages like chicken or turkey.
- Oil: If olive oil isn’t an option, use avocado or vegetable oil instead.
- Seasonings: Feel free to swap Italian seasoning with Herbes de Provence or fresh herbs. Note: fresh herbs are stronger, use less.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I think you got that comment about fresh herbs backwards. You always use more fresh herbs than dried.
This was a great recipe. I seasoned my veggies first then dropped in mango habinaro chicken sausages. Paired really well with the rest of the dish and cut the fat and calories in more than half.
That sounds delicious! I’m glad the recipe worked out well for you with those tasty adjustments. Thanks for sharing your twist on it!
This has quickly become a family favorite! Even the kids look forward to this being on the weekly meal plan and even help to prepare.
That’s wonderful to hear! It’s always a success when a recipe becomes a family favorite, especially when it gets the kids excited about both eating and helping to prepare the meals. Thank YOU! ๐
What a great dinner to have! Great for easy cleanup too!
This recipe is soon to be my husband’s favorite recipe! Can’t wait to give this a try!
I hope you enjoy it! Thank YOU! ๐