Andouille Sausage with Sweet Potatoes and Brussels Sprouts

4.96 from 21 votes
Pin RecipeJump to RecipeComments

This post may contain affiliate links. Please read our disclosure policy.

This spicy and satisfying Andouille Sausage with Sweet Potatoes and Brussels Sprouts is a nutritious and delicious sheet pan meal that’s full of winter flavors!

close up shot of cooked andouille sausage, brussels sprouts, and sweet potatoes


 

Roasted Andouille Sausage With Vegetables

Let me introduce you to the most thrilling sheet pan dinner of the century – the spicy, sizzling Andouille Sausage combined with the oh-so-sweet Sweet Potatoes and our little cabbage friends, the Brussels Sprouts.

Not only does this dish taste amazing, with its unique blend of spicy and sweet, but it also packs a nutritional punch, turning your dinner table into a haven of winter flavors. The Andouille Sausage with Sweet Potatoes and Brussels Sprouts 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 look so appetizing when done!

Ingredients

  • Andouille Sausage: You’ll need 12 ounces of andouille sausage, cut into 1-inch chunks.
  • 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.
  • Salt and Pepper
  • 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!

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 using only ground meats. It’s a staple of Cajun and Creole cooking, and it makes a wonderful meal!
overhead shot of diced sweet potatoes, halved brussel sprouts, andouille chunks, and onions on a sheet pan

How To Cook Andouille 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. This Sausage dinner cooks all at once, on just one baking sheet. The result is a delicious meal that everyone enjoys. 

  1. 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.
  2. Arrange the Sausage and Veggies. Add prepared sausages, brussels sprouts, sweet potatoes, and onion to the sheet pan.
  3. 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.
  4. 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.
picture of a baking pan with cooked andouille sausage, brussels sprouts, and sweet potatoes

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!

What To Serve With Andouille Sausage

overhead shot of a sheet pan with cooked andouille sausage, brussels sprouts, and sweet potatoes

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

ENJOY!

Pin this now to find it later

Pin It
4.96 from 21 votes

Andouille Sausage with Sweet Potatoes and Brussels Sprouts

This spicy and tasty Andouille Sausage with Sweet Potatoes and Brussels Sprouts is a nutritious and delicious sheet pan meal that's full of winter flavors!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

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
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Preheat oven to 400˚F.
  • Spray a large rimmed baking sheet with cooking oil.
  • Add cut sausages, brussels sprouts, sweet potatoes, and onions to the sheet pan.
  • Drizzle olive oil over the sausages and veggies.
  • Season all over with salt, pepper, Italian seasoning, thyme, oregano, garlic powder, and onion powder; mix and stir until everything is well combined.
  • Bake for 15 minutes; stir and continue to bake for 12 to 15 more minutes, or until veggies are tender.
  • 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

Calories: 494kcal | Carbohydrates: 25g | Protein: 22g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 823mg | Potassium: 922mg | Fiber: 7g | Sugar: 6g | Vitamin A: 8906IU | Vitamin C: 100mg | Calcium: 94mg | Iron: 4mg

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.

Did you make a recipe? Leave a rating

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:




26 Comments

  1. Michelle says:

    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.

    1. Katerina says:

      That sounds delicious! I’m glad the recipe worked out well for you with those tasty adjustments. Thanks for sharing your twist on it!

  2. Michelle says:

    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.

    1. Katerina says:

      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! 🙂

  3. Kevin says:

    What a great dinner to have! Great for easy cleanup too!

  4. Beth says:

    This recipe is soon to be my husband’s favorite recipe! Can’t wait to give this a try!

    1. Katerina Petrovska says:

      I hope you enjoy it! Thank YOU! 🙂