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Andouille Sausage with Sweet Potatoes and Brussels Sprouts

by Katerina

4.96 from 21 votes

Dec 11, 2020, Updated Jun 23, 2023

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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!

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-delicious 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. This sheet pan andouille sausage 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!

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 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 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. 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. 

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.

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
• Creamy Ziti with Andouille Sausage
• Slow Cooker Cajun Jambalaya

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4.96 from 21 votes

Andouille Sausage with Sweet Potatoes and Brussels Sprouts

by Katerina | Diethood

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 minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Ingredients 

1x2x3x

• ▢ 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

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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.

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