Sheet Pan Sausage and Veggies
This Sheet Pan Sausage and Veggies recipe is a quick and versatile dish perfect for busy weeknights. It’s packed with flavor, easy to customize, and can be prepared in under 30 minutes!
Servings: 6 servings
Ingredients
- 6 raw Italian sausage links
- 1 cup brussels sprouts halved
- ½ of a small red onion chopped
- 1 cup carrot chips sliced carrots
- 1 cup baby red potatoes halved
- ½ cup olive oil
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1-1/2 teaspoon red pepper flakes
- 1 teaspoon mustard powder
- 1 tablespoon garlic minced
- parsley for garnish
Instructions
- Preheat your oven to 425 degrees and line a large baking sheet with parchment paper or aluminum foil.
- In a large bowl, combine olive oil, Italian seasoning, salt, pepper, red pepper flakes, mustard powder, and garlic. Mix well.
- Add brussels sprouts, , red onion., carrots, and baby red potatoes to the mixture and toss until all vegetables are coated well.
- Spread the coated vegetables out evenly on your baking sheet and place sausage links on the baking sheet between them.
- Pour any leftover olive oil mixture over the sausage links and place them in your preheated oven for about 20 minutes or until the vegetables are cooked thoroughly and the sausages reach an internal temperature of 160 degrees F.
- Garnish with parsley and serve warm.
Notes
You can store this Sheet Pan Sausage and Veggies in your refrigerator in an airtight container for up to 4 days or freeze in a freezer-safe container for up to 5 months.
Nutrition
Calories: 594kcal | Carbohydrates: 11g | Protein: 18g | Fat: 53g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Cholesterol: 85mg | Sodium: 1230mg | Potassium: 564mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3755IU | Vitamin C: 22mg | Calcium: 71mg | Iron: 3mg
