Smoked Sausage & Roasted Brussels Sprouts Sheet Pan Dinner

Is there anything better than a meal that comes together on one pan with minimal fuss? You know the kind I’m talking about. The kind where you’re not left with a mountain of dishes to scrub after you’ve just spent all your energy getting a hot dinner on the table. That’s the exact kind of magic we’re working with this Smoked Sausage & Roasted Brussels Sprouts Sheet Pan dinner. It’s my go-to on those nights when time is short but my family’s appetite is mighty. Let’s get that oven preheating.

Why You’ll Love This

You’ll love this because it’s the definition of simple. We’re talking about ten minutes of active prep, friends. Just chop, toss, and spread everything out. The oven does the heavy lifting for you, caramelizing the Brussels sprouts and crisping up that smoked sausage. The whole house starts to smell incredible, and before you know it, you have a complete, satisfying meal. It’s a lifesaver for easy weeknight dinners. So good.

Equipements Needed

• One large, rimmed baking sheet (a half-sheet pan is perfect)
• Parchment paper or aluminum foil for easier cleanup
• A large mixing bowl
• A good, sharp knife and a cutting board

Ingredients

• 1 pound smoked turkey sausage, sliced into ½-inch rounds (gives us that smoky flavor and protein punch)
• 1 ½ pounds Brussels sprouts, trimmed and halved (the sweet, roasted star of the show)
• 1 medium red onion, cut into chunks (adds a touch of sweetness)
• 3 tablespoons olive oil (helps everything get crispy and delicious)
• 1 teaspoon garlic powder (for that essential savory base note)
• ½ teaspoon smoked paprika (boosts the smoky flavor beautifully)
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• 1 tablespoon pure maple syrup (just a hint to balance the savory flavors)

Step By Step

1. First, preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper for a no-stick, no-scrub situation.
2. In that large mixing bowl, toss the halved Brussels sprouts and onion chunks with the olive oil, garlic powder, smoked paprika, salt, and pepper. Get your hands in there and make sure every little nook and cranny is coated.
3. Spread the veggie mixture out in a single layer on your prepared baking sheet. Pop it in the preheated oven and let it roast for 15 minutes.
4. While the veggies are getting a head start, toss the sliced smoked sausage with the maple syrup in the same bowl you used for the veggies. This little glaze is my secret for getting the sausage extra tasty and slightly caramelized.
5. After the 15 minutes are up, pull the pan out of the oven. Scatter the glazed sausage slices evenly over the partially roasted veggies.
6. Slide the pan back into the oven and roast for another 15-20 minutes, or until the Brussels sprouts are tender with crispy, browned edges and the sausage is sizzling.
7. Give everything a taste and adjust the seasoning with a little more salt if needed. That’s it. Dinner is served.

Variations & Substitutions

Don’t be afraid to make this your own. That’s the beauty of a sheet pan meal. Swap the smoked turkey sausage for a chicken apple sausage for a sweeter twist. Not a fan of Brussels sprouts? Broccoli or cauliflower florets work wonderfully here. If you’re watching your sugar, you can absolutely skip the maple syrup—it’ll still be delicious. For a bit of a zing, a drizzle of balsamic glaze right at the end is just fantastic.

Serving Ideas & Pairings

This dish is a full meal all on its own, but it plays well with others. For a heartier dinner, serve it over a bed of creamy grits, rice, or couscous to soak up all the yummy pan juices. It’s one of those perfect healthy dinner ideas that feels indulgent. A simple side salad with a light vinaigrette is a great way to add some freshness and round things out.

Storage & Reheating

Leftovers? They store beautifully! Let the dish cool completely, then stash it in an airtight container in the fridge. It’ll keep for up to 4 days. To reheat, I find the oven or a toaster oven set to 350°F works best to keep the sausages and sprouts from getting soggy. Spread it on a baking sheet and heat for 10-15 minutes. You can microwave it for a minute or two in a pinch, but it won’t be nearly as crisp.

Pro Tips

• Don’t overcrowd the pan! Giving the veggies and sausage plenty of space is the key to getting them crispy instead of steamed.
• If your Brussels sprouts are on the larger side, cut them into quarters so they cook through at the same rate as everything else.
• Honestly, the best tip is to use precooked smoked sausage. It means dinner is ready in a flash and you’re just heating and browning it.
• And don’t skip the step of roasting the veggies first. It gives them a chance to start caramelizing before the sausage joins the party.
• A little squeeze of fresh lemon juice over the top right before serving can brighten up the whole dish. So, so good.

Frequently Asked Questions

• Can I make this with frozen Brussels sprouts? You can, but you’ll want to thaw and pat them completely dry first. Otherwise, they’ll release too much water and steam on the pan.
• Is this one of those cheap dinners for a family? It absolutely is. Smoked sausage and Brussels sprouts are budget-friendly, especially when they’re in season, making this a great option for feeding a crowd without breaking the bank.
• How can I make this meal spicier? If your crew likes a little kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce when you’re tossing everything with the oil.
• What other easy meals can I make on a sheet pan? The possibilities are endless! Once you get the basic formula down—protein + veggie + oil + seasoning—you can create your own combinations. Chicken thighs with sweet potatoes and apples is another favorite in my house.

And that’s all there is to it. I truly hope this Smoked Sausage & Roasted Brussels Sprouts Sheet Pan dinner becomes a trusted favorite in your recipe rotation, saving you time and filling your kitchen with the best smells.