Sausage and Brussels Sprouts Sheet Pan

$- 1 lb Italian sausage links - 1 lb Brussels sprouts - 2 tablespoons olive oil - ½ cup cherry tomatoes - Garlic powder - Smoked paprika - Parmesan cheese - Salt and pepper - Fresh parsley When I make the Sausage and Brussels Sprouts Sheet Pan, I focus on quality. First, I choose 1 pound of Italian sausage links. You can go with mild or spicy, depending on your taste. Next, I grab 1 pound of fresh Brussels sprouts. Trim and halve them for even cooking. I also love to add ½ cup of cherry tomatoes. Their sweetness pairs well with the savory sausage. To bring it all together, I use 2 tablespoons of olive oil. This helps the veggies roast well. For seasonings, I sprinkle in garlic powder and smoked paprika. These add depth and warmth to the dish. Don’t forget salt and pepper to taste. Finally, I top it off with ¼ cup of grated Parmesan cheese. This adds a rich, creamy flavor that everyone loves. For a fresh touch, I often garnish with chopped fresh parsley. It brightens the dish and makes it look great on the table. - Preheat oven to 400°F (200°C). - Trim and halve Brussels sprouts. This helps them cook evenly. - Combine Brussels sprouts and cherry tomatoes in a bowl. - Drizzle with 2 tablespoons of olive oil. - Sprinkle on 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, salt, and pepper. - Toss well until all pieces are coated. - Arrange the vegetables in a single even layer on a sheet pan. - Cut the Italian sausage links into 1-inch pieces. - Distribute the sausage pieces evenly over the vegetables. - Place the sheet pan in the preheated oven. - Roast for 25-30 minutes. The sprouts should be tender and the sausage cooked through. - In the last 5 minutes, sprinkle ¼ cup of grated Parmesan cheese on top. - Let it melt slightly before serving. Choosing between mild and spicy sausage is key. Mild sausage gives a nice, subtle flavor. Spicy sausage adds a kick that some may love. You can mix both for a balance. To ensure the sausage is cooked right, check the internal temperature. It should reach 160°F (71°C). Use a meat thermometer for accurate results. This keeps the sausage juicy and safe to eat. To boost flavor, consider adding extra spices. Herbs like thyme or rosemary work well. You can also try a pinch of red pepper flakes for heat. Coating the veggies evenly with olive oil is crucial. This helps them roast nicely and not stick. It also aids in flavor absorption from the spices. Pair this dish with simple sides. A fresh salad or crusty bread complements the meal well. You can also drizzle a tangy sauce over it for added zest. The ideal serving temperature is warm. Let it rest for a few minutes after cooking. This allows flavors to settle and makes it easier to serve. Enjoy every bite! {{image_2}} You can change the sausage to fit your taste. Try chicken or turkey sausage. These options are leaner and still pack flavor. They cook well with the Brussels sprouts and tomatoes. If you prefer a meatless dish, tempeh or tofu works great. Both are good at soaking up flavors. Cut them into cubes and season them just like the sausage. They will roast nicely, adding a different texture. Adding seasonal vegetables can make your dish unique. Think about carrots, sweet potatoes, or bell peppers. You can mix and match based on what you have. These vegetables will roast well and add color. If you can't find fresh Brussels sprouts, frozen ones are a good swap. Just make sure to thaw and drain them first. This helps keep your dish from getting too watery. Spices elevate this dish. Feel free to try new ones like Italian seasoning or red pepper flakes. Each spice can give a different taste and kick to the meal. Balsamic vinegar or lemon juice can also add a tangy touch. Drizzle some over the veggies and sausage before roasting. This extra layer of flavor can make your dish even more delightful. To keep your leftovers fresh, store them in the fridge. Use airtight containers to prevent moisture loss. Let the dish cool before sealing it. This helps keep flavors intact. Label your containers with the date, so you remember when you made it. For longer storage, you can freeze this dish. First, let the leftovers cool completely. Then, place them in freezer-safe bags or containers. Squeeze out as much air as possible. When you’re ready to eat, thaw in the fridge overnight. Reheat in the oven or on the stove until hot. In the fridge, this dish lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. Always check for spoilage. Signs include an off smell, discoloration, or a slimy texture. When in doubt, throw it out to stay safe. To check if the sausage is ready, use a meat thermometer. The internal temperature should reach 160°F (71°C). This ensures it is safe to eat. If you don't have a thermometer, cut a piece open. The meat should be brown and the juices clear. This dish is tasty and safe when cooked right! Yes, you can prepare the veggies and sausage ahead of time. Cut the Brussels sprouts and sausage, then store them in the fridge. You can do this a day in advance. Just remember to toss them with oil and spices before cooking. This saves time and makes meal prep easier. If you can't find Brussels sprouts, use green beans or broccoli. Both cook well and taste great. You can also try cauliflower or zucchini for a different twist. Each option adds its own flavor to the dish. Feel free to mix and match your favorite veggies! To make this dish lighter, use turkey sausage instead of Italian sausage. You can also reduce the olive oil to one tablespoon. Add more veggies to bulk it up without many calories. Consider skipping the cheese or using a lighter version. These simple swaps keep the dish tasty while cutting calories. This blog post covered a simple sheet pan meal featuring Italian sausage, Brussels sprouts, and cherry tomatoes. You learned how to prepare, season, and roast the dish. I also shared tips on choosing the right sausage and enhancing flavors with spices. You can try different proteins and veggies too. In conclusion, this recipe is easy and flexible. Feel free to make it your own. Enjoy cooking and sharing this delicious meal!$

Sausage and Brussels Sprouts Sheet Pan

A delicious and easy sheet pan meal featuring Italian sausage and Brussels sprouts, perfect for a weeknight dinner.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian

Servings 4 servings

Calories 400 kcal

Ingredients

1 lb Italian sausage links (mild or spicy, based on preference)
1 lb Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
to taste Salt and pepper
½ cup cherry tomatoes, halved
¼ cup Parmesan cheese, grated
for garnish Fresh parsley (optional)

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the halved Brussels sprouts and cherry tomatoes.
Drizzle olive oil over the vegetables, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss well to combine, ensuring the veggies are well-coated.
On a large sheet pan, arrange the seasoned Brussels sprouts and cherry tomatoes in a single layer.
Next, cut the Italian sausage links into 1-inch pieces and distribute them evenly over the vegetables on the sheet pan.
Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the Brussels sprouts are tender and caramelized and the sausage is cooked through (internal temperature should reach 160°F/71°C).
In the last 5 minutes of roasting, remove the sheet pan, sprinkle the grated Parmesan cheese over the mixture, and return it to the oven to melt slightly.
Once done, remove the sheet pan from the oven, let it rest for a couple of minutes, and garnish with fresh parsley if desired.

Notes

Feel free to adjust the seasoning and sausage type based on your preference.

Keyword Brussels sprouts, easy dinner, sausage, sheet pan