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5
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Sheet Pan Sausages and Brussel Sprouts
Enjoy an easy dinner with this Sheet Pan Sausages and Brussel Sprouts recipe. Made with simple ingredients and steps you can have a delicious dinner ready with little time or effort.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
dinner, Main Course
Cuisine:
American
Servings:
6
servings
Calories:
130
kcal
Author:
Nicole Durham
Cost:
Recipe $15.29 / Serving $2.55
Equipment
Baking Sheet
Aluminum Foil
Measuring Spoons
Mixing Bowl
Chef Knife
Cutting Board
Ingredients
2
packages
(5ct or 6ct) Brats or Sausages
($8.74)
2
pounds
Brussel sprouts
($5.96)
3
Tablespoons
Olive oil
($0.42)
1
teaspoon
Salt
($0.01)
½
teaspoon
ground black pepper
($0.04)
½
teaspoon
Onion powder
($0.04)
½
teaspoon
Garlic powder
($0.04)
½
teaspoon
Italian seasoning
($0.04)
US Customary
-
Metric
Instructions
Preheat your oven to 400 degrees F and line a baking sheet with foil (if desired).
Evenly space your brats on the baking sheet so that they are not touching. Set aside.
Wash your brussel sprouts. Cut off the bottom ends and slice them into halves (quarter them if they're really large).
Place the brussel sprouts into a bowl and drizzle with olive oil and then add the seasonings.
Toss the brussels well until well coated.
Place the brussel sprouts onto the baking sheet, around the sausages as they can fit.
Bake for 15 minutes, flip the sausages with a pair of tongs and cook for an additional 10 minutes.
The sausages are finished cooking when they reach an internal temperature of 160F degrees.
Notes
Variations:
Swap sausages with alternatives like chicken sausage, kielbasa, or brats.
Replace brussel sprouts with broccoli, cauliflower, or green beans.
For a heartier meal, add quartered red potatoes (replace 1 pound of brussel sprouts with 1 pound of potatoes), coat with olive oil before baking.
Reheating:
Microwave for 1-2 minutes or air fry at 360°F for about 4 minutes, checking and stirring at 2-minute mark. Oven reheating is also an option.
Trim Brussel Sprouts:
Cut off tough ends, remove outer leaves, slice in halves or quarters, ensuring intact bottoms. Use as directed.
Nutrition
Serving:
1
serving
|
Calories:
130
kcal
|
Carbohydrates:
14
g
|
Protein:
5
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
1
mg
|
Sodium:
428
mg
|
Potassium:
598
mg
|
Fiber:
6
g
|
Sugar:
3
g
|
Vitamin A:
1144
IU
|
Vitamin C:
129
mg
|
Calcium:
68
mg
|
Iron:
2
mg