This Sheet Pan Sausage, potatoes, and brussel sprouts recipe makes a hearty but healthy meal. This easy roasted cajun andouille sausage, potatoes with brussel spouts on a sheet pan can be ready in about 30 minutes.
I’m sure you are familiar with sheet pan meals but if not let me explain. A sheet pan dinner is a spin off from the one-pot meal except a sheet pan or baking sheet is used. The best sheet pan to use is a half bakers sheet which is 18 X 13 inches and has a rim. The entire dinner ingredients, protein and veggies, are placed on the sheet pan and roasted in a hot oven until everything is done.
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Make sure all the ingredients are spread out in a single layer to avoid overcrowding on the sheet pan. This will insure the veggies are caramelized and roasted but not steamed. We seasoned the andouille sausage, potatoes, and brussel sprouts with simple salt and pepper. The juice from the sausages will provide additional flavor as they cook.
Tip: Most of the ingredients can be cut up and prepped ahead of time to make getting dinner on the table even faster and easier.
Sheet Pan Sausage and Potatoes Brussel Sprouts Recipe:
Ingredients:
- 1 pound of sunrise tiny potatoes or fingerling potatoes
- 1 pound of fresh brussel sprouts
- 12 ounce package of cajun andouille sausage
- ½ teaspoon salt
- ½ teaspoon pepper
- Olive oil
Equipment Needed
- Sheet Pan
- Potato scrubber, optional
- Colander
- Cutting board
- sharp knife
How to make this cajun sausage and potatoes recipe:
Prepare your ingredients:
- Place the tiny potatoes in the colander and rinse well, scrubbing each one. Drain and cut into halves.
- Lightly trim off the stem end of each brussel sprout and place in a pan or bowl of cold water. Move them around a bit with your fingers to loosen any dirt and allow it to sink to bottom. Lift brussel sprouts out of the water and place in colander and rinse well. Cut each one into halves
- Cut the andouille sausage into bite size pieces
Preheat your oven to 450° F. Place the sausage, potatoes and brussel sprouts on a large sheet pan. Drizzle with olive oil, tossing them around to completely coat everything. Sprinkle with salt and black pepper and toss again. Place each sprout and potato half, cut side down, this will insure even browning.
Place in preheated oven and bake for 20-25 minutes. Check and toss about the midway cooking point.
Remove from oven, adjust seasonings and serve immediately.
Variations of this andouille sausage and potatoes recipe:
- Exchange the brussel sprouts for green beans, broccoli or cauliflower
- Add sliced onions to the sheet pan
- Use Italian sausage or brats instead of the cajun sausage
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Sheet Pan Sausage and Potatoes
Equipment
- Potato scrubber optional
- Cutting Board
Ingredients
Instructions
- Place the tiny potatoes in the colander and rinse well, scrubbing each one. Drain and cut into halves.
- Lightly trim off the stem end of each brussel sprout and place in a pan or bowl of cold water. Move them around a bit with your fingers to loosen any dirt and allow it to sink to bottom. Lift brussel sprouts out of the water and place in colander and rinse well. Cut each one into halves
- Cut the andouille sausage into bite size pieces
- Preheat your oven to 450° F. Place the sausage, potatoes and brussel sprouts on a large sheet pan. Drizzle with olive oil, tossing them around to completely coat everything. Sprinkle with salt and black pepper and toss again. Place each sprout and potato half, cut side down, this will insure even browning.
- Place in preheated oven and bake for 20-25 minutes. Check and toss about the midway cooking point.
- Remove from oven, adjust seasonings and serve immediately.
Notes
Exchange the brussel sprouts for green beans or broccoli
Add sliced onions to the sheet pan
Use Italian sausage or brats instead of the cajun sausage
Nutrition
