Sheet Pan Sausage and Potatoes

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.

Course Main Course

Cuisine American, Cajun

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 413kcal

Author Evelyn

Equipment

Ingredients

1 pound sunrise tiny potatoes or fingerling potatoes
1 pound fresh brussel sprouts
1 12 ounce package cajun andouille sausage
½ teaspoon salt
½ teaspoon pepper
Olive oil

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

Variations of this andouille sausage and potatoes recipe:
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