I make this Crispy Brussels Sprouts & Sausage Sheet Pan Recipe at least twice a month because it saves me on nights when I don’t want a sink full of dishes. I just toss everything on one pan, let the oven do the work, and dinner is ready in under 30 minutes.

It’s low carb, naturally gluten-free, and works with whatever sausage I have in the fridge. Even my picky eaters go back for seconds. If you’re looking for an easy, no-fuss weeknight meal, this one is about to become a regular in your rotation too.

Ingredients

1 pound (16 oz) Brussels sprouts, washed, trimmed, and halved – smaller sprouts roast more evenly, so try to pick ones that are similar in size.
1 package (about 12–13 oz) fully cooked sausage, sliced into bite-sized coins – chicken sausage, kielbasa, or andouille all work well here.
1 to 2 tablespoons ghee, melted – ghee adds a rich, buttery flavor without burning at high heat; avocado oil is a good swap if you don’t have it on hand.
1/2 teaspoon garlic powder – fresh garlic can burn at 400°F, so powder is the better choice for this cooking method.
1/2 teaspoon onion powder – rounds out the seasoning and adds a mild savory depth.
Salt and black pepper, to taste – season generously since Brussels sprouts can handle a good amount of salt.

Note: This recipe uses one full pound of Brussels sprouts, one package of sausage, and roughly one to two tablespoons of fat, which yields about three generous servings when split evenly.

Variations

Swap the sausage for andouille, Italian chicken sausage, or even plant-based sausage links for a dairy-free, vegetarian-friendly twist.
Add red pepper flakes or a pinch of cayenne if you like a little heat with your sprouts.
Toss in sliced red onion or diced bell pepper for extra color and crunch.
Finish with a squeeze of fresh lemon juice or a drizzle of balsamic glaze right before serving for brightness.
Sprinkle on grated parmesan during the last few minutes of roasting if you’re not keeping it dairy-free. If you enjoy experimenting with fun drinks alongside comforting meals, Bubble Gum Colada Recipe makes a refreshing pairing.

Cooking Time

Prep Time: 5 minutes
Cook Time: 25 to 30 minutes
Total Time: about 30 to 35 minutes

Equipment You Need

Large sheet pan – gives the sprouts enough room to roast instead of steam.
Parchment paper – makes cleanup quick and prevents sticking.
Mixing bowl – for tossing the sprouts with oil and seasoning before roasting.
Sharp knife and cutting board – for halving sprouts and slicing sausage.

How to Make Crispy Brussels Sprouts and Sausage Sheet Pan?

This recipe comes together in just a handful of simple steps. I promise you don’t need any special skills or fancy equipment to get restaurant-quality crispy edges at home. Here’s exactly how I do it every single time.

Prep the Brussels Sprouts

Start by washing and trimming your Brussels sprouts, then slice each one in half through the stem. Place them in a mixing bowl and drizzle with melted ghee so every piece gets lightly coated. This step helps the seasoning stick and gives you that golden, crispy exterior later.

Season Generously

Sprinkle the garlic powder, onion powder, salt, and pepper over the sprouts, then toss everything together with your hands or a spoon. Make sure each half is evenly coated so you don’t end up with bland bites. A little extra salt goes a long way with Brussels sprouts.

Roast Until Golden

Spread the sprouts cut-side down on a parchment-lined sheet pan in a single layer, then roast at 400°F for about 20 to 25 minutes. Spreading them out instead of crowding the pan is the key to getting crispy edges instead of steamed, mushy sprouts.

Add the Sausage

While the sprouts roast, slice your sausage into bite-sized coins. Once the sprouts have had their initial roast time, scatter the sausage pieces across the same pan and return it to the oven. Since most sausage is precooked, this step is really just about warming it through and getting a little color.

Finish and Serve

Roast everything together for another 10 to 15 minutes, until the sprouts are crispy and the sausage has browned edges. Pull the pan out, give everything a quick toss, and serve it straight from the pan or plated up with your favorite side. For a colorful beverage to complete the meal, Bubblegum Butterfly Breeze Drink Recipe is another delicious option.

Additional Tips for Making This Recipe Better

I’ve made this dish more times than I can count, so here are a few things I’ve learned along the way that make a real difference.

I always cut my Brussels sprouts as evenly as possible so they cook at the same rate and I don’t end up with some burnt and some undercooked.
I place the sprouts cut-side down for the first roast, which gives me way better caramelization on the flat side.
I never overcrowd the pan because that traps steam and keeps the sprouts from crisping up properly.
I add the sausage later in the cooking process since it’s already cooked and only needs to heat through and brown a bit.
I like to taste-test one sprout around the 20-minute mark just to check my timing, since ovens can vary quite a bit.

How to Serve Crispy Brussels Sprouts and Sausage Sheet Pan?

I usually serve this straight from the sheet pan for an easy, casual weeknight dinner, but it also looks great plated for guests. A sprinkle of fresh herbs like parsley or chives right before serving adds a nice pop of color.

If you want to round out the meal, pair it with roasted potatoes, a bed of rice, or a simple side salad. For an extra touch, a drizzle of balsamic glaze or a squeeze of lemon juice over the top just before serving really brightens up the whole dish.

Nutritional Information

Here’s a general idea of what you can expect per serving when this recipe is split into three portions.

Calories: approximately 285 per serving
Protein: approximately 26 grams per serving
Carbohydrates: approximately 10 grams per serving
Fat: approximately 15 grams per serving

Make Ahead and Storage

Make Ahead: You can wash, trim, and halve your Brussels sprouts up to two days in advance and store them in an airtight container in the fridge. This cuts your prep time down significantly on busy weeknights.

Storage: Leftovers keep well in an airtight container in the refrigerator for up to four days. The flavors actually deepen a bit the next day, making this a great option for meal prep.

Freezing: While you can freeze the cooked sprouts and sausage for up to two months, the texture of the sprouts will soften once thawed, so I recommend this mainly if you’re prioritizing convenience over crispiness.

Reheating: For the best texture, reheat leftovers in the oven or air fryer at 375°F for about 8 to 10 minutes to help re-crisp the sprouts. Microwaving works in a pinch, but the sprouts won’t be nearly as crispy.

Why You’ll Love This Recipe?

This dish checks so many boxes at once, which is exactly why it’s become a staple in my house.

It comes together on one single pan, which means minimal cleanup and more time to actually enjoy your evening.
It’s naturally low carb, gluten-free, and easy to make dairy-free, so it fits into almost any eating style.
It’s endlessly customizable, since you can swap the sausage or veggie based on whatever you already have in your fridge.
It’s ready in about 30 minutes, making it perfect for busy weeknights when you don’t have hours to cook.
It reheats beautifully, so it works just as well for meal prep as it does for a fresh dinner.

Ash Tyrrell