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Crispy Brussels Sprouts & Sausage Sheet Pan Recipe
Ash Tyrrell

Crispy Brussels Sprouts & Sausage Sheet Pan Recipe

I make this crispy Brussels sprouts and 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
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Total Time 35 minutes
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.