Sheet Pan Brussels Sprouts & Sausage (members only)
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This Sheet Pan Brussels Sprouts & Sausage recipe is the perfect vegan fall dinner. The brussels sprouts are crispy, the vegan sausage is charred and delicious!
We are in full fall mode over here – I have a feeling my Halloween decorations might make an appearance this weekend (even though it is supposed to be in the high 80s 🥵). And one of my favorite veggies to cook with in the fall is brussels sprouts. Especially shredded brussels sprouts – they get the best char and are so yummy. This Sheet Pan Brussels Sprouts & Sausage recipe will be on repeat at my house all fall. It is easy, high protein and perfect for a weeknight.
here’s what you need
ingredients
- shredded brussels sprouts
- yellow onion
- garlic
- oil
- smoked paprika, garlic powder, onion powder, salt & pepper
- vegan sausage
- fresh parsley
equipment
You will need a baking sheet and a mixing bowl.
steps
step 1: prep
The first thing we need to do is get our veggies sliced and seasoned.
I used pre-shredded brussels sprouts from Trader Joe’s, but if you buy yours whole you will need to thinly slice them with a mandolin or sharp knife.
Add the brussels sprouts, onion, garlic, oil & dry seasonings to a bowl and toss to combine.
step 2: bake
Next up we add everything to the baking sheet.
Spread the veggies in a layer on the baking sheet and top with the sausage slices. I used Beyond Meat sausages, but you can use whatever you like.
Place in the oven for 20 minutes. Toss and place back in the oven for 5-10 more minutes, or until the veggies have a slight char and the sausage is cooked through.
step 3: serve
When it comes to serving this, you can keep it low carb and eat it as is. Or you can bulk it up and serve it over rice.
Either way, I like to top mine with some fresh parsley before serving.
This recipe is so quick and easy, you are going to love it!
tips & tricks
Not into brussels sprouts? Try this Cabbage and Sausage recipe instead.
The cook time at the end will depend on how crispy you want everything and the type of vegan sausage you use. I cooked mine the full 30 minutes.
If you are serving this without rice, the serving is more for 2 people.
need more recipe inspo? check these out:
Sheet Pan Brussels Sprouts & Sausage
Ingredients
- 10 ounces shredded brussels sprouts
- 1/2 yellow onion sliced
- 3 cloves garlic minced
- 2 tablespoons oil I used avocado oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 pound vegan sausage sliced in rounds, I used Beyond Meat
- fresh parsley optional, for serving
Equipment
- mixing bowl
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add the brussels sprouts, onion, garlic, oil & dry seasonings to a bowl and toss to combine.
- Spread the veggies in a layer on the baking sheet and top with the sausage slices. Place in the oven for 20 minutes. Toss and place back in the oven for 5-10 more minutes, or until the veggies have a slight char and the sausage is cooked through.
- Remove from the oven, top with parsley and serve as is or over rice.
Notes
- Not into brussels sprouts? Try this Cabbage and Sausage recipe instead.
- The cook time at the end will depend on how crispy you want everything and the type of vegan sausage you use. I cooked mine the full 30 minutes.
- If you are serving this without rice, the serving is more for 2 people.
