Sheet Pan Brussels Sprouts & Sausage
This Sheet Pan Brussels Sprouts & Sausage is the perfect vegan fall dinner. The brussels sprouts are crispy, the vegan sausage is charred and delicious!
Equipment
- mixing bowl
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
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.
Nutrition
Calories: 311kcal | Carbohydrates: 16g | Protein: 20g | Fat: 20g