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Close up of Sheet‑Pan Sausage & Veggies, featuring sausage, carrots, Brussels sprouts, and red onions.

Sheet‑Pan Sausage & Veggies (No‑Chop Shortcut)

This recipe offers a quick and healthy gluten-free dinner perfect for busy families. It minimizes prep time by using pre-cut or easily prepared vegetables and sausage, all cooked on a single sheet pan for easy cleanup.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1 large red onion halved and sliced ¼-inch thick
  • 3 large carrots sliced on an angle ½-inch thick
  • 1 pound Brussels sprouts stemmed and halved (if small, leave whole)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
Sausage
  • 1 pound fresh hot Italian sausage links or sweet; bratwurst, chorizo, or any sausage that you like may be substituted

Equipment

  • Baking sheet

Method
 

  1. Preheat your oven to 425°F and place an oven rack in the middle position. If you want easier cleanup, line a 13 x 18-inch baking sheet with heavy-duty aluminum foil.
  2. On the baking sheet, combine the onion, carrots, and Brussels sprouts. Add the olive oil, salt, pepper, and thyme. Toss everything together until the vegetables are evenly coated. Place the sausages on the baking sheet, spacing them out. Arrange the vegetables so they are in a single layer as much as possible.
  3. Roast for 25 minutes. The sausages should be cooked through, and the vegetables should be caramelized and tender. You do not need to stir during cooking.

Notes

This recipe was developed by Sophie Williams, a Gluten-Free Nutritionist & Family Meal Planning Expert. It's a practical solution for busy families seeking quick, healthy, and gluten-free meals without extensive preparation.

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