One pan sausage and veggies

Ingredients for One Pan Sausage and Veggies with Lemon Aioli

I always keep these ingredients on hand because this dish comes together with very little planning. The onion soup mix is the secret shortcut here. It seasons everything at once and adds a rich, savory depth that would otherwise take much longer to build. I recommend bratwurst specifically for this recipe because they stay juicy during the full 30-minute roast and do not dry out.

• 1 lb Brussels sprouts (trimmed and halved if large)
• 1 large sweet potato (chopped into 1 to 2 inch pieces) I usually pick a firm sweet potato for better texture after roasting
• 1/2 red bell pepper (sliced)
• 1/2 yellow bell pepper (sliced)
• 1/2 red onion (chopped into chunks)
• 3 to 4 cloves garlic (smashed and left whole) my preference is to smash rather than mince so they roast soft and sweet without burning
• 1 lb bratwurst sausages (left whole)
• 1/4 to 1/3 cup olive oil in my experience the vegetables need a generous coating to caramelize properly, so do not skimp here
• 1 (1-oz) package onion soup mix
• Fresh parsley to garnish (optional)

For the Lemon Aioli:

• 1 cup mayonnaise
• 3 tbsp lemon juice (about 1 small lemon)
• 3/4 tsp kosher salt
• 1 to 2 cloves garlic (smashed and minced)
• Cracked black pepper to taste Pro tip: freshly cracked pepper makes a real difference compared to pre-ground

Step-by-Step Instructions

In my experience, the biggest mistake people make with sheet pan dinners is overcrowding the pan. When the vegetables are piled on top of each other they steam instead of roast, and you lose all that caramelization. Use a large sheet pan and give everything room to breathe.

Step 1: Preheat your oven to 400°F and line a large baking sheet with foil for easy cleanup.

Step 2: Trim the Brussels sprouts and remove any yellow or wilted outer leaves. Halve any that are very large so everything cooks at the same rate. Chop the sweet potato into 1 to 2 inch pieces, slice the bell peppers into strips, and chop the red onion into chunks. Smash the garlic cloves with the flat side of a knife but leave them whole. They will turn soft and slightly sweet in the oven.

Step 3: Spread the Brussels sprouts, sweet potato, bell peppers, onion, and garlic across the prepared baking sheet. Lay the bratwurst sausages directly on top of the vegetables.

Step 4: Drizzle 1/4 cup of olive oil evenly over everything, then sprinkle the full packet of onion soup mix across the pan. Use your hands to toss and coat everything well. If any vegetables look dry, add a splash more olive oil. Spread into a single layer with some space between each piece. This step makes the difference between roasted and soggy.

Step 5: Roast at 400°F for 30 minutes. Flip the sausages halfway through if you want more even browning on all sides. The edges of the sweet potato and Brussels sprouts should look golden and slightly crispy when done.

Step 6: While the pan roasts, make the lemon aioli. Combine the mayonnaise, lemon juice, kosher salt, minced garlic, and cracked black pepper in a small bowl. Stir until smooth. Taste and adjust lemon or salt to your liking. The aioli can sit at room temperature while the pan finishes cooking.

Step 7: Pull the pan from the oven, scatter fresh parsley over the top if using, and serve with the lemon aioli on the side for dipping or drizzling. Hot rice or buttered noodles work great as a base.

What to Serve with One Pan Sausage and Veggies

This dish is hearty enough to stand on its own, but the right side makes the whole meal feel complete. Here are the pairings that work best with the savory sausage and bright lemon aioli.

Steamed white rice: The mild flavor soaks up the pan juices beautifully and balances the richness of the bratwurst. This is the most popular option at our table. If you want something with a little more flavor, try this Texas Roadhouse Seasoned Rice for an easy upgrade.

Buttered egg noodles: Soft and comforting, egg noodles are a natural match for roasted sausage and vegetables. A little butter and parsley is all they need. If you want to turn this into a creamy pasta night, the Cajun Alfredo Sauce pairs surprisingly well tossed with noodles on the side.

Garlic roasted potatoes: For a heartier plate, roasted potatoes alongside this dish keep the same oven temperature and add a satisfying, starchy bite. The Garlic Parmesan Chicken and Potatoes page has a great seasoning technique you can borrow for the potatoes alone.

Crusty bread: A thick slice of sourdough or French bread is perfect for scooping up lemon aioli and catching any caramelized bits on the pan. No extra cooking required.

Simple green salad: A light salad with vinaigrette cuts through the richness of the sausage and adds freshness without any extra work. If you want something more filling, the Glow Bowl is a great make-ahead option that rounds out the meal nicely.

Creamy sausage soup: If you are cooking for a crowd and want a second sausage dish to stretch the meal, this Creamy Sausage Potato Soup is a reader favorite that fits right alongside this sheet pan dinner.

Cilantro lime rice: For a brighter, more vibrant base than plain white rice, Cilantro Lime Rice brings a fresh citrus note that complements the lemon aioli without competing with it.

Storage and Serving Tips

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Store the lemon aioli separately in a small jar so it stays fresh and does not make the vegetables soggy overnight.

To reheat, I recommend spreading the sausage and veggies back onto a baking sheet and warming at 375°F for about 10 minutes. This brings back the roasted texture much better than the microwave. If you are short on time, the microwave works too. Cover loosely and heat in 60-second intervals, stirring between each one.

Pro tip: this one pan sausage and veggies recipe is excellent served at room temperature, which makes it a solid option for weekday meal prep lunches. The lemon aioli keeps refrigerated for up to 5 days and is also great as a sandwich spread or veggie dip.

FAQs

One Pan Sausage and Veggies with Lemon Aioli

Juicy bratwurst sausages roasted with Brussels sprouts, sweet potato, bell peppers, and onion, all seasoned with savory onion soup mix and served with a creamy homemade lemon aioli. Ready in 40 minutes on one sheet pan.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 696

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb Brussels sprouts trimmed and halved if large
• 1 large sweet potato chopped into 1 to 2 inch pieces
• 1/2 red bell pepper sliced
• 1/2 yellow bell pepper sliced
• 1/2 red onion chopped into chunks
• 3 cloves garlic smashed and left whole
• 1 lb bratwurst sausages left whole
• 1/4 cup olive oil up to 1/3 cup if needed
• 1 oz package onion soup mix 1-oz packet
• 1 tbsp fresh parsley to garnish, optional
• 1 cup mayonnaise for the lemon aioli
• 3 tbsp lemon juice about 1 small lemon
• 3/4 tsp kosher salt for the aioli
• 1 clove garlic smashed and minced, for the aioli
• 1 tsp cracked black pepper to taste, for the aioli

Equipment

• Large baking sheet
• Aluminum foil
• Small mixing bowl

Method

 

1. Preheat oven to 400F. Line a large baking sheet with foil for easy cleanup.
2. Trim the Brussels sprouts and remove any yellow or wilted outer leaves. Halve any that are very large. Chop the sweet potato into 1 to 2 inch pieces. Slice the bell peppers into strips. Chop the red onion into chunks. Smash the garlic cloves with the flat side of a knife and leave them whole.
3. Spread the Brussels sprouts, sweet potato, bell peppers, onion, and garlic across the prepared baking sheet. Lay the bratwurst sausages directly on top of the vegetables.
4. Drizzle 1/4 cup olive oil evenly over everything and sprinkle the full packet of onion soup mix across the pan. Use your hands to toss and coat everything well. Add more olive oil if any vegetables look dry. Spread into a single layer with space between each piece.
5. Roast at 400F for 30 minutes. Flip the sausages halfway through for more even browning. The sweet potato edges and Brussels sprouts should look golden and slightly crispy when done.
6. While the pan roasts, make the lemon aioli. Combine mayonnaise, lemon juice, kosher salt, minced garlic, and cracked black pepper in a small bowl. Stir until smooth. Taste and adjust lemon or salt as needed.
7. Remove from oven. Scatter fresh parsley over the top if using. Serve with the lemon aioli on the side and hot rice or buttered noodles as a base.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Store the lemon aioli separately. Reheat vegetables and sausage on a baking sheet at 375F for 10 minutes for best texture. The aioli keeps refrigerated for up to 5 days and also works as a sandwich spread or veggie dip.