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One pan sausage and veggies with lemon aioli on a foil-lined baking sheet fresh out of the oven with caramelized Brussels sprouts, sweet potato, and bratwurst

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.