• Michael Laxer

Hot Italian Sausage and Vegetable Sheet Pan Roast

Updated: Jan 24

Simplicity itself this is more a technique almost than a recipe. You can make countless variations.


Today we are going to look at a very easy and tasty way to prepare a sausage dinner. In addition to being truly quick and simple, there are countless variations you can do by switching up the vegetables or sausages used.


Here we used hot Italian sausages though you could use mild or different types of sausage such as bratwurst or Polish sausages.


Take a rimmed oven tray and lightly oil it using about 1 tablespoon of olive oil.


On the oiled pan place the chopped vegetables you are using. I used chopped red onion, cabbage and small frozen Brussel sprouts. I love Brussel sprouts and this is a particularly good way to use them. The smaller frozen ones worked as a pandemic "pantry" item as I often have those ready to go in the freezer.


If you wish you can season the vegetables with some sea salt and/or garlic powder.


You can also use any number of other vegetable substitutes. A classic is green, red or yellow peppers. Sliced fresh jalapeno can kick it up a notch. Cauliflower can work well or a frozen vegetable blend if you like.


Place your sausages into the pan among the vegetables. Some folks like to score the sausages, but even though it means a slightly longer cooking time I do not. I find it makes the sausage less moist.



Put the pan into an oven preheated to 425.


Cook for 15 minutes. Then remove the pan from the oven and flip the sausages. Toss the vegetables a bit as well if desired for a more even roasting. At this point I also like to season it all with freshly ground black pepper.


Put back into the oven and cook for 15-20 minutes more until done and roasted to your liking. For the record Health Canada says sausages are done when they reach an internal temperature of 160 degrees.


Let the dish sit for around 5 minutes and serve.


It is that easy. Have with the vegetables and any other side of your choosing. I like to have a little Dijon mustard on the plate for dipping.


Enjoy.