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Sheet Pan Sausage and Sweet Potatoes with Brussels Sprouts

Sheet pan sausage and sweet potatoes roast with Brussels sprouts for a hearty one-pan dinner. Tender sweet potatoes, browned sprouts, and hot smoked sausage come together on a large rimmed baking sheet.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb sweet potatoes peeled and cut into 3/4-inch cubes
  • 2 tbsp olive oil divided
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 1 tsp garlic powder divided
  • 1 lb Brussels sprouts trimmed and halved
  • 1 package (12 oz) fully cooked smoked sausage cut into 1/2-inch rounds

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Toss the sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder on a large rimmed baking sheet.
  3. Spread the sweet potatoes in an even layer.
  4. Roast for 15 minutes.
  5. Toss the Brussels sprouts and sausage with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.
  6. Add the Brussels sprouts and sausage to the baking sheet.
  7. Spread everything in a single layer.
  8. Roast for 20 to 25 minutes, stirring once halfway through, until the sweet potatoes are tender, the Brussels sprouts are browned, and the sausage is hot.

Notes

For even browning, spread everything in a single layer and avoid crowding the baking sheet. Refrigerate leftovers for 3 to 4 days; freezer: yes. For a gluten-free meal, choose smoked sausage labeled gluten-free.