Brussels Sprouts and Sausage

Name: Brussels Sprouts and Sausage
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 pound Brussels sprouts (trimmed and halved); 1 pound Yukon potatoes (chopped into bite-sized chunks); 1 pound Italian sausage (chopped into 1" chunks); 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon oregano; 1 teaspoon kosher salt (or to taste); 1/2 teaspoon garlic powder; 1/2 teaspoon fresh ground black pepper

Published: Apr 15, 2026 by Fox Valley Foodie · This post may contain affiliate links

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My Brussels sprouts and sausage recipe is an effortless sheet-pan meal, perfect for busy weeknight dinners, when you crave no-fuss flavor!

Chopped Italian sausage, crispy Brussels sprouts, and tender Yukon gold potatoes are drizzled in a tangy splash of Balsamic vinegar, then roasted to perfection. Crafting a homemade family dinner in thirty minutes has never been easier.

Ingredients and Substitutions

Brussels sprouts
Yukon gold potatoes - Red potatoes also work well.
Italian sausage - Your favorite chicken sausage or smoked sausage can be substituted.
Olive oil
Balsamic vinegar
Oregano
Kosher salt
Garlic powder
Fresh ground black pepper

Showing ingredients for Brussels sprouts and sausage.

How to make it

In a large bowl, stir together all of the ingredients, ensuring everything is evenly coated with oil and vinegar, then spread the mixture on a large rimmed baking pan in a single layer.

Place the pan in a 425-degree oven for 25-30 minutes, or until everything is cooked through and tender. Then serve immediately.

Brussels sprouts and sausage on sheet pan.

Storing & Reheating Leftovers

Leftover Brussels sprouts and sausage should be kept refrigerated in an airtight container and can be stored for up to one week. Individual servings of leftovers can be microwaved until warmed through, or you can reheat the entire meal in the oven for 25 minutes at 350 degrees in a casserole dish covered in aluminum foil.