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Sheet Pan Christmas Sausage and Veggies - A Festive One-Pan Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Sausage: 1 to 1.5 pounds smoked or pre-cooked sausage (such as kielbasa, chicken sausage, or andouille), sliced into 1/2-inch rounds
  • Brussels sprouts: 1 pound, trimmed and halved
  • Baby potatoes: 1 pound, halved (Yukon gold or red potatoes work best)
  • Carrots: 3 large, peeled and cut into 1/2-inch coins or sticks
  • Red onion: 1 large, cut into wedges
  • Red bell pepper: 1, sliced into strips
  • Fresh rosemary: 1 tablespoon, finely chopped (or 1 teaspoon dried)
  • Fresh thyme: 1 tablespoon, finely chopped (or 1 teaspoon dried)
  • Olive oil: 3 tablespoons
  • Maple syrup: 2 tablespoons
  • Dijon mustard: 1 tablespoon
  • Balsamic vinegar: 1 tablespoon
  • Garlic: 3 cloves, minced
  • Salt and pepper: 1.5 teaspoons kosher salt and 3/4 teaspoon black pepper (adjust to taste)
  • Optional add-ins: 1/2 cup fresh cranberries, 1/3 cup pecans or walnuts, 2 tablespoons grated Parmesan, lemon zest for finishing

Method
 

  1. Preheat the oven: Set it to 425°F (220°C). A hot oven ensures caramelized edges and crisp textures.
  2. Prep the sheet pan: Line a large, rimmed baking sheet with parchment paper for easier cleanup. If you have two smaller pans, use both to avoid overcrowding.
  3. Cut the vegetables: Halve the Brussels sprouts, halve the baby potatoes, slice the carrots, and wedge the red onion. Keep pieces close in size for even roasting.
  4. Slice the sausage: Cut into 1/2-inch rounds. If using raw sausage, quickly brown it in a skillet first or add 5–7 minutes to the baking time.
  5. Make the glaze: In a small bowl, whisk olive oil, maple syrup, Dijon, balsamic, garlic, rosemary, thyme, salt, and pepper until combined.
  6. Toss everything: Add the veggies and sausage to the sheet pan. Drizzle with the glaze and toss directly on the pan to coat evenly. Spread into a single layer.
  7. Roast: Bake for 20 minutes, then stir and flip the pieces. If using fresh cranberries or nuts, add them now. Return to the oven for another 10–15 minutes, until the potatoes are tender and the edges are caramelized.
  8. Finish and serve: Taste and adjust salt and pepper. For brightness, add a squeeze of lemon juice or a sprinkle of lemon zest. Top with Parmesan if you like. Serve warm straight from the pan.