When I’m not eating leftovers from other recipes you see here on the blog, I’m eating simple meals like this vegan sausage sheet pan dinner. In fact, Will and I do a variation on this meal most weeknights. I recently adapted it so that everything can be cooked up in the same pan to save on dishes!
How to Make this Sausage Sheet Pan Dinner
Preheat your oven to 350 degrees Fahrenheit. While it is preheating, you’ll chop up your potatoes and Brussels sprouts and toss them in the olive oil and spices. Transfer them to a baking sheet and bake them for 35 minutes. (Just long enough to get an episode of your favorite show in!) While the veggies are in the oven, you’ll slice up your favorite vegan sausage and add it to the pan for the last 10 minutes of baking.
What Plant-Based Sausage Do You Recommend?
The market for new plant-based proteins is growing, so there seems like a new option pops up every few weeks! I really like Field Roast or Tofurky. The Tofurky beer brats which are what I used for this recipe. Beyond meat sausages would also work but they do release quite a bit of grease as they cook so you might want to bake them on a separate sheet pan.
More Easy Dinner Recipes You’ll Love
- Southwest Sheet Pan Dinner
- Vegan Caprese Naan Pizzas
- Vegan Egg Roll in a Bowl
- Vegan Loaded Sweet Potatoes
- Mexican Tempeh Skillet Casserole
Vegan Sausage Sheet Pan Dinner
- Preheat oven to 350 degrees Fahrenheit.
- Arrange Brussels sprouts and potatoes into a single layer on 9"x11" baking sheet. Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and black pepper. Toss with a wooden spoon to coat.
- Pull apart rosemary sprig into pieces and toss onto baking sheet. Bake for 35 minutes. Stirring halfway through.
- Use your wooden spoon to make room for the sausages and add them to the pan. Toss to coat in oil that is on the pan, adding 1/2 tablespoon of olive oil to sausage if needed to keep it from sticking to the pan.
- Bake for another 10-15 minutes or until sausage is hot and starts to brown on edges.