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one-pan-sausage-and-veggies-sheet-pan-dinner

One Pan Sausage and Veggies with Lemon Aioli

A simple and hearty sheet pan dinner with bratwurst sausage, roasted Brussels sprouts, sweet potato, and bell peppers, finished with a creamy homemade lemon aioli.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 696
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Brussels sprouts trimmed and halved if large
  • 1 large sweet potato chopped into 1 to 2 inch pieces
  • 0.5 red bell pepper sliced
  • 0.5 yellow bell pepper sliced
  • 0.5 red onion chopped into chunks
  • 3 cloves garlic smashed and left whole
  • 1 lb bratwurst sausages left whole
  • 0.25 cup olive oil plus more if needed
  • 1 package onion soup mix 1 oz packet
  • fresh parsley to garnish, optional
  • 1 cup mayonnaise for the aioli
  • 3 tbsp lemon juice about 1 small lemon
  • 0.75 tsp kosher salt for the aioli
  • 1 clove garlic smashed and minced, for the aioli
  • cracked black pepper to taste, for the aioli

Equipment

  • Large rimmed baking sheet
  • Aluminum foil
  • Small mixing bowl

Method
 

  1. Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil for easy cleanup.
  2. Trim the Brussels sprouts, remove any yellow outer leaves, and halve any large ones. Chop the sweet potato into 1 to 2 inch pieces. Slice the bell peppers and chop the red onion into chunks. Smash the garlic cloves with the flat side of your knife but leave them whole.
  3. Add all the vegetables and garlic to the prepared baking sheet. Place the bratwurst sausages on top of the vegetables.
  4. Drizzle with 1/4 cup olive oil and sprinkle the onion soup mix evenly over everything. Use your hands to toss and coat the veggies and sausage well. Add a little more olive oil if anything looks dry. Spread everything into a single layer with the sausages resting on top.
  5. Bake at 400 degrees F for 30 minutes. Flip the sausages halfway through for a crispier exterior on both sides.
  6. While the veggies roast, make the lemon aioli. In a small bowl, stir together the mayonnaise, lemon juice, kosher salt, and minced garlic. Add cracked black pepper to taste. Refrigerate until ready to serve.
  7. Serve the roasted sausage and veggies straight from the pan with the lemon aioli on the side. Pairs great over hot rice or buttered noodles.

Notes

If doubling this recipe, use two separate baking sheets and rotate them halfway through roasting. Leftovers reheat best in a 375 degree F oven for 10 minutes. Store lemon aioli separately in the fridge for up to one week.