Roasted potatoes and Brussels sprouts are combined with spicy sausage and plenty of cheese to create an irresistible dinner.
Quite a few years ago, I stumbled across a dish that combined Brussels sprouts with pasta and potatoes. Several days later, I couldn’t get that combination out of my head.
Sausage and Brussel Sprouts
As I started playing with the idea of using Brussels sprouts in a main dish, I wanted something a little heartier than the bacon that I typically pair with Brussels sprouts.
Sausage is one of those magic recipe ingredients. It almost doesn’t matter what you add to it, sausage has the ability to flavor all the other ingredients brilliantly.
I paired some spicy sausage with the Brussels and I LOVED the combination of flavors in this meal. One of my boys pointed out that the very best bites were the ones with a potato chunk, a sprout, sausage, and cheese together; I couldn’t agree more.
The first time I made this, I tasted it before taking a picture and then I couldn’t stop sneaking bites as I was attempting to photograph it. I lasted for about 30 seconds worth of clicks and then we dove into this meal.
In the years since then, I’ve attempted to reshoot this recipe multiple times in order to update the photos, and without fail, I decide not to bother with photos as soon as it’s out of the oven. This is one of my all-time favorite recipes on this website.
A couple of weeks ago, I finally practiced enough restraint to shoot new photos before diving into this and I’m still as much in love with this recipe as ever. I’m oh so happily re-sharing the recipe with you today, in case it wasn’t already on your radar.
Roasted Potatoes and Brussels Sprouts
I’ve made this recipe several different ways. The original version included a couple of extra dishes, but even with a few extra pans to rinse, it was a very easy dinner.
However, over time I have simplified it a good bit. Just add the Brussels to the sheet pan along with the potatoes when they’re about halfway through cooking. No need to dirty another pan there.
And if you have a large enough skillet, (I love this Misen pan!) then you’ll be able to combine everything in the same oven-safe pan that you cook the sausage in and bake it in that same pan to melt the cheese in the oven.
If you need a bigger dish, or simply prefer a prettier presentation, you can combine it all in a greased 9×13 casserole dish before baking it.
To make this recipe, you’ll start by roasting the potatoes. While the potatoes are in the oven, trim and halve the Brussels sprouts. Toss the Brussels with oil, salt, and pepper.
Add the Brussels to the pan with the potatoes and continue roasting until the potatoes and Brussels are both lightly browned and tender.
Meanwhile, cook and crumble the sausage in a skillet over medium-high heat. Add the roasted potatoes and Brussels sprouts to the skillet with the sausage.
Sprinkle with thyme and stir in the cubes of cheese as evenly as possible throughout the dish. Sprinkle with Parmesan.
Bake until the cheese has melted, about 15 minutes. Let rest for 10 minutes before serving. Stir if desired, right before serving.
Roasted potatoes and Brussel sprouts have been a regular dinner combination in our home for nearly ten years now and I can’t recommend it highly enough. For a long time, I would make this and then portion it into containers for my lunches.
This is something that I will very happily eat several days in a row. Unfortunately for me, my kids have grown to love this as well and these days I’m lucky to get any of the leftovers for myself.
If you’re looking for more ways to get some vegetables into your meals, try this Marinated Vegetable Pasta Salad or the {Better-Than-Takeout} Fried Rice.
Tortellini Vegetable Soup and Linguini with Spring Vegetables are both loaded with great vegetables too. For a low-carb option that is full of flavor and perfect with any meat option, The Best Easy Cauliflower Rice is next on my list to try.
For all the vegetables you could possibly crave, don’t miss this collection of awesome salads, I’ve included plenty of tips to help make it possible to eat a salad every day.
Roasted Brussels Sprouts and Potatoes with Sausage
Ingredients
- 3 pounds Yukon gold potatoes chopped into 3/4″ – 1″ pieces
- 2 tablespoons olive oil
- 1-2 pounds Brussels sprouts trimmed and sliced in half
- 1 pound hot or regular sausage
- 8 ounces Monterey Jack or Pepper Jack cheese diced into 1/2″ chunks
- ½ cup freshly grated Pecorino Romano or Parmesan cheese
- 1 tablespoon fresh thyme leaves or about 1 teaspoon dried thyme
- 1½ teaspoons kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
Instructions
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Preheat the oven to 450°F. Place the potatoes on a large baking sheet. Drizzle them with a tablespoon of oil and toss thoroughly to coat. Sprinkle generously with 1 teaspoon salt and ½ teaspoon pepper. Place in the oven and roast for 15 minutes while prepping the Brussels sprouts.
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Once the potatoes are in the oven, trim and halve the Brussels sprouts. Place them in a large bowl and drizzle with a tablespoon of olive oil. Toss well to coat. Sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper.
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Add the Brussels to the pan with the potatoes. Continue roasting for 30 minutes, or until the potatoes and Brussels are lightly browned and tender.
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Cook and crumble the sausage in a large skillet over medium-high heat. Drain any grease and discard. Add the roasted potatoes and Brussels sprouts to the skillet with the sausage. Stir gently to combine. Sprinkle with thyme and stir in the cubes of cheese. Sprinkle with Pecorino Romano or Parmesan.
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Reduce the oven temperature to 400°F and bake until the cheese has melted, about 15 minutes. Let rest for 10 minutes before serving. Stir if desired, right before serving.
Notes
Nutrition
{originally posted 5/26/13 – recipe notes and photos updated 2/20/23}
recipe inspired by Nigella via Mango Tomato
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