One Pan Sausage and Veggies with Lemon Aioli
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
696 kcal
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Course
Main Course
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Cuisine
American
One Pan Sausage and Veggies with Lemon Aioli
Description
One Pan Sausage and Veggies with Lemon Aioli features a sheet pan roasting method where trimmed and halved Brussels sprouts, cubed sweet potato, sliced red and yellow bell peppers, red onion chunks, and whole smashed garlic cloves are tossed with olive oil and packaged onion soup mix. Bratwurst sausages are placed on top of the vegetables to roast together. Baking at 400°F allows the vegetables to soften and brown nicely while rendering sausage fat and developing caramelized flavors.
The lemon aioli, made from mayonnaise, lemon juice, minced garlic, salt, and cracked black pepper, adds a refreshing and creamy contrast to the hearty roasted ingredients. The dish is suitable served alongside rice or buttered noodles.
Arranging the veggies spaced out on the pan helps crisping, and flipping sausages midway ensures even browning. Doubling the recipe is best done with two pans to maintain roasting quality. The recipe recommends selecting bell pepper quantities based on preference rather than purchasing halves of multiple colors unnecessarily.
Ingredients
- 1 pound Brussels sprouts trimmed and halved if large
- 1 large sweet potato chopped into 1-2 inch pieces
- 1/2 red bell pepper sliced
- 1/2 yellow bell pepper sliced
- 1/2 red onion chopped into chunks
- 3-4 cloves garlic smashed and left whole
- 1 pound bratwurst sausage left whole
- 1/4 to 1/3 cup olive oil
- 1 (1-oz) package onion soup mix
- parsley to garnish (optional)
For the aioli
- 1 cup mayonnaise
- 3 tablespoons lemon juice about 1 small lemon
- 3/4 teaspoon salt
- 1 or 2 cloves garlic smashed and minced
- black pepper cracked, to taste
- rice optional, hot, or buttered noodles to serve with
Instructions
- Preheat your oven to 400 degrees F. Line a large baking sheet with foil for easy clean up.
- Prepare the Brussel sprouts. Trim, remove any yellow leaves, and chop any that are very large in half.
- Chop your sweet potato. Slice your bell peppers.* Chop a red onion into a few chunks.
- Smash a few cloves of garlic but don't mince.
- Add the Brussel sprouts, sweet potato, bell peppers, onion, and garlic to a large baking sheet.
- Add the sausage to the baking sheet.
- Drizzle with 1/4 cup olive oil.
- Sprinkle the onion soup mix over the top.
- Use your hands to gently toss the oil and onion soup all over the veggies and sausage. Add a little more olive oil if it does not look moistened.
- Arrange the veggies in one layer, so that they are flat on the pan, with as much space in between the veggies as you can manage. Place the sausage on TOP of the veggies.
- Bake at 400 degrees F for 30 minutes. You can flip your sausages halfway through the cook time if you want, to get both sides a little more crispy.
- While the veggies are roasting, prepare the aioli.
- In a small bowl, combine 1 cup mayo, about 3 tablespoons lemon juice, 3/4 teaspoon kosher salt, and start with 1 clove of garlic, smashed and minced (you can always add more.) Add a few grinds of cracked pepper, stir it up and you're done!
- Serve this with hot rice or buttered noodles! (Or with an egg on top!)
Notes
- Use two sheet pans when doubling the recipe to allow even roasting; rotate pans halfway through cooking if needed.
- Arrange vegetables in a single layer with space in between to promote crisping and even cooking.
- Flip sausages halfway through the roasting time to brown all sides evenly.
- The lemon aioli adds a bright and creamy contrast; serve it alongside the roasted pan for dipping or drizzling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 696 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 696kcal | 35% |
| Carbohydrates | 27g | 9% |
| Protein | 15g | 30% |
| Fat | 59g | 91% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 20g | 118% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Potassium | 865mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 8970IU | 179% |
| Vitamin C | 101mg | 112% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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