Sausage and Brussels Sprouts Sheet Pan Dinner
With Basil Dipping Sauce
Here is an easy sheet pan dinner with sausage, Brussels sprouts, and tomatoes with a basil dipping sauce.
Sheet pan dinners are something I don’t make as often as I should. They’re really the MVP of dinner time when you want to incorporate protein, veggies, and limit the number of dishes needed to get dinner on the table.
The benefit of this sort of meal is versatility! If you prefer to use different vegetables, by all means, go ahead.
Whatever you do, just keep it simple.
Is it Brussels sprouts or brussel sprouts?
Not wanting to offend the grammar police, I set out to find out the correct terminology. I think we termed these as brussel sprouts growing up, but I stand corrected, it’s Brussels sprouts. Apparently, Brussels sprouts were predominantly grown in the area of Brussels, Belgium. Thus the name: Brussels sprouts.
There you have it. Your little grammar and history lesson wrapped into one little portion of this post. You’re welcome.
Preparing the Sheet Pan Dinner
Take about 1 pound of rinsed Brussels sprouts and quarter them. This will allow for faster cooking and more area for the roasting action to happen.
Slice 4-5 sausage links (about 1 lb) and place them on the tray. Use your favorite variety, it doesn’t matter.
Add about 1 cup (or more if you prefer) of cherry tomatoes.
Drizzle about 1 tbsp of avocado oil over the ingredients on the tray. Then drizzle 2 tsp of balsamic glaze (reduced balsamic vinegar) and mix everything together. Add 1/2 tsp of garlic powder and salt to taste. Mix everything well.
Spread everything out on the pan in a single layer. Try to not let there be overlap of ingredients.
Roast on 425°F for about 25-30 minutes. Once the sausage is browned and the Brussels sprouts are also browned you can remove it from the oven.
Blend the Basil Sauce
While the sheet pan dinner is in the oven, you can mix up the basil sauce (and thank me later).
For this, you’ll need fresh basil. You can grow basil year-round and use a plant from a grocery store for starters. I planted it in my herb garden and it serves my kitchen well. If there was one herb that you could grow, let it be basil! The flavor profile of fresh basil is so different from dried.
Blend or use a food processor to make this basil sauce:
- ¼ c sour cream
- 1 clove garlic minced
- 1 T avocado oil
- ¼ c chopped fresh basil
- Salt to taste
If you are not making this to feed several people, then use this for meal prep! I like to use partitioned meal prep containers and love having meals on hand for the work week. You can also find meal prep containers as well as little containers to use for sauces at the dollar store.
Get it Ready Early
If you want to make this ahead of time, you could chop the Brussels sprouts, sausage, and toss the tomatoes in a container or bag.
For THM friends, this is an (S)
Brussels Sprouts and Sausage Sheet Pan Dinner
Sheet Pan Dinner
- 16 oz Sausage sliced
- 1 cup Cherry tomatoes
- 1 lb Fresh brussels sprouts
- 2 tsp Balsamic glaze
- 1 tbsp Avocado oil
- ½ tsp Garlic powder
- Salt to taste
For Basil Sauce
- ¼ c Sour cream
- 1 clove Garlic minced
- 1 T Avocado oil
- ¼ c Chopped fresh basil
For the Sheet Pan Dinner
- Preheat the oven to 400°
- Place sliced sausage, tomatoes, and quartered brussels sprouts on a baking sheet.
- Sprinkle garlic powder and salt over everything.
- Roast on 400° for 25-30 minutes, or until Brussels sprouts and sausage are browned.
- Serve with basil dip.
- In a blender or food processor combine sour cream, avocado oil, 1 clove of minced garlic, fresh basil, then salt to taste. Serve as a dipping sauce for the sheet pan dinner items.
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