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Spicy, hearty, and cheesy, this hearty skillet of Brussels Sprouts with Sausage and Potatoes makes it easy to get dinner to the table. I have been making this recipe for many years now, and it’s still a staple of our weekly menus.
If you’ve been reading this blog for any length of time, then you will know I did not grow up loving Brussels sprouts. But, that all changed when I learned how to roast Brussels sprouts. I’ve made them countless ways since then and the pairing of roasted potatoes and Brussels sprouts is one that I repeat on a regular basis.
Brussels Sprouts with Sausage and Potatoes
When I played with the idea of using Brussels sprouts as a main dish, I knew I would want something a little heartier than bacon this time around. Sausage came to mind because it’s just one of those magic recipe ingredients, where it almost doesn’t matter what I add to it. Sausage lends brilliant flavor to everything else.
That makes roasted potatoes perfect here. Sausage has a lot of flavor to give, and I’ve found that potatoes are all too happy to absorb as much flavor as I can throw at them. But, when I used spicy sausage for the first time? That was the moment I was looking for. I LOVE this combination of flavors, and the slight heat takes it right over the top.
The Very Best Bites
The first time I made this meal, one of my (formerly little) boys alerted his brothers that the “very best” bites were actually the ones with a potato chunk, a sprout, sausage, and cheese all together; I couldn’t have agreed more.
The nutty, rich flavors from the Brussels sprouts and cheese are balanced perfectly by spicy sausage and crispy potatoes. And, the textures? Out of this world. Roasting potatoes and Brussels sprouts gives them crispy edges that I adore. And, don’t even get me started on all that gooey, melted cheese tying it all together. There are good reasons why I make this meal on repeat!
Ingredients and Substitutions
Potatoes – I use Yukon gold potatoes for this recipe for their creamy texture and rich flavor. But, any potato will work.
Brussels sprouts – For roasting, I try to purchase similarly sized Brussels sprouts, so that they’ll cook evenly.
Sausage – Hot sausage is my preference, as I love the extra heat. But, regular sausage also works.
Cheeses – I prefer to use diced pepper jack for the extra heat. Monterey jack works, too.
Olive Oil – I drizzle the roasted veggies with extra virgin olive oil to keep them from sticking to the pan. Other high heat oils can be substituted.
Seasonings – Fresh thyme leaves make such a difference for me. And, I always use kosher salt and freshly ground black pepper in my cooking.
How to Roast Brussels Sprouts with Sausage and Potatoes
Prepping the Potatoes: I clean the potatoes, then chop them into roughly uniform 1″ pieces.
Seasoning: I place the potatoes on a sheet pan, then drizzle with olive oil and season them with a generous pinch of salt and pepper.
Roasting the Potatoes: I spread out the seasoned potatoes on the sheet pan for airflow. Then, I pop them into the oven at 450°F and set a timer for 15 minutes.
Prepping the Sprouts: While the potatoes start roasting, I clean, trim, and halve the Brussels sprouts lengthwise.
Seasoning: I place the sprouts in a mixing bowl, then drizzle with oil and season with salt and pepper.
Expert Tip
Airflow is my secret to getting the absolute best results when roasting vegetables. If the vegetables are packed too closely together, the moisture they release while cooking will end up steaming everything instead of allowing them to roast.
I spread everything out in a single layer on the pan, leaving a little space between each piece so that the air can circulate freely. If my pan looks too crowded, I will transfer half the vegetables to a second pan and rotate the pans on two shelves in the oven. It’s not worth risking crowding the pan.
Adding the Sprouts: When the timer goes off, I add the Brussels sprouts to the pan with the potatoes.
Roasting the Vegetables: I set the timer for another 30 minutes, until the vegetables are crispy brown.
Prepping the Cheese: I dice the pepper jack into cubes and shred the Parmesan cheese while the vegetables roast. Then, I store them in the fridge until needed.
Cooking the Sausage: I cook the sausage in an oven safe skillet over medium high heat, crumbling it with a spatula.
Drain the Grease: After the sausage finishes cooking, I drain the excess grease from the skillet.
Removing from Oven: When the timer goes off, I remove the vegetables from the oven and reduce the temperature to 400°F.
Combine the Ingredients: I add the roasted potatoes and Brussels sprouts to the skillet with the cooked and crumbled sausage, and stir everything together.
Adding the Cheese: I scatter the diced cheese over the vegetable and meat mixture and gently mix throughout, leaving plenty of cheese on top before sprinkling the dish generously with fresh parsley.
Final Bake: I return the skillet to the oven for a final 15 minutes or so, until the cheese has fully melted.
Serving Suggestions
I like to pair a hearty meal like this with lighter side dishes. So, I would serve it with a sweet kale salad or this cauliflower broccoli salad.
But, if you want to know what I’d serve for dessert after a dinner like this, there’s only one choice for me. I’d want to finish this meal with a warm zucchini cobbler.
Make Ahead & Storage
Make Ahead: This is absolutely a make ahead and meal prep option for me. Cooling and reheating does cause it to lose some of the crispy textures, but I think the flavors come together so well in the fridge. It’s a fabulous option for prepping easy lunches.
How to Store: I allow the food to cool, then store it in an airtight container in the fridge. It will keep for 3-4 days.
How to Reheat: To warm the leftovers back up, I suggest using a microwave.
More Brussels Sprouts Recipes
- Roasted Brussels Sprouts with Pecans and Bacon
- Brussels Sprouts Gratin
- Parm Crusted Brussels Sprouts
Frequently Asked Questions
I do not peel the potatoes for this recipe. Personally, I like the texture of the peels. If you prefer your potatoes to be peeled, feel free to peel them.
I do a final taste test at the end, and then adjust salt and pepper to my taste.
I find that this usually happens when the pan is overcrowded, so the solution is to give them more space on the pan, or use two pans and rotate them in the oven.
I have seen this happen when the potatoes are cut too large, so the insides don’t cook all the way through. Usually, you can just let them roast a little longer until finished.
Brussels Sprouts with Sausage and Potatoes
Ingredients
- 2 large Yukon gold potatoes about 1 pound, cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 pound Brussels sprouts trimmed and sliced in half
- 1 pound hot or regular sausage
- 4 ounces Pepper Jack cheese diced into ½-inch pieces
- 1 tablespoon fresh Italian parsley chopped small
- 1 teaspoons kosher salt divided, adjust to taste
- ½ teaspoon freshly ground black pepper divided, adjust to taste
Instructions
- 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 ½ teaspoon salt and ¼ teaspoon pepper. Place in the oven and roast for 15 minutes while preparing the Brussels sprouts.
- Once the potatoes are in the oven, trim and halve the Brussels sprouts. Place them in a large bowl and drizzle with the remaining tablespoon of olive oil. Toss well to coat. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
- Add the Brussels to the pan with the potatoes. Continue roasting for about 20-30 minutes, until the potatoes and Brussels are lightly browned and tender.
- While the potatoes and Brussels sprouts are roasting, 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 parsley and top with the cubes of cheese.
- Reduce the oven temperature to 400°F and bake just until the cheese has melted, about 5 minutes. Stir if desired, right before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used Frozen Cubed Potatoes Completely Thawed, I added Diced Onions, I Boiled My Brussel Sprouts then Cut them in Half, I used Italian Seasoning . I left out the Cheese and Cream. I Made this in a Large Skillet on Stovetop. IT WAS DELICIOUS AND HAD LEFTOVERS FOR LUNCH AT WORK .
YAY! I’m so glad you enjoyed it. Thanks for taking the time to let me know!