If you are craving a comforting, hearty meal that comes together with little fuss yet packs tons of flavor, this One Pan Sausage and Veggies with Lemon Aioli Recipe is your new go-to. Imagine tender sausages roasting alongside caramelized Brussels sprouts, sweet potatoes, and colorful bell peppers, all seasoned perfectly and complemented by a creamy, zesty lemon aioli that brings everything to life. It’s a wholesome, vibrant dinner that’s as beautiful on the plate as it is satisfying to the soul.
Ingredients You’ll Need
These ingredients are delightfully straightforward, but each plays a crucial role in building the dish’s amazing balance of taste, texture, and color. From the earthy vegetables to the rich sausages and that refreshing punch of lemon aioli, every component shines.
- Brussels sprouts (1 pound, trimmed and halved if large): Adds a slightly nutty crunch that roasts beautifully.
- Sweet potato (1 large, chopped into 1-2 inch pieces): Provides natural sweetness and soft texture to complement the savory sausage.
- Red bell pepper (1/2, sliced): Offers vibrant color and mild sweetness.
- Yellow bell pepper (1/2, sliced): Gives a sunny hue and a delicate bite.
- Red onion (1/2, chopped into chunks): Brings sweetness and depth as it caramelizes.
- Garlic (3-4 cloves, smashed whole): Infuses subtle aroma without overpowering the veggies.
- Bratwurst sausages (1 pound, whole): The star protein, juicy and packed with savory flavor.
- Olive oil (1/4 to 1/3 cup): For roasting everything to tender perfection.
- Onion soup mix (1 ounce packet): Adds instant, savory seasoning that ties every bite together.
- Parsley (optional, for garnish): Brightens the plate and adds a hint of fresh herbal aroma.
- Mayonnaise (1 cup): The creamy base of the lemon aioli.
- Lemon juice (3 tablespoons, about 1 small lemon): Gives the aioli a refreshing citrus zip.
- Kosher salt (3/4 teaspoon): Enhances all the natural flavors.
- Garlic (1 or 2 cloves, smashed and minced for aioli): Adds a subtle, garlicky kick.
- Cracked pepper (to taste): Balances the aioli with a mild spice.
- Hot rice or buttered noodles (optional, to serve): Perfect for soaking up every last bit of flavor from the pan.
How to Make One Pan Sausage and Veggies with Lemon Aioli Recipe
Step 1: Prepare Your Oven and Baking Sheet
Get started by preheating your oven to 400 degrees F. Line a large baking sheet with foil for easy cleanup, which means less time scrubbing and more time enjoying your meal. A simple step that makes your cooking experience much more enjoyable.
Step 2: Get the Vegetables Ready
Trim your Brussels sprouts by removing any yellow leaves and halving the larger ones so they roast evenly. Chop your sweet potato into hearty chunks that will crisp up on the edges but stay tender inside. Slice the colorful bell peppers and chop the red onion into rustic chunks that caramelize beautifully in the oven. Smash but don’t mince your garlic cloves to release their fragrance without burning during roasting.
Step 3: Combine Everything on the Pan
Spread out the Brussels sprouts, sweet potato, bell peppers, red onion, and whole garlic cloves onto the baking sheet. Nestle the bratwurst sausages right on top of the veggies for that perfect mingling of flavors as everything cooks together. This simple assembly is the heart of the One Pan Sausage and Veggies with Lemon Aioli Recipe, making cleanup a breeze while layering flavors beautifully.
Step 4: Season and Oil
Drizzle 1/4 cup of olive oil over everything, then sprinkle the onion soup mix evenly on top. Use your hands to gently toss and coat the veggies and sausages with the oil and seasoning, adding a little extra olive oil if needed to ensure everything looks nicely moistened. This step is key to that irresistible roasted flavor and texture.
Step 5: Arrange and Roast
Try to spread the veggies out in a single layer with some space between them — it helps them caramelize instead of steam. Put the sausages on top, then pop the pan into your preheated oven. Roast for 30 minutes, flipping the sausages halfway through if you want an extra crispy crust all around.
Step 6: Whip Up the Lemon Aioli
While the veggies and sausages are roasting, whip together your lemon aioli. In a small bowl, mix 1 cup of mayonnaise, 3 tablespoons lemon juice, 3/4 teaspoon kosher salt, and 1 to 2 cloves of smashed and minced garlic. Add cracked pepper to taste — this bright, creamy sauce is the perfect tangy counterpoint to the rich roasted flavors.
How to Serve One Pan Sausage and Veggies with Lemon Aioli Recipe
Garnishes
Fresh parsley sprinkled on top adds a pop of green and a fresh, herbaceous aroma that brightens the entire dish. It’s a small detail that makes a big difference when serving.
Side Dishes
This dish pairs wonderfully with hot rice or buttered noodles to catch all those delicious juices. If you want to make it even more comforting, try topping it with a fried or poached egg — runny yolk heaven!
Creative Ways to Present
For a fun twist, serve the roasted veggies and sausage over a bed of creamy polenta or alongside warm, crusty bread to scoop up the luscious lemon aioli. You could also turn this into a picnic-friendly meal by packing the components separately and assembling on the spot for fresh, vibrant bites wherever you are.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for an even tastier lunch or dinner the next day.
Freezing
You can freeze the roasted sausage and veggies in a freezer-safe container for up to 2 months. For best texture, freeze the lemon aioli separately as it may change consistency when frozen. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat your leftovers gently in a skillet or the oven at 350 degrees F until warmed through to keep the veggies from getting mushy. Warm your aioli separately and serve alongside for that fresh, zesty touch.
FAQs
Can I use other types of sausages for this recipe?
Absolutely! Bratwurst works beautifully, but Italian sausage, kielbasa, or even chicken sausage will all bring delightful flavors. Just keep an eye on cooking times as they might vary slightly.
Is this recipe suitable for meal prep?
Yes, it’s perfect for meal prep thanks to its one-pan simplicity and delicious leftovers. Just store and reheat as needed for quick, wholesome meals throughout the week.
Can I make the lemon aioli dairy-free?
Definitely. Since traditional mayo-based aioli is naturally dairy-free, just check your mayonnaise ingredients or use a vegan mayo to accommodate dairy-free or vegan diets.
What if I don’t have onion soup mix on hand?
You can easily substitute with a blend of dried onion powder, garlic powder, salt, pepper, and a bit of dried herbs like thyme or parsley to mimic that savory seasoning.
Can I add other vegetables to this dish?
For sure! This recipe is versatile. Try adding carrots, zucchini, or even parsnips for different flavor and texture variations. Just adjust the cutting size so everything cooks evenly.
Final Thoughts
This One Pan Sausage and Veggies with Lemon Aioli Recipe is truly a weeknight hero—easy, flavorful, and downright satisfying. It captures everything we love about comfort food with a fresh twist, and it’s sure to become a staple in your recipe rotation. Give it a go; your taste buds are in for a treat!
Print
One Pan Sausage and Veggies with Lemon Aioli Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This One Pan Sausage and Veggies with Lemon Aioli recipe is a vibrant, flavorful, and hearty meal perfect for weeknight dinners. Packed with roasted Brussels sprouts, sweet potatoes, bell peppers, red onion, and bratwurst sausages, all seasoned with onion soup mix and olive oil, then baked to perfection. The dish is elevated with a tangy homemade lemon aioli that adds creaminess and zest. Effortless cleanup and wholesome ingredients make this dish both delicious and convenient.
Ingredients
Vegetables & Sausage
- 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 of garlic (smashed and left whole)
- 1 pound bratwurst sausages (left whole)
Seasoning & Oil
- 1/4 to 1/3 cup olive oil
- 1 (1-oz) package onion soup mix
- Parsley (to garnish, optional)
Lemon Aioli
- 1 cup mayonnaise
- 3 tablespoons lemon juice (about 1 small lemon)
- 3/4 teaspoon kosher salt
- 1 or 2 cloves garlic (smashed and minced)
- Cracked pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees F. Line a large baking sheet with foil for easy clean up.
- Prepare Brussels Sprouts: Trim the Brussels sprouts, remove any yellow leaves, and chop large sprouts in half.
- Chop Vegetables: Chop the sweet potato into 1-2 inch pieces. Slice the red and yellow bell peppers. Chop the red onion into chunks.
- Smashed Garlic: Smash 3-4 cloves of garlic but do not mince them, leaving them whole to roast.
- Combine Veggies and Garlic: Add Brussels sprouts, sweet potato, bell peppers, onion, and smashed garlic cloves to the large baking sheet.
- Add Sausage: Place the bratwurst sausages on the baking sheet along with the vegetables.
- Drizzle Olive Oil: Drizzle 1/4 cup of olive oil evenly over the veggies and sausages.
- Sprinkle Seasoning: Sprinkle the entire package of onion soup mix over the top of the veggies and sausages.
- Toss to Coat: Use your hands to gently toss and coat all the ingredients with the olive oil and onion soup mix. Add a little more olive oil if the mix looks dry.
- Arrange on Pan: Spread the vegetables in a single layer with as much space between them as possible on the pan, and place the sausages on top of the veggies.
- Bake: Bake in the preheated 400 degrees F oven for 30 minutes. Optionally, flip the sausages halfway through baking to crisp both sides evenly.
- Make Lemon Aioli: While the veggies and sausage roast, mix 1 cup mayonnaise, 3 tablespoons lemon juice, 3/4 teaspoon kosher salt, and 1-2 cloves garlic (smashed and minced) with cracked pepper to taste in a small bowl. Stir well.
- Serve: Serve the roasted sausage and vegetables with the homemade lemon aioli. Optionally accompany with hot rice, buttered noodles, or an egg on top. Garnish with parsley if desired.
Notes
- For extra crispiness, flip the bratwurst sausages halfway through the baking time.
- Adjust the amount of garlic in the aioli according to taste preference.
- Use foil on the baking sheet for easier cleanup.
- This dish pairs well with hot rice or buttered noodles, or you can add an egg on top for extra protein.
- Feel free to substitute bratwurst with your favorite sausage variety.
