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
Scale
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.
