Name: Roasted Potatoes with Brussels Sprouts and Sausage
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 3 lbs Yukon gold potatoes (chopped into 3/4" - 1" pieces); 2-3 tablespoons olive oil; 1-2 lbs Brussels sprouts (trimmed and sliced in half); 1 lb hot sausage (feel free to substitute 1/2 lb of bacon); 8 ounces Monterey Jack or Pepper Jack cheese (diced into 1/2" chunks); 1/2 cup freshly grated Pecorino Romano or Parmesan cheese; 1 tablespoon fresh thyme leaves (or about 1 teaspoon dried thyme); 1 1/2 teaspoons kosher salt (adjust to taste); 1/2 teaspoon freshly cracked black pepper (adjust to taste); butter or oil (for greasing the baking dish)

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Roasted potatoes, Brussels sprouts, and Italian sausage are combined with plenty of cheese to create an irresistible dinner the whole family loves.

A few years ago, I stumbled across a dish that combined Brussels sprouts with pasta and potatoes. I couldn’t get that combination out of my head.

As I started playing with the idea of using Brussels sprouts in a main dish, I wanted something a little heartier than the bacon that I typically pair with Brussels sprouts. I used some spicy sausage in place of the bacon and I LOVED the combination of flavors in this meal.

One of my boys pointed out that the very best bites were the ones with a potato chunk, a sprout, sausage, and cheese together; I couldn’t agree more.

The first time I made this, I tasted it before taking a picture and then I couldn’t stop sneaking bites as I was attempting to photograph it. I lasted for about 30 seconds worth of clicks and then we dove into this meal.

In the years since then, I’ve attempted to reshoot this recipe multiple times in order to update the photos, and without fail, I decide not to bother with photos as soon as it’s out of the oven. This is one of my all-time favorite recipes on this website.

A couple weeks ago, I finally practiced enough restraint to shoot new photos and I’m still as much in love with this dish as ever. I’m oh so happily re-sharing the recipe with you today, in case it wasn’t already on your radar.

Brussels Sprouts and Potatoes

This has been one of my favorite dinners for over seven years now and I can’t recommend it highly enough! For a long time, I would make this and then portion it into containers for my lunches. This is a meal that I can very happily eat several days in a row.

However, it has become one of my boys’ favorite meals as well and now I’m lucky to get any of the leftovers for myself!

If you’re looking for more ways to get some vegetables into your meals, this Marinated Vegetable Pasta Salad and this {Better-Than-Takeout} Fried Rice are favorites in my house. Tortellini Vegetable Soup and Linguini with Spring Vegetables are both loaded with great vegetables too. For a low-carb option that is full of flavor and perfect with any meat option, The Best Easy Cauliflower Rice is next on my list to try.

For all the vegetables you could possibly crave, don’t miss this collection of awesome salads, I’ve included plenty of tips to help make it possible to Eat A Salad Every Day.

Sausage and Brussels Sprouts

Sausage is one of those magic recipe ingredients. It almost doesn’t matter what you add to it, sausage has the ability to flavor all the other ingredients brilliantly.

I’ve made this recipe several different ways. The original version as outlined in the recipe below involves extra dishes, but even with a couple of extra pans to rinse, it’s an EASY dinner and you can choose a prettier baking dish to set on the table.

However, if you want to avoid any extra dishes, you can add the Brussels to the sheet pan along with the potatoes when they’re about halfway through cooking. If you have a large enough skillet, (I dearly love this Everyday Pan!) then you’ll be able to combine everything in the same pan that you cook the sausage in and then bake it all in that same pan to melt the cheese in the oven.

Kitchen Tip: I use this sheet pan and this skillet to make this recipe.

Roasted Potatoes with Brussels Sprouts and Sausage

Preheat the oven to 450 degrees. Spread the potatoes across a large baking sheet, lined with a silpat mat or greased with oil. Drizzle the potatoes with a couple tablespoons of oil and toss thoroughly to coat. Sprinkle generously with salt and pepper. I used at least a teaspoon of salt and a 1/2 teaspoon of pepper. Place in the oven and roast for 35-40 minutes.
Once the potatoes have started roasting, trim and halve the Brussels sprouts. Spread them across a large baking sheet and drizzle with about a tablespoon of olive oil. Toss well to coat. Sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Place them in the oven with the potatoes and roast for 30 minutes, or until they are lightly browned and tender.
Cook and crumble the sausage in a skillet over medium-high heat. Drain any grease and discard. Grease a large baking dish (I used a 10×12 lasagna pan) and combine the roasted potatoes, brussels sprouts and sausage. Stir gently to combine. Sprinkle with thyme and stir in the cubes of cheese as evenly throughout the dish as possible. Sprinkle with Pecorino Romano or Parmesan.
Reduce the oven temperature to 400 degrees and bake until the cheese has melted, about 15 minutes. Let rest 10 minutes before serving. (Stir if desired, right before serving.)

Roasted Potatoes, Brussels, and Sausage - Get the recipe at barefeetinthekitchen.com

Roasted Potatoes with Brussels Sprouts and Sausage

Recipe inspired by Nigella via Mango Tomato

4.75 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Brussels Sprouts and Potatoes

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

Servings: servings

Calories: 457kcal

Ingredients

3 lbs Yukon gold potatoes chopped into 3/4" - 1" pieces
2-3 tablespoons olive oil
1-2 lbs Brussels sprouts trimmed and sliced in half
1 lb hot sausage feel free to substitute 1/2 lb of bacon
8 ounces Monterey Jack or Pepper Jack cheese diced into 1/2" chunks
1/2 cup freshly grated Pecorino Romano or Parmesan cheese
1 tablespoon fresh thyme leaves or about 1 teaspoon dried thyme
1 1/2 teaspoons kosher salt adjust to taste
1/2 teaspoon freshly cracked black pepper adjust to taste
butter or oil for greasing the baking dish

Instructions

Preheat the oven to 450 degrees. Spread the potatoes across a large baking sheet, lined with a silpat mat or greased with oil. Drizzle the potatoes with a couple tablespoons of oil and toss thoroughly to coat. Sprinkle generously with salt and pepper. I used at least a teaspoon of salt and a 1/2 teaspoon of pepper. Place in the oven and roast for 35-40 minutes.
Once the potatoes have started roasting, trim and halve the Brussels sprouts. Spread them across a large baking sheet and drizzle with about a tablespoon of olive oil. Toss well to coat. Sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Place them in the oven with the potatoes and roast for 30 minutes, or until they are lightly browned and tender.
Cook and crumble the sausage in a skillet over medium high heat. Drain any grease and discard. Grease a large baking dish and combine the roasted potatoes, brussels sprouts and sausage. Stir gently to combine. Sprinkle with thyme and stir in the cubes of cheese as evenly throughout the dish as possible. Sprinkle with Pecorino Romano or Parmesan.
Reduce the oven temperature to 400 degrees and bake until the cheese has melted, about 15 minutes. Let rest 10 minutes before serving. (Stir if desired, right before serving.) Enjoy!

Notes

I've made this recipe several different ways. The original version as outlined in the recipe below involves extra dishes, but even with a couple of extra pans to rinse, it's an EASY dinner and you can choose a prettier baking dish to set on the table.

However, if you want to avoid any extra dishes, you can add the Brussels to the sheet pan along with the potatoes when they're about halfway through cooking. If you have a large enough skillet, (I dearly love this Everyday Pan!) then you'll be able to combine everything in the same pan that you cook the sausage in and then bake it all in that same pan to melt the cheese in the oven.

Nutrition

Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally posted 5/26/13 – recipe notes and photos updated 1/20/20}

Roasted Potatoes, Brussels Sprouts, and Sausage