Roasted Sausage with Brussels Sprouts and Crispy Garlic
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in less than an hour and practically cooks itself. You just toss everything on a sheet pan and let the oven do the work while you relax. I love that brussels sprouts are packed with vitamin C and fiber, making this feel like a genuinely nutritious meal even though it tastes indulgent. The sausage gets beautifully caramelized, the sprouts turn crispy and golden, and those garlic cloves become little sweet nuggets of flavor. A quick glaze of balsamic vinegar and honey ties everything together, while a sprinkle of fresh thyme and parmesan adds that fancy touch. Trust me, once you try this combination, you'll be making it again and again.
Ella x
Ingredients
- 8italian sausage links(about 2 lbs)
- ¾ kgbrussels sprouts(trimmed and halved)
- 8garlic cloves(thinly sliced)
- 4 tablespoonsolive oil
- 3 tablespoonsbalsamic vinegar
- 1 tablespoonhoney
- 1 tablespoondijon mustard
- ½ teaspoonred pepper flakes
- 4 sprigsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlparmesan cheese(grated (optional))
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the sausages dry with paper towels to help them brown better.
Tip: Dry sausages will develop a better golden crust during roasting.
- 2
In a large bowl, toss the halved brussels sprouts with 2 tablespoons of olive oil, sea salt, and black pepper until evenly coated.
Tip: Cut brussels sprouts to similar sizes so they roast evenly.
- 3
Spread the brussels sprouts cut-side down on a large roasting pan, leaving space for the sausages.
Tip: Don't crowd the pan; give vegetables room for proper caramelization.
- 4
Arrange the sausages on the pan among the brussels sprouts. Drizzle the remaining 2 tablespoons of olive oil over the sausages and sprinkle with red pepper flakes and fresh thyme.
- 5
Roast for 25-30 minutes, stirring the brussels sprouts halfway through, until the sausages are cooked through and the sprouts are deeply browned and crispy at the edges.
Tip: Sausages are done when they reach an internal temperature of 160°F.
- 6
While the main ingredients roast, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the sliced garlic and cook gently for 3-4 minutes, stirring frequently, until golden and crispy. Set aside on paper towels.
Tip: Watch the garlic closely to prevent burning; it should be pale golden, not dark brown.
- 7
In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard to create a glaze.
- 8
Once the sausages and brussels sprouts are done roasting, drizzle the balsamic glaze over everything and toss gently to coat. Top with the crispy garlic chips and grated Parmesan if desired.
Tip: The residual heat will help warm the glaze and meld the flavors together beautifully.
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