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Meaningful Eats

1-Pan Roasted Potatoes, Sausage & Brussel Sprouts {Gluten-Free}

My favorite sausages to use in this recipe are Aidellls Pineapple Bacon Sausages. However, this recipe will work great with any sausage you like!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings


For the Potatoes:

  • 2 lbs red-skinned or Yukon gold potatoes sliced
  • 1 ½ tablespoons olive oil
  • 1 ½ teaspoons salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • pinch of cayenne

For the Brussel Sprouts:

  • 1 lb brussel sprouts shaved or thinly sliced
  • 1 tablespoon olive oil
  • 1-2 tablespoons lemon juice
  • ½ teaspoon salt
  • pinch cayenne


  • 4-5 cooked sausages


  • Preheat the oven to 400F. Place the potatoes on a baking sheet and sprinkle with the olive oil, salt & spices. Toss to evenly combine then spread into an even layer on ⅔ of the baking sheet. Bake the potatoes for 20 minutes.
  • After 20 minutes, remove the sheet from the oven and flip the potatoes. Place the brussel sprouts on the remaining ⅓ of the baking sheet and sprinkle with the olive oil, lemon juice, salt and cayenne. Toss to evenly combine.
  • Place the sausages on top of the vegetables. Bake everything for another 20-25 minutes, stirring the brussel sprouts often. Serve and enjoy!


Calories: 520kcal | Carbohydrates: 39g | Protein: 22g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 1755mg | Potassium: 1588mg | Fiber: 10g | Sugar: 2g | Vitamin A: 1040IU | Vitamin C: 124.3mg | Calcium: 123mg | Iron: 9.9mg