Sausage and brussels sprouts are a go-to dinner these days. First, fresh brussels sprouts are so flavorful. And add sugar-free sausages like Aidells Chicken and Apple and you’ve got the perfect guilt-free meal.
I like easy quick cook meals. And I love sheet pan dinners because they are so easy. Here’s my go-to recipe for sprouts and sausage (I’m on a hyphen roll in case you haven’t noticed!). You’ll notice prep isn’t too messy because I only use a few ingredients. That’s the way we like it!
Ingredients for sprouts and sausage sheet pan dinner
Brussels sprouts, Aidells sausage, sliced lemons, olive oil drizzle and my own special Italian seasoning. If you like a little heat, try that recipe. This is my favorite, in fact it’s everyone’s favorite Italian seasoning! This whole meal is totally Whole30 compliant as well as low carb and keto compliant.
It’s all about the lemons
The lemon makes the difference here. The lemon flavor mixed with the sprouts is indescribable. I used to use vinegar on my sprouts, but now lemon is the go-to. So, so, so good.
I also love that we can make as many servings as we want at a time. I made two here (about a half a sheet pan) and it was plenty for a dinner portion.
Don’t eat the lemon unless that’s your thing. I love the look of the baked lemon, and it makes a pretty plate garnish.
Can’t make it now?
Pit it for later!
- Aidells Chicken Apple Sausage
- Brussels Sprouts
- Olive Oil
- Lemon Slices
- Italian Seasoning
- Amounts vary based on the number of servings you want.
- Slice sausages
- Quarter the brussels sprouts
- Spread both on a sheet pan
- Top with a few lemon slices
- Drizzle with olive oil
- Spread Italian seasoning to taste
- Bake at 400 for 15 minutes
- Stir and flip and bake again for another 10 minutes.
Don't eat the lemon unless that's your thing!