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5 from 2 votes

One Pan Sausage and Veggies with Lemon Aioli

I've got your new favorite no brainer dinner right here! This One Pan Sausage and Veggies with Lemon Aioli will blow your socks off and you will be so happy when you see how easy it is. Roasted sausage makes for an easy sheet pan meal. This is my go to dinner when I don't know what to make!


  • 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
  • 1/4 to 1/3 cup olive oil
  • 1 (1-oz) package onion soup mix
  • parsley, to garnish (optional)

For the aioli

  • 1 cup mayonnaise
  • 3 tablespoons lemon juice, about 1 small lemon
  • 3/4 teaspoon salt
  • 1 or 2 cloves garlic, smashed and minced
  • cracked pepper to taste
  • hot rice or buttered noodles to serve with, optional


  • Preheat your oven to 400 degrees F. Line a large baking sheet with foil for easy clean up.
  • Prepare the Brussel sprouts. Trim, remove any yellow leaves, and chop any that are very large in half.
  • Chop your sweet potato. Slice your bell peppers.* Chop a red onion into a few chunks.
  • Smash a few cloves of garlic but don't mince. 
  • Add the Brussel sprouts, sweet potato, bell peppers, onion, and garlic to a large baking sheet.
  • Add the sausage to the baking sheet.
  • Drizzle with 1/4 cup olive oil.
  • Sprinkle the onion soup mix over the top.
  • Use your hands to gently toss the oil and onion soup all over the veggies and sausage. Add a little more olive oil if it does not look moistened. 
  • Arrange the veggies in one layer, so that they are flat on the pan, with as much space in between the veggies as you can manage. Place the sausage on TOP of the veggies. 
  • Bake at 400 degrees F for 30 minutes. You can flip your sausages halfway through the cook time if you want, to get both sides a little more crispy. 
  • While the veggies are roasting, prepare the aioli. 
  • In a small bowl, combine 1 cup mayo, about 3 tablespoons lemon juice, 3/4 teaspoon kosher salt, and start with 1 clove of garlic, smashed and minced (you can always add more.) Add a few grinds of cracked pepper, stir it up and you're done!
  • Serve this with hot rice or buttered noodles! (Or with an egg on top!)


If you are doubling this be sure to use 2 sheet pans. You might want to rotate them halfway through the roast time.
*I assume you are not taking photos of your food to post on the internet. If that is the case, then just buy one bell pepper in whatever color you choose...unless you just love having 2 bell pepper halves hanging out in your fridge?? weirdo. ;)


Serving: 1 g, Calories: 696 kcal, Carbohydrates: 27 g, Protein: 15 g, Fat: 59 g, Saturated Fat: 13 g, Polyunsaturated Fat: 20 g, Monounsaturated Fat: 24 g, Trans Fat: 1 g, Cholesterol: 72 mg, Sodium: 1599 mg, Potassium: 865 mg, Fiber: 5 g, Sugar: 6 g, Vitamin A: 8970 IU, Vitamin C: 101 mg, Calcium: 90 mg, Iron: 2 mg