This Easy Sheet Pan Brussels Sprouts with Sausage and Honey is easy to prepare and only requires one pan! Brussels sprouts are roasted with chorizo, apples and sage, then finished with blue cheese and honey. A perfect side dish for a nice dinner or holiday meal that's ready in under 30 minutes!
This recipe was inspired by a Brussels sprouts side dish I had at a local restaurant here in Sonoma County—it was amazing! I have simplified the cooking process, so you can easily make this dish at home! Serve this with a nice steak and some polenta or crispy potatoes for a fantastic dinner any time of year!
Brussels sprouts are sliced in half, roasted on a sheet pan with sausage, (I used chorizo) apples, and sage, then finished with blue cheese, and honey - a perfect side dish! Savory, spicy, sweet, and super fresh.
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Why you'll love this recipe
- Quick to prep and easy to make!
- Only need a few simple ingredients.
- Nutritious and packed with flavor.
- Only need 1 sheet pan to make this recipe.
- Restaurant quality side dish you can make at home.
- Done in under 30 minutes.
Equipment
Here are a few of the kitchen tools I used and highly recommend.
Ingredients
Brussels Sprouts - cut in half so they roast up nice and crispy.
Raw Mexican Chorizo Sausage - Chorizo is heavily spiced sausage with tons of chili flavor. The spiciness of the chorizo adds tons of flavor to the Brussels sprouts. You can substitute the chorizo with any sausage if preferred but I highly recommend the chorizo.
Apple - adds sweetness without overpowering the dish. The apple almost acts like a sweet roasted potato in this dish.
Sage - gives an earthy, warming herbal note to the sausage and apple and takes this recipe to the next level!
Blue Cheese - I used Stilton for this recipe. It adds a creamy, pungent tang, helping to balance all the flavors. If you're not a fan of blue cheese, substitute it with goat, feta, or Manchego cheese.
Honey - is a must in this dish! Honey heightens the whole dish and balances the spiciness of the chorizo.
Olive Oil- drizzled on the Brussels spouts to help crisp them up.
Salt - adds flavor. Add some finishing salt to the dish at the end to enhance the flavors even more.
Pepper - fresh cracked black pepper is always a must!
See recipe card for quantities.
Substitutions and Variations
This sheet pan Brussels sprouts and sausage recipe is easy to adjust and make your own. Here are a few ingredient swap ideas:
- Blue Cheese - replace with goat cheese, feta or Manchego cheese
- Chorizo Sausage - use Italian sausage, kielbasa, or chicken sausage in this recipe.
- Sage - grind up a bay leaf in a spice grinder and sprinkle it over the sprouts and sausage before cooking.
How to make sheet pan Brussels sprouts with sausage
Wash and dry the Brussels Sprouts. Be sure to dry them well.
Slice the nubby end off of the Brussels sprouts, then slice in half lengthwise.
Add Brussels sprouts to a sheet pan.
Break up or slice sausage into ½ inch chunks and place on top of the Brussels sprouts.
Slice apples into ½-inch chunks and add to the sheet pan.
Season with olive oil, salt and pepper.
Toss to combine and spread into an even layer. Be careful not to overcrowd the pan so that the Brussels spouts get crispy.
Cook Brussels sprouts at 425F for 10 minutes.
Toss everything around using a spatula and spread into an even layer again.
Cook again for another 10 minutes.
Add fresh sage and toss again, then, roast for 5 more minutes.
Transfer to a serving dish.
Sprinkle with blue cheese and drizzle with honey. Add finishing salt if desired.
Serve immediately.
Tips for pan-roasted Brussels sprouts
- Make sure the Brussels sprouts are completely dry before roasting.
- Don't crowd the sheet pan. Overcrowding the sheet pan will cause the Brussels sprouts to steam rather than roast.
- Make this dish right before serving for best textures and flavors.
Storage
These Brussels sprouts are best served immediately.
Refrigerate leftovers in an air-tight container for up to 2 -3 days.
Reheat in the oven at 400F for 5 minutes or until heated through. (The blue cheese will melt a little.). They won't be as crispy when reheated.
What to serve with Brussels Sprouts
📖 Recipe
Brussels Sprouts
Equipment
Ingredients
- 1 ½ pounds Brussels Sprouts
- ¾ pounds Raw Chorizo Mexican Chorizo. Sub with Italian, Chicken or Kielbasa sausage
- ¾ large Apple diced into ½ inch pieces
- 1 tablespoon Sage fresh, chopped
- ½ cup Blue Cheese I used stilton. Sub with goat, feta or Manchego Cheese
- 3 tablespoon Honey
- 2 tablespoon Olive Oil
- ½ teaspoon Salt or to taste
- ½ teaspoon Pepper
Instructions
- Preheat the oven to 425 °F
- Wash and dry the Brussels Sprouts. Be sure to dry them well.1 ½ pounds - Brussels sprouts
- Slice the nubby end off of the Brussels sprouts, then slice in half lengthwise.
- Add Brussels sprouts to a sheet pan.Break up or slice sausage into ½ inch chunks and place on top of the Brussels sprouts¾ pounds - Chorizo (or sausage of choice)Slice apples into ½-inch chunks and add to the sheet pan.¾ Large - AppleSeason with olive oil, salt, and pepper.2 tablespoons - Olive oil½ teaspoon - Salt½ teaspoon - Black PepperToss to combine and spread into an even layer. Be careful not to overcrowd the pan so that the Brussels spouts get crispy.
- Roast for 10 minutes.Toss the sprouts around using a spatula and spread them into an even layer again.Roast again for another 10 minutes.Chop and add fresh sage and toss again, then, roast for 5 more minutes1 tablespoon - Fresh sage
- Transfer to a serving dish.Sprinkle with blue cheese and drizzle with honey. ½ cup - Blue Cheese3 tablespoons - HoneyAdd finishing salt to taste, if desired.Serve immediately and enjoy!
Recipe Notes
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- Make sure the Brussels sprouts are completely dry before roasting.
-
- Don't crowd the sheet pan. Overcrowding the sheet pan will cause the Brussels sprouts to steam rather than roast.
-
- Make this dish right before serving for best textures and flavors
Substitutions:
- Blue Cheese - replace with goat cheese, feta or Manchego cheese
- Chorizo Sausage - use Italian sausage, kielbasa, or chicken sausage in this recipe.
- Sage - grind up a bay leaf in a spice grinder and sprinkle it over the sprouts and sausage before cooking.
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