Smoked Sausage Sheet Pan Dinner with Seasoned Potato Wedges

Smoked Sausage Sheet Pan Dinner with seasoned potatoes

I’ve been loving the ease of the sheet pan dinner.  This time I used smoked sausage and potato wedges, along with brussels sprouts.  This combination would be a little plain if it weren’t for the spice combo I used on the potatoes.

McCormick is my go-to brand for spices.  The quality is always fabulous at bringing out the flavor in a recipe.  This time I pulled smoked paprika, garlic powder and onion powder from the pantry. I also used generous amounts of kosher salt and black pepper.

Smoked Sausage sheet pan dinner seasonings

If you don’t have smoked paprika, use regular.  The smoked lends a wonderful flavor though, that goes really well with the smoked sausage.

Here’s what you’ll need for this recipe:  

Smoked sausage sheet pan dinner ingr

I used turkey sausage, but any kind of smoked sausage or kielbasa would be good.  You can also substitute green beans instead of brussels sprouts if you like.  I have a very large sheet pan, but if yours isn’t big enough, just use two pans.  Potatoes on one, sausage and sprouts on the other.

 

Smoked Sausage Sheet Pan Dinner with Seasoned Potato Wedges

Serves: 6 servings

Ingredients
  • 1½ tsp kosher or sea salt
  • ½ tsp. McCormick black pepper
  • ½ tsp. McCormick garlic powder
  • ½ tsp. McCormick onion powder
  • ½ tsp. McCormick Smoked paprika
  • 3-4 potatoes, scrubbed and cut into wedges
  • Olive oil
  • 1 smoked sausage, cut and sliced in half
  • 3-4 cups brussels sprouts, cleaned and cut in half
Instructions
  1. Stir all the spices together in a small bowl.
  2. Generously drizzle the potato wedges with olive oil. Sprinkle all the seasoning on the potatoes and toss to coat them in spices and oil.
  3. Pour onto a large baking sheet that has been brushed with olive oil and bake at 425 degrees for 25-30 minutes.
  4. While the potatoes cook, toss the brussels sprouts with olive oil. You can use the same bowl that you used for the potatoes. Sprinkle the sprouts with a bit of salt.
  5. Pull the pan from the oven (or grab a second pan if yours isn't big enough) and add the smoked sausage and brussels sprouts.
  6. Bake for another 10-15 minutes, until the potatoes are tender and the brussels sprouts are done.

You can find McCormick on Pinterest, Instagram and Facebook.

Disclosure:  This post is sponsored by McCormick.  All opinions are my own.

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Comments

  1. I make this frequently with various meats and vegetables. I also add a little sugar to the spice mix to help the potatoes turn golden brown. It is only 1/4 to 1/2 teaspoon so adds very little sweetness just adds a little crunch.

  2. I have a feeling I’ll be making this all winter! My husband is GF and I’m getting so tired of what we’ve been eating all summer but now that the weather is starting to cool off (in SoCal), I can finally start using my oven again on a regular basis. Can’t wait to try this!

  3. Sue Henry says:

    If you use green beans instead does that change the cooking time or would it be roughly the same as the Brussels sprouts?

  4. I just made this and it turned out well. Thank you for sharing. May I ask how I can avoid the sausage and potatoes not to stick to the pan?

  5. What type of potatoes do you use? Yukon Gold? Russet?

  6. I’ve never heard of a “sheet pan dinner” before. Love the idea. I will definitely be making this for tea during the winter!

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