This Parmesan Roasted Sheet Pan Dinner is filled with crispy potatoes, tender Brussels sprouts and roasted kielbasa sausages, all made on one sheet pan and ready in under an hour.
Sheet pan meals are great because everything cooks at the same time, making clean up a breeze.
You won’t believe how easy this Parmesan Roasted Sheet Pan Dinner is to make. I’ve already made this three times in the past two weeks and my kids go crazy for it!
Why You’ll Love this Sheet Pan Recipe
By combining your protein (sausages), veggies (brussels sprouts), and starches (potatoes), you’ll have everything you’ll need for a balanced meal all prepared and ready at the same time.
As a bonus – the whole meal is ready in under 1 hour, clean up is a breeze, and it’s also completely customizable to your preference.
Ingredients Needed for Sheet Pan Meal
Here’s the basic list of ingredients you’ll need in order to make this simple dinner with kielbasa sausages. As always, you can find the full list of ingredients located in the printable recipe card below.
- Baby Gold Potatoes – you can also use red potatoes or cut up larger yukon gold potatoes into a similar size.
- Brussels Sprouts – trim the ends and cut the sprouts in half. Not a fan of Brussels sprouts? Check below for easy swaps!
- Kielbasa Sausage – Use your favorite brand and flavor of sausage, cut into bite-size pieces.
- Butter – a mixture of melted butter and oil help to give this dish a nice flavor and golden color to the roasted items.
- Seasonings – a mix of salt, pepper, garlic powder and parsley is all you need to give this recipe a nice kick of flavor.
- Parmesan Cheese & Italian Breadcrumbs- these two ingredients help create an amazingly crisp potato when roasted.
How To Make A Sheet Pan Dinner
The key to making a sheet pan meal is understanding how each component in the recipe will be cooked. Since we’re roasting everything together you want to make sure your ingredients are all similar in shape and size.
Season Potatoes
I used a large bowl to mix the potatoes with melted butter and olive oil, then tossed them around to get them nice and coated.
Once they’re coated, sprinkle in the seasonings as well as parmesan cheese and breadcrumbs, tossing it all together till the potatoes are coated evenly. Spread the potatoes out evenly on a large, rimmed baking sheet.
PRO TIP: To avoid using more dishes, you can season the potatoes, Brussels sprouts and sausages in a gallon size zip-close bag rather than a mixing bowl.
Season Brussels Sprouts and Sausage
Toss the Brussels sprouts with the melted butter and olive oil and season with salt and pepper. Spread them in an even layer on the rimmed baking sheet next to the potatoes.
Finally, season the sausages and place them over the top of the potatoes and brussels sprouts.
Roast at 400 Degrees F.
Crank up the heat and roast everything at 400 degrees F. This will allow the veggies, potatoes and sausages to develop a nice crust on the outside, while still remaining nice and tender on the inside.
Top 3 Tips for Roasting Vegetables
Here are my top 3 tips when it comes to roasting vegetables, potatoes, proteins and just about anything else. Stick to these and you’ll be golden.
- Similar Size
- Make sure your vegetables and potatoes are similar size and consistency. Certain vegetables cook quicker than others, which is why I chose Brussels Sprouts to go with the potatoes.
- Butter + Oil
- Toss your veggies and potatoes well with the Land O Lakes Butter with Olive Oil and Sea Salt. Don’t use regular stick butter in this recipe due to the high temps that we’re roasting the veggies at. Regular butter will burn or scorch at high temps.
- PRO TIP: If you can’t get your hands on the butter with olive oil, simply add a little olive oil to your butter to help it not scorch when roasting.
- Toss your veggies and potatoes well with the Land O Lakes Butter with Olive Oil and Sea Salt. Don’t use regular stick butter in this recipe due to the high temps that we’re roasting the veggies at. Regular butter will burn or scorch at high temps.
- Don’t Over Crowd
- Give your veggies room to cook. You’ll achieve ideal roasting results when your veggies are in an even layer and not too crowded on the sheet pan. If you over crowd the veggies or potatoes they’ll steam, which will result in a different texture. Still good, but not quite as delicious.
Frequently Asked Questions
Over the years, there have been a few commonly asked questions about this sheet pan recipe, so let me try and address those here!
What Can I Substitute for Brussels Sprouts?
I get it, not everyone loves Brussels sprouts! Here are a few simple swap ideas for you.
- Green Beans – use fresh green beans, not canned or frozen
- Cauliflower – cut into smaller pieces, roughly the same size as your potatoes
- Asparagus – this tends to cook quicker than Brussels sprouts, so add them to the sheet pan with about 20 minutes left to cook.
- Zucchini – zucchini tends to cook faster as well, I would add this in the last 20 minutes of cooking.
What Can I Use instead of Potatoes?
If you’re trying to make this more low-carb, swap out the potatoes for cauliflower, extra protein, or more brussels sprouts.
Is there a Sauce I Can Drizzle Over The Top?
This recipe doesn’t call for a sauce to drizzle over the top, but if you find you’re wanting something to moisten the whole dish, here are some great recommendations…
- Hollandaise Sauce – my quick blender sauce is ready in a minute and is rich and savoury.
- Homemade BBQ Sauce – with a smoky, tangy flavor it’ll make everything pop.
- Ranch Dressing – you can’t go wrong with a classic ranch!
Roasting everything is such an easy way to cook that really brings extra flavor to the dish without doing anything fancy!
I know you’re going to love this easy sheet pan meal, be sure to let me know what you think in the comments!
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Parmesan Roasted Sheet Pan Dinner
Ingredients
- 1 1/2 lb. baby gold potatoes, cut into bite size pieces
- 4 tbsp Land O Lakes Spreadable Butter with Olive Oil and Sea Salt, melted; divided*
- 2 tsp garlic powder, divided
- 1/4 cup parmesan cheese, grated
- 1/4 cup Italian breadcrumbs
- 1 tsp salt, divided
- 1/2 tsp pepper, divided
- 1 lb. brussels sprouts, trimmed and halved
- 12 oz. kielbasa sausage, cut into disks
- 1/2 tsp dried parsley
- Extra parmesan cheese for topping
Instructions
- Preheat oven to 400 degrees F. Lightly spray a 13″x 18″ baking sheet with non stick spray and set aside.
- In a large bowl combine the potatoes, 2 tbsp of Land O Lakes Spreadable Butter with Olive Oil and Sea Salt (melted), 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper, parmesan cheese and bread crumbs. Mix until the potatoes are coated. Spread the potatoes in an even layer on the baking sheet.
- Combine the brussels sprouts, 1 tbsp melted butter, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp pepper in the bowl and toss to coat. Spread in even layer on baking sheet.
- Finally, combine the sausage, 1 tbsp melted butter, 1/2 tsp garlic powder and 1/2 tsp dried parsley in the bowl and toss to coat. Sprinkle the sausages over the potatoes and brussels sprouts.
- Bake for 25 minutes, stir the potatoes and brussels sprouts, then continue cooking for an additional 20 to 25 minutes or until the potatoes are golden brown. Top with additional parmesan cheese if desired. Enjoy!
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Easy and delicious!
So glad you enjoyed it!
Another absolute hit! I’m 3 for 3 with this website. Easy to make, hard to mess up.
I made this for dinner last night. It was good but the sprouts and sausage were over cooked. Next time I’ll wait to add the brussel sprouts and sausage until half way through.
If your sprouts are on the smaller side they would cook quicker, so that’s fine.
Everyone in my family loved this recipe. I used green beans, because my husband doesn’t like brussels sprouts. I have tried other sheet pan recipes with the same ingrediencies and this one is now our favorite.
Kielbasa, potatoes, and sprouts are such a classic combo! I look forward to trying your version! I’m sure it will be amazing!
This was amazing! I used 1 1/2lb pearl potatoes, 1lb brussel sprouts, and 1lb chicken apple sausage. So yummy it disappeared in one meal even with only two of us eating! I’m making again tonight with the addition of carrots. Maybe there will be something left for my lunch tomorrow (fingers crossed).
Hi Shawn,
Love your site! I made the goulash the other day and it was so good!
I’m making the kielbasa sheet pan recipe today and was wondering about using zucchini instead of Brussels sprouts (I love them but I just did a big grocery shop and for some reason the store was out of them 🙁 ) Maybe I will cut the potatoes a bit smaller than the zucchini (or zucchini bigger) so they cook at about the same time? Thoughts?
Thank you! 🙂
Lori
Zucchini will roast fairly quickly, so what I would do is add them in the last 10 to 15 minutes.
We had this tonight and it was delicious! I followed the recipe exactly except for slightly less salt (more baby friendly). It was easy and turned out excellent! Will be adding it to our rotation of favorites.
So glad you enjoyed it Rachel! Thank you for the comment!
So yummy. Have added it to our rotation
This was a great recipe and easy to make.
I thought this was a very tasty recipe. It was very quick and simple to make; truly a good week night recipe. The potatoes were a little too salty for my taste, so I will cut the salt used in the taters in half next time. I also skipped the garlic powder on the sausage since I used flavored sausage. I’m not a huge fan of brussel sprouts, but I thought this recipe accentuated their flavor in a good way. Maybe fresh sprouts are superior to the frozen kind (what I normally use). Thanks for a great recipe!
I probably forgot to add a review! I loved this recipe! I ate the brussel sprouts and sausage and my husband had the potatoes and sausage. He hates brussel sprouts. I keep trying though!
I’m so glad you are enjoying the recipe!
Delicious, thanks for an easy, tasteful recipe.
So glad you enjoyed it!
Hi, I would love to make this sheet pan meal, but what other vegetable could I use instead of the brussell sprouts please?
You can use fresh green beans, carrots, cauliflower or broccoli! Hope that helps!
Hello Shawn,
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Love your site.
Aw thanks Edward! That means a lot to me. So glad you’re enjoying the recipes. 🙂
Funny you posted this on fb today. I made it last night for the first time. My giant pan was overcrowded and we only ate 1/2 of it (3 people). I’ll cut
recipe in half next time.
Question: I’d like to drizzle a sauce over it to give it more moisture. What do you sug?
So glad you enjoyed it Joy! You can never go wrong with a Hollandaise Sauce to drizzle over the top!
What can I replace the butter with
You can use olive oil in place of the butter.
This has become part of our regular rotation. We change up the spices and type of sausage depending on what we have. I just made it with half potatoes and half turnips. It turned out amazing!
Love that you add turnips in there too! Great idea!
Have you tried it with cauliflower instead of potatoes?
Love your recipes!
I made this tonight with a few changes and it was wonderful! Because I have a habit of sprinting through recipes sometimes when I think I know what the procedure will be, I mixed all the spices, parmesean, and breadcrumbs together with half stick butter and half EVOO (because I already had them on hand) before I realized your instructions had everything tossed separately, I simply tossed the sausage, sprouts, and potatoes all together with the butter mixture. I also added a couple medium onions cut into wedges into the mix. I used parchment to line the pan and convection baked in half the time of regular baking. It was so good! Thanks to your inspiration, my mind is filled with ideas now for other combinations I want to try!
Can u use different vegetables in it like carrots just to name one
You may try this, just keep in mind that some veggies have different baking times.
This looks easy and delish! Question though while fresh is always best, would frozen brussel sprouts (I seem to have an abundance of them) cook in the same amount of time as the potatoes?
Can you 4 TBSP of melt butter, then add how much olive oil and sea salt!
What could I use in place of the kielbasa sausage? How about one of the Sprouts chicken sausages? Something else? Thanks
You could definitely use chicken sausage or even cubed chicken breast or thighs!
This looks great! Do you have any tips on any prep work that you could do the night before to make it even easier to just pop in the oven after work? Thanks!
Where is the recipe for the ‘Super Easy Taco Pizza?’ The roasted veggie dish looks good and looks like a good idea, but where is the Taco Pizza recipe/suggestion??
I love sheet pan dinners! I hope you’ll be inspired to create more. I will try this one tonight. Thank you
It turned out great! The whole family liked it.