Make weekday lunch-prep a breeze with this sheet pan sausage and veggie meal while cooking up a pot of rice! This is so versatile; you can use different veggies, or use quinoa instead of rice. You can drizzle with Italian dressing or add some hot sauce. The possibilities are endless! Refrigerate for up to 5 days.


Recipe Summary

20 mins
25 mins
45 mins
5 servings


Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Cover a large 12x17-inch baking sheet with aluminum foil and grease with cooking spray.

  • Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add brown rice and saute for 2 to 3 minutes. Add water and salt. Cover and simmer over medium-low heat until water is absorbed, 20 to 30 minutes.

  • Meanwhile, place sausages on one end of the baking sheet. Place onion next to the sausages. Place Brussels sprouts next to onion. Sprinkle garlic powder, salt, and pepper over vegetables. Drizzle with 1 1/2 tablespoons oil. Toss to coat.

  • Roast in the preheated oven for 10 minutes. Remove baking sheet from the oven. Stir vegetables and turn sausages over. Add bell pepper to the baking sheet and drizzle with remaining 1/2 tablespoon olive oil. Season with salt and pepper. Toss to coat. Return to the oven for an additional 10 minutes. Let cool.

  • Slice sausages into bite-sized pieces. Divide brown rice, vegetables, and sausage pieces evenly among the 5 containers. Top with Parmesan cheese.

Cook's Note:

Cut large Brussels sprouts into thirds or quarters.

Nutrition Facts

452 calories; protein 24.2g 49% DV; carbohydrates 47.8g 15% DV; fat 19.3g 30% DV; cholesterol 66.9mg 22% DV; sodium 1251.6mg 50% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Simple to make and the flavor combo was excellent! Fresh turkey sausage can be tricky to find in my area and I couldn't get my hands on any Italian but found a jalapeno cheddar one that worked great as well. One of the highlights for me is that the bell peppers were not added until the last 10 minutes. Most recipes cook them to death which is a huge pet peeve of mine. Another highlight to point out is that I was able to pull my container out of the fridge 30 minutes before lunch time and it was excellent at room temperature. The lines for the microwave at work can be lengthy so this was a huge bonus for me. I will make this often and experiment with the different turkey sausages I find. Read More