Sausage and Sweet Potato Sheet Pan Dinner with Brussels Sprouts


Recipe Intro From lisathompson

This easy sheet pan dinner comes together quickly but doesn’t compromise on flavor. Spanish and North African flavors like smoked paprika, plump medjool dates, and a hit of vinegar liven up simple roasted veggies for a meal that’s perfect on a crisp fall night or to make on a Sunday for meal prep! Lamb sausage like merguez is delicious in this dish, but feel free to swap in any sausage you like, even plant-based!

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  • Recipe Card
Prep time 10mins
Cook time 35mins
Serves or Makes: 4 servings

Recipe Card


  • 1 pound sweet potatoes, peeled and diced into 3/4" cubes
  • 1 pound white sweet potatoes, peeled and diced into 3/4" cubes
  • 1/2 pound Brussels sprouts, trimmed and halved lengthwise
  • 1/2 pound purple sweet potatoes or purple potatoes, diced into 3/4" cubes or quartered if small
  • 1 (14-ounce) can chickpeas, rinsed and drained
  • 1/2 small red onion, peeled and diced into 3/4" cubes
  • 1/4 cup olive oil
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 tablespoon chile powder
  • 1 teaspoon smoked paprika
  • 1 pound lamb sausage or plant-based sausage, such as merguez, pierced with a knife
  • 1 cup medjool dates, pitted and coarsely chopped
  • Sherry vinegar, to taste

For the Herby Sauce


  • 1 cup fresh cilantro leaves
  • 1/2 cup fresh parsley leaves
  • 1/2 small jalapeño, roughly chopped
  • 1/4 cup fresh lime juice, from about 2 limes
  • 3 tablespoons olive oil
  • Kosher salt, to taste


  • Step 1

    Preheat oven to 425F degrees. Arrange diced sweet potatoes, Brussels sprouts, diced red onion, and chickpeas on a baking sheet. Drizzle with 1/4 cup olive oil and season with chile powder, smoked paprika, salt and pepper and toss until well coated. Place lamb sausage on top of the seasoned veggies and drizzle with a little more oil. Roast for 35 minutes, rotating the pan halfway through, until veggies are golden brown and fork-tender.

  • Step 2

    Add diced medjool dates and a drizzle of sherry vinegar, then toss until combined.

  • Step 3

    Meanwhile, add cilantro, parsley, lime juice, jalapeño, and salt and pepper to a blender and puree to desired consistency. Taste and season with more salt if necessary.

  • Step 4

    Serve roasted potatoes and sausages and top with a drizzle of herby sauce.