Sheet Pan Dinner: Hassleback Sausages, Bacon & Turmeric Brussel Sprouts


One Sheet Pan Dinners FTW!

Sheet pan dinners are all the rage this year, and with good reason! They’re easy and delicious with virtually no clean up. Whoot Whoot! This recipe is one that I have made for my family a lot… it just took me a while to photograph it for you all. Mostly because the nights we go to sheet pan dinner, well, we’re really busy! What I LOVE about this recipe is that it tastes like comfort food while being super clean. I add some turmeric and black pepper, plus a combination of ghee, coconut oil and bacon to the veggies. The result is spiced and salty, buttery vegetables that are packing lots of anti inflammatory goodness! Did you know that black pepper activates the curcumin in turmeric AND that it’s fat soluble…. so eating it up with plenty of fat makes sure your body absorbs all that goodness!

Prep Makes The World Go Round!

I like to chop up all my veggies when I have the time, in the morning, the day ahead, whenever, to make this sheet pan dinner even faster! With an oven time of 25 minutes, you can have this meal ready in under thirty minutes with a little prep or some really impressive knife skills ?  I also chop up my bacon and “hassle back my sausages ahead too.

You can use many combination of vegetables, but I highly suggest that brussel sprouts are involved. I like onion-rainbow carrot- brussel sprouts or onion-cauliflower-brussel sprouts!

The trick is to chop everything small, the brussels in quarters, the carrots or cauliflower in 1/4 inch pieces. Same reason behind cutting into the sausages… you want all of this to get nice and crisp and juicy in a short amount of time!


So this recipe made 2 whole sheet pans, 5 sausages and fed (hungry) adults! I use Fra’mini pork sausages that I get at Whole Foods. They’re Whole30 compliant and nightshade free! I also use Whole30 approved Tessemae’s Ceasar dressing, but you can use your favorite brand ? 



Sheet Pan Dinner: Hassleback Sausages, Bacon & Turmeric Brussel Sprouts
Write a review
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
1784 calories
124 g
250 g
110 g
100 g
45 g
1941 g
5501 g
36 g
1 g
54 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1784
Calories from Fat 984
% Daily Value *
Total Fat 110g
Saturated Fat 45g
Trans Fat 1g
Polyunsaturated Fat 13g
Monounsaturated Fat 41g
Cholesterol 250mg
Sodium 5501mg
Total Carbohydrates 124g
Dietary Fiber 49g
Sugars 36g
Protein 100g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 5-6 pork sausages
  2. 5-6 slices of bacon
  3. 1 onion
  4. 1 head of cauliflower
  5. 2lbs of brussel sprouts
  6. 1 tsp salt
  7. 1 tsp turmeric
  8. 1 tsp black pepper
  9. 1 tsp ghee
  10. 1 tbsp coconut oil
  11. 5-6 tbsp Cesar dressing (or preferred sauce: mayo, pesto, salsa etc)
  1. Pre-heat oven to 400F.
  2. Dice onion, brussels and cauliflower into small pieces.
  3. Toss with coconut oil, ghee, salt, turmeric and black pepper. Spread out over one larrge or two sheet pans, you don't want to over crowd the sheet pan.
  4. Slice into your sausages 1/2 to 3/4 of the way down repeatedly until you create an accordion affect. Arrange your sausages among your vegetables.
  5. Chop up your bacon and distribute the pieces evenly all over the vegetables.
  6. If you're using two sheet pans, make sure the racks are one in the center an the other second to last on the bottom.
  7. Roast for 30 minutes. Open the oven, drizzle the Cesar dressing over your sausages. Close the oven.
  8. Set to broil for 5 minutes.
  9. Done!
The Castaway Kitchen

Cuban Burger (Plantain Crusted Pork Patty)

Shrimp & Cauli Grits, Paleo a la Southern!

Scalllion Pork Patties with Ginger Sauce

Egg Roll Up: Bacon, Basil + Greens