Whether at home or while grilled outdoors, this easy Andouille sausage and vegetables recipe is a real crowd pleaser. Let me share how you can make it as a grilled foil packet or as a sheet pan sausage and vegetable dinner.
Andouille sausage and vegetables
This spicy Andouille sausage and vegetables recipe is perfect for busy weeknights or as an easy prep meal while camping. It’s easy, healthy, and ready in under 30 minutes. No matter where you make this roasted sausage and vegetables meal, you and your family will love it!
Sausage is generally a mix of ground meat and seasoning stuffed into a casing. Andouille is a type of smoked pork sausage heavily spiced with Cajun seasoning. You can find andouille freshly made (raw), but is most often found already cooked and smoked.
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Roasted veggies and sausage
I’m sharing with you two ways to make this recipe with roasted veggies and sausage; one is made outdoors on a grill or over a campfire using aluminium foil and the other is made as a sheet pan dinner in your oven.
The fundamentals of cooking in a foil packet or on a sheet pan are very similar. You combine everything together, season, and cook until done. It’s actually pretty easy to combine the two and cook foil packets in the oven on a sheet pan.
The trick to cooking this way is adding enough seasoning. For this recipe, I’m using cajun seasoning (this is the one I’ve been using), dried thyme, garlic, salt, and pepper. This goes really well with the spicy sausage, sweet potatoes, Brussels Sprouts, onions, and peppers. Brussels sprouts are one of my favorite roasted veggies. When I am prepping them, I cut off the dried edges and cut in half (top to bottom) to help keep the layers together and cook more quickly.
How to Grill Andouille and Vegetables (Foil Packets)
- Heat a grill or campfire to medium-high heat (350˚F).
- Prepare 4 sheets of heavy-duty aluminum foil 12” long and set aside. Note: It’s best to use the thicker heavy-duty foil, but if you only have regular foil, use two layers to prevent burning.
- In a large mixing bowl, add sliced sausage, chopped or sliced sweet potatoes, halved Brussels sprouts, chopped red onion, chopped bell pepper, and minced garlic.
- Drizzle with olive or avocado oil and toss well to combine.
- Add the Cajun seasoning, thyme, salt, and pepper to the bowl and toss until evenly coated.
- Divide the sausage and veggies among the 4 sheets of heavy-duty foil.
- Fold up each foil sheet into a packet being sure to roll or crimp the edges to prevent food for leaking out.
- Place the finished foil packets on the grill and cook until the sweet potatoes are tender, about 22-25 minutes. Give the packets a quarter turn every 5-6 minutes to ensure even cooking and prevent burning.
- When opening the foil packet to check for doneness, be careful as steam will escape when opened.
If you want to try other foil packet meals, try these:
- Greek Inspired – Grilled Ground Beef and Cauliflower Foil Packets (Keto-friendly)
- Grilled Salmon and Asparagus in Foil Packets
- 25+ Camping Foil Packet Meals
How to Make Sheet Pan Andouille and Vegetables
- Place a large sheet pan in the oven and preheat to 425°F. Note: Why add the sheet pan? This allows the sausage and vegetables to cook faster with the shot of heat. The potatoes end up crisper in my opinion.
- In a large mixing bowl, add sliced sausage, chopped or sliced sweet potatoes, halved Brussels sprouts, chopped red onion, chopped bell pepper, and minced garlic.
- Drizzle with olive or avocado oil and toss well to combine.
- Add the Cajun seasoning, thyme, salt, and pepper to the bowl and toss until evenly coated.
- Once the sheet pan and oven reach temperature, remove the sheet pan from the oven and pour the sausage and veggies onto it. Spread out into a single layer and return to the oven.
- Bake for 15 to 20 minutes, stirring once or twice during cook time to ensure even cooking and prevent sticking.
If you want to try other sheet pan meals, try these:
Easy Andouille Sausage and Vegetables
Whether at home or while grilled outdoors, this easy Andouille sausage and vegetables recipe is a real crowd-pleaser.
Ingredients
- 12 ounces Andouille sausage, cut into 1/2” thick slices
- 3 large sweet potatoes, sliced into half circles 1/2” thick or roughly chopped
- 8 ounces Brussels sprouts, halved and hard bottoms removed
- 1 medium red onion, roughly chopped
- 1 bell pepper, seeds removed and roughly chopped
- 2 garlic cloves, minced
- 3 Tablespoons olive or avocado oil
- 1 Tablespoon Cajun seasoning
- 1/2 teaspoon dried thyme
- salt and pepper to taste
Instructions
GRILL/CAMPFIRE INSTRUCTIONS
Heat a grill to medium-high heat (350˚F).
Prepare 4 sheets of heavy-duty aluminum foil 12” long and set aside.
In a large mixing bowl, add sliced sausage, chopped sweet potatoes, Brussels sprouts, red onion, bell pepper, and minced garlic.
Drizzle with olive or avocado oil and toss well to combine.
Add the Cajun seasoning, thyme, salt, and pepper to the bowl and toss until evenly coated.
Divide the sausage and veggies among the 4 sheets of heavy-duty foil.
Fold up each foil sheet into a packet being sure to roll or crimp the edges to prevent leakage.
Place the finished foil packets on the grill and cook until the sweet potatoes are tender about 22-25 minutes.
Note: Be careful when opening foil packets as steam will escape when opened.
SHEET PAN - HOME OVEN INSTRUCTIONS
Place a large sheet pan in the oven and preheat to 425°F.
Combine all the ingredients as before.
Once sheet pan and oven reach temperature, remove sheet pan from oven and pour the sausage and veggies onto the sheet pan. Spread out into a single layer and return to the oven.
Bake for 15 to 20 minutes, stirring once or twice during cook time to ensure even cook and prevent sticking.
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