This easy Irish bangers with vegetables sheet pan meal is a delightfully quick and wholesome dinner. This dinner is super simple to prep with just a few easy steps, featuring nutritious sweet potatoes, heirloom carrots, garden-fresh Brussels sprouts, and sweet parsnips. The Irish bangers with ale bring a savory richness that pairs perfectly with the sweeter vegetables. Whether you’re celebrating St. Patrick’s Day or just in the mood for a comforting, hassle-free meal, this easy sheet pan sausage dinner promises easy clean-up and maximum flavor, making it a family favorite worth repeating.
I love sheet pan dinners for their quick prep and simplicity. Oddly enough, and perhaps a wee bit embarrassingly, I have only started making these meals in the past few years. It seems odd to me as a mom that I never came up with this idea before. It makes it much easier to be the chief cook and bottle washer when you can use just a few dishes to create a healthy and nutritious complete meal on one tray right in the oven—perfect for feeding the whole family.

Looking for more fast to prepare dinner ideas-try our loaded chili cheese fries the chili is made in under half an hour on the stovetop!
Why You Will Love This Easy Irish Sausage And Veggie Meal
Meal Prep: This dinner is a fantastic way to meal prep ahead for a few days. In fact, this recipe makes enough for four to five meals if you’re living on your own. The dish will keep in the fridge for up to five whole days!
Easy. Prep the vegetables in a large bowl, spread them on a baking sheet, top with cut sausage, and voila—instant delicious dinner with minimal clean-up.
Healthy. With all those whole foods like brightly colored heirloom carrots and fiber-dense sweet potatoes, you know you are getting your vitamins in. In fact, brussels sprouts have vitamins C, B6, A, and K and a good amount of dietary fiber.
Let’s Get This Super Simple Supper Started
I dare you to say that line again; super simple supper started ten times. That’s more work than making this sheet pan dinner, which means this meal is perfect for busy weeknights. Start by getting your tools organized. You will need a cutting board, vegetable peeler, a paring knife, and a large bowl to mix it. Be sure to preheat the oven to 350F


Wash and peel the carrots and parsnips first. I used a couple of yellow carrots and one of those bright purple and orange heirloom carrots—such fun. You can use regular carrots if you have them on hand. A carrot is a carrot, after all. Slice the carrots and parsnips into approximately 1/4-1/2 thick rounds. When you get to a very large round piece from the top of either the parsnip or the carrot, feel free to cut it in half to make it more manageable.


Next, peel the sweet potato. I got a good-sized one that was well-shaped. You can save even more effort by choosing a nicely shaped sweet potato that your peeler can work its magic on, saving valuable time for other things. Next, slice the sweet potato into rounds that are roughly half an inch thick. Cut those into cubes or as close to cubes as possible, anyway. Toss that into your large bowl with the carrots and parsnips.
A word on brussels sprouts. Life has taught me that when choosing a brussels sprout, there are key points to look for. Larger brussels sprouts will give you a better size sprout after peeling. Pay close attention to the base where it was cut from the stalk. Older sprouts will often have a bit of extra stem and loose leaves. That’s a no-no because pests usually sneak into those open folds when grown on the farm. I hate wasting produce I purchased by the pound and discovering I have to throw it out. So look for nicely formed tight brussels sprouts when shopping. And although small sprouts may be cute to look at, you still need to remove the outer leaves, so try to be mindful of that.
Now that the sprouts look ship-shape, cut the larger ones in half. Small sprouts can stay intact. Then, you guessed it, toss them into the bowl with the other veggies. The last step before spreading in a single layer on the sheet pan is to toss all the ingredients with olive oil, salt, and pepper. The salt is crucial to bringing out the fresh veggies’ natural flavors when roasting. You may be wondering if using parchment paper isn’t necessary. That depends on whether you wish to use it or not. The veggies are coated in oil, so they won’t stick too badly, but the caramelizing sugars in them may. So clean up will be a breeze with paper and a little more work without.
Take the brussels sprouts and run under cold water. Cut the woody stem end off where the stalk was. Lift the first one or two outer leaves with the paring knife and discard. Doing this lets you ascertain if pests have infiltrated the inner sprout. Some insects that inhabit sprouts are sneaky and burrow under the outer leaves before attacking the plant. You can cut away any holes you find. If you see smutty black bug poop feel free to discard and move on. It’s always a good idea to buy a few extra than you may need for this very reason.


Lastly, we cut the Irish Bangers with ale. These sausages have a relatively low-fat content and are very soft compared to Italian sausages, so remember to use a sharp knife to cut them into pieces. We cut the sausage into pieces so that the flavor of the meat is distributed more throughout our meal as the sausages roast and because it will cook more evenly since it is going into the oven with the other ingredients.


If you’ve never had Irish bangers with ale before, be forewarned: the ale flavor is very present when baked in the oven. Lay the sausage pieces evenly around the veggies before roasting.
Cooking time for this easy sausage meal is only 25-30 minutes, or until the sweet potato is fork tender and your meat thermometer tests the sausage for the proper temperature, 160F. Be sure to heat oven to the full 350F before roasting. This is a perfect way to enjoy Irish banger sausages with just a few steps. The amount of time needed to put the whole meal together will depend on how fast you are at peeling the vegetables.
Serve this tasty sheet-pan meal straight from the oven, or cool it and use it as a lunch for work during the week.
Ingredients:
Irish Bangers With Ale: Traditional Irish bangers, made from pork, breadcrumbs, and seasonings like nutmeg and thyme, provide a savory and mildly spiced flavor that pairs perfectly with the vegetables and ale.
Sweet Potato: Once roasted, their soft texture balances the hearty flavor of the bangers and other vegetables.
Heirloom Carrots: Bringing a natural sweetness and visual appeal, these colorful carrots roast well with the other vegetables.
Parsnips: Roasted parsnips are earthy and slightly nutty in flavor, complementing the natural sweetness of the carrots and sweet potatoes.
Brussels Sprouts: This vegetable offers a satisfying, slightly crispy texture and a hint of bitterness that contrasts with the sweeter vegetables.
Black Pepper: Black pepper lends a touch of warmth and sharpness, elevating the flavors of the roasted vegetables and sausages.
Salt: This brings out the natural flavors of the vegetables and the bangers, tying all the ingredients together.
Olive Oil: This common pantry ingredient helps the vegetables roast to perfection, adding a subtle richness and preventing them from drying out.

Substitutions And Add-Ins For This Irish Bangers With Vegetable Dish
Irish Bangers With Ale: Regular sausage, especially mild or sweet varieties, could add a savory flavor with hints of fennel, garlic, and sometimes wine, offering a different taste to the whole dish.
Sweet Potato: Butternut squash or Yukon gold potatoes can be used instead of sweet potatoes for a similar sweetness or a more classic potato flavor.
Heirloom Carrots: Standard orange or rainbow carrots can replace heirloom varieties, offering the same sweetness and vibrant color.
Parsnips: Turnips or celery root (celeriac) can be substituted for parsnips, providing a similar earthy and slightly nutty taste.
Brussels Sprouts: Broccoli florets or cauliflower are good substitutes, offering a similar texture and slight bitterness when roasted.
Black Pepper: White pepper can be used instead of black pepper, providing a different type of heat to the dish.
Salt: Himalayan pink salt can also be a great substitute for regular salt. It adds a slightly more mineral-rich flavor.
Olive Oil: Avocado oil or melted ghee can be used in place of olive oil, both of which provide richness while roasting the vegetables.
You can easily customize this delicious dinner by adding ingredients like sliced red onion for sweetness or incorporating other hearty root vegetables, such as rutabaga or turnips, to enhance the flavor. Next time, feel free to experiment with any additional root veggies you have on hand to make this dish your own!

Expert Tips, Serving, And Storing Suggestions For This Easy Dinner Idea
Tip #1: Prep smart to save time: When choosing sweet potatoes, pick ones that are well-shaped and easy to peel. This small step will save you time and effort when prepping, making your kitchen tasks more efficient.
Tip #2: Choose quality Brussels sprouts: Select larger, tightly formed Brussels sprouts with minimal stems to avoid wasting produce. Always peel the outer leaves to check for pests, and buy a few extra just in case some need to be discarded.
Tip #3: Slice the sausage evenly for better cooking. Use a sharp knife to cut the Irish bangers into pieces before roasting. This ensures the sausages cook evenly and their flavors spread throughout the dish.
Serve this dish alone or with a flavorful apple chutney to add a sweet contrast to the savory roasted root veggies and sausage. It’s an easy way to elevate this meal, making it a go-to for easy dinners that quickly become a favorite way to enjoy wholesome ingredients, especially on a busy weeknight.
For meal prepping, this dish can be made and stored in airtight containers in the refrigerator for up to four days. To reheat, simply warm in the oven or microwave until heated, offering a convenient option for easy dinners. If you prefer to freeze it, place the cooled meal in a freezer-safe container, and it can last for up to three months—thaw and reheat when you’re ready to enjoy!
I’d love to hear from you if you loved this easy Irish banger with vegetables sheet-pan dinner! Please rate the recipe and leave a comment below with your thoughts or any variations you tried. Your feedback helps others discover delicious meals! As always, happy cooking!

Easy Irish Bangers With Vegetables Sheet Pan Meal
Equipment
- Large Baking Tray
- Paring Knife
- Large Knife
- Cutting board
- Large Bowl
- Tablespoon
- tsp
Ingredients
- 4 Irish Bangers With Ale Cut Up
- 2 Cups Parsnip Sliced
- 3 Cups Heirloom Carrots Sliced
- 2 Cups Brussels Sprouts Halved
- 3 Cups Sweet Potato Cubed
- 3 Tbsp Olive Oil
- ½ Tsp Salt
- ¾ Tsp Black Pepper
Instructions
- Wash and peel the carrots and parsnip before slicing into rounds. Add to large bowl.2 Cups Parsnip, 3 Cups Heirloom Carrots
- Wash and peel then cube the sweet potato. Add to bowl.3 Cups Sweet Potato
- Wash, peel and cut in half brussels sprouts (leave small ones whole) Add to bowl.2 Cups Brussels Sprouts
- Measure the olive oil, salt, pepper and add to vegetables. Toss to coat.3 Tbsp Olive Oil, ½ Tsp Salt, ¾ Tsp Black Pepper
- Spread vegetables on baking sheet in single layer.
- Cut the bangers into two inch pieces. Place on the vegetables evenly dispersed.4 Irish Bangers With Ale
- Roast in 350℉ for 25-30 minutes until sweet potato is fork tender and sausage reads 160℉ with meat thermometer.
- Serve while hot.