If you’re looking for a fast, flavorful, and family-friendly meal, this Sheet Pan Sausage and Veggies recipe is your new favorite.
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It’s the perfect combination of juicy sausage, tender roasted vegetables, and aromatic herbs all cooked on one sheet pan for minimal cleanup. Whether you’re cooking for a busy weeknight or prepping meals for the week ahead, this recipe checks every box for taste, convenience, and nutrition.
Why You’ll Love This Recipe
Sheet Pan Sausage and Veggies is a complete meal made in less than 30 minutes. It’s high in protein, packed with colorful vegetables, and naturally gluten-free. Plus, it’s incredibly versatile you can mix and match your favorite ingredients to fit any diet or craving. The best part? You only have one pan to wash!
Ingredients You’ll Need
- 1 lb smoked or chicken sausage, sliced into rounds
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into chunks
- 1 cup broccoli florets
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley or lemon wedges for garnish
How to Make Sheet Pan Sausage and Veggies
- Preheat oven: Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Prepare ingredients: Slice the sausage and chop the vegetables into similar-sized pieces for even roasting.
- Season: In a large bowl, combine sausage and veggies. Drizzle with olive oil and sprinkle with garlic powder, paprika, Italian seasoning, salt, and pepper. Toss until everything is evenly coated.
- Bake: Spread the mixture on your sheet pan in a single layer. Roast for 25–30 minutes, stirring halfway through, until veggies are tender and slightly caramelized.
- Serve: Garnish with fresh parsley or a squeeze of lemon juice. Serve alone or over rice, quinoa, or pasta for a complete meal.
Tips for the Best Results
- Don’t overcrowd the pan; it helps the veggies roast instead of steam.
- Use parchment paper or foil to make cleanup quick and easy.
- For extra crispiness, broil the last 2–3 minutes.
- Try different sausages like turkey, Italian, or plant-based.
Flavor Variations
- Spicy Kick: Add red pepper flakes or use spicy Italian sausage.
- Low-Carb: Skip starchy veggies and use zucchini, broccoli, and cauliflower.
- Vegetarian: Use plant-based sausage for a hearty meat-free option.
Meal Prep and Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to keep everything crispy. For freezing, store portions in freezer-safe bags for up to 2 months. Thaw overnight before reheating.
Healthy Benefits
This Sheet Pan Sausage and Veggies dish is rich in protein, fiber, and antioxidants. The olive oil provides healthy fats, while the colorful vegetables add essential vitamins and minerals. It’s perfect for those following a balanced diet, and it can easily be modified for keto, paleo, or gluten-free lifestyles.
Serving Suggestions
Serve your roasted sausage and veggies with fluffy rice, garlic mashed potatoes, or a simple green salad. It also pairs wonderfully with quinoa or cauliflower rice for a lighter, low-carb option.
Common Mistakes to Avoid
- Don’t bake at low temperature 400°F gives the best golden texture.
- Avoid cutting veggies too small, or they’ll burn.
- Stir halfway to ensure even cooking and caramelization.
FAQs About Sheet Pan Sausage and Veggies
1. Can I make this recipe ahead of time? Yes, chop the ingredients the night before and store them in the fridge. Bake when ready.
2. What’s the best sausage to use? Smoked or pre-cooked sausage browns perfectly and adds deep flavor.
3. Can I use frozen vegetables? Yes, but thaw and pat dry before roasting to avoid sogginess.
4. Is it healthy? Absolutely! It’s balanced with lean protein, healthy fats, and nutrient-dense vegetables.
5. How do I make it vegan? Substitute regular sausage with your favorite plant-based version.
6. Can I double the recipe? Yes! Use two sheet pans for even roasting.
Conclusion
Sheet Pan Sausage and Veggies is the ultimate easy dinner that brings together flavor, nutrition, and simplicity. It’s ideal for busy nights, meal prep, or lazy weekends when you want something hearty without the hassle. With its versatility and delicious results, this one-pan wonder deserves a permanent spot in your weekly rotation.
Sheet Pan Sausage and Veggies
Equipment
- sheet pan
- Mixing Bowl
- Cutting Board
- Knife
- Measuring Spoons
- spatula or spoon
Ingredients
- 1 lb smoked sausage (sliced into coins)
- 1 cup baby carrots (halved if large)
- 1 cup broccoli florets
- 1 cup green bell pepper (sliced)
- 1 cup red bell pepper (sliced)
- 1 cup yellow bell pepper (sliced)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 0.5 tsp dried oregano
- to taste salt and black pepper
- as needed fresh parsley (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a large sheet pan or line it with parchment paper.
- Place the sliced sausage and all the chopped vegetables in a large mixing bowl.
- Drizzle olive oil over the mixture and sprinkle garlic powder, onion powder, paprika, oregano, salt, and pepper. Toss well to coat everything evenly.
- Spread the sausage and veggie mixture evenly onto the prepared sheet pan in a single layer.
- Roast in the preheated oven for 25–30 minutes, stirring halfway through, until vegetables are tender and slightly charred.
- Remove from the oven, garnish with fresh parsley, and serve warm.
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