Sheet Pan Sausage and Veggies

Looking for a quick and easy dinner with almost zero clean up? Look no further than sheet pan sausage and veggies – a one-pan dinner wonder!

You know what’s a bummer? No one tells you that adulthood is mostly wondering what you’re going to have for dinner yet again.

And if you’re partnered, parenting, or otherwise sharing a home and meals with other humans, you’ve got to figure out something that they’ll eat, too.

And somehow dinner time just keeps happening, every single day.

Listen, I love making homemade chicken pot pie or roasted boneless leg of lamb for special meals, but on an average weeknight I need something quick, easy, filling, and preferably with very little cleanup involved.

Enter one of my favorite easy dinner go-tos: sheet pan sausage and veggies.

Smoked sausage and vegetables: a weeknight dinner favorite

I started making this sheet pan sausage and veggies on a pretty regular basis in the months leading up to our wedding. I was working a job that had me fraying at the edges, Alex was driving 40ish minutes one-way to get to his job, and we were planning a wedding.

Needless to say, we needed some easy dinner options.

I have always loved smoked sausage and it’s one of my favorite ingredients to keep on hand. It’s great for bulking up chicken stew, red beans and rice, and jambalaya, adding to macaroni and pimento cheese, or roasting up alongside your favorite vegetables.

There are three things that really make this recipe magical:

1. It’s quick to make. Toss everything together and let it roast for about 30-40 minutes and dinner is done.
2. There’s almost no clean up. It’s a one-pan meal. 
3. It’s super customizable based on your dietary preferences and your family’s favorite vegetables.

I appreciated this recipe years ago and now as a mom of a young child I appreciate it even more. Lord knows we all need recipes that can be adapted based on whatever vegetables our kids will eat that week!

How to make sheet pan sausage and veggies

Ok, are you ready to see how easy this recipe is? Let’s go.

What you’ll need

For this sheet pan sausage and veggies, you will need:

• 1 pound smoked sausage: You can use pork, turkey, chicken, or beef sausage. Honestly, whatever your family loves will work here! 
• 5-6 cups of vegetables: My favorite combination of vegetables is bell peppers, sweet potato, and cauliflower or broccoli. But you can use any hearty vegetables that will hold up well to roasting! 
• Olive oil: Since we’re roasting everything, we’ll need some olive oil to coat all of the sausage and vegetables.
• Salt and pepper: We use fine sea salt in our house, but kosher salt works great, too. And don’t forget some black pepper!
• Dried herbs and spices: I like to use a combination of garlic powder, smoked paprika, oregano, basil, and cumin for some added flavor. I use about ½ teaspoon of each, but don’t worry about being exact; you can eyeball the measurements or add more of any of these spices you really love.

Cut up your sausage and veggies ahead of time. Store them in a zip-top bag or airtight container in the refrigerator for 1-2 days before seasoning and roasting.

Making this recipe

Grab a large, rimmed baking sheet and line it with parchment paper or spray the baking sheet with nonstick spray. Set this aside while you prep your ingredients.

Cut the sausage and all of your vegetables into pieces about ½-inch to 1-inch in size. You want everything to be about the same size.

If I’m using some slower-cooking veggies, such as potatoes and cauliflower, I will cut those into slightly smaller pieces while cutting faster-cooking veggies, such as bell peppers, into slightly larger pieces. Your goal is for everything to be done cooking around the same time.

Toss all of the veggies and the sausage into a big bowl or a zip-top bag. Add the salt, pepper, oil, and seasonings and toss to coat.

Spread everything into an even layer on the prepared baking sheet. Roast for 30-40 minutes, stirring halfway through.

Dinner is done when the veggies are cooked through and the sausage is browned.

We like to top our sheet pan sausage and veggies with a little bit of parmesan cheese. Some fresh herbs, such as parsley, would be great if you have some on hand!

Variation ideas

When I say to make this meal your own, I really mean it. There are no hard and fast rules to making this sheet pan sausage and veggies – only that you use the ingredients your family loves most.

We typically use pork or turkey smoked sausage, but try using a flavored smoked sausage. Chicken and apple? Roasted garlic and gruyere? Sign me up.

If your family is up for some heat, you could use andouille sausage and add some crushed red pepper to your spice blend.

(My husband always eats his with several dashes of hot sauce!)

And don’t forget that you can use any vegetables you like best. Some suggestions include:

• Sweet potatoes
• Fingerling potatoes or small roasting potatoes
• Broccoli
• Cauliflower
• Bell peppers
• Carrots
• Green beans
• Butternut squash
• Red onion
• Zucchini or yellow squash
• Mushrooms
• Radishes

If you like a little bit of everything, head to your local farmer’s market and see what’s in season!

Prep and easy cleanup tips

Even if you cut up everything yourself, use a bowl to toss the ingredients together, and don’t line your baking sheet, this sheet pan sausage and veggies is still quick and has easy clean up.

But I’ve got a few tips for even easier prep and cleanup if you’re short on time and energy.

Utilize the pre-chopped vegetables at your grocery store. Almost every produce section will have some pre-prepped vegetables, such as diced butternut squash, bags of broccoli florets, and sliced onions. 

Take a look and see what might help you cut down on chopping time. Even using baby carrots will cut down on prep time for you! 

Toss everything together in a zip-top bag. Look, I don’t love using single-use plastics when I can help it, but I also recognize that sometimes it’s just what’s accessible for me in this season of life.

If you’re in the same boat, add your sliced sausage and diced vegetables to a big zip-top bag to coat them with the oil and seasonings for one less thing to have to wash later.

(And if not, you can still toss them together in a big bowl! Do what works for you.)

Line your baking sheet. Lining your baking sheet with parchment paper or even foil will make for easier clean-up later. In fact, if you use foil, you may not need to wash the pan at all after the sausage and veggies are done roasting.

Sheet Pan Sausage and Veggies

Looking for a quick and easy dinner with almost zero clean up? Look no further than sheet pan sausage and veggies – a one-pan dinner wonder!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings4

Equipment

• Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet, 2-Pack,
• Stainless Steel Mixing Bowls (Set of 6)

Ingredients

  

1x2x3x

• ▢ 1 pound smoked sausage pork, turkey, chicken, or beef – your choice
• ▢ 2 bell peppers
• ▢ 1 sweet potato peeled
• ▢ 1/3 to 1/2 head of cauliflower or broccoli
• ▢ 1 teaspoon fine sea salt
• ▢ Fresh black pepper
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon smoked paprika
• ▢ 1/2 teaspoon dried oregano
• ▢ 1/2 teaspoon dried basil
• ▢ 1/2 teaspoon ground cumin
• ▢ 2-3 tablespoons olive oil

Instructions

 

• Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper or spray with nonstick cooking spray. Set aside.
• Cut sausage and vegetables into relatively uniformly-sized pieces – about 1/2 to 1 inch. Cut harder vegetables such as potatoes and cauliflower into slightly smaller pieces, and faster-cooking vegetables into larger pieces – the goal is to have everything done at around the same time.
• Place all vegetables and the sausage into a large zip-top bag or a large bowl and toss with the olive oil, salt, pepper and spices to coat. Spread evenly onto the prepared baking sheet and roast for 30-40 minutes, stirring halfway through, until vegetables are cooked and sausage is browned.
• Serve topped with fresh parmesan cheese and/or garnished with fresh parsley, if desired.

Notes

Don’t like the vegetables I suggested? Pick the ones you do like best! You want about 5-6 cups total of veggies that can hold up well to roasting. Other suggestions include (but are not limited to): 

• Fingerling potatoes or small roasting potatoes
• Carrots
• Green beans
• Butternut squash
• Red onion
• Zucchini or yellow squash

Nutrition

Calories: 488kcal | Carbohydrates: 21g | Protein: 17g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 81mg | Sodium: 1594mg | Potassium: 712mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10326IU | Vitamin C: 123mg | Calcium: 63mg | Iron: 3mg

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