One–Pan Italian Sausage and Veggies is loaded with nutritious and good-for-you ingredients. Smoked sausage with zucchini, carrots, red peppers, potatoes, broccoli and an Italian-inspired seasoning blend. Top with some Parmesan cheese and herbs for a filling, simple, nutritious meal.
Pair this hearty dinner with fruit salad recipe, Olive Garden salad, or easy panzanella salad.
One-Pan Italian Sausage and Veggies
Say hello to our go-to easy weeknight dinner! After sharing this one pan sausage & veggies meal with you all, I knew an Italian-inspired version was in order! So here it is in all its glory. And to say we’re obsessed would be an understatement!
This dish is quick and easy to make, nutritious, loaded with good ingredients, and super tasty. The whole family loves it.
It’s also highly customizable — more on this below!
Variation ideas
This dish is very forgiving and can easily be customized to fit your personal preferences or needs. Below are some variation options:
- Sausage: We love smoked turkey sausage best in this One-Pan Italian Sausage and Veggies meal. We’ve also used Italian-flavored chicken sausage and thoroughly enjoy that. Smoked beef sausage also works great in this meal.
- Veggies: Use whatever veggies you like best, but keep in mind that root veggies typically take longer to bake. Because of that, you’ll want to cut them especially small so they’ll cook at the same rate as the other veggies. Some other options that would work great in One-Pan Italian Sausage and Veggies are cauliflower, brussels sprouts, green bell pepper, summer squash and cherry tomatoes.
- Swap potatoes: We love baby red potatoes, but baby gold (Yukon) potatoes are another favorite and work well in this meal.
- Add some heat: If you like a hit of spice, increase the amount of red pepper flakes or sprinkle red pepper flakes on individual plates.
- Add a sauce: While we love this dish as is, if you’d like some sort of sauce, I’d recommend a good basil pesto, creamy cilantro sauce (like the one on these shrimp tacos) or a homemade chimichurri.
Quick Tip
If you are on the Whole 30 meal plan, there are several types of sausage that fit into the guidelines. To read about what, why and how of Whole 30 and sausages, read this article! Also if you’re doing Whole 30, skip the dairy options.
One-Pan Italian Sausage and Veggies tips
- Use a LARGE sheet pan. The more space the vegetables have (aka the less crowded they are) the better they roast. When vegetables are overlapping or crowded onto a sheet pan, they end up steaming instead of roasting. This greatly affects the end taste/texture. We use this 15×21 inch sheet pan and I can’t recommend it enough. You’ll get perfectly caramelized roasted veggies every time!
- Add some Parmesan cheese on top for the perfect finishing touch. I recommend grating the Parmesan with a microplane, which gives it a great texture and melts beautifully into the veggies and sausage. Pecorino Romano is a hard, salty Italian cheese and makes for another great finishing touch.
- Cut vegetables into indicated sizes. It might not seem like it would work to cook root veggies like carrots and potatoes alongside more delicate veggies like zucchini and broccoli. However, when cut to the indicated sizes, it works! The potatoes need to be cut into small pieces and carrots are very thinly coined. The broccoli remains in larger florets and the zucchini is cut into thick half-moons. Cut veggies evenly to further ensure even cooking.
- Add fresh herbs. To add brightness to the dish, I recommend adding on some finely chopped flat-leaf Italian parsley along with the Parmesan cheese.
Quick Tip
If you aren’t using an extra-large sheet pan, you’ll need to increase the cooking time more than the recipe indicates. When the veggies and sausage have plenty of room to roast, they’ll develop beautiful, caramelized edges and cook faster. Use two sheet pans if needed!
Serving suggestions
- As is. We love this meal straight from the oven as is! Served this way, it makes a great keto/low carb dish.
- Over a grain. We also like to serve One Pan Italian Sausage and Veggies over a cooked and seasoned grain such as white rice, brown rice or quinoa. This meal can also be served over cauliflower rice to keep it low carb.
- As a taco. I’ve had a few readers try this in taco form! Char some corn or flour tortillas and load this veggie filling into the taco shell with some sour cream or herb-y sauce (The one on this healthy tacos recipe would be delish!)
More Easy One-Pan Dinners
- Easy, one-pot Chicken Burrito Bowls
- One-Pan Jambalaya with rice, veggies, shrimp and sausage all cooked on one pan
- One-Pan Lemon Parmesan Chicken with asparagus
- One-Pot Sausage, Cabbage, and Potatoes Dinner with a simple Dijonnaise
- One-Pan Potatoes and Sausage with baby carrots
One Pan Italian Sausage and Veggies
One-Pan Italian Sausage and Veggies is a flavorful, wholesome meal loaded with roasted sausage, colorful veggies, and a zesty Italian seasoning blend. Finish with Parmesan and fresh herbs for an simple, satisfying dinner!
Equipment
- large sheet pan, 15 x 21-inch, or 2 smaller sheet pans
- Parchment paper or aluminum foil
Ingredients
- 2 large carrots 1 and 1/2 cups
- 2 small red potatoes 2 cups
- 1 small to medium zucchini 2 cups
- 2 red peppers 2 cups
- 1 head broccoli 1 and 1/2 cups
- 13 ounces smoked Italian turkey or chicken sausage
Seasonings
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried parsley
- 1/2 tablespoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/8 teaspoon red pepper flakes optional
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup Parmesan cheese freshly grated
- 4-1/2 tablespoons olive oil
- Fresh parsley optional
- Cooked rice or quinoa or cauliflower rice, optional, for serving
Instructions
- Preheat oven to 400°F. Line a very large sheet pan (I use this 15×21 inch pan; or use 2 smaller sheet pans) with parchment paper or foil and set aside.
- It is important to prep the veggies according to directions to ensure they all cook at the same rate. Peel and thinly slice the carrots (1/8 inch thick). Wash and chop red potatoes (leave peel on). You want the pieces quite small here. (I halve the potatoes and dice each half. This yields 10–12 pieces per potato.)
- Halve the zucchini lengthwise and cut thick half-moons about 1/2 inch thick. Coarsely chop broccoli into florets. Remove stems and seeds from the peppers and chop into 1-inch pieces. Chop sausage into thick (1/2-inch) coins.
- Place all veggies and sausage on the prepared sheet pan. Drizzle the olive oil over everything. Add the seasonings: basil, oregano, parsley, garlic powder, onion powder, thyme, and optional red pepper flakes. Season with salt and pepper. With your hands, toss to coat all the veggies and sausage in the seasoning/oil mixture. Once well coated, quickly space veggies/sausage so none overlap and everything has plenty of space to roast. If everything is overlapping, cook time will be longer and veggies will steam not roast.
- Place sheet pan in the oven and roast for 15 minutes. Remove and toss/flip the veggies and sausage. Return to oven for another 10–20 minutes or until veggies are crisp-tender.
- Remove pan from oven and top, if desired, with freshly grated Parmesan and fresh chopped parsley.
- Serve as is out of the oven or on top of rice, quinoa, or cooked cauliflower rice.
Video
Recipe Notes
Storage: Leftovers keep well for 3–4 days; reheat in the microwave or in a skillet over medium heat. This dish doesn’t freeze and thaw well.
Nutrition
Serving: 1serving | Calories: 411kcal | Carbohydrates: 24g | Protein: 14g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 675mg | Potassium: 920mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5938IU | Vitamin C: 149mg | Calcium: 136mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Is the nutrition info with of without rice?
Without
This is the recipe that made me discover your site, when I was searching for one-dish recipes. This has become one of our favorite meals. I use Turkey Kielbasa and switch up the veggies. You have allowed me to enjoy cooking again during the pandemic. I have shared your site with everyone I know. Thank you!
I am thrilled to hear this! Thank you so much Sharon! I’m so happy to have you here! 🙂
How much of this is one serving
I have made this twice now. My family loves this! For my 90 year old mother, I cut the pieces up much smaller. The flavor is so robust that she can actually taste the goodness. So easy to make, and hardly any clean-up.
Yay! I am so happy you all love this dish! Thanks so much Kathy! 🙂
This surpassed our expectations. One of the most delicious meals we’ve ever made. This will be a weekly staple in our home. Thank you so much for sharing.
Oh yay!! So happy to hear that! Thank you Mandy and Ben 🙂
I’ve got 6 kids and 4 of them love this meal!! That’s a win for me! My husband loves it too! They’ve named it Sausage Bake. I use 2 packages of the smoked turkey links (4 links total) . I have 3 teen boys so they want meat. Thank you!
Yay! So happy to hear they love it 🙂 Thank you Jennie!
I made this recipe last night and it was delicious! I love how easy it was to make and a great use of incorporating a lot of veggies with yummy andouille sausage for an easy, quick and healthy meal.
So glad you enjoyed 🙂
The way you have presented this blog I liked it. Thank You for sharing such an amazing article. This article contains great facts which I liked.
Thanks!
Everyone in my family loves this recipe, especially served over rice, we use stadium brats instead of smoked sausage and I like to mix the oil and the herbs together before pouring over the pan. Love this recipe tho, thank you for sharing it
So happy it’s been a hit; thanks Cory!
this is such a wonderful dinner, I’ve been using it for years and figured I’d leave a comment today (it’s cooking in the oven). So far everyone I’ve made it for has loved it, including my toddler! I never serve with another carb option, and find it to be perfect by itself. Thank you for this perfect, easy recipe! Makes week nights so much less stressful
I’m so happy to hear! Thanks so much Shauna! 🙂