ONE PAN Healthy Italian Sausage & Veggies! Easy and delicious! Great MEAL PREP OPTION! via chelseasmessyapron.com

 OnePan 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.

 

A tray featuring the perfectly cooked and seasoned one pan Italian sausage and veggies recipe, where all the flavors come together to create the perfect combination of flavor and texture.

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!

Vegetables including zucchini, potatoes, carrots, broccoli, and sliced sausage, alongside a bowl of mixed seasonings, all set for preparing the one-pan Italian sausage and veggies dish.

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.

All the prepped veggies on a sheet pan, drizzled with olive oil and seasoned, mixed until well coated, and then baked to perfection, with a generous sprinkling of parmesan cheese added for extra flavor.

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!

A spoonful of the finished meal, showcasing a bite full of flavor and texture, ready to be enjoyed.

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

4.94 from 131 votes

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!
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 6 when served with rice or quinoa; 4 servings without the rice/quinoa

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 400ยฐF. Line a very large sheet pan (I use thisย 15ร—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 10โ€“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 10โ€“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 3โ€“4 days; reheat in the microwave or in a skillet over medium heat. This dish doesnโ€™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.

 

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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4.94 from 131 votes (26 ratings without comment)

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290 Comments

  1. Heidi says:

    5 stars
    I leave out the red pepper flakes and use andouille sausage for a little kick! Itโ€™s one of our favorite dishes!

    1. Chelsea says:

      Delish! So happy to hear this! Thanks Heidi!:)

  2. Cin says:

    5 stars
    Have made this so many times since finding this recipe years ago, LOVE IT, easy and filling.

    1. Chelsea says:

      I am so thrilled to hear this! Thanks so much Cin! ๐Ÿ™‚

  3. Laura V says:

    5 stars
    Served this over quinoa with some
    tomato Pesto and it was so good! Delicious flavors, carelarmelized peppers, browned potatoes, yum!

    1. Chelsea says:

      That sounds amazing!! So glad you enjoyed! ๐Ÿ™‚

  4. Allison says:

    4 stars
    Do you think I could use a clear baking dish (the ones that look like glass but idk what material they are)? I have a baking sheet but it’s not as big.

    1. Chelsea Lords says:

      I think it would be better to use 2 sheet pans instead!

  5. Alissa says:

    5 stars
    Love this! Have made it SEVERAL times!!

    1. Chelsea says:

      So happy to hear this! Thanks Alissa! ๐Ÿ™‚

  6. Meredith says:

    5 stars
    My family of 5 all loved this meal! Definitely a repeat!

    1. Chelsea says:

      YAY!! So happy to hear this! Thanks Meredith! ๐Ÿ™‚

  7. Kirsten says:

    5 stars
    So yummy! How much is one serving of this? Is it one cup?

  8. Heather says:

    5 stars
    Love this recipe! If reheating leftovers for lunch the next day, how long do you recommend I microwave it for? Or is it good cold? Thanks!

  9. Christi Tasker says:

    This is such a simple recipe with lots of good veggies. Thanks for sharing.

    1. Chelsea says:

      Thanks Christi! ๐Ÿ™‚

  10. Amanda says:

    5 stars
    I made this tonight! It was really good and flavorful. I had it over rice and added pesto and goat cheese crumbles. I will definitely be making us again before the summer is over.

    1. Chelsea says:

      Delish! So glad you enjoyed! Thanks Amanda! ๐Ÿ™‚