Sheet Pan Sausage and Veggies makes for the best simple, filling, and nutritious dinner with virtually no cleanup! Toss this killer seasoning blend with your favorite veggies and smoked sausage and then roast them all to perfection. Top with freshly grated Parmesan cheese and enjoy as is or over a cooked grain.
Pair Sheet Pan Sausage and Veggies with a quick and simple salad like this Cucumber salad or Fruit salad recipe.
Sheet Pan Sausage and Veggies
This Sheet Pan Sausage and Veggies is easily the most popular meal at my home. It’s a hit with the kids, and my husband– and I love it as well!
Start by tossing loads of veggies and smoked sausage with olive oil and the best seasoning blend. This meal has it all: quick prep, practically nonexistent cleanup, inexpensive to make, and every single bite is loaded with flavor. Who says healthy can’t also be downright delicious?!
I hope you love this one-pan healthy dinner as much as my family does!
Variation ideas
This recipe is very forgiving and can easily be customized to fit your personal preferences. Below are some variation options:
- 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 quite small so they’ll cook at the same rate as the other veggies. Some veggies that would work great in this dish are cauliflower, Brussels sprouts, green or red bell pepper, diced sweet potato, summer squash, zucchini, onion, and/or cherry tomatoes.
- Swap potatoes: We love baby red potatoes, but baby gold (Yukon) potatoes are another favorite and work well in this meal. Whatever potatoes you use, make sure they are chopped into small pieces, so they’ll cook in the indicated amount of time.
- Spice levels: If you like a hit of spice, add the optional red pepper flakes or sprinkle red pepper flakes on individual plates. If heat isn’t your thing, leave them out — no other changes necessary!
- Add a sauce: While we love Sheet Pan Sausage and Veggies as is, but if you’d like some sort of sauce, I’d recommend a good basil pesto or similar herb sauce (like a chimichurri). For a creamy sauce, I’d recommend a cilantro–lime sauce (like the one on this Shrimp Tacos recipe). One other sauce option would be a balsamic glaze.
- Serving suggestions: For a more filling meal, serve this dish over cooked quinoa (how to cook quinoa here) or cooked rice. Don’t forget to season the quinoa or rice with salt and pepper so the meal as a whole isn’t under seasoned when served together. To keep this meal low carb, use cauliflower rice as the base.
- Sausage: More on possible variations for this ingredient below!
Let’s talk sausage
- We prefer smoked turkey sausage when making Sheet Pan Sausage and Veggies. We love the flavor and that turkey is a bit healthier.
- We’ve also used chicken sausage and thoroughly enjoy that. Aidells® is a chicken sausage brand we enjoy (not sponsored); they create a lot of different flavored (and well-seasoned) smoked sausages. Some of our favorites in this dish are the Italian Sausage, Bacon, Mushroom, and Swiss Cheese Sausage, and Sun-dried Tomato Sausage. Check out all the varieties here; it’s a fun way to enjoy this meal while also changing it up a bit!
- Smoked beef sausage also works great in this dish!
My top tip for roasting veggies
Use a LARGE sheet pan. The more space the vegetables and sausage have to cook (and the less crowded they are), the better they roast.
When vegetables overlap or crowd onto a sheet pan, they end up steaming instead of roasting, which greatly affects the end taste/texture; it also takes longer for everything to cook when there is less space.
I recommend this 15×21-inch sheet pan or using two pans to cook this Sheet Pan Sausage and Veggies meal.
Quick Tip
Want the quickest possible cleanup? Line the sheet pan with parchment paper. Once the veggies and sausage have been served, you can discard the parchment paper and the pan will just need a quick rinse!
More Sheet Pan Sausage and Veggies variations
This recipe has been one of the most-popular concepts published on this site! And to answer various requests from readers, I’ve created several different variations on this original recipe. These variations swap out the veggies, use different seasoning blends, and some are served with a sauce. Enjoy working your way through these other favorite sheet pan sausage and veggie meals:
- One Pan Italian Sausage and Veggies with an Italian-inspired seasoning blend
- Harvest Vegetables and Sausage with sweet potatoes and Brussels sprouts
- One Pan Potatoes and Sausage with a garlic-herb seasoning blend
- Sausage Pesto & Veggies with cauliflower gnocchi and sun-dried tomatoes
- One Pan Garlic Herb Shrimp and Sausage tossed in a buttery seasoning blend
Sheet Pan Sausage and Veggies
Equipment
- large sheet pan, 15 x 21-inch
- Parchment paper
Ingredients
- 2 cups diced baby red potato
- 3 cups trimmed and halved green beans
- 1 large head of broccoli 2 cups
- 1-1/2 cups chopped bell peppers 2 large or 6 to 7 mini sweet bell peppers
- 13 ounces smoked sausage see note 1
- 6 tablespoons olive oil
- 1/4 teaspoon red pepper flakes optional, leave out if you don’t like heat!
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoons dried parsley
- Salt and pepper
- Cooked quinoa or rice, for serving, optional
- Serving suggestions see note 2
Instructions
- Preheat oven to 400°F. Line a very large sheet pan (I use this 15x21 inch sheet pan) or 2 smaller pans with parchment paper and set aside.
- It is important to prep veggies according to directions to ensure they cook at the same rate. Wash and chop unpeeled baby red potatoes. You want the pieces quite small. I halve the baby potatoes and dice each half, yielding 10–12 pieces per potato. Trim green beans and cut in half, chop broccoli into florets, chop peppers into 1-inch pieces, and coin sausage in thick (1/2-inch) slices.
- Place all veggies and sausage on the prepared sheet pan. Pour the olive oil and all the seasonings on top. Season to taste with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper to start with). Use your hands to toss and evenly coat all the veggies and sausage with seasonings. Space everything out. If veggies are crammed/overlapping they’ll steam instead of roast and take longer to cook.
- Bake 15 minutes, remove from oven, and flip/stir all the veggies around. Return to oven and bake another 10–15 minutes or until vegetables are crisp-tender.
- If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven. (If you aren’t adding the cheese, you’ll likely need some more salt.) Add fresh parsley if desired and enjoy immediately. Serve over cooked rice or quinoa if desired.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Does the calories include the quinoa?
Nope, you’d have to add that in. Thanks for the question!
Made this for dinner tonight…..absolutely delicious!
So happy to hear that! Thanks Judy 🙂
Tonight I made it for the 2nd time in the last few weeks! The spice mixture is great and I mostly kept it the same.* Both times I used a different mixture of veggies. That is what makes this recipe so great – the versatility – you can just use whatever veggies you have on hand, for the most part. So, here is the version I made tonight that my husband can’t stop raving about (well, neither can I, to be honest)!
1/2 large sweet potato, skinned and chopped in small cubes
1 medium zucchini, chopped in 1/2 moon shapes
2 medium red potatoes, skinned and chopped in small cubes
1 can green beans (14.5 oz)
1/2 red pepper, chopped in thick squares
1/2 orange pepper, chopped in thick squares
1/2 yellow pepper, chopped in thick squares
1 medium yellow onion, chopped in thick squares
1pkg apple chicken sausage links
*only difference I made in the spices is bumped the spice level up by adding 1/2 tsp instead of 1/4 tsp of red pepper powder
thanks so much for sharing your recipe! it’s so easy and cleanup is a breeze, especially if you line your pan with foil.
ps. also we ate it on small corn tortillas toasted on the stovetop, like little tacos. perfect combo! also good with brown rice.
Thank you so much for sharing your version April! It sounds delicious and I’ll definitely have to try that next! 🙂 And yes; the clean-up on this one is my favorite!!
Could I use sliced turkey hot dogs for the sausage?
Sure! 🙂
What kind (brand) of sausage do you use? I got the Jennie O lean turkey sausage but it looks much different than the sausage in your video. Just curious!
What I bought was Italian sausage, yours reminds me more of like a hot dog. I definitely couldn’t cut mine into pieces before it was cooked…hope this helps give more info so you’ll know what I’m talking about 🙂
Do you mean ground sausage?
I use turkey smoked sausage made by Butterball (its our favorite!) Here’s a picture image for reference: http://www.addictedtosaving.com/butterball-turkey-sausage-only-1-75-at-publix/
Turkey sausage by Butterball is my absolute favorite!! They don’t have it in the tiny town I’ve moved to so I’ve been craving it. Gotta try this!
I made this for supper last night to rave reviews! I used Italian sausage, zucchini and peppers. It was delicious with the spice combo and parmesan. Definitely saving – Thank You!
So happy to hear this was a hit! Thank you Fiona 🙂
Recipe was great. I cooked it for a total of 25 minutes and everything was more on the ‘done’ side than undercooked. I also crammed way more veggies in than the recipe stated but used the 6T of oil – we thought it was the right amount. Next time I’ll spread it out more per the recipe suggestion so it doesn’t steam cook as much. But overall a thumbs up!
I am so happy you guys loved this Sheet Pan Sausage and Veggies! Thanks Erin! 🙂
I will definitely be trying this! One question, can you use frozen veggies or do they have to be fresh?
I’d definitely recommend fresh 🙂 Enjoy!
This meal was fantastic and had a good burst of lots of flavors, would recommend be careful with the spicies I add too much!!! My face is on fire but would 100% recommend this recipe!
Ahh thank you so much! So glad you enjoyed! 🙂
I used frozen carrots. Worked great! Tasted good too.
I also used canned potatoes.
Cooking this tonight! Adding diced sweet potatoes in place of the regular potatoes and adding mushrooms and Brussels sprouts….all over quinoa!
Sounds great! I hope you love it! 🙂
I get a great mixture of frozen vegetables from Costco. Could I use these? Would I thaw first?
Sure. You don’t have to completely thaw them either; here’s a great guide! http://www.thekitchn.com/the-3-step-technique-to-roasting-frozen-vegetables-231414
A little picture in the print version would be nice
Do you put the sausage in raw?
I use smoked turkey sausage (so it is pre-cooked), but I put it in just straight out of the package 🙂
thanks, i had the same question : )
I’m pretty sure that smoked turkey sausage is cooked, at least that’s what is says on the label. If you use raw fresh link sausage it doesn’t cut into pretty circles unless you bake or fry it first.
True. That’s what I used (Hillshire Farms, I believe) and it is definitely already cooked.
Can this be cooked on a grill/ barbecue? If so, how long would you recommend it be cooked? Should it be left open on a flat pan or wrapped on foil?
I made this today, and ate until I almost burst! Delicious! My boyfriend also loved it. The parmesan – amazing! ? Greetings from Norway!
I’m so happy to hear this was a hit! 🙂 Thank you so much Hanne!! And wow, Norway! I’ve always wanted to travel there 🙂
This recipe sounds great. The only concern I have is the fat, sodium, cholesterol count is way to high
Agreed. It’s extremely high! Maybe if you use a different sausage, the numbers will come down a bit?
The 6 Tbsp of oil is a ridiculously high amount, and you can reduce that *a lot*, especially since even turkey smoked sausage is high in fat.
I use about 2 Tbsp of oil (so 1/3 of the recommended amount), which cuts the fat and calories considerably. I made it the first time with the entire 6 Tbsp and it was greasy and unpleasant, IMO, but I love it with less oil.
I cut back on the Olive Oil and omitted the salt, leaving only the sausage with sodium( the sausage is high in sodium only if you eat every single piece of it yourself) and the cheese, depending on the brand of the cheese used. Still delicious and healthy. Or just omit the sausage completely and eat the veggies over Quinoa.
I LOOVVE fat, sodium & cholesterol! Excellent recipe! Used bacon fat instead of olive oil! Tks!
I thought about doing the same with bacon grease. I made BLT’s last night baking my bacín in sheet pan and it’s with the grease still on it in my oven.
I was totally excited to make this. I was disappointed that all the food was Not done when we were supose to eat. I have a picky husband and I can’t feed him food that’s not cooked. I left it in longer then you stated and then I cooked it some more. ?
Hmm, is your oven calibrated to the correct temperature? And did you chop the veggies relatively small? I haven’t had or heard of any problems with the cook time being off from other readers.
Not cooked in time, especially the green beans. and the broccoli almost burnedsshould cook at lower temperature for longer time,
so I reduced it to 350 and covered it with tinfoil!
I read your review, and appreciate your review and knowing the vegetables are not cooking evenly. I was wondering what would you do differently to Perfect this recipe..?
I have not made this yet but as I was reading it I was thinking that I would boil the potatoes for maybe five to 12 minutes to get them started with the cooking process and if the green beans are frozen then maybe have them out and thawed before cooking or if they are fresh then boil them along with the potatoes.
I followed the directions to a T but not everything cooked thoroughly.
Did you cook anything first besides the meat?
Do you cook meat ahead of time
The sausage is smoked, so you don’t need to cook ahead of time