Sheet Pan Sausage & Veggies is your ticket to a vibrant, hearty dinner with almost zero fuss—everything roasts together on one pan, getting golden and caramelized, while the flavors mingle beautifully. It’s loaded with colorful veggies, juicy sausage, and a sprinkle of Parmesan, coming together in under an hour for a meal that’s as nourishing as it is satisfying.
Why You’ll Love This Recipe
- One-Pan Wonder: Dinner prep and cleanup are a breeze since everything cooks on a single sheet pan.
- Customizable Magic: Sheet Pan Sausage & Veggies adapts to whatever’s in your fridge—mix and match veggies or sausage!
- Flavor-Packed & Nutritious: Juicy sausage, tender veggies, and Italian seasoning come together for a meal that’s both wholesome and seriously tasty.
- Perfect for Busy Nights: Minimal prep and less than an hour from start to finish means a home-cooked meal even on your wildest weeknights.
Ingredients You’ll Need
The magic of Sheet Pan Sausage & Veggies lies in its simplicity—fresh produce and hearty sausage tossed with pantry staples to create something absolutely irresistible. Each ingredient plays a key role, offering flavor, texture, and that rainbow pop that makes dinner exciting.
- Baby potatoes: Their creamy texture and ability to crisp up while roasting make them the ultimate hearty base for this dish.
- Broccoli: Roasted to tender perfection, it brings a satisfying bite and soaks up all the herby goodness.
- Bell peppers: Any color goes! They add natural sweetness and a splash of color that brightens the entire pan.
- Cherry tomatoes: Added near the end, these burst and turn jammy, lending a tangy, juicy contrast.
- Smoked sausage: Use chicken, turkey, pork, or beef—your pick! The sausage gets caramelized and infuses its flavor into all the veggies.
- Olive oil: Helps everything roast evenly and gives a little richness.
- Italian seasoning: This blend brings all the herby vibes, making the dish wonderfully aromatic.
- Garlic powder: For a subtle, savory depth that complements both veggies and sausage.
- Salt and pepper: Bring out the natural flavors and enhance every bite.
- Parmesan cheese (optional): Freshly grated over the finished pan adds savory, salty bliss!
Variations
One of my favorite things about Sheet Pan Sausage & Veggies is how endlessly customizable it is. Whether you’re clearing out the fridge or catering to dietary needs, this recipe flexes with you—feel free to make it your own!
- Change Up the Veggies: Swap broccoli for cauliflower, use red onion instead of bell pepper, or toss in zucchini slices for a summer spin.
- Try a Different Sausage: Chorizo adds smoky heat, while a plant-based sausage keeps it vegetarian—pick your favorite!
- Make It Spicier: Add a pinch of red pepper flakes or use a spicy Italian sausage for a fiery kick.
- Add Extra Herbs: Fresh thyme or rosemary sprinkled over before roasting amps up the earthy aroma.
How to Make Sheet Pan Sausage & Veggies
Step 1: Prep Your Sheet Pan
Preheat your oven to 400°F and line a large baking sheet with parchment paper. This step makes clean up shockingly easy and keeps your veggies from sticking—plus, parchment helps everything brown really nicely.
Step 2: Toss & Arrange the Ingredients
Add the sliced sausage, potatoes, broccoli, and bell peppers (hold off on the tomatoes for now) to your sheet pan. Drizzle with olive oil, then sprinkle over the Italian seasoning, garlic powder, salt, and pepper. Toss everything together right on the sheet so every piece gets coated with oil and spices, then spread everything out in a single layer for even roasting.
Step 3: First Roast
Roast the pan for 15 minutes to give the heartier veggies and sausage a head start. This means crispy potatoes and caramelized flavor in every bite!
Step 4: Add Tomatoes & Finish Cooking
Carefully remove the pan from the oven. Scatter the cherry tomatoes over the mix, give everything a quick toss or gentle flip with a spatula, and return to the oven. Roast for another 20 minutes, until the veggies are crisp-tender and the potatoes are fork-soft.
Step 5: Add Parmesan and Serve
As soon as the Sheet Pan Sausage & Veggies come out of the oven, sprinkle with freshly grated Parmesan if you like. The cheese melts into a savory finish—and you’re ready to dish it up, either as-is or over fluffy rice or quinoa!
Pro Tips for Making Sheet Pan Sausage & Veggies
- Even Veggie Size: Cut all your vegetables to similar size pieces for equal roasting—no overcooked peppers or underdone potatoes!
- Don’t Overcrowd the Pan: Spread everything in a single layer, and use two sheet pans if needed—overcrowding leads to steaming, not roasting.
- Tomatoes Go In Later: Adding tomatoes in the second half of baking preserves their juicy pop and stops them from turning to mush.
- Finish with a Flavor Boost: A squeeze of lemon juice, balsamic drizzle, or pinch of chili flakes right after roasting takes the whole dish up a notch.
How to Serve Sheet Pan Sausage & Veggies
Garnishes
Give your Sheet Pan Sausage & Veggies a little flair with freshly chopped parsley or basil, a generous grating of Parmesan, or a quick lemon zest shower just before serving. These bright touches wake up the flavors and make your whole pan look dinner-party worthy!
Side Dishes
This dish is a meal in itself, but it’s wonderful served over a bowl of fluffy rice, buttery quinoa, or even a tangle of garlic butter pasta. For extra crunch, pair with a simple green salad or roasted garlic bread on the side.
Creative Ways to Present
Try serving Sheet Pan Sausage & Veggies as an open-faced sandwich on toasted ciabatta, stuffed into warm pitas with tzatziki, or portioned into individual meal prep bowls for a week of effortless lunches. Bonus points for a colorful plating—rainbow dinners just make everyone smile!
Make Ahead and Storage
Storing Leftovers
Leftover Sheet Pan Sausage & Veggies will keep beautifully in an airtight container in the refrigerator for up to 4 days. The flavors get even better, and it’s an easy grab-and-go option for lunches.
Freezing
This dish freezes surprisingly well! Cool it completely, then pack into freezer-safe containers for up to 2 months. To prevent sogginess, opt for slightly undercooking the veggies before freezing.
Reheating
Reheat leftovers in a 400°F oven until hot and revitalized, or pop them in a skillet for a few minutes to bring back that roasted texture. Microwave works in a pinch, but the veggies will be softer—still tasty, just a little less crisp.
FAQs
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Can I use frozen vegetables in Sheet Pan Sausage & Veggies?
Yes! Just be sure to thaw and pat dry your vegetables well to avoid excess moisture, and extend roasting time as needed for crispness.
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What kind of sausage is best?
Smoked chicken, turkey, pork, or beef sausage all work perfectly—choose one you love or try a spicy or herbed variety for more personality. Even plant-based options are delicious here!
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How do I keep my veggies from getting mushy?
Don’t overcrowd the pan—the vegetables need space for roasting, not steaming. Keep your cuts uniform and always add high-water veggies like tomatoes later in the process.
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Can Sheet Pan Sausage & Veggies be made ahead?
Absolutely! Prep everything ahead and refrigerate until you’re ready to roast, or cook in advance and gently reheat—the flavors only improve with time.
Final Thoughts
If you’re looking for a no-fuss, flavor-packed dinner that everyone will race to the table for, Sheet Pan Sausage & Veggies is it. I can’t wait for you to discover just how easy and delightful this meal is—give it a try this week and watch it become an instant favorite in your kitchen!
Print
Sheet Pan Sausage & Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This easy and delicious sheet pan sausage and veggies recipe is a perfect one-pan meal that’s bursting with flavor. Roasted baby potatoes, broccoli, bell peppers, cherry tomatoes, and sliced sausage are seasoned with Italian herbs and garlic, then baked to perfection. A sprinkle of Parmesan adds a savory finishing touch.
Ingredients
Baby Potatoes:
- 2 cups baby potatoes washed and patted dry
Broccoli:
- 1 medium head cut into florets
Bell Peppers:
- 2 medium any color, cut into 1-inch pieces
Cherry Tomatoes:
- 2 cups
Smoked Sausage:
- 1 pound chicken, turkey, pork, or beef sliced into 1/4-inch slices
Seasoning:
- 1/4 cup olive oil, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 cup Parmesan cheese (optional)
Instructions
- Preheat: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Prepare Veggies: Place all veggies and sausage on the sheet pan. Drizzle with olive oil and season with herbs, salt, and pepper. Toss to coat evenly.
- Bake: Bake for 15 minutes, then add tomatoes. Stir and bake for an additional 20 minutes until veggies are tender.
- Finish: Optional: Sprinkle with Parmesan cheese and serve over rice or quinoa.
Notes
- Cut veggies evenly for consistent cooking.
- Avoid overcrowding the pan for better roasting.
- Customize with your favorite sausage and vegetables.
- Enhance flavors with red pepper flakes, balsamic glaze, or lemon juice.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 7g
- Sodium: 962mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 53mg
