This Sheet Pan Sausage and Veggies is a delicious one pan meal that is simple and healthy. This is a weeknight meal that you need to have in your repertoire.
Table Of Contents
I love the simplicity of this Sheet Pan Sausage and Veggies! It’s a one pan meal that’s chock full of vegetables and perfect for busy weeknight dinners.
- TASTE: Savory sausage is combined with freshly roasted vegetables in an herbed oil that enhances their flavors. This dish is so yummy.
- TEXTURE: The vegetables are tender and have a light crispness, while the sausage has browned and caramelized on the surface. It’s so juicy.
- TIME: This recipe will take 35 minutes to make.
- EASE: This Sheet Pan Sausage and Veggies is so easy. If you can chop vegetables, then you can make this dish – it’s no sweat!
What You’ll Need
- Sausage- You can use any sausage you like. I used an apple, sage, and fennel flavored chicken sausage, but any flavor or type of sausage will work here, such as turkey sausage or pork.
- Zucchini- Slice them into medallions that are about as thick as the sausage, then into half moons. These cook quickly so you don’t want them too small.
- Broccoli- We’re just using the florets here, but make sure they are on the smaller side so they can tenderize during the roasting process.
- Sweet Potatoes- Cube medium-sized sweet potatoes about the same size as the broccoli. Root vegetables take longer to cook and soften, so smaller is better.
- Onion- Just give these a rough chop as they caramelize easily. Red, white, or yellow will work, but I like red onions for their color.
- Bell pepper- Red, yellow, or green can be used, and you can also rough chop these. They’re quick cookers like the onion.
- Garlic- This will be used for the dressing and freshly ground garlic clove gives the best flavor. Pre-minced is just not the same.
- Seasonings- We’ll be using Salt, Black pepper, and Italian seasoning for extra flavor.
- Oil- This will help get the seasonings to stick to the veggies and sausage, as well as help them crisp as they roast. Olive oil, avocado oil, or canola oil will work.
Add-ins and Substitutions
- Add other vegetables- You can also make this recipe with carrots, asparagus, green beans, brussels sprouts, cherry tomatoes, or cauliflower.
- Use another dressing- Try this with Greek salad dressing, Italian dressing, balsamic vinegar and oil, or soy sauce and teriyaki sauce.
- Substitute a different protein- You can keep the sausage whole for a different look, or sub other proteins, such as chicken, beef, shrimp, or tofu.
- Add other seasonings- Add some garlic powder, cayenne pepper, rosemary, thyme, cumin, onion powder, or chili pepper to this Sheet Pan Sausage and Veggies.
How to Make Sheet Pan Sausage and Veggies
- Make the dressing. In a small bowl, combine the olive oil, salt, pepper, Italian seasoning, and one pressed garlic clove. Then set aside.
- Combine everything. Slice and chop all of the vegetables and sausage and place them into a large bowl. Pour the herbed oil over them and toss to combine.
- Bake. Line a baking sheet with parchment paper and evenly distribute all of the seasoned vegetables and sausage in a single layer. Roast at 400 degrees Fahrenheit for 20-25 minutes.
Pro Tip: Give the veggies and sausage a thorough tossing with the dressing. An even layer of oil will ensure a nice crisp layer to everything as it roasts.
- Chop the vegetables uniformly- For tougher vegetables, you’ll want to cut them slightly small, especially root veggies, but for the rest, keep them a uniform size so they cook evenly.
- Cut the sausage evenly- Cut the sausage about 1/2 inch thick so they have time enough to thoroughly cook, but are not so thin that they burn.
- Don’t overlap- So that everything roasts evenly, you’ll need to have heat reaching all sides. Overlapping the sausage and veggies will slow cooking and your dinner will be undercooked in parts.
- Roast it uncovered- Leaving this Sheet Pan Sausage and Veggies uncovered places direct heat on the dish, giving it a delicious crispness.
You should roast your sheet pan dinner between 400-450 degrees Fahrenheit uncovered. This way it is hot enough to cook the protein while also softening the vegetables, leaving everything with a light crispness.
Line your sheet pan with parchment paper. It will keep the sausage and vegetables from sticking and won’t tear like foil.
This Sheet Pan Sausage and Veggies is versatile and great with everything. Serve it with salads, soups, sides, and more.
- Salad: Serve this with Tri Color Pasta Salad (VIDEO), Cucumber Tomato Feta Salad, Potato Salad with Baked Salmon, or coleslaw.
- Soup: Enjoy this Sheet Pan Sausage and Veggies with a bowl of Chicken Gnocchi Soup, Cream of Mushroom Soup, Baked Potato Soup, or Clam Chowder Soup.
- Sides: Serve it with some Air Fryer Potato Wedges, Scalloped Potatoes, Sauteed Garlic Asparagus, or Easy Homemade Mac and Cheese.
- Grains/Pasta: Pair it with some Wild Rice, Quinoa Fried Rice, Cajun Chicken Pasta, or Shrimp Scampi Pasta.
Make This Recipe in Advance
Make ahead: You can make this recipe ahead of time and store it in the fridge until you are ready to reheat it in the oven before serving. You can also prep the ingredients and then roast them right before you eat.
Storing: Store any leftovers of this Sheet Pan Sausage and Veggies in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven.
Freeze: You can freeze this dish in a freezer-safe container and thaw in the fridge overnight. But the sweet potatoes can become soggy and grainy after freezing, so maybe just add those fresh.
More Tasty Dinners!
Full Recipe Instructions
Sheet Pan Sausage and Veggies
- Slice and chop all of the vegetables and sausage and place them into a large bowl.
- Pour the herbed oil over the vegetables and toss to combine everything together.
- Preheat your oven to 400 degrees Fahrenheit and roast for 20-25 minutes.