Sheet Pan Sausage And Veggies
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Sheet Pan Sausage and Veggies – smoky sausage, tender roasted veggies, zero dishes in the sink. Weeknight gold.
My Emergency Dinner Plan
This is the recipe I reach for when I’m hungry, tired, and slightly annoyed that dinner still has to happen. You know the feeling, long day, no plan, and everyone suddenly turns into a starving food critic.
That’s when this Sheet Pan Sausage and Veggies comes to the rescue. I toss everything onto a pan, potatoes, sausage, whatever veg I have left in the fridge, season the heck out of it, and 45 minutes later, I have dinner. A real dinner. It’s cozy, hearty, flavorful, and best of all? The cleanup is almost nonexistent. No sink full of regret here.
Bonus: Remo never complains when sausage is involved. And that’s a win.
Why You’ll Love This Sheet Pan Sausage and Veggies
- One pan. That’s it. Minimal mess, maximum reward. Your future self will thank you at cleanup time.
- Totally customizable. Use whatever veggies are hiding in your fridge, this recipe plays nice with almost anything.
- Roasty, toasty flavor. The edges caramelize, the sausage crisps up, it’s the oven doing all the work.
- Hearty but healthy. Comforting and colorful. Bonus: even picky eaters mysteriously enjoy broccoli this way.
- Dinner in under an hour. It chops, it roasts, it feeds everyone without drama.
- Choose your sausage wisely. Smoked sausage like kielbasa works beautifully here, chicken, turkey, pork, or beef. Go with what you love (and what’s on sale).
- Chop it even. Try to cut your veggies the same size so they roast evenly. Potatoes especially, smaller = faster cooking.
- Don’t skip the oil. Olive oil helps everything caramelize instead of steam. Dry veggies = sad veggies.
- Give them space. Crowding the pan = soggy instead of roasty. Use two pans if needed, worth it.
- Parmesan is optional, but not really. It adds salty, nutty magic when sprinkled right out of the oven.
Set your oven to 400°F (204°C) and line a big sheet pan with parchment paper for breezy cleanup. You can use foil if that’s what you’ve got, just give it a quick spray.
Toss everything (except the tomatoes) right on the sheet pan. Drizzle with olive oil, then season with Italian seasoning, garlic powder, salt, and pepper. Toss it all together, your hands are the best tools here. Make sure everything’s in a single layer, no crowding. Give those potatoes and veggies room to roast, not steam.
Bake for 15 minutes. This gives the potatoes and sausage a head start. Pull out the pan, scatter on the cherry tomatoes, and give everything a good stir or flip. Back into the oven it goes for another 20 minutes, or until the potatoes are fork tender and the veggies are roasty and golden.
Once it’s out, sprinkle with freshly grated Parmesan while it’s still hot so it melts right in. Serve it as-is, or pile it over rice or quinoa if you want to bulk it up.
Serving Suggestions
This is one of those meals that works however you serve it, straight off the sheet pan, but if you want to make it heartier, here’s how to pair it:
Jasmine Rice
Mashed Potatoes
Lemon Orzo with Asparagus
Creamy Polenta
Frequently Asked Questions
Can I use different vegetables?
Absolutely. This recipe is super flexible. Try zucchini, green beans, onions, carrots, Brussels sprouts, asparagus, or even sweet potatoes. Just make sure the harder veggies (like carrots or sweet potatoes) are cut smaller so they cook in time.
What kind of sausage works best?
Any smoked sausage like kielbasa, chicken, turkey, beef, or pork, works great. Just avoid raw sausage links unless you precook them first.
Can I prep this ahead of time?
Yes! Chop everything and store in the fridge (keep the tomatoes separate) up to a day in advance. When ready, toss it all on the pan, season, and roast.
Do I have to add tomatoes?
Not at all. They add a juicy pop, but if you’re not a fan, skip them. You could sub in mushrooms or extra peppers.
Can I make this low carb?
Totally. Skip the potatoes and double up on low carb veggies like broccoli, zucchini, and peppers. Still delicious.
Storage + Reheating
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better overnight.
- Freezer: Freezing isn’t my first pick for this one, potatoes can get weird and grainy after thawing. But if you must freeze it, go for it, just be prepared for a softer texture when reheated.
- To Reheat: For best results, spread everything on a sheet pan and reheat in the oven at 375°F (190°C) for about 10 minutes. Microwave works too, just know things will be softer and a bit less crisp.
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Sheet Pan Sausage And Veggies
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Ingredients
- 2 cups baby potatoes (washed and patted dry)
- 1 medium broccoli head (cut into florets)
- 2 medium bell peppers (any color, cut into 1 inch pieces)
- 2 cups cherry tomatoes
- 1 pound smoked sausage (chicken, turkey, pork, or beef sliced into ¼-inch slices)
- ¼ cup olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- ¼ cup Parmesan cheese (grated, optional)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Prepare Place all the veggies (tomatoes excluded) and sausage on the prepared sheet pan. Drizzle the olive oil all over everything, then add the Italian seasoning, garlic powder, salt, pepper and toss everything together well. Arrange them so that they are one even layer over the baking sheet, to ensure even cooking.
- Transfer the baking sheet to the oven and bake for 15 minutes.
- Carefully remove the baking sheet from the oven and add the tomatoes. Flip or stir all the ingredients around. Return the baking sheet to the oven and bake for another 20 minutes or until the vegetable are crisp-tender and potatoes are fork tender.
- If desired, sprinkle with freshly grated Parmesan cheese as soon as they come out of the oven and serve over rice or quinoa.
Notes
- Cut evenly. Keeping your veggies the same size means everything cooks evenly, no crunchy potatoes or mushy broccoli.
- Don’t overcrowd the pan. Use two pans if you need to, crowding = steaming instead of roasting.
- Switch it up. Use whatever sausage or veggies you have, this is a clear-the-fridge kind of recipe.
- Want more flavor? Sprinkle with red pepper flakes, drizzle with balsamic glaze, or hit it with a squeeze of lemon before serving.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
