This Sheet Pan Sausage And Veggies recipe is an easy, quick, one-pan dinner loaded with roasted veggies and savory sausage—perfect for healthy meal prep and fuss-free weeknights.
I stumbled upon this Sheet Pan Sausage And Veggies combo one crisp autumn afternoon when my grandkids were clamoring for something colorful, tasty, and fast. It’s just carrots, bell peppers, onions, and your favorite sausage tossed together on a rimmed sheet pan, then roasted until edges caramelize. Because this dish uses lean chicken or turkey sausage and plenty of fiber-rich veggies, each serving clocks in around 360 calories, 28g protein, and 7g fiber according to my kitchen scale and nutrition app. You can switch it up with seasonal produce—think sweet potatoes in winter or zucchini in summer—so it never grows old. Honestly, as a 50-year-old foodie, I love how this recipe feels like a hug in a tray and keeps me on track with healthy eating.
Why You’ll Love This Sheet Pan Sausage And Veggies
• One-pan cleanup—no piles of dishes.
• Ready in under 45 minutes from fridge to table.
• Packed with protein (about 28g per serving) and fiber.
• Versatile—swap sausage, swap veggies…make it yours.
• Meal-prep friendly: doubles nicely for lunches.
• Colorful plate that wows even picky eaters.
• Budget-savvy—sausage and veggies are wallet-friendly.
• Roasted flavors intensify with a simple drizzle of olive oil.
Ingredients for Sheet Pan Sausage And Veggies
• 1 pound chicken or turkey sausage links (try Al fresco® or Aidells® for leaner options)
• 2 cups broccoli florets, cut into bite-size pieces (thawed if frozen)
• 2 bell peppers (red and yellow), sliced into strips
• 1 medium red onion, cut into wedges
• 2 medium carrots, sliced diagonally into ¼-inch pieces
• 1 small zucchini, sliced (optional; adds summer flair)
• 3 garlic cloves, minced (or 1 tsp jarred)
• 2 tablespoons olive oil (extra-virgin for flavor)
• 1 teaspoon dried Italian seasoning (or herbes de Provence)
• ½ teaspoon smoked paprika (optional, for a hint of warmth)
• Sea salt and freshly ground black pepper, to taste
• Fresh parsley or basil, chopped, for garnish
Tips:
– Choose sausages with at least 10g protein per link.
– Slice veggies uniformly so they roast evenly.
– Tossing everything in a large bowl first helps coat each piece.
Directions for Sheet Pan Sausage And Veggies
- Preheat your oven to 425°F (220°C). Line a rimmed sheet pan with foil or parchment for easier cleanup.
- Slice the sausage links on a slight angle (bias cut)—this exposes more surface for roasting.
- In a roomy mixing bowl, combine broccoli, peppers, onion, carrots, zucchini (if using), and garlic. Drizzle with olive oil, then sprinkle Italian seasoning, smoked paprika, salt, and pepper. Toss until every piece gleams.
- Add the sausage slices and give it a gentle stir—make sure sausage and veggies aren’t piled up. Spread them in a single layer.
- Slide the pan into the oven. Roast for 20 minutes, then stir and flip pieces with a spatula (this helps achieve that irresistible caramelized edge).
- Return to the oven and roast 8–10 more minutes, or until veggies are tender and sausage is lightly browned. You’re looking for golden spots—those are flavor gold mines.
- Remove pan and let rest for 2 minutes (carry-over heat melts flavors together).
- Garnish with chopped parsley or basil, then serve directly from the sheet pan or transfer to a warmed platter.
Servings & Timing
Yield: Serves 4 hungry folks
Prep Time: 15 minutes (chopping, tossing)
Roast Time: 28–30 minutes
Total Time: About 45 minutes from fridge to fork
Variations
• Swap chicken sausage for andouille or chorizo for a spicy twist.
• Add sweet potato cubes to boost vitamin A and fiber.
• Use Brussels sprouts and butternut squash for a cozy fall vibe.
• Drizzle with balsamic glaze right before serving for tangy sweetness.
• Sprinkle crumbled feta or grated Parmesan for extra richness.
• Stir in frozen peas or edamame in the last 5 minutes for a pop of green.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze portions in freezer-safe bags for up to 1 month—thaw overnight.
Reheat: Microwave on medium power for 1–2 minutes, stirring halfway, or rewarm in a 350°F oven for 10 minutes.
Make-Ahead Tip: Chop veggies and slice sausage up to 24 hours ahead; store separately, then toss and roast when you’re ready.
Notes
• I’ve tried metal pans, nonstick, and Silpat mats—each brings out different roast notes; go with what you have.
• If your oven runs hot, drop temperature to 400°F and extend roast by 5 minutes.
• For crispier edges, broil the last 2 minutes—but watch closely to prevent burning.
• Adding garlic too early can lead to browning; if you prefer milder garlic, toss it in at minute 15.
FAQs
Q: Can I use raw sausage instead of links?
A: Absolutely—slice raw sausage into ½-inch chunks. Roast an extra 5 minutes to ensure it’s cooked through.
Q: My veggies stick to the pan; any tips?
A: Use parchment paper or a light coat of oil directly on the pan; give pieces space so they don’t steam.
Q: Is this recipe gluten-free?
A: Yes, as long as your sausage is labeled gluten-free. Always check the package.
Q: What’s the best way to reheat without drying out?
A: Reheat gently in a covered skillet over medium‐low heat with a splash of water or broth.
Q: Can I prep this for a crowd?
A: Double the ingredients and use two sheet pans; rotate racks halfway through baking.
Q: How do I make this dairy-free?
A: This recipe is naturally dairy-free—skip any cheese garnish or swap for vegan shreds.
Conclusion
Sheet Pan Sausage And Veggies is the kind of easy, colorful, and healthy dinner that makes weeknights feel special. With minimal prep, affordable ingredients, and endless swaps, it’s a one-pan winner for busy families or solo meal prep. You know what? I can’t wait to hear how you customize it—drop a comment below or tag your photo on Instagram so we can share ideas. Hungry for more? Try my Sheet Pan Salmon & Asparagus. Happy roasting!
Sheet Pan Sausage And Veggies
Ingredients
- 1 pound chicken or turkey sausage links try Al fresco® or Aidells® for leaner options
- 2 cups broccoli florets cut into bite-size pieces
- 2 bell peppers (red and yellow) sliced into strips
- 1 red onion cut into wedges
- 2 medium carrots sliced diagonally into ¼-inch pieces
- 1 small zucchini sliced (optional; adds summer flair)
- 3 garlic cloves minced (or 1 tsp jarred)
- 2 tablespoons olive oil extra-virgin for flavor
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon smoked paprika optional, for a hint of warmth
- sea salt and freshly ground black pepper to taste
- fresh parsley or basil chopped, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a rimmed sheet pan with foil or parchment for easier cleanup.
- Slice the sausage links on a slight angle (bias cut) to expose more surface for roasting.
- In a mixing bowl, toss together broccoli, peppers, onion, carrots, zucchini, and garlic with olive oil, Italian seasoning, smoked paprika, salt, and pepper.
- Add the sausage slices to the veggies and spread in a single layer on the sheet pan. Roast for 20 minutes, then stir and roast for an additional 8-10 minutes.
- Let the pan rest for 2 minutes, then garnish with chopped parsley or basil before serving.
Notes
• Slice veggies uniformly to ensure even roasting.
• For crispier edges, broil the dish for the last 2 minutes, watching carefully to prevent burning.
