Sheet Pan Sausage and Veggies is one of those recipes that rescued my weeknights when everything felt overwhelming. There’s something magical about tossing everything onto one pan and letting the oven do the heavy lifting while you help with homework or just breathe for a minute.
The beauty of this recipe goes beyond just tossing ingredients on a pan. It’s about creating a complete, nourishing meal without juggling multiple pots, pans, and timers. One pan means one dish to wash, which matters more than you might think on a busy Tuesday night.
Let’s get started!
Table of Contents
Ingredients for Sheet Pan Sausage and Veggies
When I make this dish, ingredient quality makes a noticeable difference in the final result. Fresh vegetables from the produce section hold their texture better during roasting than pre-cut options. I look for firm bell peppers with no soft spots and potatoes that are similar in size for even cooking.
- 1 pound Italian sausage (sweet or spicy, your choice)
- 2 cups bell peppers (sliced) – Using multiple colors adds visual appeal and slightly different flavor notes
- 1 cup red onion (sliced)
- 2 cups broccoli florets – Cut these slightly larger since they shrink during cooking
- 1 medium zucchini (sliced into half-moons)
- 2 cups baby potatoes (halved) – Yukon Gold or red potatoes work best in my experience
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika – Adding a bit extra gives deeper color and smoky flavor
- Salt and pepper (to taste)
- Fresh parsley (for garnish, optional)
Step-by-Step Instructions
The key to perfect sheet pan dinners is proper spacing and a fully preheated oven for the best caramelization.
Step 1: Preheat your oven to 400°F and line a large sheet pan with parchment paper for easier cleanup. While the oven heats, wash and prep all your vegetables. Cut the potatoes in half, slice the bell peppers into strips, chop the onion into wedges, and slice the zucchini into half-moon shapes about ¼ inch thick.
Step 2: Cut the Italian sausage into bite-sized pieces, about 1 to 2 inches each. This size allows the sausage to cook through completely while developing nice browned edges. Add the sausage pieces to a large mixing bowl along with all your prepared vegetables.
Step 3: Drizzle the olive oil over everything, then sprinkle with garlic powder, onion powder, paprika, salt, and pepper. Use your hands or a large spoon to toss everything together until every piece is evenly coated with oil and seasonings. This step ensures consistent flavor throughout the dish.
Step 4: Spread the seasoned mixture onto your prepared sheet pan in a single layer. Avoid overcrowding since this creates steam instead of the crispy, caramelized edges we want. If needed, use two pans rather than piling everything too high.
Step 5: Roast for 30 to 35 minutes, stirring everything halfway through cooking. The sausage should reach an internal temperature of 160°F, and the vegetables should be tender with golden-brown edges. If you notice some vegetables cooking faster than others, remove them and continue cooking the rest.
Step 6: Remove from the oven and let rest for 3 to 4 minutes before serving. Sprinkle with fresh chopped parsley if desired for a pop of color and fresh flavor.
Perfect Sides for Sheet Pan Sausage and Veggies
While this dish is hearty enough to stand alone, adding complementary sides creates a more complete dinner experience with varied textures and flavors.
Crusty Bread: A warm baguette or sourdough loaf is perfect for soaking up the flavorful juices from the roasted vegetables and sausage. The crunchy exterior contrasts beautifully with the tender roasted vegetables.
Simple Green Salad: A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette adds a crisp, refreshing element that balances the richness of the sausage. This brings additional nutrients and a cooling contrast to the warm, savory main dish.
Garlic Rice or Quinoa: For those extra hungry evenings, serve alongside fluffy garlic rice or quinoa to make the meal more filling. If you want to keep the protein levels high, try pairing it with high protein turkey pasta with ricotta for a complete satisfying spread.
Roasted Garlic Aioli: A dollop of creamy aioli on the side elevates the entire dish and gives everyone a fun dipping option. The garlic complements the seasoned vegetables perfectly.
Warm Soup: On cooler evenings, start with a bowl of high protein butternut squash soup before serving this sheet pan dinner for a cozy, complete meal.
Storing and Reheating Your Leftovers
This sheet pan dinner stores beautifully, making it ideal for meal prep or next-day lunches. Transfer cooled leftovers to an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight as everything marinates together.
For reheating, the oven at 350°F for about 10 minutes restores that slightly crispy texture. The microwave works in a pinch, just heat in 1-minute intervals to avoid overcooking the vegetables. You can also freeze portions in freezer-safe containers for up to 2 months, though the vegetables may soften slightly upon reheating.
Leftovers work wonderfully in breakfast scrambles, stuffed into pita pockets, or tossed with pasta for a quick second meal. The versatility makes this recipe even more valuable for busy weeks.
FAQs
Can I use different vegetables in this recipe?
Absolutely! Brussels sprouts, carrots, cauliflower, and cherry tomatoes all work beautifully. Just keep in mind that harder vegetables like carrots may need to be cut smaller or added to the pan 10 minutes before softer vegetables.
What if my sausage is cooking faster than my vegetables?
Remove the fully cooked sausage from the pan and set aside, then return the vegetables to the oven until tender. Add the sausage back just before serving to rewarm.
Can I make this recipe dairy-free or gluten-free?
Yes! This recipe is naturally gluten-free and dairy-free. Just check your sausage label to ensure no added fillers, and skip the optional Parmesan topping if serving.
Sheet Pan Sausage and Veggies
Ingredients
Equipment
Method
- Preheat oven to 400°F and line a large sheet pan with parchment paper. Wash and prep all vegetables by halving the potatoes, slicing bell peppers into strips, chopping onion into wedges, and slicing zucchini into quarter-inch half-moon shapes.
- Cut Italian sausage into bite-sized pieces about 1 to 2 inches each. Add sausage pieces to a large mixing bowl along with all prepared vegetables.
- Drizzle olive oil over sausage and vegetables, then sprinkle with garlic powder, onion powder, paprika, salt, and pepper. Toss everything together until evenly coated with oil and seasonings.
- Spread the seasoned mixture onto prepared sheet pan in a single layer, avoiding overcrowding. Use two pans if necessary for proper roasting.
- Roast for 30 to 35 minutes, stirring everything halfway through cooking. Sausage should reach an internal temperature of 160°F and vegetables should be tender with golden-brown edges.
- Remove from oven and let rest for 3 to 4 minutes before serving. Sprinkle with fresh chopped parsley if desired.
Notes
