This Sheet Pan Sausage & Veggies recipe is an easy one-pan dinner packed with flavor. Juicy sausage and perfectly roasted vegetables cook together for a quick, family-friendly meal with minimal cleanup. Perfect for busy weeknights, meal prep, or healthy dinner ideas. Save this simple sheet pan recipe for later.
Why You’ll Love This Recipe
- Quick & easy – ready in about 30 minutes
- Family-friendly – simple flavors everyone enjoys
- Budget-friendly – affordable ingredients
- Customizable – use any sausage or vegetables you like
Ingredients
- 14 oz smoked sausage or Italian sausage, sliced
- 2 cups baby potatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Add-Ons
- Zucchini or broccoli florets
- Fresh parsley for garnish
- Grated Parmesan cheese
Step-by-Step Instructions
- Preheat oven to 400°F (200°C).
- Line a large baking sheet with parchment paper or foil.
- Add sausage, potatoes, bell peppers, and onion to the sheet pan.
- Drizzle with olive oil and sprinkle with garlic powder, Italian seasoning, paprika, salt, and pepper.
- Toss everything until evenly coated.
- Spread into a single, even layer.
- Bake for 25–30 minutes, stirring halfway, until veggies are tender and sausage is browned.
- Garnish with fresh parsley or Parmesan if desired. Serve hot.
Equipment
- Large sheet pan
- Parchment paper or aluminum foil
- Sharp knife
- Cutting board
- Mixing spoon or spatula
Tips & Variations
- Sausage swap: Use chicken sausage, turkey sausage, or kielbasa.
- Veggie swaps: Add carrots, Brussels sprouts, green beans, or zucchini.
- Crispier veggies: Spread ingredients evenly and avoid overcrowding the pan.
- Storage: Store leftovers in an airtight container for up to 4 days.
- Reheating: Reheat in the oven at 375°F or in a skillet for best texture.
Serving Suggestions
- Serve with a side salad for a lighter meal
- Pair with crusty bread or garlic bread
- Add a dollop of mustard or aioli for dipping
- Serve over rice or quinoa for a heartier dinner
Nutrition Facts (Per Serving – Approximate)
- Calories: 420
- Protein: 20g
- Fat: 28g
- Carbohydrates: 24g
Conclusion
This Sheet Pan Sausage & Veggies recipe is the ultimate no-fuss dinner simple ingredients, big flavor, and easy cleanup. It’s perfect for weeknights, meal prep, or when you want something comforting without spending hours in the kitchen. Save it, print it, and share it with anyone who loves easy one-pan meals.
FAQ – Sheet Pan Sausage & Veggies
Can I freeze this recipe?
Yes, freeze cooked sausage and veggies for up to 2 months. Thaw overnight before reheating.
How do I make this ahead of time?
Chop everything and store it uncooked in the fridge up to 24 hours in advance.
Can I use different vegetables?
Absolutely. Use whatever veggies you have on hand just cut them evenly.
Do I need to boil the potatoes first?
No, but cutting them small ensures they roast evenly.
How do I keep the veggies from getting soggy?
Avoid overcrowding the pan and roast at high heat.