If you’re looking for a vibrant, delicious, and fuss-free dinner that brings together hearty sausage and a medley of perfectly roasted vegetables, this Sheet Pan Sausage and Veggies Recipe is your new best friend for weeknight meals. It combines tender baby potatoes, crisp green beans, fresh broccoli, and sweet bell peppers with smoky sausage, all roasted together with flavorful seasonings. Not only is it bursting with colors and textures, but it’s also incredibly easy to prepare and clean up after — everything cooks on one pan for maximum taste with minimum effort.
Ingredients You’ll Need
The magic of this Sheet Pan Sausage and Veggies Recipe lies in how simple, wholesome ingredients come together. Each one contributes a unique flavor profile and texture, creating a perfectly balanced dish that’s both satisfying and nutritious.
- Diced baby red potatoes: Small pieces cook evenly and add a comforting, tender base to the dish.
- Green beans: Trimmed and halved for a fresh snap and vibrant green color.
- Broccoli florets: Provides a hearty crunch and boosts the vegetable variety.
- Chopped bell peppers: Sweet and juicy bites that bring brightness to the pan.
- Smoked sausage: Thickly sliced to add smoky, savory flavor that infuses the veggies.
- Olive oil: Ensures everything roasts to perfection with a silky coating.
- Red pepper flakes (optional): Adds a subtle kick if you enjoy a little heat.
- Paprika: Deepens the smoky flavor and adds beautiful color.
- Garlic powder: Brings savory warmth throughout the dish.
- Dried oregano and parsley: Herbal notes to brighten and enhance the overall taste.
- Salt and pepper: Essential for seasoning to elevate all the natural flavors.
- Cooked quinoa or rice (optional): To serve alongside or underneath for a complete meal.
How to Make Sheet Pan Sausage and Veggies Recipe
Step 1: Prepare and Preheat
Start by preheating your oven to 400°F. Line a large sheet pan or two smaller ones with parchment paper to prevent sticking and make cleanup a breeze. This preparation sets the stage for perfectly roasted veggies and sausage.
Step 2: Chop Your Veggies and Sausage
Prepare your vegetables so they cook uniformly. Dice the baby red potatoes into small pieces, about 10 to 12 per potato. Trim and halve the green beans, cut broccoli into bite-sized florets, and chop bell peppers into 1-inch pieces. Slice the sausage into thick rounds approximately half an inch thick. Properly sized pieces ensure every bite is cooked through and delicious.
Step 3: Season and Coat
Put all your prepped veggies and sausage onto the lined sheet pan. Drizzle with olive oil, then sprinkle on paprika, garlic powder, dried oregano, parsley, and, if you like a touch of heat, red pepper flakes. Add salt and pepper to taste to make those flavors pop. Use your hands to toss everything thoroughly—this hands-on step is key to coating all the ingredients evenly and evenly distributing the tasty seasonings.
Step 4: Roast to Perfection
Arrange everything in a single layer with space in between to promote roasting rather than steaming. Bake for 15 minutes, then take the pan out to flip and stir the contents—this ensures even cooking and beautiful browning. Return to the oven and roast for another 10 to 15 minutes until the vegetables are crisp-tender and the sausage is nicely browned.
How to Serve Sheet Pan Sausage and Veggies Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese over the hot veggies and sausage right after they come out of the oven is simply divine, adding a savory, melty finish. Fresh parsley scattered on top adds a pop of green and a burst of fresh flavor. If skipping cheese, don’t be shy about adding a little extra salt to elevate the taste.
Side Dishes
This dish shines on its own but pairing it with cooked quinoa or rice makes for a wholesome, filling meal that’s well-rounded and satisfying. The grains soak up the savory juices and create a perfectly balanced plate, ideal for lunch or dinner.
Creative Ways to Present
Looking to impress? Serve the sausage and veggies over a bed of creamy mashed potatoes or polenta for a comforting, rustic touch. Alternatively, stuff the roasted vegetables and sausage into warm pita pockets with a dollop of Greek yogurt or your favorite sauce for a fun and casual twist. Presentation options are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
Stored in an airtight container in the refrigerator, leftover Sheet Pan Sausage and Veggies Recipe will stay fresh for up to 4 days. It’s perfect for quick lunches or to repurpose in other meals throughout your week.
Freezing
If you want to make this dish ahead of time or save some for later, freeze the cooled leftovers in a freezer-safe container for up to 2 months. When freezing, keep in mind that some vegetables like broccoli might soften slightly on thawing but still taste great.
Reheating
Reheat your leftovers in a skillet over medium heat to regain some crispness or use the oven at 350°F for about 10-15 minutes. This helps refresh the roasted textures and keeps the sausage juicy. Microwaving works too, but you might lose some of the crisp vegetable texture.
FAQs
Can I use a different type of sausage in this Sheet Pan Sausage and Veggies Recipe?
Absolutely! Feel free to swap smoked sausage for Italian sausage, chicken sausage, or even a plant-based alternative. Just adjust cooking times if needed, especially with raw sausage varieties.
Is this recipe suitable for meal prepping?
Yes, this recipe is fantastic for meal prepping. It stores well in the fridge and reheats beautifully, making it an easy grab-and-go option for busy days.
What can I do if I don’t have all the vegetables listed?
No worries! This Sheet Pan Sausage and Veggies Recipe is very versatile. You can substitute or add seasonal veggies like zucchini, carrots, or cauliflower based on what you have.
How spicy is this dish with the red pepper flakes?
The red pepper flakes add just a gentle warmth. If you prefer no heat, leave them out entirely or add them sparingly to suit your taste.
Can I make this recipe gluten-free?
Yes, the recipe is naturally gluten-free as long as you choose a gluten-free sausage and avoid any added sauces or sides containing gluten.
Final Thoughts
There’s something truly satisfying about a one-pan meal that requires minimal effort yet delivers maximum flavor and comfort. This Sheet Pan Sausage and Veggies Recipe has become a favorite in my kitchen because it’s colorful, hearty, and endlessly adaptable. I encourage you to give it a try—once you do, I’m confident it’ll become one of your go-to dinners that you make again and again.
Print
Sheet Pan Sausage and Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
A delicious and easy-to-make sheet pan meal featuring smoked sausage and a colorful medley of roasted vegetables seasoned with herbs and spices. Perfect for a quick weeknight dinner that’s both hearty and packed with flavor.
Ingredients
Vegetables
- 2 cups diced baby red potato
- 3 cups green beans (trimmed and halved)
- 1 large head of broccoli (approximately 2 cups florets)
- 1 1/2 cups chopped bell peppers (2 large or 6 to 7 mini sweet bell peppers)
Protein
- 13 ounces smoked sausage, sliced into 1/2-inch thick coins
Seasonings and Oil
- 6 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- Salt and pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
Optional Serving
- Cooked quinoa or rice
- Freshly grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Prepare: Preheat the oven to 400°F (200°C). Line a very large sheet pan (approximately 15×21 inches) or two smaller sheet pans with parchment paper to prevent sticking and for easy cleanup.
- Prep Vegetables: Wash and chop the vegetables according to directions to ensure even cooking. Dice the baby red potatoes into small pieces (about 10–12 pieces per potato), trim and halve green beans, chop broccoli into florets, and cut bell peppers into 1-inch pieces. Slice the smoked sausage into thick 1/2-inch coins.
- Combine Ingredients: Spread all the prepared vegetables and sausage evenly on the lined sheet pan(s). Pour the olive oil and sprinkle all the seasonings including red pepper flakes (if using), paprika, garlic powder, dried oregano, dried parsley, salt, and pepper over the mixture.
- Toss and Arrange: Using your hands or a spoon, toss everything together thoroughly to coat all ingredients evenly with oil and seasonings. Arrange the mixture so it’s spread out with no overlapping or crowding to ensure roasting rather than steaming.
- Roast First Stage: Place the sheet pan in the preheated oven and bake for 15 minutes. This starts the roasting process and partially cooks the potatoes and sausage.
- Toss Again: Remove the sheet pan from the oven. Using a spatula or spoon, flip and stir the vegetables and sausage pieces to promote even cooking and browning.
- Roast Second Stage: Return the pan to the oven and roast for an additional 10 to 15 minutes, or until the vegetables are crisp-tender and sausage is browned to your liking.
- Finish and Serve: If desired, immediately sprinkle freshly grated Parmesan cheese and fresh parsley over the hot veggies and sausage. Serve warm, optionally over cooked quinoa or rice for a fuller meal. Enjoy immediately for the best texture and flavor.
Notes
- For heat lovers, include the optional red pepper flakes; omit if you prefer a milder dish.
- You can substitute smoked sausage with your favorite variety such as kielbasa or andouille.
- Serving over cooked quinoa or rice makes this a more filling, balanced meal.
- Make sure to space out the vegetables well on the pan to avoid steaming and ensure proper roasting.
- Fresh Parmesan and parsley add a nice finishing touch, but the dish is flavorful even without them.
