Sheet pan sausage and veggies! This meal is delicious, easy, and loaded with fresh vegetables. It’s great as a weeknight dinner but also perfect for meal-prep lunches. And when you’re done preparing this meal, you’ll have very few dishes to clean up, which is always a win in my book.
I typically make Italian pork sausage along with seasoned butternut squash, bell peppers, onion, and zucchini, but you can definitely switch things up and try other veggies. Use whatever you’ve got on hand or something that’s in season and extra affordable!
This Sheet Pan Sausage and Veggies is seriously the best. It’s a great, easy way to get a tasty, balanced meal on the table with little effort. I also love how it’s so colorful, which always makes a meal taste better, in my opinion!
If you want to try some more sheet pan dinners, check out my Sheet Pan Chicken And Vegetables, Sheet Pan Shrimp Boil, or Shrimp With Cherry Tomatoes And Asparagus!
- Vegetables — I generally use butternut squash, yellow bell pepper, yellow onion, and zucchini.
- Seasonings — Paprika, garlic powder, Italian seasonings or dried oregano, and chili powder are my go-to spices for this recipe.
- Extra virgin olive oil — Avocado oil also works!
- Pork sausage — Look for a nitrate-free brand at the grocery store.
Season:
- First things first, preheat your oven. Set it to 400°F (204°C).
- While you wait for the oven to heat up, place all chopped veggies and sausage links in a large bowl. Drizzle with olive oil and sprinkle with spices, then toss until sausage and veggies are well coated.
Roast:
- Grab a large sheet pan and coat it lightly with cooking spray. You can also line the sheet pan with aluminum foil for extra easy cleanup if you want!
- Arrange the veggies in a single layer on the pan and place the sausages on top of the veggies.
- Roast ingredients for 20 minutes, then flip/stir and bake 10-15 minutes longer until sausages are cooked through and veggies are tender and brown.
- For an extra beautiful, golden-brown color, turn on the broiler for 1-2 minutes to crisp everything up.
Rest and slice:
- Remove the sheet pan from the oven and allow the sausages to rest for 5-10 minutes before slicing them up.
Serve:
- Plate and enjoy, or divide into meal prep containers for later!
Recipe Tips
- Want to try some different vegetables with your sausage? Here are some yummy ideas: potatoes, broccoli, cauliflower, brussels sprouts, a different color of bell pepper, asparagus, carrots or yellow summer squash. Asparagus cooks pretty fast so consider adding it halfway through!
- You can use alternate spices if you want! Maybe try smoked paprika instead of regular (it’s so yummy). You could also try onion powder, dried rosemary, cumin, coriander, turmeric or cayenne pepper if you like spicy food!
- Any type of sausage will work for this recipe: sweet or spicy Italian pork sausage, chicken sausage, turkey sausage or even a veggie sausage! You can also use pre-cooked sausage but you’ll need to decrease cook time accordingly.
- Use an extra-large sheet pan and avoid too much overcrowding. This will help the sausage and veggies to brown and cook evenly.
- For best results, let your sausage links rest for around 5-10 minutes before slicing them. This will help them retain juiciness.
- Make ahead tip: chop veggies ahead of time and store in the fridge to cut down on prep time later!
- If you love cheese and are not following a dairy free diet, feel free to grate a bit of fresh parmesan on top of your meal for extra flavor.
- Want to change things up and use a slow cooker? Try this Slow Cooker Italian Sausage and Peppers.
- Serve with grain: think fluffy quinoa or rice! If you prefer a lower-carb option, you can substitute this garlic parmesan cauliflower rice or golden cauliflower rice with turmeric.
- Get your greens in with a simple arugula salad or parmesan brussels sprouts salad.
- Add some carbs to the mix: try crunchy garlic bread, cornbread with honey or dinner rolls with butter.
- How about a potato side? Potatoes au gratin, creamy mashed potatoes or sweet potatoes would all be delicious. Sub mashed cauliflower for a low-carb option.
- Add loads of extra flavor with chimichurri sauce or creamy avocado sauce for dipping.
More sheet pan sausage Recipes
Sheet Pan Sausage and Veggies
Sheet pan sausage and veggies! This meal is delicious, easy, and packed with fresh vegetables. It’s great as a weeknight dinner but also perfect for meal-prep lunches. And when you’re done preparing this meal, you’ll have very few dishes to clean up, which is always a good thing.
Video
Ingredients
- 1 pound butternut squash chopped
- 2 large yellow bell peppers chopped
- 1 large onion chopped
- 2 medium zucchinis chopped
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasonings
- ½ teaspoon chili powder
- Salt and black pepper to taste
- 3 tablespoons extra virgin olive oil
- 13 oz Italian pork sausage – nitrate-free about 4 sausage links. Use a Whole30 compliant
- to serve: mashed cauliflower optional
Instructions
- Preheat oven to 400°F (204°C).
- In a large bowl, add all the veggies, spices, olive oil and sausage links. Mix everything together until combined.
- Place the veggies on a large baking sheet and lay sausages on top of the veggies.
- Roast the veggies and the sausage in the oven for 20 minutes, then flip the sausage and roast everything for 10-15 minutes longer or until the sausage is cooked through.
- Turn the oven broiler on high for 2 minutes to give the veggies and sausages a crispy and brown look. Enjoy!
Notes
- Use alternate veggies or spices if you want!
- Try another type of sausage if desired. You an even do chicken or turkey sausage.
- Use an extra-large sheet pan and avoid overcrowding.
- Allow sausages to rest for 5-10 minutes before slicing.
- Chop veggies ahead of time and store them in the fridge to cut down on prep time.
- Add some freshly grated parmesan cheese on top, if desired.
- To store: Put leftovers into an airtight glass container and keep them in the refrigerator for up to 3 days.
- To reheat: Warm leftover sausage and veggies in the microwave, or on the stovetop.
- To freeze: Freeze in a freezer-safe bag once the sausage and veggies have reached room temperature. Freeze for up to 3 months.
Nutrition
Serving: 1/5, Calories: 404kcal, Carbohydrates: 21g, Protein: 14g, Fat: 29g, Cholesterol: 31mg, Sodium: 1134mg, Potassium: 874mg, Fiber: 5g, Sugar: 8g
Nutrition information is automatically calculated, so should only be used as an approximation.
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This look so good. Will try it today
You’ll love it 😉
Tried this, but veggies crated too much moisture in the oven and it didnt “roast” or borwn….just got soggy veggies with sausage 🙁
So sorry to hear that. To avoid this, make sure the veggies don’t overlap. If you pile vegetables on top of each other on your sheet pan, they will end up steaming instead of roasting.
I want to try this.Looks wonderful. So just wondering, did you slice up the sausage after it was cooked and broiled?
Yes I sliced up the sausage after it was cooked.
I loved this recipe, I used Hot sausage and it was the kick I needed!
Amazing!
I wanted to try this but the instructions are not very clear.
It would be great if you could specify where you found the instructions unclear. I’m here to help and can offer guidance or clarify any steps you might need assistance with.