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+ servings
close up of a glass meal prep bowl of sausage and veggies

Low-Carb Sheet Pan Sausage and Veggies

This Low-carb Sheet Pan Sausage and Veggies recipe is healthy, whole30, paleo, easy, delicious and perfect for meal prep. It’s a recipe packed with flavor and also great for a busy weeknight dinner.
Course Lunch, Main Course
Cuisine American
Keyword low-carb lunch, lunch, meal-prep, roasted veggies, sausage, whole30 lunch
Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings 5 serving
Calories 404kcal



  • Preheat oven to 400F degrees.
  • In a large bowl, add all the veggies, the spices, olive oil and sausage links. Mix everything together until all is combined.
  • Place the veggies to a large baking sheet and lay sausages on top of the veggies.
  • Roast in the oven for 20 minutes, flip halfway and roast for more 10-15 minutes or until the sausage is cooked through.
  • Turn the oven broiler on high for 2 minutes to give the veggies and sausages the crispy and brown look.
  • Remove from oven and serve with cauliflower mashed or cauliflower rice, if desired.



  • Feel free to use your favourite sausages for this recipe.
  • Avoid overcrowding the sheet pan so you get better browning on the sausages and vegetables.
  • You can add cumin or coriander for more flavour.
  • To store: Put leftovers into an airtight glass container and keep them in the refrigerator for up to 3 days.
  • To reheat: Rewarm 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.


Serving: 1/5 | Calories: 404kcal | Carbohydrates: 21g | Protein: 14g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 31mg | Sodium: 1134mg | Potassium: 874mg | Fiber: 5g | Sugar: 8g