Sheet Pan Sausage and Vegetables

If you’re looking for an easy dinner and a way to mix things up from your usual sheet pan chicken and vegetables, this is the ticket.

Lining the pan with foil means cleanup is as easy as throwing away a piece of foil. Love that part.

Sheet Pan Sausage and Vegetables - Fast, EASY, one pan recipe that's full of FLAVOR!! Juicy sausage, lots of veggies, and a dusting of Parmesan cheese to finish it off! Put it into your regular rotation!!

This sheet pan recipe is ready in about 45 minutes thanks to using precooked sausage. You can use pork, turkey, or beef sausage. Or kielbasa or polska kielbasa. They’re usually U-shaped rather than links.

I used bell peppers, broccoli, zucchini, and cherry tomatoes because I had them on hand.

MY OTHER RECIPES

Try green beans, asparagus, chunks of onions, or your favorite veggies noting that root vegetables like carrots or potatoes take longer to cook so cut them small and give them a 10 to 15 minute headstart in the oven.

Sheet Pan Sausage and Vegetables - Fast, EASY, one pan recipe that's full of FLAVOR!! Juicy sausage, lots of veggies, and a dusting of Parmesan cheese to finish it off! Put it into your regular rotation!!

It’s a great dish for cleaning out your produce drawer and you can mix and match based on what your family likes.

The veggies develop great flavor because they’re seasoned with smoked paprika, oregano, dried parsley, onion flakes, salt and pepper. You can add garlic powder if you’re so inclined. Cook until the veggies are tender and have as much color as you like.

A sprinkle with Parmesan cheese is an optional (but not really in this house) finishing touch for a savory, salty pop.

Sheet Pan Sausage and Vegetables - Fast, EASY, one pan recipe that's full of FLAVOR!! Juicy sausage, lots of veggies, and a dusting of Parmesan cheese to finish it off! Put it into your regular rotation!!

Sheet Pan Sausage and Vegetables

If you’re looking for an easy dinner and a way to mix things up from your usual chicken and vegetables this is the ticket and cleanup is a breeze. The dish is ready in about 45 minutes thanks to using precooked sausage (or kielbasa). You can use pork or turkey sausage. I used bell peppers, broccoli, zucchini, and cherry tomatoes but read the blog post for other vegetable suggestions. The veggies develop great flavor because they’re seasoned with smoked paprika, oregano, dried parsley, onion flakes, salt and pepper and finished with freshly grated Parmesan cheese.

Ingredients:

  • one 12-ounce precooked sausage or kielbasa (pork, turkey, or beef sausage or kielbasa; I used beef polska kielbasa), sliced into 1/2-inch rounds
  • 1 medium/large yellow bell pepper, diced into bite sized pieces (red, orange, or green pepper may be substituted)
  • 1 medium/large zucchini, trimmed and sliced into bite sized pieces
  • 3/4 to 1 cup cherry or grape tomatoes
  • about 2 to 3 tablespoons olive oil
  • 1 tablespoon dried onion flakes
  • 1 tablespoon smoked paprika (regular paprika may be substituted)
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly grated black pepper, or to taste
  • freshly grated Parmesan cheese, optional for garnishing

Directions:

  1. Preheat oven to 400F. Line a baking sheet with aluminum foil for easier cleanup, and add the sausage, bell peppers, zucchini, tomatoes, and evenly drizzle with olive oil.
  2. Evenly sprinkle with the onion flakes, smoked paprika, parsley, oregano, salt, pepper, and toss with your hands to evenly coat and distribute seasonings. Scatter vegetables in a flat layer and not piled on top of each other.
  3. Bake for about 45 minutes, or until vegetables are tender and have as much color as desired; toss halfway through baking to ensure even cooking. Start checking at 30 minutes for doneness since all ovens, veggies, etc. vary.
  4. Optionally sprinkle with Parmesan and serve immediately. Dish is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

Adapted from Sheet Pan Italian Chicken and Vegetables and Chelsea’s Messy Apron

Only Eats

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21 comments on “Sheet Pan Sausage and Vegetables”

  1. This looks delicious–like a warm, roasted vegetable salad! I think it would be even more enjoyable eaten out of a bowl. I need to stock up on some leftovers this weekend and I can’t decide which of your recent sheet pan recipes to try!

    • Let me know if you end up making this one, or another one, and how it goes!

    • I started with this one for dinner–sooo very good!!! I went a little overboard on my veggie choices because I needed 2 pans. I used butternut squash, cauliflower, broccoli, yellow bell pepper and grape tomatoes. I definitely covered the color spectrum. The seasoning (and parmesan) was wonderful!

  2. My favorite!!! I love to make brussels sprouts with sausage on a sheet pan. But this looks like an inspiring expansion of a tried and true dish I love. I may have to diversify my veggies! :-) 

  3. I can’t keep up with all the recipes of yours that I want to try. This looks SO good. I keep turkey sausage on hand in the freezer for easy, quick meals (are there any other kind?). This would expand my repertoire nicely. :)

  4. I do this with chicken…why have I never done it with sausage? BRILLIANT!

  5. Hey girl- this looks so tasty!

  6. I love the idea of putting this with rice! I also feel like it is a good way to get rid of a bunch of leftover veggies at once!

  7. This looks so delicious, and it is so easy to put together!

  8. Winner! This was dinner last night and it was a hit with everyone. And that’s even with forgetting to add cheese!

  9. I have some fresh Italian sausage to use – do you think I could pre-cook it by boiling first for about half an hour? Really want to try this! Thank you.

  10. Love this recipe! These veggies are so tasty! I usually put it over rice, but my husband is very sauce-minded. Any suggestions for sauces to go over this? I feel like a soy sauce wouldn’t mesh quite right.

    • Everyone’s tastes are so different but with sausage and these spices, I would use more of a steak sauce or a worchestchire sauce or something along those lines. Glad you love the recipe!

  11. Yummy! The vegetables look so great! I really like this recipe and definitely making these some time soon. Thank you Averie and cheers!

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