Sheet Pan Sausage and Vegetables
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Sheet Pan Sausage and Veggies — This sheet pan sausage dinner can be made with your pre-cooked sausage of choice and is done in under an hour. Plus, this recipe is super customizable!
Easy Sausage Sheet Pan Dinner
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.
This sheet pan sausage and vegetables recipe is ready in about 45 minutes thanks to using precooked sausage.
This sheet pan sausage dinner is 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.
Ingredients in Sheet Pan Sausage and Veggies
For this easy roasted sausage and veggies recipe, you’ll need:
- Pre-cooked sausage or kielbasa
- Bell pepper
- Grape or cherry tomatoes
- Olive oil
- Herbs and spices
- Parmesan cheese
Can I Use Different Veggies?
Of course! For this one-pan sausage and veggies recipe, I used bell peppers, broccoli, zucchini, and cherry tomatoes because I had them on hand.
But you can also try green beans, asparagus, chunks of onions, or your favorite veggies, noting that root vegetables like carrots or potatoes take longer to cook so you should cut them small and give them a 10 to 15 minute head start in the oven.
What Type of Sausage Should I Use?
Use any pre-cooked sausage you like in this sheet pan dinner with sausage!
You can use pork, turkey, or beef sausage. Or kielbasa or polska kielbasa. They’re usually U-shaped rather than links.
How to Make Sheet Pan Sausage and Veggies
This one tray sausage and veggies recipe couldn’t be easier! Here’s an overview of the recipe steps:
- Simply chop up the veggies and slice the sausage, then spread the mixture over a sheet pan that’s been lined with aluminum foil.
- Drizzle with olive oil and sprinkle with the herbs and spices.
- Toss the veggies with your hands to evenly coat them in oil.
- Your sheet pan veggie and sausage dinner needs around 45 minutes in the oven, or until the veggies have softened and developed some color.
- You’ll want to stir the sausage and vegetables halfway through the baking process to ensure everything cooks evenly.
Can I Use Frozen Vegetables Instead of Fresh?
No, you’ll want to start with fresh veggies for this sheet pan sausage dinner.
Can I Use Fresh Sausage Instead of Pre-Cooked?
You probably can, but you’d need to brown it first before adding it to the sheet pan. I haven’t tried it myself though, so I can’t say for certain.
Tips for Making Sheet Pan Sausage and Vegetables
Veggies: Remember that this is a pretty flexible recipe, so I encourage you to use whatever produce is in season to make this sheet pan dinner with sausage. Again, root vegetables will need extra time in the oven before you add on the rest of the veggies, but otherwise you can use this recipe for almost any combination of vegetables!
Parmesan: If you decide to use Parmesan cheese in this recipe (which you totally should!), get your hands on either a block of Parmesan or a bag of pre-shredded Parm. The stuff in the shaker can doesn’t have nearly as much flavor and it doesn’t melt on the hot vegetables.
Meal prep: Lastly, this is a great recipe to use for meal prepping since everything made is on one sheet pan and it reheats like a dream. The recipe below makes about 4 servings, so you may want to double this if you need it to last you the entire week.
What to Serve with Roasted Sausage and Veggies
This sausage sheet pan dinner is a meal in itself, but if you want to bulk it up a little more you could serve it with:
- Buttered noodles
- Twelve Superfoods Salad
- Vanilla Fruit Salad
- Apple Spinach Salad
- Basil Lemon Pasta Salad (omit the chicken)
- 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
- 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.
- 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.
- 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.
- 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.
Amount Per Serving: Calories: 699Total Fat: 62gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 120mgSodium: 2233mgCarbohydrates: 13gFiber: 2gSugar: 7gProtein: 23g
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Originally posted February 15, 2017 and reposted September 23, 2020 with updated text.
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