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!
Table of Contents
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.
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.
Recipe Ingredients
For this easy roasted sausage and veggies recipe, you’ll need:
- Pre-cooked sausage or kielbasa
- Bell pepper
- Zucchini
- Grape or cherry tomatoes
- Olive oil
- Herbs and spices
- Parmesan cheese
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
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.
Recipe FAQs
Of course! For this sheet pan sausage and vegetables 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.
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.
No, you’ll want to start with fresh veggies for this sheet pan sausage dinner.
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 This Recipe
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
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Sheet Pan Sausage and Vegetables
Ingredients
- 12 ounces precooked sausage or kielbasa, sliced into 1/2-inch rounds (I used beef polska kielbasa, but you may also use pork, turkey, or beef sausage or kielbasa)
- 1 large yellow bell pepper, diced into bite sized pieces (red, orange, or green pepper may be substituted)
- 1 large zucchini, trimmed and sliced into bite sized pieces
- 1 cup cherry tomatoes, (or grape tomatoes)
- 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
- ½ teaspoon freshly grated black pepper
- freshly grated Parmesan cheese, for garnishing (optional)
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Originally posted February 15, 2017 and reposted September 23, 2020 with updated text.
Loved it, used asparagus instead of broccoli. No cheese needed.
Thanks for the 5 star review and I’m glad that you didn’t even need cheese!
This is excellent! Perfect blend of spices! I added a couple other veggies that my kids love, but this recipe is easily adaptable in that way. Very filling and even the kids loved it! Thanks!!
Thanks for the 5 star review and glad the kids loved it too!
Made the one sheet sausage and veggies does! It was amaaaaazing! I added butternut squash, reg squash and did Tri- color bell peppers (also added another link of smoked chicken sausage, served over plain rigatoni noodles) 👍🏼👌🏼👌🏼👌🏼 thank you for this super easy so tasty recipe!
Thanks for the 5 star review and glad this was a hit!
I just have frozen veggies. Would thise work??
I haven’t ever tried with frozen veggies so can’t say for sure what the texture will ultimately be like – they tend to be much mushier overall compared to fresh so it’s hard to say how they will work.
This was so easy and delicious. I used potatoes, carrots, onion, red pepper and cauliflower. I precooked the chopped carrots and potatoes in the microwave for 10 minutes and everything was cooked perfectly at the 30 minute mark.
Thanks for the 5 star review and glad you loved the recipe!
Yummy! The vegetables look so great! I really like this recipe and definitely making these some time soon. Thank you Averie and cheers!
Cheers to you too! Have a great holiday season!
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!
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.
You could boil it or brown it up in a skillet first and then add it to the sheet pan with the veggies.
Winner! This was dinner last night and it was a hit with everyone. And that’s even with forgetting to add cheese!
Glad it was a big hit with everyone! Even without the cheese ?
This looks so delicious, and it is so easy to put together!
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!
Hey girl- this looks so tasty!
I do this with chicken…why have I never done it with sausage? BRILLIANT!
It mixes up your usual chicken dinner for when you’re in the mood for a little change!
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. :)
Always a win when you can expand your repertoire and when you have the ingredients on hand already! Thanks – and glad there are lots of recipes you want to try!
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! :-)
I loooooove Brussels sprouts and would have used them here but my family isn’t the biggest fan of them so I refrained for their sake :)
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!
Glad you were able to make use of lots of veggies in this one and that you loved the seasoning, and the parm, and the dish overall!