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Sheet Pan Sausage and Vegetables

Easy Sheet Pan Sausage and Vegetables

iamwinfred
This easy sheet pan dinner combines smoky sausage with perfectly roasted vegetables for a satisfying meal with minimal cleanup. Everything cooks together on one pan, developing golden caramelized edges while the sausage releases its savory juices to coat the vegetables. It's versatile, kid-friendly, and makes excellent leftovers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 385 kcal

Equipment

  • Extra large sheet pan 15x21 inches or two standard sheet pans
  • Parchment paper or aluminum foil For easy cleanup
  • Large mixing bowl
  • Sharp chef's knife
  • Cutting board
  • Measuring spoons
  • Wooden spoon or silicone spatula For tossing

Ingredients
  

For the Main Components

  • 1 pound smoked sausage 450g, kielbasa, turkey, or chicken sausage, sliced into ½-inch rounds
  • 1½ pounds baby red potatoes 680g, halved or quartered
  • 2 cups broccoli florets about 200g
  • 2 bell peppers red, yellow, or orange, cut into 1-inch pieces
  • 1 medium red onion cut into wedges
  • 1 medium zucchini sliced into half-moons

For the Seasoning

  • 3 tablespoons extra virgin olive oil 45ml
  • 4 cloves garlic minced
  • 1 tablespoon Italian seasoning 15ml
  • 1 teaspoon smoked paprika 5ml
  • ¾ teaspoon fine sea salt 4ml
  • ½ teaspoon black pepper 2.5ml
  • ¼ teaspoon red pepper flakes optional, for heat

For Serving

  • ¼ cup Parmesan cheese freshly grated, optional
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Preheat oven to 425°F and line an extra large sheet pan with parchment paper.
  • Wash and prep all vegetables: halve or quarter potatoes, cut bell peppers and zucchini into 1-inch pieces, cut onion into wedges, and break broccoli into florets. Slice sausage into ½-inch rounds.
  • In a small bowl, whisk together olive oil, minced garlic, Italian seasoning, smoked paprika, salt, black pepper, and red pepper flakes (if using).
  • Place all vegetables and sausage in a large mixing bowl, pour seasoned oil over top, and toss until everything is well coated.
  • Spread the seasoned vegetables and sausage in a single, even layer on the prepared sheet pan, making sure pieces aren't overcrowded.
  • Roast for 15 minutes, then remove from oven, toss everything with a wooden spoon, and return to oven for another 12-15 minutes until potatoes are fork-tender and vegetables have golden-brown edges.
  • Remove from oven, sprinkle with Parmesan cheese if desired, garnish with fresh parsley, and let rest 2-3 minutes before serving.

Notes

  • Cut all vegetables to similar sizes for even cooking.
  • Don't overcrowd the pan - use two pans if necessary to ensure proper roasting instead of steaming.
  • For raw sausage, increase cooking time to 35-40 minutes and ensure internal temperature reaches 160°F.
  • Add delicate vegetables like cherry tomatoes or asparagus during the last 10 minutes of roasting.
  • Make it Mediterranean with sun-dried tomatoes, Kalamata olives, and lemon zest.
  • For a fall version, use butternut squash, sweet potatoes, and Brussels sprouts with maple-flavored sausage.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the oven at 375°F for 10-12 minutes to maintain crispy texture.
  • This recipe is excellent for meal prep - portion into containers for easy lunches.
  • Substitute any vegetables you have on hand like cauliflower, carrots, green beans, or mushrooms.

Nutrition

Serving: 1servingCalories: 385kcalCarbohydrates: 28gProtein: 18gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 65mgSodium: 895mgPotassium: 875mgFiber: 5gSugar: 6gVitamin A: 35IUVitamin C: 125mgCalcium: 8mgIron: 15mg
Keyword easy weeknight dinner, one pan meal, roasted vegetables, sausage and vegetables, sheet pan dinner
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