This Sheet Pan Sausage and Veggies recipe is a game-changer for busy weeknights when you need something delicious on the table with minimal effort. Colorful vegetables and savory smoked sausage roast together to perfection on a single pan, creating a complete meal with incredible flavor in every bite. The potatoes get wonderfully crispy on the outside while staying tender inside, and the sausage adds that irresistible smoky flavor that ties everything together.

Why You’ll Love This Recipe

  • Truly One-Pan Wonder: Everything cooks together on a single sheet pan, meaning less dishes and easier cleanup.
  • Customizable: Use whatever vegetables you have on hand or are in season – this recipe is incredibly flexible.
  • Family-Friendly: Kids and adults alike love the combination of sausage and roasted vegetables. It’s one of those rare dishes that pleases everyone at the table.
  • Meal Prep Champion: Double the recipe and enjoy leftovers for lunch the next day – the flavors actually get better overnight!

Ingredients You’ll Need

  • Red Baby Potatoes: These little gems provide heartiness and develop a beautiful crispy exterior when roasted. Their waxy texture holds up perfectly during roasting. Yellow potatoes work equally well if that’s what you have on hand.
  • Smoked Sausage: The star protein that adds rich, smoky flavor without much effort. Any variety works beautifully – kielbasa, andouille, or even turkey sausage for a lighter option.
  • Zucchini: Adds freshness, color and a tender texture that soaks up all the delicious seasonings. Choose firm zucchini with vibrant skin for best results.
  • Red Onion: Contributes a gorgeous purple hue and caramelizes beautifully in the oven, adding natural sweetness to balance the savory elements.
  • Red Bell Pepper: Provides vibrant color, natural sweetness, and a boost of vitamin C. The roasting process brings out its natural sugars.
  • Olive Oil: Helps everything roast evenly and carries the flavors of the seasonings throughout the dish.
  • Seasonings: A simple but powerful blend of salt, pepper, garlic powder, onion powder, and paprika creates a perfect savory coating for everything on the pan.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to switch things up? This recipe welcomes creativity:

  • Mediterranean Style: Add cherry tomatoes, olives, and a sprinkle of feta cheese in the last 5 minutes of cooking.
  • Spicy Kick: Swap the smoked sausage for andouille and add a pinch of cayenne to the seasoning mix.
  • Fall Harvest: Replace zucchini with butternut squash or sweet potatoes and add some fresh rosemary to the seasoning mix.
  • Different Veggies: Try broccoli, cauliflower, brussels sprouts, or any other roast-friendly vegetable you enjoy.
  • Herb Lover’s Version: Add fresh thyme, rosemary, or oregano to the seasoning mix, and finish with chopped fresh parsley.

How to Make Sheet Pan Sausage and Veggies

Step 1: Prep Your Pan and Oven

Preheat your oven to 400°F and line a large baking sheet with foil or parchment paper. Give it a light coating of cooking spray to prevent sticking and make cleanup even easier.

Step 2: Prepare the Vegetables and Sausage

Chop the potatoes into 1/2-inch pieces – keeping them small ensures they’ll cook through in the same time as everything else. Slice the sausage and zucchini into 1/2-inch coins, and cut the onion and bell pepper into 1-inch chunks. The uniform size helps everything cook evenly.

Step 3: Season Everything

Mix the olive oil with all the seasonings in a separate small bowl until well combined. Pour this flavor-packed mixture over your sausage and vegetables, then toss everything thoroughly to ensure each piece gets coated with that delicious seasoning.

Step 4: Arrange on Sheet Pan

Spread everything out in a single layer on your prepared baking sheet. This crucial step ensures proper roasting rather than steaming. If pieces are too crowded, they’ll steam instead of developing those delicious browned edges.

Step 5: Roast to Perfection

Bake for 15 minutes, then give everything a good stir to promote even cooking. Return to the oven for another 15 minutes until the vegetables are fork-tender and developing those beautiful caramelized edges.

Pro Tips for Making the Recipe

  • Uniform Cutting: Try to cut all vegetables to similar sizes so everything cooks at the same rate. Potatoes especially need to be small enough to cook through in 30 minutes.
  • Don’t Overcrowd: Use a large enough sheet pan or divide between two pans if needed. Overcrowding causes steaming instead of roasting.
  • Hot Start: Make sure your oven is fully preheated before adding the sheet pan. A hot oven from the start helps create those crispy edges.
  • Line Your Pan: Foil or parchment paper isn’t just for easy cleanup – it also prevents sticking and helps conduct heat evenly.
  • Halfway Flip: Don’t skip the mid-roast stir! This ensures all sides get evenly browned and prevents any pieces from burning.

How to Serve

This versatile dish works beautifully all on its own, but here are some serving ideas to take it to the next level:

As a Complete Meal

Serve directly from the sheet pan for a casual family dinner, or transfer to a large platter and garnish with fresh herbs for a more presentable option.

Delicious Additions

A dollop of whole grain mustard on the side adds a tangy contrast to the savory flavors. For a creamier option, a side of garlic aioli makes an incredible dipping sauce.

Complete the Meal

If you want to add more to the table, a simple green salad with a light vinaigrette makes a refreshing side that balances the heartiness of the main dish.

Make Ahead and Storage

Storing Leftovers

Place cooled leftovers in an airtight container and refrigerate for up to 4 days. The flavors actually develop and improve overnight, making this excellent for meal prep.

Freezing

While you can freeze this dish, the vegetables will soften upon thawing. If freezing, store in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

For best results, reheat in a 350°F oven for 10-15 minutes to restore some crispness. A microwave works for quick reheating, but the textures won’t be quite as good. A quick sizzle in a hot skillet also revives leftovers beautifully.

FAQs

  1. Can I use other types of potatoes in this recipe?

    Absolutely! Yukon gold, fingerling, or even regular russet potatoes work well. Just make sure to cut them small enough (about 1/2-inch pieces) so they cook through in the same time as the other vegetables. If using larger potatoes, you might consider giving them a 10-minute head start in the oven before adding the other ingredients.

  2. What’s the best type of sausage to use?

    This recipe is incredibly versatile when it comes to sausage choices. Kielbasa and smoked sausage are classic options that provide great flavor, but feel free to experiment with andouille for some heat, Italian sausage for an herby profile, or even chicken or turkey sausage for a lighter option. The key is using pre-cooked sausage that will brown nicely in the oven.

  3. My vegetables seem to be cooking at different rates. What should I do?

    Vegetables cook at different rates based on density and water content. If you notice your potatoes need more time while other vegetables are done, remove the finished vegetables and return the potatoes to the oven. Next time, consider cutting denser vegetables (like potatoes) smaller than quick-cooking ones (like zucchini) to help everything finish together.

  4. Can I make this recipe vegetarian?

    Definitely! Replace the sausage with plant-based sausage alternatives, or add firm tofu, chickpeas, or extra vegetables. You might want to add a bit more seasoning or a splash of soy sauce to compensate for the savory flavor that sausage provides.

Final Thoughts

This Sheet Pan Sausage and Veggies recipe proves that incredible weeknight meals don’t require complicated techniques or endless ingredients. With just a few minutes of prep and virtually no cleanup, you can create a colorful, nutritious dinner that satisfies the whole family. The combination of crispy-edged vegetables and savory sausage creates a perfect harmony of flavors and textures that might just make this your new go-to meal. Give it a try tonight – your future self will thank you when dinner’s ready in no time!

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Sheet Pan Sausage and Veggies Recipe

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  • Author: Evelyn
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
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Description

Sheet Pan Sausage and Veggies is a quick, flavorful, and nutritious dinner option that’s perfect for busy weeknights. With a delicious combination of smoked sausage and colorful vegetables, seasoned to perfection and roasted until tender, this recipe offers a satisfying and well-balanced meal all in one pan!

Ingredients

Units Scale

Vegetables

  • 1 1/2 pounds red baby potatoes or yellow, unpeeled
  • 2 medium zucchini
  • 1 medium red onion
  • 1 medium red bell pepper

Protein

  • 14 ounces smoked sausage

Seasoning Mixture

  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika

Instructions

  1. Preheat the oven
    Preheat your oven to 400°F (200°C). Line a 13×18-inch baking sheet with foil or parchment paper and lightly grease it with nonstick cooking spray to prevent sticking.
  2. Prepare the potatoes
    Wash and chop the red baby potatoes into 1/2-inch cubes. Place them in a large mixing bowl. Keeping the potatoes unpeeled adds texture and nutrients, and chopping them into uniform pieces ensures even cooking.
  3. Prepare the sausage and vegetables
    Slice the smoked sausage and the zucchini into 1/2-inch coins, and chop the red onion and red bell pepper into 1-inch chunks. Add these to the same bowl with the potatoes.
  4. Make the seasoning mixture
    In a small bowl, combine olive oil, salt, black pepper, garlic powder, onion powder, and paprika. Stir the mixture thoroughly until all spices are evenly distributed.
  5. Season the ingredients
    Pour the seasoning mixture over the sausage and vegetables. Toss everything together in the bowl, making sure every piece is evenly coated with the spices and oil.
  6. Arrange and bake
    Spread the seasoned sausage and vegetable mix in a single layer on the prepared baking sheet. Drizzle any leftover oil mixture from the bowl over the top to enhance the flavor. Bake in the preheated oven for 15 minutes.
  7. Stir and continue baking
    After 15 minutes of baking, carefully stir the mixture with a spoon or spatula to redistribute the ingredients for even cooking. Return the baking sheet to the oven and bake for an additional 15 minutes, or until the vegetables are browned and fork-tender.
  8. Serve
    Once done, remove the pan from the oven. Serve the Sheet Pan Sausage and Veggies hot right away for a hearty, satisfying meal.

Notes

  • To save time, you can substitute baby potatoes with pre-cut or frozen potatoes.
  • Feel free to customize with different vegetables like broccoli, carrots, or Brussels sprouts based on your preference.
  • This recipe works well for meal prep. Store leftovers in an airtight container for up to 4 days in the refrigerator.
  • If you prefer spicier flavors, use a spicy smoked sausage or sprinkle some red pepper flakes into the seasoning mix.
  • For a lighter option, swap out smoked sausage for turkey sausage or chicken sausage

Nutrition

  • Serving Size: 1 serving
  • Calories: 632
  • Sugar: 6g
  • Sodium: 890
  • Fat: 34g
  • Saturated Fat: 18g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 51g
  • Fiber: 3g
  • Protein: 37g
  • Cholesterol: 146
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Hey, I'm Evelyn! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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