Sheet Pan Sausage and Veggies
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Sheet-pan sausage and veggies is our go-to quick and easy dinner recipe. It’s delicious, helps clear out your fridge, and makes almost no dishes. You’ll love it!
This sheet pan sausage and veggie dinner is one of those reliable, no-brainer recipes I lean on all fall and winter long. I almost always have sausages tucked away in the freezer, which means dinner is as simple as pulling them out, opening the fridge, and seeing what vegetables need to be used up. Everything gets tossed onto one pan, roasted until the veggies are tender with crispy edges and the sausages are golden and juicy, and suddenly dinner is done with very little effort.
What I love most about this recipe is how flexible it is. In the photos, I used broccoli, carrots, onion, green beans, and bell peppers, but this really works with just about any hearty vegetable you have on hand. Sweet potatoes, cauliflower, Brussels sprouts, squash, or parsnips all fit right in. I’ll often change it up depending on the season or whatever’s lingering in the crisper drawer, and it never disappoints.
Just before serving, I like to grate a little Parmesan over the hot pan, so it melts slightly and adds a savory boost. And if I’m really making my family happy, I’ll serve it with my curry mayo on the side for dipping. That creamy, lightly spiced sauce with the roasted veggies and sausages is hands-down their favorite way to eat this meal—and honestly, mine too.
What veggies can I use?
No vegetable is off limits in a roasted sausage and veggies dinner! Open your fridge and take out all your favorites or the ones that need to be used as soon as possible.
Quick tip: Chop root vegetables into relatively small pieces so that they will cook in 20 minutes.
Here are a few of my favorite vegetables to roast with sausages:
- Root veggies such as potatoes, sweet potatoes, turnips, carrots, and beets.
- Cabbage. Purple or green.
- Summer squash. All kinds!
- Broccoli, broccolini, or rapini.
- Bell peppers.
- Cherry tomatoes.
- Onions.
What are the best sausages?
There is no right or wrong answer here. Your best option is to choose the sausages you and your family love. If unsure, mild or spicy Italian sausage is always a safe bet.
I like to use locally made sausages. Most well-stocked supermarkets will carry a selection of sausages made in your area. Sausages made with pork (all or some) tend to be the juiciest, so I reach for those.
Tip: Next time you’re at the store, pick up a few packages of sausages and throw them into your freezer. Then, the next time you don’t feel like cooking, take out a package, chop a few veggies, and pat yourself on the back for making a sheet pan sausage and veggie dinner!
Sheet Pan Sausages and Veggies Recipe
Ingredients
- 6 cups chopped vegetables (broccoli, carrots, onion, green beans, and bell peppers are in the pictures)
- 3 cups chopped baby potatoes (cut into 1-inch pieces)
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon EACH: sea salt and pepper
- 4 sausages (cut into 2" thick circles – see notes)
- Optional: grated parmesan cheese (for serving)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. For easy cleanup, line a baking sheet with parchment paper. Use a large baking sheet (minimum 18×13 inches) or divide everything between 2 smaller baking sheets.
- Add the vegetables and potatoes to the baking sheet. Drizzle with the olive oil then sprinkle the Italian seasoning, salt, and pepper over top. Use your hands to mix the oil and seasonings into the veggies.6 cups chopped vegetables, 3 cups chopped baby potatoes, 1 tablespoon olive oil, 1 tablespoon Italian seasoning, 1 teaspoon EACH: sea salt and pepper
- Scatter the sausages on top of the veggies then put the pan into the oven. Bake for 20 minutes, or until the veggies are roasted to your liking and the sausages are browned.4 sausages
- If using, grate some parmesan cheese over the sausages and veggies before you serve them.Optional: grated parmesan cheese
Video
Notes
Nutrition
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This was amazingly good! I made it with half hot italian, half honey garlic sausage. I’m saving the recipe to use, without sausage and potatoes, just the veggies to go on a lunchtime wrap. So simple, but so delicious!
I’m so glad you loved it! 😊 That sausage combo sounds amazing — the little hit of sweet with the heat must have been so good. And I love the idea of turning the veggies into a wrap filling for lunch. Thanks so much for sharing your tweaks and for saving the recipe!
This has become our family’s go to recipe. I can’t even count how many times we’ve made it. We try different kinds of sausages and veggies so it always seems a little different and fresh each time.