Sheet Pan Sausage & Veggies

Weeknight dinners don’t get any easier—or more delicious—than this Sheet Pan Sausage & Veggies. I’ve made this recipe countless times when I’m craving something hearty and flavorful, but don’t want to stand over a stove for an hour. Everything roasts together on a single pan, soaking up each other’s flavors and caramelizing beautifully in the oven. The sausage gets crispy on the edges, the veggies get tender and golden, and the clean-up is a breeze.

What I love most is how flexible this recipe is. I can use whatever vegetables I have on hand—zucchini, bell peppers, carrots, or even sweet potatoes—and it always turns out great. It’s the perfect balance of protein and veggies, making it a complete meal on its own or an amazing base to build from. If you’re looking for a foolproof weeknight dinner that’s as satisfying as it is simple, this one’s for you.

Why You’ll Love This Sheet Pan Sausage & Veggies

This recipe is a lifesaver on busy days. It’s fast, it’s customizable, and it’s loaded with color and flavor. Plus, roasting everything together means the flavors meld into something that tastes like you spent much more time than you actually did. You’ll love the crispy edges on the sausage, the tender texture of the veggies, and the way everything soaks up the savory seasoning mix. It’s also naturally gluten-free and can be adapted to low-carb or paleo diets.

What Kind of Sausage Should I Use?

You can use any fully cooked sausage you like for this recipe—smoked sausage, kielbasa, Italian chicken sausage, or even spicy andouille if you like a kick. Pork sausages bring richness, while chicken or turkey options lighten it up a bit. Make sure they’re pre-cooked so they only need to crisp up in the oven, not cook through.

Options for Substitutions

One of the biggest perks of this recipe is how forgiving it is. Swap the sausage with a plant-based version for a vegetarian twist. Use sweet potatoes or butternut squash instead of white potatoes for a fall vibe. Bell peppers, green beans, mushrooms, or cherry tomatoes can all be added or swapped in. And if you want to change up the seasoning, try Cajun, Italian, or even taco seasoning depending on your flavor mood.

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Ingredients for This Sheet Pan Sausage & Veggies

• Smoked Sausage or Kielbasa – Adds rich, savory flavor and crisps up beautifully in the oven.
• Zucchini – Mild and juicy, it roasts to a tender texture and absorbs all the spices.
• Yellow Squash – Offers a slightly sweet note and balances the heartier ingredients.
• Carrots – Bring natural sweetness and a firm bite, even after roasting.
• Red or Yellow Bell Peppers – Add vibrant color and a sweet, slightly tangy flavor.
• Red Onion – Caramelizes when roasted, giving the dish a subtle depth and sweetness.
• Olive Oil – Helps everything roast evenly and enhances the flavors.
• Garlic Powder – Adds savory depth without the risk of burning like fresh garlic.
• Paprika – Gives a smoky warmth and a hint of color to the veggies.
• Dried Italian Herbs – A blend of oregano, basil, and thyme adds herby flavor.
• Salt & Black Pepper – Essential to bring out all the natural flavors in the dish.

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Step 1: Preheat Your Oven

Preheat the oven to 400°F (200°C). A hot oven is crucial for getting those crispy edges and caramelized flavors. Line a large baking sheet with parchment paper or foil for easy cleanup.

Step 2: Prep the Ingredients

Slice the sausage into ½-inch coins. Chop the zucchini, squash, and carrots into similarly sized pieces to ensure even cooking. Dice the bell pepper and onion into medium chunks.

Step 3: Season and Toss

In a large mixing bowl, combine all the vegetables and sausage. Drizzle with olive oil, then sprinkle on the garlic powder, paprika, dried Italian herbs, salt, and pepper. Toss everything thoroughly so each piece is well coated.

Step 4: Spread on a Baking Sheet

Dump the seasoned mixture onto your prepared sheet pan. Spread it out into an even layer—don’t overcrowd the pan or the ingredients will steam instead of roast.

Step 5: Roast to Perfection

Bake in the preheated oven for 25–30 minutes, stirring once halfway through. The sausage should be golden and crisped, and the veggies should be tender with charred edges.

Step 6: Garnish and Serve

Once everything is roasted, remove from the oven and sprinkle with freshly chopped parsley or basil if desired. Serve hot and enjoy the explosion of flavor from just one pan.

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How Long to Prepare the Sheet Pan Sausage & Veggies

Prep Time: The hands-on time is quick and easy—around 15 minutes. That includes chopping the veggies, slicing the sausage, and tossing everything in oil and spices. If you're fast with a knife or using pre-chopped vegetables, it can be even quicker.

Cook Time: Roasting takes about 25–30 minutes in a preheated 400°F oven. Stir once halfway through to ensure even browning. From start to finish, you’re looking at roughly 40–45 minutes total for a hot, homemade meal.

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Tips for Perfect Sheet Pan Sausage & Veggies

• Don’t overcrowd the pan – This is key for roasting instead of steaming. Use two pans if needed.
• Uniform chopping – Cut all vegetables to similar sizes for even cooking.
• Use high heat – Roasting at 400°F ensures crispy sausage and browned veggies.
• Toss everything well – Every piece should be coated with oil and seasoning for the best flavor.
• Add fresh herbs at the end – Parsley, basil, or even a squeeze of lemon can freshen it up just before serving.

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Watch Out for These Mistakes While Cooking

• Using raw sausage – This recipe is for pre-cooked sausage. Raw sausage needs more time and may not cook evenly with the vegetables.
• Skipping the stir – Flipping the veggies halfway through roasting helps everything brown more evenly.
• Chopping inconsistently – If your carrots are huge and zucchini is thin, they won’t cook at the same rate.
• Too much oil – A little goes a long way; too much can make things soggy.
• Forgetting to preheat the oven – Starting in a cold oven affects roasting and texture.

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What to Serve With Sheet Pan Sausage & Veggies?

1. Garlic Herb Rice

A simple bed of seasoned rice adds a comforting base and absorbs all the delicious juices.

2. Crusty Bread

Perfect for scooping up roasted bits and soaking in the flavorful oil.

3. Creamy Mashed Potatoes

For a more indulgent twist, serve this dish over a fluffy scoop of mashed potatoes.

4. Cauliflower Rice (Low-Carb Option)

Keeps it light and grain-free, great for keto or paleo meals.

5. Mixed Green Salad

A refreshing side with vinaigrette complements the roasted warmth of the main dish.

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Storage Instructions

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. Let it cool to room temperature before sealing.

Freezing: You can freeze portions in freezer-safe containers or zip-top bags for up to 2 months. For best results, reheat in the oven to preserve texture rather than microwaving.

Reheating: Use a hot skillet or oven at 375°F to reheat for best texture. Microwave in short bursts if you’re in a hurry, but veggies may lose their crispiness.

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Estimated Nutrition (Per Serving)

• Calories: 320–380 (depends on sausage type)
• Protein: 16–20g
• Carbohydrates: 18–22g
• Fat: 22–28g
• Fiber: 3–5g
• Sugar: 5g
• Sodium: 700–950mg

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Frequently Asked Questions

What kind of vegetables work best?

Zucchini, squash, carrots, bell peppers, onions, and sweet potatoes all roast well and hold their shape. Use what’s in season!

Can I make this vegetarian or vegan?

Yes! Just use plant-based sausage. Many brands offer great flavor and texture that works perfectly here.

How do I keep the vegetables from getting soggy?

Don’t overcrowd the pan, and make sure the oven is fully preheated. This ensures the veggies roast instead of steam.

Can I prep this ahead of time?

Absolutely. Chop all your veggies and slice the sausage ahead of time. Store them separately or together in the fridge until ready to toss and roast.

Is this dish spicy?

Not unless you use a spicy sausage or add hot spices. It’s mild by default, which makes it kid- and crowd-friendly.

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Conclusion

Sheet Pan Sausage & Veggies is the kind of meal that works hard for you—minimal prep, tons of flavor, and endless variations. Whether you’re trying to eat cleaner, cook faster, or just avoid a pile of dishes, this recipe checks all the boxes. It’s satisfying, colorful, and endlessly adaptable to your taste and pantry staples. Once you try it, you’ll keep coming back to it as a weeknight staple.

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