Sheet Pan Sausage And Vegetables Recipe
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Add color to your dinner table with this easy sheet pan sausage and vegetables! It has everything you want in a weeknight dinner: juicy sausage, tender-crisp roasted veggies with crispy golden edges, and a medley of textures. Enjoy as is, over rice, or tucked into sandwiches or wraps.
My kids always request for fried cabbage and sausage skillet or cabbage and sausage alfredo for dinner. So when I made sheet pan sausage and vegetables for the first time, they were beyond excited! Good for me, too, because all I have to do is toss everything in a pan, leave it to bake, and boom, dinner’s done.
This recipe is perfect for family dinners, lazy weekends, packing into lunchboxes the next day, or meal prepping for the week ahead. The whole thing is hearty without being heavy and I love serving this no-fuss recipe when I’m hosting or have family over because it can easily be doubled or tripled to feed a crowd.
Why You’ll Love This Recipe
- One-pan magic: Everything cooks together in one sheet pan for easy prep and cleanup.
- Easy ingredients
- Naturally low-carb: A wholesome, satisfying option for many dietary needs.
- Kid-approved
- Customizable: Mix in your favorite meats and veggies for customized, hearty meal.
- Great for meal prep: Make a big batch and enjoy leftovers for lunch or dinner all week.
How to Make Sheet Pan Sausage And Vegetables
This is my go-to for busy days! The recipe requires just 10 minutes of prep and your oven will do the rest. I love how you can easily swap or add proteins, mix up the veggies, or adjust seasonings to match your cravings or dietary needs. Definitely a recipe to keep in your back pocket.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Sausage: Use any cooked sausage you prefer, whether pork, chicken, or turkey.
- Bell peppers: I use a mix of red, yellow, and green bell pepper for a more colorful dish.
- Zucchini: For a mild, tender, and slightly sweet element that soaks up all the seasonings.
- Red onion
- Olive oil
- Italian seasoning: The flavor base that complements the sausage and vegetables.
- Garlic powder
- Salt and ground black pepper
- Parsley: Optional, for garnish.
Step-By-Step Instructions
Sheet pan sausage and vegetables make a nice 40-minute weeknight meal that requires simple steps to whip up. Just chop and season the veggies, add the sausage, and bake. Garnish with fresh herbs before serving for an extra pop of freshness.
Step 1: Prep
Preheat your oven to 400 F. Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
Step 2: Slice and chop
Slice the sausage into ½-inch rounds. Chop the red, yellow, and green bell peppers. Slice the zucchini into coins. Cut the red onion into wedges.
Step 3: Season the veggies
Spread all the chopped vegetables on the sheet pan. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss everything together on the pan until evenly coated.
Step 4: Add the sausage
Add the sliced sausage to the sheet pan, tucking the pieces in between the vegetables for even browning.
Step 5: Bake
Bake for 30 to 35 minutes, stirring once halfway through, until the sausage is browned and the vegetables are tender with golden edges.
Step 6: Garnish and serve
Sprinkle with chopped parsley as an optional garnish just before serving.
Substitutions
This recipe is super easy to adapt to what you already have in your kitchen, and you can use any leftover chopped veggies or meat you have available to avoid food waste. If you’re missing some of the ingredients, here are my recommended swaps.
- Sausage: Swap out the smoked sausage for kielbasa, Italian, andouille, chicken, or turkey sausage. You can even mix it up with ground beef, ground turkey, or diced chicken if you’re craving a protein-packed dinner.
- Bell peppers: Replace with or add poblano peppers for a mild kick.
- Zucchini: Substitute with yellow squash, eggplant, or mushrooms.
- Red onion: Use yellow onion or sweet onion.
- Olive oil: Substitute with avocado oil or melted ghee.
- Italian seasoning: Replace with a mix of dried basil, oregano, thyme, and rosemary.
- Parsley: Use fresh basil, cilantro, or chives.
Expert Tips
- Cut everything evenly: Uniform cuts help the veggies and sausage cook evenly, so nothing ends up too mushy or underdone.
- Toss halfway through: Stir sausage and veggies halfway through baking so everything cooks evenly and gets those nice roasted edges.
- Use what’s in season: Use seasonal vegetables to keep the dish fresh and exciting, from summer favorites to winter root veggies.
- Add quick-cooking veggies later: If using softer vegetables like cherry tomatoes or asparagus, add them in the last 10 to 15 minutes so they don’t overcook.
- Switch up the seasoning: Italian seasoning is great, but feel free to try Cajun, taco, or curry spice blends for different flavor twists.
- Finish with acid: A splash of balsamic vinegar, lemon juice, or a drizzle of vinaigrette after baking adds brightness and balances the richness.
How to Store This Recipe
Let everything cool to room temperature, transfer to an airtight container, and store in the fridge for up to 4 days. For best texture, reheat in the oven or toaster oven at 375 F for 10 to 15 minutes until heated through and slightly crisped up. Add a splash of olive oil or a squeeze of lemon to revive the flavors if needed.
What to Serve with Sheet Pan Sausage And Vegetables
This sheet pan sausage and vegetables dish is super versatile and pairs well with a variety of sides. Serve it over fluffy rice, creamy mashed potatoes or cauliflower mash, quinoa, couscous, or cooked pasta for a heartier meal. Enjoy with warm dinner rolls, psyllium husk bread, a grilled cheese sandwich, or use as a filling for tortillas or pita wraps.
More Easy Sheet Pan Recipes To Try
Oven-Roasted Sheet Pan Sausage And Vegetables
Ingredients
- 1 pound sausage fully cooked, pork, turkey, or chicken
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 1 medium zucchini
- 1 medium red onion
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon parsley chopped, optional for garnish
Instructions
- Preheat your oven to 400 °F . Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Slice the sausage into ½-inch rounds. Chop the red, yellow, and green bell peppers. Slice the zucchini into coins. Cut the red onion into wedges.
- Spread all the chopped vegetables on the sheet pan. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss everything together on the pan until evenly coated.
- Add the sliced sausage to the sheet pan, tucking the pieces in between the vegetables for even browning.
- Bake for 30–35 minutes, stirring once halfway through, until the sausage is browned and the vegetables are tender with golden edges.
- Sprinkle with chopped parsley as an optional garnish just before serving.
Notes
- Cut uniformly to help the veggies and sausage cook evenly, so nothing ends up too mushy or underdone.
- Stir sausage and veggies halfway through baking so everything cooks evenly and gets those nice roasted edges.
- Use seasonal vegetables to keep the dish fresh and exciting, from summer favorites to winter root veggies.
- If using softer vegetables like cherry tomatoes or asparagus, add them in the last 10 to 15 minutes so they don’t overcook.
- Switch up the seasoning to Cajun, taco, or curry spice blends for different flavor twists.
- A splash of balsamic vinegar, lemon juice, or a drizzle of vinaigrette after baking adds brightness and balances the richness.
Nutrition & Macros
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