This Sheet Pan Sausage and Vegetables is a one-pan wonder that delivers big flavor with minimal cleanup. Juicy sausages roast alongside tender-crisp vegetables, all caramelized with a simple seasoning blend. It’s a flexible, wholesome meal perfect for busy nights.
Love Sheet Pan Sausage and Vegetables? So do we! If you're into Dinner Ideas or curious about Chicken, you'll find plenty of inspiration below.
Why You’ll Love This Sheet Pan Sausage and Vegetables
- Effortless cleanup: Everything cooks together on one pan.
- Customizable to taste: Swap veggies or sausage types easily.
- Perfect texture contrast: Juicy sausages and crispy-edged veggies.
- Meal prep superstar: Reheats beautifully for leftovers.
Ingredients & Tools
- 4 Italian-style sausages (about 450 g)
- 3 medium bell peppers, sliced (mixed colors are lovely)
- 1 large red onion, cut into wedges
- 2 medium zucchini, sliced into half-moons
- 450 g baby potatoes, halved or quartered
- 3 tbsp olive oil
- 2 tsp dried Italian seasoning
- 1 tsp garlic powder
- ½ tsp smoked paprika (optional, for a hint of smokiness)
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Tools: Large rimmed baking sheet, parchment paper or silicone mat (optional but helpful), large mixing bowl
Notes: Using good-quality sausages makes a difference—they release flavorful juices that mingle with the veggies. Don’t skip the olive oil; it helps everything crisp up and carry the seasoning.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 26 g |
| Carbs: | 28 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Choose your sausage wisely. I love using Italian-style sausages (mild or hot) for their herby flavor, but smoked sausage, chicken apple, or even plant-based links work beautifully. Just adjust cooking time if using pre-cooked varieties.
- Cut veggies evenly. Try to chop everything into similar-sized pieces so they cook at the same rate. Nobody wants mushy zucchini next to undercooked potatoes!
- Don’t overcrowd the pan. If the pan looks too full, use two sheets. Crowding steams the veggies instead of roasting them—and we want caramelization, not sogginess.
- Parchment paper is your friend. Lining the pan isn’t essential, but it makes cleanup even easier and helps prevent sticking, especially with starchy potatoes.
How to Make Sheet Pan Sausage and Vegetables
Step 1: Preheat your oven to 400°F (200°C). If you’re using parchment paper or a silicone mat, line your baking sheet now—it’ll save you scrubbing later. While the oven heats, wash and chop all your vegetables. Slice the bell peppers into strips, cut the red onion into wedges, halve the zucchini into half-moons, and quarter the baby potatoes so they’re all roughly bite-sized.
Step 2: In a large mixing bowl, combine the chopped potatoes, bell peppers, onion, and zucchini. Drizzle with olive oil, then sprinkle with dried Italian seasoning, garlic powder, smoked paprika (if using), salt, and black pepper. Toss everything really well with your hands or a spatula until the veggies are evenly coated. You’ll notice the oil helps the spices cling to every surface—that’s what builds flavor as they roast.
Step 3: Spread the seasoned vegetables in a single layer on your prepared baking sheet. Make sure they’re not piled on top of each other—this allows hot air to circulate and gives you those lovely crispy edges. Place the sausages evenly among the veggies, nestling them in so they’re touching the pan. No need to pierce them; they’ll release juices as they cook, which will mingle deliciously with the vegetables.
Step 4: Roast in the preheated oven for 25–30 minutes, or until the sausages are cooked through and the vegetables are tender and caramelized at the edges. About halfway through, give the pan a quick shuffle or flip the sausages to ensure even browning. You’ll hear a gentle sizzle and smell that incredible herby, savory aroma—that’s how you know it’s working its magic.
Step 5: Remove the pan from the oven and let everything rest for a couple of minutes. This allows the sausages to reabsorb some of their juices, making them extra succulent. If you like, sprinkle with freshly chopped parsley for a pop of color and freshness. Serve directly from the pan for that rustic, family-style appeal—it’s part of the charm.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 3 days.
- Freezer: Freeze in single layer then transfer to bag up to 2 months.
- Reviving: Reheat on baking sheet at 350°F (175°C) for 10–15 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- Crusty garlic bread — perfect for mopping up any savory juices left on the plate. It adds a lovely crunch and makes the meal feel extra special.
- Creamy polenta or mashed potatoes — a soft, comforting base that soaks up all the delicious flavors from the sausages and roasted veggies. It turns the dish into a cozy, hearty feast.
- Simple green salad with lemon vinaigrette — the bright, tangy dressing cuts through the richness of the sausage and adds a refreshing contrast to the warm, roasted elements.
Drinks
- Light-bodied red wine like Pinot Noir — its fruity notes and mild tannins complement the savory sausage and sweet roasted vegetables without overpowering them.
- Crisp lager or pale ale — the effervescence and slight bitterness cleanse the palate between bites, making each mouthful taste fresh and vibrant.
- Sparkling water with lemon or rosemary — a non-alcoholic option that adds a subtle herbal or citrus note, enhancing the meal’s rustic character.
Something Sweet
- Warm apple crumble with vanilla ice cream — the spiced, tender apples and cool cream provide a comforting, homey finish that echoes the cozy vibe of the main dish.
- Dark chocolate pots de crème — rich, silky, and not too sweet, offering a decadent but simple ending that feels indulgent without much effort.
- Lemon sorbet with fresh mint — a light, zesty palate cleanser that refreshes after the savory, hearty notes of the sausage and vegetables.
Top Mistakes to Avoid
- Overcrowding the pan. If the veggies are piled too close, they’ll steam instead of roast, and you’ll miss out on those delicious caramelized edges. Spread them out—or use two pans if needed.
- Underseasoning the vegetables. Potatoes and sturdy veggies need a generous hand with salt and spices, or they can taste bland. Toss them well so every piece is coated.
- Using unevenly sized veg. If some pieces are huge and others tiny, they’ll cook at different rates. Aim for uniformity to ensure everything is perfectly tender at the same time.
- Skipping the rest time. Letting the sausages sit for a few minutes after roasting helps them stay juicy when you cut into them. Rushing can mean lost flavor and dryness.
Expert Tips
- Parboil the potatoes. If you want extra
Sheet Pan Sausage And Vegetables
Make this easy Sheet Pan Sausage and Vegetables for a flavorful, one-pan dinner with minimal cleanup. Ready in 45 minutes! Get the simple recipe here.
Ingredients
For the main ingredients:
-
4 Italian-style sausages (about 450 g)
-
3 medium bell peppers, sliced (mixed colors are lovely)
-
1 large red onion, cut into wedges
-
2 medium zucchini, sliced into half-moons
-
450 g baby potatoes, halved or quartered
-
3 tbsp olive oil
-
2 tsp dried Italian seasoning
-
1 tsp garlic powder
-
½ tsp smoked paprika (optional, for a hint of smokiness)
-
Salt and black pepper (to taste)
-
Fresh parsley for garnish (optional)
Instructions
-
Preheat your oven to 400°F (200°C). If you’re using parchment paper or a silicone mat, line your baking sheet now—it’ll save you scrubbing later. While the oven heats, wash and chop all your vegetables. Slice the bell peppers into strips, cut the red onion into wedges, halve the zucchini into half-moons, and quarter the baby potatoes so they’re all roughly bite-sized.01
-
In a large mixing bowl, combine the chopped potatoes, bell peppers, onion, and zucchini. Drizzle with olive oil, then sprinkle with dried Italian seasoning, garlic powder, smoked paprika (if using), salt, and black pepper. Toss everything really well with your hands or a spatula until the veggies are evenly coated. You’ll notice the oil helps the spices cling to every surface—that’s what builds flavor as they roast.02
-
Spread the seasoned vegetables in a single layer on your prepared baking sheet. Make sure they’re not piled on top of each other—this allows hot air to circulate and gives you those lovely crispy edges. Place the sausages evenly among the veggies, nestling them in so they’re touching the pan. No need to pierce them; they’ll release juices as they cook, which will mingle deliciously with the vegetables.03
-
Roast in the preheated oven for 25–30 minutes, or until the sausages are cooked through and the vegetables are tender and caramelized at the edges. About halfway through, give the pan a quick shuffle or flip the sausages to ensure even browning. You’ll hear a gentle sizzle and smell that incredible herby, savory aroma—that’s how you know it’s working its magic.04
-
Remove the pan from the oven and let everything rest for a couple of minutes. This allows the sausages to reabsorb some of their juices, making them extra succulent. If you like, sprinkle with freshly chopped parsley for a pop of color and freshness. Serve directly from the pan for that rustic, family-style appeal—it’s part of the charm.05
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