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Sheet Pan Sausage and Veggies is the ultimate all-in-one dinner—fast, flavorful, and nutritionally balanced.
This recipe is a weeknight hero, combining smoked sausage with fiber-rich vegetables like green beans, broccoli, and red potatoes for a wholesome, filling meal.
What makes it stand out is the robust herb seasoning blend and the convenience of a single sheet pan—no babysitting required. With 22g of protein per serving and 13g of fiber, it fuels your body while keeping you satisfied.
It’s also a flexible meal prep option—swap in seasonal veggies, your favorite smoked sausage, or serve it over rice or quinoa for extra bulk.
With heart-healthy olive oil and a rainbow of vegetables, this dish is rich in vitamins A and C, iron, and potassium.
Whether you’re looking for a fuss-free dinner, a lunchbox staple, or a satisfying post-workout meal, this sheet pan dinner checks all the boxes.
Must-Have Tools for Perfect Results
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
A reliable 15×21″ sheet pan is essential for even roasting.
This commercial-grade pan distributes heat uniformly, ensuring crispy edges on veggies and perfectly cooked sausage.
A must for all your roasting and baking needs.
Reynolds Kitchens Parchment Paper Roll
Lining your sheet pan with parchment paper prevents sticking, makes cleanup effortless, and keeps your roasted ingredients golden without burning. Ideal for cookies, roasting, and more.
OXO Good Grips Vegetable Chopper
Speed up prep with uniform veggie cuts using this ergonomic chopper. It ensures even cooking while saving time and reducing knife fatigue. Great for everyday chopping and dicing.
Chef’n FreshForce Citrus Juicer (optional)
If you want a fresh, tangy finish, a splash of lemon juice goes a long way. This juicer extracts more juice with less effort—perfect for this dish and cocktails, dressings, or marinades.
Microplane Premium Zester/Grater
Ideal for grating fresh Parmesan over the dish, this tool delivers finely shredded cheese with minimal effort. Also perfect for zesting citrus or grating garlic and ginger.
Sheet Pan Sausage and Veggies
Equipment
- 1 Large Sheet Pan (15" x 21") – for roasting sausage and veggies evenly
- Parchment Paper – to line pan for easy cleanup and crisp texture
- Sharp Chef’s Knife or Veggie Chopper – for fast, uniform dicing of veggies
- Large Mixing Bowl (optional) – to toss sausage and veggies with seasoning
- Grater or Zester – to finish with fresh Parmesan cheese
Ingredients
- 2 cups baby red potatoes diced small (skin on)
- 3 cups green beans ends trimmed and halved
- 2 cups broccoli florets chopped from 1 large head
- 1½ cups bell peppers chopped into 1-inch pieces (use 2 large or 6–7 mini sweet peppers)
- 13 ounces smoked sausage sliced into ½-inch thick coins (turkey, chicken, or beef)
- 6 tablespoons olive oil
- ¼ teaspoon crushed red pepper flakes optional, for a spicy kick
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- Salt and black pepper to taste
- Freshly grated Parmesan cheese optional, for serving
- Fresh parsley optional, for garnish
- Cooked quinoa or rice optional, for serving
Instructions
- Get Your Oven Ready: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet (approximately 15×21 inches) with parchment paper to prevent sticking and make cleanup easier. If your sheet pan is smaller, use two to avoid overcrowding.
- Chop and Prep Ingredients: Dice the baby red potatoes into small chunks—aim for about 10–12 pieces per potato to ensure they roast quickly and evenly. Trim and halve the green beans, chop the broccoli into bite-sized florets, and cut the bell peppers into uniform 1-inch pieces. Slice the smoked sausage into thick coins, about ½ inch in width.
- Season Everything Generously: Add all the prepped vegetables and sausage to the lined baking sheet. Drizzle with olive oil, then sprinkle over the paprika, garlic powder, oregano, parsley, red pepper flakes (if using), and a good pinch of salt and pepper. Use your hands or a spatula to toss everything until evenly coated in oil and seasoning. Spread the mixture into an even layer, ensuring nothing is stacked—this promotes browning rather than steaming.
- Roast to Perfection: Place the sheet pan in the oven and bake for 15 minutes. Then, remove the pan and give everything a good stir or flip to help the vegetables cook evenly. Return to the oven and roast for an additional 10–15 minutes, or until the veggies are tender and lightly caramelized on the edges.
- Finish and Serve: As soon as the sheet pan comes out of the oven, sprinkle freshly grated Parmesan cheese on top for added flavor (optional but highly recommended). Add a handful of chopped fresh parsley for brightness. Serve warm as-is, or spoon it over a bed of cooked quinoa or rice for a heartier meal.
Notes
- Sausage Options: Turkey, chicken, or beef smoked sausage all work beautifully. Turkey sausage offers a leaner option with great flavor.
- Vegetable Size Matters: Cut all vegetables uniformly to ensure they cook at the same rate. Smaller potato pieces will roast faster and develop that crisp-tender texture.
- Make It Spicy: Want more heat? Increase the red pepper flakes or use a spicier sausage.
- Serving Suggestion: This dish pairs wonderfully with fluffy quinoa or brown rice, but it’s hearty enough to serve on its own.
- Leftover Storage: Store cooled leftovers in airtight containers in the refrigerator for up to 4 days. Reheat in the oven or microwave. Freezing is not recommended as the vegetables may turn mushy upon thawing.
- Cheese Note: If you’re skipping the Parmesan, taste and adjust salt after baking—it adds more than just richness!
Chef’s Secrets for Success
Mastering this recipe is all about thoughtful prep and smart roasting technique.
First, be meticulous with your chopping—cut the potatoes into small, even pieces so they cook in the same time as the other vegetables.
Uniformity is key to achieving that perfect roasted texture without any soggy or undercooked bits.
Next, don’t overcrowd the pan. Spread everything in a single layer with space between the ingredients; otherwise, the veggies will steam instead of roast.
If needed, use two sheet pans. Using parchment paper not only makes cleanup easier but also helps the vegetables roast rather than stick or burn.
Lastly, don’t skip the mid-roast stir. Flipping the ingredients halfway through ensures a beautiful, even caramelization on all sides. Want even more flavor?
Let the seasoned veggies and sausage sit for 10 minutes before roasting—this lets the spices soak in and deepen the taste.
Creative and Balanced Serving Ideas
This sheet pan dinner is incredibly versatile, so feel free to customize how you serve it.
For a light meal, enjoy the roasted sausage and veggies as-is with a sprinkle of Parmesan and a dash of lemon juice or hot sauce.
For something heartier, serve it over fluffy quinoa, brown rice, or even cauliflower rice for a lower-carb option.
You can also turn leftovers into a wrap or burrito bowl by adding your favorite sauce and greens.
Pair it with a crisp green salad or a bowl of tomato basil soup for a cozy, complete dinner.
Hosting a crowd? Double the recipe and serve it buffet-style with a variety of toppings—like feta, avocado, or tahini drizzle—for a customizable sheet pan bar.
Best Practices for Storing Leftovers
This dish holds up well in the fridge, making it a great candidate for meal prep.
Let everything cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days.
While the roasted veggies may soften slightly over time, the flavors will actually deepen, making reheated portions just as satisfying.
To reheat, use a microwave for speed or pop it back on a sheet pan in the oven at 375°F for about 10 minutes to revive the crisp texture.
Freezing is not recommended—many of the vegetables (like green beans and peppers) become watery and mushy once thawed.
For best results, portion leftovers with grains already added so they’re ready to grab-and-go during the week.
Frequently Asked Questions
1. Can I use frozen vegetables instead of fresh?
Fresh vegetables are highly recommended for the best roasting texture. Frozen veggies tend to release moisture, which can lead to steaming instead of browning.
If you must use frozen, thaw and pat them dry before roasting, and expect a softer texture.
2. What type of sausage works best?
Any smoked sausage will work—turkey, chicken, or beef. Turkey sausage is leaner and lower in saturated fat, while beef or pork sausage offers a richer flavor.
Just ensure it’s pre-cooked, as raw sausage will not cook properly in the same timeframe as the veggies.
3. How do I make this recipe vegetarian?
To make it vegetarian, simply omit the sausage and replace it with a plant-based sausage or protein-rich addition like seasoned tofu or tempeh.
Make sure your alternative is pre-cooked or roast-ready, and adjust seasoning to taste.
4. Can I prepare this in advance?
Yes! You can chop all your vegetables and sausage, mix them with the seasoning and olive oil, and store them in the fridge up to 24 hours ahead.
When ready to cook, just spread the mixture onto a lined sheet pan and roast as instructed.
5. What other seasonings can I use?
The herb blend in this recipe is flexible. Try Italian seasoning, Cajun spice, or even a dash of smoked paprika for variation.
Fresh garlic, lemon zest, or a drizzle of balsamic vinegar added post-roast also take the flavor up a notch.
This recipe is inspired by chelseasmessyapron and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.