Healthy Sheet Pan Sausage and Veggies
Sheet Pan Sausage and Veggies is a delicious one-pan dinner that’s high in protein, fiber-packed, and bursting with roasted flavor.Smoked sausage pairs with colorful vegetables and a savory herb blend for a complete meal that’s easy to prepare and perfect for busy weeknights or meal prep.
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 15x21 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!
