Sheet Pan Sausage and Veggies
This post may contain affiliate links. Please read my disclosure policy.
Sheet Pan Sausage and Veggies is such an easy meal to throw together, and you can even prep it ahead of time. Once everything is chopped and sliced, toss with oil and seasonings and get it in the oven. Make this recipe exactly as written, or use it as a guide for different vegetables and seasonings!
Sheet Pan Sausage and Veggies
I’ve got several different sheet pan recipes already, but all of them involve chicken and some kind of marinade or sauce.
And while I love the sticky sweet flavors of honey garlic or teriyaki, sometimes I need something even quicker and easier!
With sheet pan sausage and vegetables, all you have to do is toss some chopped ingredients with oil and seasonings and pop them in the oven.
You can even prep everything the night before or earlier in the day to get dinner on the table fast.
Smoky, sweet, and savory flavors come together in the best way with my favorite fresh Italian herbs and plenty of garlic. This one will be in your regular meal rotation for sure!
Ingredient Notes and Substitutions
- Sausage – I love the flavor of smoked sausage here, but you really have a lot of creative freedom.
Kielbasa or chicken sausage would be great too, and you can find lots of yummy fillings and flavors these days! For some heat, try andouille sausage.
Whichever you choose, be sure the links are fully cooked — not raw, ground meat in casings. Otherwise, leave them whole and slice them before serving. - Vegetables – I grabbed sweet potatoes and red bell peppers for this sausage and vegetable sheet pan recipe.
Both are naturally sweet and hearty, so they complement the smoky, savory flavor of the sausage nicely.
You’ll also toss an onion in there. Yellow is my top pick, but a sweet white or red onion would also work. - Olive Oil – Helps everything crisp up beautifully and adds some flavor too. Avocado oil is a good substitute.
- Garlic – Slice fresh cloves instead of mincing them for more even distribution, and get them as thin as you can.
The best substitute would be garlic powder — sprinkle it evenly over everything after drizzling with the oil mixture. - Fresh Herbs – Since there’s no sauce involved in this sausage sheet pan dinner, fresh herbs are a little more pleasant to eat than dried ones.
Rosemary, basil, and flat-leaf parsley round out the flavors in this dish in the loveliest way. Don’t forget salt and pepper too!
Tips and Tricks to Make Perfect Sheet Pan Sausage and Vegetables
- Cut all your ingredients to a similar size.
This ensures that everything roasts evenly and also makes the dish easier to eat! Start by slicing the sausages into thick coins, then use those as your guide for the veggies.
Root vegetables and potatoes take the longest to roast, so chop those a little bit smaller to ensure they are tender enough in the end.
- Toss everything really well so each piece is seasoned.
This will help evenly distribute the olive oil too, creating crispier edges on all of the food.
I like to do this right on the baking sheet so I’m not making more dishes for myself, but feel free to use a large bowl if you prefer.
- Use a large baking sheet so there’s plenty of room.
The more space, the better your sheet pan sausage and veggies will cook! It will all cook a lot quicker too.
If everything is crowded together, the ingredients will steam instead of roast.
Your meal will still be edible, but you’ll miss out on the crispy edges and the deeper flavor that comes from roasting.
When in doubt, split everything between two pans and rotate them halfway through baking — especially if you plan to make a larger batch!
Prep Ahead
- Slice sausage and veggies
- Chop fresh herbs
Kitchen Tools You Will Need
- Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
Recipe Variations
There are so many kinds of vegetables that work in this dish, and even more seasoning combinations.
You could even add some freshly grated parmesan… and who doesn’t love that?!
Grab your favorites from the store or use up what you have in the fridge. This sausage and vegetable sheet pan recipe is also a great way to use up your garden harvest.
Vegetables:
- Broccoli
- Carrots
- Zucchini or yellow squash
- Cauliflower
- Baby potatoes
- Green beans
- Brussels sprouts
- Cherry tomatoes
- Butternut squash
Seasonings:
- Lemon pepper
- Smoked paprika
- Cajun or Creole Seasoning
- Red pepper flakes or cayenne pepper
- Taco seasoning
- Curry powder
Storing and Reheating Sausage Sheet Pan Dinner
Transfer any leftovers to an airtight container and keep in the refrigerator for up to 5 days.
Reheat individual portions in the microwave, in a skillet on the stove, or in an air fryer.
You can also return the sheet pan sausage and veggies to the oven and bake for 5-10 minutes at 350°F until warmed through.
Sausage and Vegetable Sheet Pan FAQ
You’ll get the best texture when you serve this sausage sheet pan dinner fresh from the oven, but it’s just as tasty as leftovers.
If the goal is to save time, slice up all your sausage and veggies up to 24 hours in advance and store them in the fridge.
The vegetables can all be kept in the same container but keep the sausage separate. The same goes for the fresh herbs — chop and store together in an airtight container but separate from the other ingredients.
This meal is delicious as is, but I’ll often serve it with rice to make it even heartier. It’s a great option for meal prep or to stretch your servings too!
Since there isn’t any sauce, be sure to flavor and season your rice instead of cooking it plain. Any of my recipes for cilantro-lime, sesame, or chicken rice would be great.
Or, make cilantro lime cauliflower rice for a delicious low-carb alternative.
You bet! Parchment paper is the best choice when making sheet pan sausage and vegetables. The pan will still need to be washed, but you won’t have to deal with stuck-on crusty bits!
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Sheet Pan Sausage and Veggies
Ingredients
- 26 ounces smoked sausage, cut into ½ inch slices, (2 13 ounce packages)
- 2 sweet potatoes, cut into 1 inch cubes
- 2 red bell peppers, cut into 1 inch pieces
- 1 yellow onion, cut into 1 inch pieces
- 5 sliced garlic cloves
- 1/2 tablespoon fresh rosemary, chopped
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped flat leaf Italian parsley
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or more to taste
- 1/2 teaspoon pepper, or more to taste
Garnish: Fresh basil, rosemary, and Italian parsley
Instructions
- Preheat the oven to 400°F.
- Cut sausage into ½ inch slices. Cut sweet potatoes, red bell peppers, and yellow onion into 1 inch pieces.
- Line sausage, peppers, onions, and sweet potatoes on a large sheet pan. Scatter sliced garlic over top.
- Mix herbs, spices, and oil until well combined. Drizzle over the meat and veggies. Toss until combined.
- Spread the meat and veggies in an even layer on the sheet pan. Bake for 35 minutes, or until veggies are tender, to your liking.
- Garnish with additional fresh basil, rosemary, and parsley. Enjoy!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
