Sheet Pan Sausage and Veggies Recipe

I’m so excited to share this Sheet Pan Sausage and Veggies Recipe with you! It’s one of those dinners that feels like a warm hug after a busy day—full of flavor, colorful, and so easy to pull together. The magic is all in roasting everything on one pan, which not only seals in those savory flavors but also means you’re spending less time in the kitchen and more time enjoying your evening.

What I really love about this Sheet Pan Sausage and Veggies Recipe is how versatile it is. Whether you’re cooking for a weeknight dinner or prepping something simple for company, it checks all the boxes—comforting, healthy, and totally satisfying. Plus, the combination of smoky sausage with fresh veggies roasted to tender perfection works every time, making it a go-to in my kitchen.

Ingredients You’ll Need

The ingredients here play off each other beautifully, bringing together crisp, tender veggies and smoky sausage notes. When you’re shopping, look for fresh green beans and firm baby red potatoes to ensure the best texture after roasting.

• Baby red potato: These hold up well in the oven and get deliciously crispy without turning mushy.
• Green beans: Make sure they’re fresh and bright green—trimmed and halved so they cook evenly.
• Broccoli: Use a large head for a nice amount of florets; they roast beautifully and add great color.
• Bell peppers: I like mixing colors, but any sweet bell pepper will do; chopping them into bite-sized pieces helps them roast evenly.
• Smoked sausage: This is the star protein—go for your favorite kind, like Andouille or kielbasa, to bring that smoky flavor.
• Olive oil: The coating that brings everything together—helps the veggies caramelize beautifully and keeps the sausage juicy.
• Red pepper flakes: Optional but adds a nice gentle heat; skip if you aren’t into spice.
• Paprika: Smoked paprika works great here to enhance the sausage’s flavor.
• Garlic powder: Adds that subtle savory depth without overpowering.
• Dried oregano and parsley: These herbs give the entire dish a lovely Mediterranean-inspired aroma and brightness.
• Salt and pepper: Essential seasonings to bring all the flavors to life.
• Cooked quinoa or rice (optional): Perfect if you want to turn this into a fuller meal with grains on the side.

Variations

I love making this Sheet Pan Sausage and Veggies Recipe my own, depending on the season or what’s in my fridge. Personalize it with different veggies or sausage types—it’s such a flexible base you can’t go wrong.

• Swap veggies: I’ve tried swapping green beans for asparagus or zucchini in warmer months, and it’s just as delicious.
• Spice it up: When I’m craving more heat, I double the red pepper flakes or toss in some sliced jalapeños.
• Make it vegetarian: Use smoked tofu or a plant-based sausage alternative and add extra mushrooms for meaty texture.
• Seasoning twists: Sometimes I add a splash of balsamic vinegar before roasting for a tangy note that pairs amazingly with the sausage.

How to Make Sheet Pan Sausage and Veggies Recipe

Step 1: Prep Your Ingredients

Start by washing and cutting all your veggies into similar-sized pieces. I like to halve the baby potatoes so they cook evenly with the rest. Trim and halve the green beans, chop the bell peppers into bite-sized chunks, and cut the broccoli into florets. Slice your smoked sausage into thick rounds or half-moons for better crispiness on the edges.

Step 2: Toss Everything in the Seasoning

In a large bowl, combine your veggies and sausage slices. Drizzle the olive oil over them and sprinkle the paprika, garlic powder, oregano, parsley, salt, pepper, and red pepper flakes if using. Use your hands to toss everything well—this step is key to get every piece nicely coated and flavorful. Trust me, don’t rush this bit.

Step 3: Arrange on a Sheet Pan and Roast

Spread the sausage and veggies out in a single layer on a rimmed baking sheet. Crowding the pan will steam the food instead of roasting it, so give it some room. Pop it into a preheated 400°F (200°C) oven for about 25-30 minutes. Halfway through, stir or flip the pieces to ensure even browning. You’re looking for tender vegetables with crisp edges and beautifully caramelized sausage slices.

How to Serve Sheet Pan Sausage and Veggies Recipe

Garnishes

I usually sprinkle chopped fresh parsley or a bit of grated Parmesan over the dish before serving—it adds a fresh, bright contrast. A squeeze of lemon juice also livens things up, especially with the smoky sausage and roasted veggies.

Side Dishes

If you want to go the extra mile, serve this sheet pan meal over cooked quinoa or rice to soak up all those luscious juices. A simple green salad or crusty bread also pairs brilliantly, helping to round out the meal without fuss.

Creative Ways to Present

One time, I made this for a casual dinner party and served it family-style on a large wooden board lined with parchment paper. It created a rustic vibe everyone loved, and it made serving super easy. You can also use colorful serving dishes to play up the bright veggies and sausage slices—makes it feel festive even on a weekday!

Make Ahead and Storage

Storing Leftovers

I store leftover sheet pan sausage and veggies in an airtight container in the fridge for up to 3 days. Keeping everything together helps the flavors meld even more, but if you want, you can separate the sausage and veggies to keep textures perfect.

Freezing

Freezing works well too—I portion the leftovers into freezer-safe containers or bags. Just keep in mind the potatoes may soften slightly once frozen and reheated, but it’s still delicious and super convenient for busy weeks.

Reheating

To reheat, I recommend warming leftovers in a 350°F oven for 10-15 minutes to keep veggies crispy and sausage juicy. You can also microwave if you’re short on time, but the texture won’t be quite as nice.

FAQs

Final Thoughts

This Sheet Pan Sausage and Veggies Recipe has been such a staple in my busy weeknight routine because it’s quick, delicious, and so satisfying. I always feel like I’m serving a home-cooked meal worthy of a Sunday dinner but with minimal effort. I really hope you find it as easy and tasty as I do—once you try it, I bet it’ll become a favorite for you too!

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