Easy Sheet Pan Sausage and Vegetables
A sheet pan is ideal for this dinner because the sausage can brown while the vegetables roast in the same hot oven. Starting the potatoes a few minutes early gives them time to become tender, then broccoli and peppers join the pan so they keep better color and texture.
Spread everything in a single layer and use a large enough pan; crowded vegetables release moisture and steam. A final splash of lemon, mustard vinaigrette or grated Parmesan can change the character of the whole meal without changing the basic method.
Sheet-Pan Dinner Success Starts With Cutting Size
- One-pan cleanup
- Easy hands-off cooking
- Colorful mix of vegetables
- Flexible with different sausage flavors
- Good for meal prep
Easy Sheet Pan Sausage and Vegetables
Ingredients
- 12 oz fully cooked chicken or turkey sausage 340 g, sliced
- 12 oz baby potatoes 340 g, halved or quartered
- 2 cups broccoli florets
- 1 red bell pepper chopped
- 1 medium zucchini chopped
- 1 small red onion cut into wedges
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 425°F / 220°C and line a large sheet pan.
- Toss potatoes with half the olive oil and a pinch of salt; roast for 10 minutes first.
- Add sausage, broccoli, bell pepper, zucchini and onion to the pan.
- Drizzle with remaining oil and season with Italian seasoning, garlic powder, salt and pepper.
- Toss and spread everything into a single layer.
- Roast for another 15–20 minutes, stirring once, until vegetables are tender and browned and sausage is heated through.
- Serve hot.
Notes
Timing, Heat and Texture: The Useful Cues
- Start potatoes earlier because they take longer than the other vegetables.
- Use a large pan so ingredients roast instead of steam.
- Cut vegetables into similar-size pieces.
- Check sausage package directions if using a product that is not fully cooked.
Two Easy Ways to Shift the Flavor
- Use sweet potatoes instead of baby potatoes.
- Swap broccoli for Brussels sprouts.
- Use spicy chicken sausage.
- Finish with lemon and parsley for a brighter flavor.
A Natural Next Recipe to Try
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The Questions That Come Up Most Often Here
Can I use raw sausage?
Yes, but timing and food-safety requirements change. This recipe is written for fully cooked sausage.
Can I meal prep this?
Yes. Divide into containers after cooling and reheat thoroughly.
Why are my vegetables soft instead of browned?
The pan may be overcrowded or vegetables may have been cut too small.
