Sheet Pan Sausage and Veggies

This Sheet Pan Sausage and Veggies recipe has become my answer to those nights when I’m too tired to think but still want something wholesome on the table. Just chop, toss, and let the oven do all the work.

I learned this approach years ago when my oldest was playing three sports at once and our evenings were complete chaos. A friend mentioned how she’d been doing everything on sheet pans, and I was skeptical at first. But the very first time I tried it with Italian sausage and whatever vegetables I had in the crisper, I was sold. The way everything caramelizes together, with the sausage juices flavoring the vegetables while they roast, creates something that tastes like you spent hours cooking. The colors alone make me happy, with those bright bell peppers and deep green broccoli all nestled together. Now when Wednesday rolls around and I’m running on empty, this Sheet Pan Sausage and Veggies saves the day every single time. Let’s get that oven heating.

Why Sheet Pan Sausage and Veggies Works Every Time

After decades of cooking for my family, I’ve learned that the best weeknight recipes are the ones that practically make themselves. This one-pan approach delivers on every front without demanding much from you.

• Creates just one pan to wash, which means more time with family and less time at the sink
• Comes together in under 45 minutes from start to finish
• Uses whatever vegetables you have on hand, making it endlessly adaptable
• Delivers satisfying, hearty flavors that please even picky eaters
• Works beautifully for meal prep since leftovers taste just as good reheated
• Provides complete nutrition with protein and vegetables all in one dish

Understanding Your Ingredients

Italian sausage brings robust, seasoned flavor that infuses everything on the pan. I always let folks choose between sweet or spicy based on their preference, and both work beautifully in this recipe.

Bell peppers add sweetness and vibrant color as they roast. In my kitchen, I prefer using a mix of red, yellow, and orange peppers because they’re sweeter than green and create a prettier plate.

Red onion caramelizes as it roasts, becoming sweet and tender. The purple color also adds beautiful contrast against the other vegetables on your pan.

Broccoli florets get slightly crispy edges while staying tender inside. I’ve found that cutting them into similar-sized pieces ensures everything cooks evenly.

Baby potatoes make this a complete meal by adding satisfying heartiness. Halving them creates more surface area for browning, which means more of those delicious crispy edges everyone fights over.

Olive oil and seasonings tie everything together. The garlic powder, onion powder, and paprika create layers of flavor without requiring any fresh ingredient prep, which keeps things simple on busy nights.

Betty’s Tested Technique

Step 1. I’ve found that preheating your oven to 400 degrees Fahrenheit while you prep ensures everything is ready to go. This temperature is hot enough to caramelize but won’t burn your vegetables.

Step 2. Wash and chop all your vegetables, placing them in a large mixing bowl as you go. Betty’s tip is to cut the sausage into bite-sized pieces at the same time so everything is ready to season together.

Step 3. Through trial and error, I learned that drizzling the olive oil over everything first, then adding all the seasonings, ensures even coating. Toss everything well with your hands so each piece gets covered with those flavorful spices.

Step 4. Spread your seasoned mixture in a single layer on your largest sheet pan. The key I discovered is not overcrowding the pan because vegetables need space to roast rather than steam.

Step 5. Slide the pan into your preheated oven and set a timer for 15 minutes. After years of making this Sheet Pan Sausage and Veggies, I know that stirring halfway through ensures even browning and prevents anything from sticking.

Step 6. Continue roasting for another 15 to 20 minutes until the sausage reaches an internal temperature of 160 degrees Fahrenheit and the vegetables are tender with caramelized edges. My family prefers when I sprinkle fresh parsley over the top just before serving for a pop of color and fresh flavor.

Storage and Reheating Tips

I typically store any leftovers in an airtight container in the refrigerator, where they stay fresh for up to 4 days. These actually make wonderful lunch bowls throughout the week, either reheated or even enjoyed cold over greens.

For longer storage, this dish freezes reasonably well for up to 2 months. Let everything cool completely first, then pack it in freezer-safe containers. Thaw overnight in the refrigerator before reheating.

For the best texture when reheating, I warm portions in the oven at 350 degrees until heated through. This method helps the vegetables maintain some of their roasted texture rather than getting soggy. You can also microwave individual servings in short intervals if you’re in a hurry.

Complete Your Meal

• Crusty Italian bread or dinner rolls are perfect for soaking up all those flavorful pan juices that collect at the bottom. Warm bread makes everything feel more special.
• Simple green salad with a light vinaigrette adds freshness that balances the richness of the sausage. This Christmas Salad Recipe would be lovely alongside.
• Creamy potato soup makes a warming starter on cold evenings. Try this Easy Baked Potato Soup for a complete comfort meal.
• Garlic bread is always a hit with my family. The buttery, garlicky crunch pairs wonderfully with the roasted vegetables.
• Roasted vegetable medley for anyone wanting extra veggies. Check out this Easy Vegetable Soup to incorporate more vegetables.

FAQs

Sheet Pan Sausage and Veggies

Simple one-pan meal featuring Italian sausage and colorful roasted vegetables. Everything cooks together for easy cleanup and maximum flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 5 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb Italian sausage sweet or spicy
• 2 cups bell peppers sliced
• 1 cup red onion sliced
• 2 cups broccoli florets
• 1 zucchini sliced
• 2 cups baby potatoes halved
• 4 tbsp olive oil
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish, optional

Equipment

• Large sheet pan
• Large mixing bowl
• Sharp knife and cutting board
• Measuring spoons

Method

 

1. Preheat oven to 400 degrees Fahrenheit.
2. Wash and chop all vegetables, placing them in a large bowl. Cut Italian sausage into bite-sized pieces and add to bowl of vegetables.
3. Drizzle olive oil over sausage and vegetables, then sprinkle with garlic powder, onion powder, paprika, salt, and pepper. Toss everything well to ensure even coating.
4. Spread seasoned sausage and vegetable mixture in a single layer on large sheet pan.
5. Place pan in preheated oven and bake for 30 to 35 minutes or until sausage is cooked through and vegetables are tender and slightly caramelized. Stir halfway through for even cooking.
6. Once done, remove from oven and sprinkle with fresh parsley if desired. Allow to cool for a few minutes before serving warm.

Notes

Use sweet or spicy Italian sausage based on preference. Can substitute with chicken or turkey sausage for leaner option. Cut vegetables in similar sizes for even cooking. Can add other vegetables like carrots, Brussels sprouts, or cauliflower. Make sure sausage reaches internal temperature of 160 degrees Fahrenheit.