Sheet Pan Sausage & Veggies

This Sheet Pan Sausage & Veggies dish has become a staple in my weekly meal routine. It’s one of those recipes that checks all the boxes: fast, hearty, full of flavor, and surprisingly healthy. I love that I can toss everything on a single sheet pan and let the oven do all the heavy lifting. It’s the kind of no-fuss dinner that fits right into busy weeknights but still feels like something truly satisfying.

What really sets this recipe apart for me is the balance of textures and flavors. The sausage crisps up perfectly, the veggies caramelize just enough to bring out their natural sweetness, and a simple seasoning blend ties it all together. Plus, it’s so easy to customize—swap in whatever veggies you have on hand, and it still turns out delicious every time.

Why You’ll Love This Sheet Pan Sausage & Veggies

• It’s a complete meal made in one pan, which means minimal cleanup.
• You get crispy sausage and tender, caramelized veggies in every bite.
• It’s incredibly versatile—you can switch up the veggies or use different types of sausage.
• Perfect for meal prep or serving a crowd.
• It’s low-effort, high-reward cooking that doesn’t skimp on flavor.

What Kind of Sausage Should I Use?

You can use just about any type of fully cooked sausage for this recipe, which is part of what makes it so convenient. I prefer using smoked sausage or kielbasa because they crisp up beautifully in the oven and have a rich, savory flavor. If you’re leaning toward a lighter version, chicken or turkey sausage also works well. Just make sure it’s precooked—raw sausage would need a longer cook time and a different approach.

Options for Substitutions

This recipe is incredibly flexible. Not a fan of zucchini? Swap it out for bell peppers or mushrooms. Want to go vegetarian? Use plant-based sausage instead. You can also change up the seasoning—Italian herbs, Cajun spice, or even taco seasoning can give this dish a totally new twist. And if you want a bit more of a kick, a drizzle of hot sauce or red pepper flakes does the trick.

Ingredients for this Sheet Pan Sausage & Veggies

Smoked Sausage: Adds rich, savory flavor and crisps up beautifully in the oven. Go for pork, beef, chicken, or turkey sausage depending on your preference.

Zucchini: Provides a tender bite and mild flavor that pairs well with the bold sausage.

Yellow Squash: Adds color and a subtly sweet flavor, complementing the zucchini.

Carrots: Bring a natural sweetness and satisfying bite when roasted.

Red Potatoes: Hearty and filling, these roast up crispy on the outside and creamy on the inside.

Olive Oil: Helps the vegetables roast evenly and enhances flavor.

Garlic Powder & Onion Powder: Add depth and a savory base layer to the entire dish.

Italian Seasoning: A blend of herbs that ties everything together with a familiar, comforting taste.

Salt & Pepper: Essential for seasoning and enhancing the natural flavors.

Fresh Parsley (optional): For a burst of freshness and a pop of color at the end.

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Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil to prevent sticking.

Step 2: Slice Everything Evenly

Slice the smoked sausage into thick rounds (about 1/2 inch). Cut the zucchini, yellow squash, and carrots into evenly sized pieces. Dice the red potatoes into small chunks so they cook at the same rate.

Step 3: Toss with Oil and Seasoning

In a large mixing bowl, combine the sausage and veggies. Drizzle with olive oil and sprinkle with garlic powder, onion powder, Italian seasoning, salt, and pepper. Toss everything until well-coated.

Step 4: Spread on the Sheet Pan

Dump the seasoned mixture onto your prepared sheet pan. Spread it out into a single, even layer. Avoid overcrowding—use two pans if needed to ensure everything roasts rather than steams.

Step 5: Roast to Perfection

Place the pan in the oven and roast for 35-40 minutes, stirring halfway through to ensure even browning. The sausage should be crispy on the edges, and the veggies fork-tender with a light char.

Step 6: Garnish and Serve

Once cooked, sprinkle with chopped fresh parsley if using. Serve hot straight from the sheet pan, or plate it up for a more refined presentation.

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How Long to Prepare the Sheet Pan Sausage & Veggies

Prep Time

You’ll need about 15 to 20 minutes to wash, chop, and season all your ingredients. Slicing everything evenly is the most time-consuming part, but it’s key to even roasting. If you’re short on time, you can use pre-sliced sausage and pre-cut veggies to cut this step in half.

Cooking Time

Roasting in the oven takes about 35 to 40 minutes at 400°F (200°C). Stir the ingredients halfway through for even caramelization. Keep an eye on the veggies in the last 5 minutes—depending on your oven, they may brown quickly.

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Tips for Perfect Sheet Pan Sausage & Veggies

• Cut everything to a similar size: This helps ensure even cooking, especially with firm veggies like carrots and potatoes.
• Use high-heat oil if swapping olive oil: Avocado oil is a great choice if you’re roasting at high temps.
• Flip halfway through: Stir or flip the ingredients to avoid burning and to crisp all sides.
• Don’t crowd the pan: Use two pans if necessary. Crowding causes steaming, not roasting.
• Season generously: Veggies soak up seasoning, so don’t hold back on the spices.

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Watch Out for These Mistakes While Cooking

• Cutting vegetables too large: Larger chunks can stay undercooked while smaller ones burn.
• Skipping the toss: Not mixing everything with oil and seasoning evenly can result in bland bites.
• Using raw sausage: This recipe is built for pre-cooked sausage. Raw sausage will need to be cooked separately first.
• Roasting on foil: Veggies can stick and burn. Use parchment paper or a greased sheet pan.
• Forgetting to stir halfway: This leads to uneven cooking and soggy bottoms.

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What to Serve With Sheet Pan Sausage & Veggies?

1. Garlic Parmesan Rice

A fluffy side dish that balances the roasted veggies with a creamy, cheesy touch.

2. Crusty Bread

Perfect for soaking up any juices from the pan, especially when the sausage renders its fat.

3. Mixed Green Salad

A fresh contrast to the warm roasted dish, especially with a lemon vinaigrette.

4. Quinoa or Couscous

Great gluten-free options that add a light, nutty flavor.

5. Roasted Garlic Hummus & Pita

Adds Mediterranean flair and a creamy element to the meal.

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Storage Instructions

Refrigeration

Let the sausage and veggies cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days. Reheat in a skillet or microwave until warmed through.

Freezing

This dish freezes well. Spread leftovers on a tray and freeze individually before transferring to freezer bags. Store up to 2 months. Reheat from frozen in a hot oven at 375°F until warmed and slightly crispy.

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Estimated Nutrition (per serving)

• Calories: 390
• Protein: 18g
• Carbohydrates: 26g
• Fat: 24g
• Saturated Fat: 7g
• Fiber: 4g
• Sugar: 6g
• Sodium: 820mg

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Frequently Asked Questions

What kind of sausage is best for this recipe?

Smoked sausage or kielbasa works great because it’s fully cooked and crisps up well in the oven.

Can I make this dish vegetarian?

Yes! Use plant-based sausage and load up on your favorite veggies.

Do I need to peel the vegetables?

Not at all. Just wash them well. The skins add texture and nutrition.

Can I prep this ahead of time?

Absolutely. Chop everything and store it in the fridge. Toss and roast when ready.

Is this dish meal-prep friendly?

Yes! It stores well and reheats easily, making it perfect for lunches or busy weeknights.

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Conclusion

Sheet Pan Sausage & Veggies is the weeknight hero we all need—quick, tasty, and low-maintenance. With just one pan and simple ingredients, you get a flavorful, filling meal that’s endlessly customizable. Whether you’re feeding your family or prepping meals for the week, this dish delivers comfort and convenience every time.

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