Sheet Pan Sausage and Veggies

Quick and easy this sheet pan sausage and veggies is loaded with flavor from vegetables, sausage and simple seasonings. It’s healthy, nutritious and made on one pan!

Sausage and Vegetable Sheet Pan Dinner

Ever since my first Whole 30, there are healthy dinner ideas and snacks that I’ve adapted into our regular routine. This sausage sheet pan dinner is one of them, as well as my one pan of balsamic chicken and veggies and baked sweet potato fries.

Sheet pan sausage and veggies is an easy 30-minute meal that has hardly any cleanup. I love to meal prep it then mix it up by serving it with a grain, drizzling teriyaki sauce on top or even adding a sprinkle of Parmesan cheese.

Why I Love This Recipe

• Easy to make in one pan: From start to finish, this sheet pan dinner with sausage and veggies is ready in 30 minutes! Plus, clean up is a breeze.
• Completely customizable: Add any type of sausage and veggies to roast. It’s the perfect meal prep for lunch or dinner!

Recipe Ingredients

Find the full printable recipe with specific measurements below.

• Red potatoes: Wash and then slice your potatoes in thin slices. You will want your slices to be even to help cook together.
• Broccoli: Either purchase a bag of broccoli florets already chopped and ready or buy a head of broccoli. If you have a head of broccoli break apart or chop the broccoli into smaller sections to cook quicker.
• Bell peppers: Slice into long slices. Use red, yellow, and orange bell peppers for more fun flavor on your sheet pan.
• Sausage links: I prefer Aidells chicken sausage or roasted turkey sausage. This sausage is more lean and has a great flavor to it.
• Olive oil: This will help crisp and create the golden brown on the vegetables and sausage as it is cooking. It also helps the seasoning to stick to the ingredients better too.
• Seasonings: Combine in a bowl the salt, garlic powder, lemon pepper, and fresh parsley. Mix together for a flavorful zest and savory combination!

How to Make Sheet Pan Sausage and Veggies

To start, all you need to do is line your vegetables onto your baking sheet. My favorites are chopped bell peppers, red potatoes, broccoli, and carrots…but feel free to use any vegetables of your choice. Then you’ll top the veggies with the sliced sausage.

Next, drizzle the olive oil on top and sprinkle on the seasonings. I used a mixture of salt, garlic powder, and lemon pepper, but you can absolutely play around with different spice combinations. Then stir the sausage and veggies together in the pan until well coated with oil and spices.

Place the sheet pan meal in the oven and bake at 415°F until the veggies are fork-tender and crispy on the outsides. Mine usually takes around 25 minutes. Don’t forget to flip halfway through so that both sides cook evenly and don’t burn.

Cooking Tips

• Veggies. Feel free to use or add in extra sheet pan veggies like green beans, carrots, cauliflower, asparagus, onion, and even tomatoes. If using root vegetables like potatoes or carrots, bake those first for about 10 minutes then add the rest.
• Sausage. If doing a Whole 30, make sure to check the ingredients on your sausage package. I prefer Aidells chicken sausage. If you aren’t doing a Whole 30, feel free to use your favorite sausage of choice (chicken, turkey, kielbasa, or pork sausage).
• Line your pan. If I don’t feel like doing dishes that night, I’ll line my pan with aluminum foil to make it easy to clean up.
• Don’t overcrowd. It’s important not to overcrowd the pan so the veggies don’t steam instead of roast. Use a large pan and line them in a single layer with not much overlap.
• Flip halfway. Toss the veggies halfway through so they get evenly roasted on all sides.
• Serving. Sometimes we’ll serve our sausage and veggies on a bed of rice or cooked quinoa (if not doing a Whole 30).

Meal Prep and Storage

Sheet pan sausage and veggies leftovers are absolutely perfect for meal prep. Simply divide cooked sausage and veggies into 4 meal prep containers. I like to include about 1/2 cup of rice or cauliflower rice in each container, too.

This gives you the perfect balance of protein, veggies, and grains. Then cover with airtight container lids and store in the refrigerator. I love it because the veggies stay crispy and don’t get soggy. Feel free to add a dash of soy sauce (or coconut aminos).

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