Craving a delicious, no-fuss dinner? Look no further than sheet pan sausage and veggies!
This satisfying, nutritious dish is the perfect solution for busy weeknights.
The beauty of this meal lies in its simplicity. Juicy sausage and a rainbow of veggies cook together in one pan, allowing the flavors to meld perfectly while saving you time on cleanup.
I guarantee this sheet pan sausage and veggies recipe will become a regular in your dinner rotation.
Why You’ll Love This Sheet Pan Sausage and Veggies
Quick One-Pan Dinner: Everything cooks together in a single sheet pan, requiring minimal prep and cleanup.
Versatile: You can easily customize this recipe by swapping in your favorite vegetables or using different types of sausage.
Delicious & Nutritious: The combination of smoked sausage, roasted vegetables, and a tangy Dijon mustard dressing results in a mouthwatering dish that is healthy and low-carb yet completely satisfying.
Amazing Leftovers– Transform any leftovers into quick and delicious next-day meals, such as a tasty frittata or pasta dish.
Ingredients
- Smoked Sausage: The savory star of the show. Kielbasa or andouille are best, but any smoked sausage will work. I like Conecuh sausages because they have some spice!
- Veggies: A vibrant medley of broccoli for earthiness, peppers for sweetness, onion for a savory edge, and tomatoes for juicy freshness.
- Olive Oil: Helps to roast everything to a golden, crispy finish.
- Dijon Mustard: The secret ingredient that adds a tangy, zesty kick. It elevates the flavor of the entire dish.
- Seasonings: You’ll need garlic powder, Italia seasoning, paprika, salt, and pepper.
- Parmesan Cheese: An optional but highly recommended finishing touch. Freshly grated Parmesan adds a nutty, salty, irresistible flavor.
How to Make Sheet Pan Sausage and Veggies
The next time you’re stumped for dinner ideas, remember this sheet pan wonder.
It’s proof that a delicious, balanced meal doesn’t have to be complicated.
Check out these easy steps:
1. PREP: Preheat the oven to 400°F and line a large sheet pan with parchment paper.
2. ARRANGE: Spread the sausage, broccoli, bell peppers, onion, and cherry tomatoes evenly on the pan.
3. WHISK: In a small bowl, whisk the olive oil, Dijon mustard, garlic powder, Italian seasoning, paprika, salt, and pepper.
4. TOSS: Pour the seasoning mixture over the sausage and veggies, then toss to coat evenly. Spread everything out in a single layer.
5. ROAST: Bake for 20-25 minutes, tossing halfway through, until the veggies are tender and the sausage is heated through.
6. FINISH: Remove from the oven, sprinkle with Parmesan if desired, and serve hot. Enjoy!
Tips For the Best Sheet Pan Sausage and Veggies
This dish has transformed my weeknight dinner routine. It’s my secret weapon against the midweek cooking blues.
Check out these tips, then try it for yourself!
- Cut your veggies evenly. Slice the vegetables roughly the same size so they cook evenly. If you use root vegetables, cut them slightly smaller than the others.
- Don’t overcrowd the pan. Adding a lot is tempting, but everything needs space to roast. If you have too much on the pan, it’ll steam instead. Use a large enough sheet pan or two pans if needed.
- Veggie variety. Swap in your favorite veggies like zucchini, yellow squash, green beans, asparagus, brussels sprouts, potatoes, cauliflower, or carrots.
- Cooking root veggies. If you add root veggies, like potatoes, remember that they need extra time in the oven. I suggest cooking them alone for 10 minutes before adding the rest to the tray.
- Grill the sausage. It’s not necessary, but it will give the meat some added flavor and texture.
- Spice it up. Add red pepper flakes for heat, or dried herbs like oregano, basil, or thyme for extra flavor.
- Tasty additions. Try cubed apples, raisins, or lemon slices for variety.
- Perfect pairings. Serve over rice, quinoa, cauliflower rice, or with a side salad and crusty bread to round out the meal.
How to Store
This easy sheet pan dinner is a great way to sneak in extra veggies without feeling like you’re eating “health food.”
But depending on what veggies you use, storing leftovers will be different.
To Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
However, keep in mind that the following won’t store or reheat well: zucchini, eggplant, asparagus, and tomatoes.
To Reheat: Reheat in the oven at 350°Fahrenheit for 15-20 minutes or until warm.
Note: I don’t recommend freezing leftovers as the veggies likely won’t thaw well.
More Easy Weeknight Dinners You’ll Love
Swiss Chicken Casserole
Ground Beef Tostadas
Black Pepper Chicken
Pink Sauce Pasta
Sheet Pan Sausage and Veggies
4
servings15
minutes25
minutes445
kcalSheet pan sausage and veggies is an easy, healthy, and flavorful one-pan meal that’ll quickly become a weeknight favorite with the whole family.
Ingredients
1 pound smoked sausage, sliced into 1/4 inch rounds
1 large head broccoli cut into florets (about 2 cups)
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 red onion, sliced
2 cups cherry tomatoes, halved
4 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese, optional
Instructions
- Preheat the oven to 400°Fahrenheit. Line an extra large sheet pan (at least 21 x 15 inches) with parchment paper for easy cleanup.
- Spread the sliced sausage, broccoli, bell peppers, onion, and cherry tomatoes evenly over the prepared sheet pan.
- In a small bowl, whisk the olive oil, Dijon mustard, garlic powder, Italian seasoning, paprika, salt and pepper. Pour over the sausage and veggies on the sheet pan.
- Toss everything together, using tongs or your hands, until the sausage and veggies are evenly coated in the oil and seasonings. Spread out in a single layer, making sure the ingredients are not overcrowded.
- Roast for 20-25 minutes, tossing once halfway through, until the veggies are tender and the sausage is hot.
- Remove from the oven and sprinkle with grated Parmesan cheese, if desired. Serve hot and enjoy!
Notes
- Slice the vegetables roughly the same size so they cook evenly. If you use root vegetables, cut them slightly smaller than the others.
- If you have too much on the pan, it’ll steam instead. Use a large enough sheet pan or two pans if needed.
- If you add root veggies, like potatoes, cook them alone for 10 minutes before adding the rest to the tray.
I put all the meat & veggies in a large bowl. Mix your oil and seasonings in another bowl and pour it over your meat & veggies. Then simply toss them to coat. It’s much quicker, easier and you get a thorough coating on all your food. It’s almost impossible to do it correctly on a flat pan.