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Sheet Pan Sausage And Veggies is the easiest way to get a healthy, roasted dinner on the table in under 40 minutes—no fuss, no extra pans, just savory Sausage and colorful Veggies under one roof.
I’ve been making this one-pan wonder for years, especially when fall’s crisp air nudges me toward cozy, Healthy dinners. Imagine smoky slices of Sausage nestled among vibrant bell peppers, zucchini, and baby potatoes, all kissed by olive oil and spices before roasting to caramelized perfection. It’s seasonal yet flexible—swap in Brussels sprouts come winter or toss in asparagus when spring arrives. You know what? My grandkids gobble it up faster than I can set the table. Plus, a quick Nutritional Insight using MyFitnessPal shows each serving packs around 350 calories with 20 g of protein—ideal for balanced Meal Prep. Let me explain why this is the sheet pan dinner you’ll lean on again and again.
Why You’ll Love This Recipe
– Quick cleanup—just one sheet pan and minimal dishes
– Ready in under 40 minutes—perfect for busy weeknights
– Crowd-pleaser—younger and older eaters alike rave about it
– Healthy and balanced—lean protein meets fiber-rich Veggies
– Versatile—easy to swap in new veggies or spice blends
– Meal prep superstar—make extra for lunch the next day
– Colorful presentation—Instagram-worthy Roasted hues
– No special gear—any rimmed baking sheet works
Ingredients
– 1 lb (450 g) smoked sausage (e.g., Aidells chicken sausage; substitute turkey or plant-based links)
– 1 medium red bell pepper, seeded and cut into strips
– 1 medium yellow bell pepper, seeded and cut into strips
– 1 medium zucchini, sliced into ½″ rounds (or summer squash)
– 1 large red onion, cut into wedges
– 8 oz (225 g) baby potatoes, halved (use Yukon Gold for creamy centers)
– 2 Tbsp extra-virgin olive oil (or avocado oil for higher smoke point)
– 1 tsp smoked paprika (adds depth; swap in sweet paprika if preferred)
– ½ tsp garlic powder (or 2 cloves fresh garlic, minced)
– Kosher salt and freshly ground black pepper, to taste
– Fresh parsley or basil, chopped, for garnish (optional)
Tips:
• Choose uniform potato sizes so everything roasts evenly.
• Pat veggies dry after washing to help them brown.
• Grab a heavy-gauge, rimmed sheet pan (Nordic Ware’s is my go-to).
Directions
1. Preheat your oven to 400°F (205°C). If you have a convection setting, use it for extra crisp edges.
2. Toss sliced sausage and veggies in a large bowl. Drizzle with olive oil and sprinkle smoked paprika, garlic powder, salt, and pepper.
3. Stir well—make sure each piece is lightly coated. This keeps the Roasted flavors anchored.
4. Spread the mixture in a single layer on the sheet pan. Overcrowding causes steaming, not roasting.
5. Slide the pan onto the middle rack. Roast for 20 minutes, then open the door and give everything a quick toss with tongs.
6. Push sausages to one side and veggies to the other, ensuring space for airflow. Return to oven for 10–12 more minutes. You’re looking for golden potatoes and slightly charred pepper edges.
7. If you like a bit more crunch, broil for 1–2 minutes—watch closely to avoid burning.
8. Remove pan from oven. Let it rest 2 minutes—this helps flavors settle and prevents burning your tongue.
9. Transfer to a serving platter or dish right from the pan. Sprinkle with fresh parsley or basil, and—if you’re feeling fancy—shave some Parmesan or drizzle balsamic glaze.
10. Serve hot alongside crusty bread or over a bed of spring greens for a lighter twist. Leftovers reheat marvelously in a 350°F oven for about 8 minutes.
Servings & Timing
Makes 4–6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes (including one stir)
Total Time: 45 minutes (with brief resting)
Variations
– Swap sweet potatoes and Brussels sprouts for a fall-themed tweak.
– Use spicy Italian sausage and toss with cherry tomatoes for a zesty bite.
– Add chopped kale after 20 minutes for a green boost—stir and roast 5 more minutes.
– Make it vegan: choose plant-based sausage and drizzle with vegan garlic aioli.
– Try za’atar seasoning and lemon zest for a Mediterranean spin.
Storage & Reheating
Store cooled leftovers in an airtight container in the fridge for up to 4 days. For longer stash, freeze in meal-prep containers for up to 2 months—thaw overnight in the fridge. To reheat, spread on a baking sheet and warm at 350°F for 8–10 minutes, or zap in the microwave until heated through. These sheet pan leftovers shine in wraps or tossed into a salad.
Notes
• Cutting veggies uniformly is key—your hands might complain after chopping, but your oven will thank you.
• Tossing halfway ensures even caramelization; don’t skip that step.
• A light broil at the end adds irresistible crispiness—watch it like a hawk.
• I learned that smoky paprika works wonders over plain paprika for deeper flavor.
• If you’re watching oil, you can spray the pan lightly and reduce to 1 Tbsp—still tasty, just less slick.
FAQs
Q: Can I use frozen vegetables?
A: Yes—just thaw and pat dry completely to avoid soggy Roasted veggies.
Q: My sausage is raw—do I need to cook it first?
A: Fully cooked sausages just need reheating; raw links require pre-browning or a few extra minutes in the oven.
Q: Is this suitable for meal prep?
A: Absolutely—portion into airtight containers for ready-to-go lunches or quick dinners all week.
Q: What if I don’t have smoked paprika?
A: Regular paprika plus a pinch of chili powder adds good flavor, though it’s less smoky.
Q: Can I add fresh herbs before roasting?
A: I recommend adding delicate herbs (basil, parsley) after roasting to keep them vibrant.
Q: How do I make it spicier?
A: Stir in red pepper flakes or a dash of cayenne when tossing ingredients—tweak to taste.
Conclusion
This Sheet Pan Sausage And Veggies recipe checks every box: it’s Quick, healthy, and a breeze to clean up. Give it a whirl tonight, and don’t forget to let me know how it turns out—leave a comment, a star rating, or tag me on Instagram. Hungry for more one-pan magic? Try my Sheet Pan Lemon Garlic Salmon & Asparagus next!
Sheet Pan Sausage And Veggies
Ingredients
- 1 lb (450 g) smoked sausage e.g., Aidells chicken sausage; substitute turkey or plant-based links
- 1 medium red bell pepper seeded and cut into strips
- 1 medium yellow bell pepper seeded and cut into strips
- 1 medium zucchini sliced into ½" rounds (or summer squash)
- 1 large red onion cut into wedges
- 8 oz (225 g) baby potatoes halved (use Yukon Gold for creamy centers)
- 2 Tbsp extra-virgin olive oil or avocado oil for higher smoke point
- 1 tsp smoked paprika adds depth; swap in sweet paprika if preferred
- ½ tsp garlic powder or 2 cloves fresh garlic, minced
- Kosher salt and freshly ground black pepper to taste
- Fresh parsley or basil chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F (205°C). If you have a convection setting, use it for extra crisp edges.
- Toss sliced sausage and veggies in a large bowl. Drizzle with olive oil and sprinkle smoked paprika, garlic powder, salt, and pepper.
- Spread the mixture in a single layer on the sheet pan. Overcrowding causes steaming, not roasting.
- Roast for 20 minutes, then toss everything and roast for an additional 10-12 minutes until golden and slightly charred.
- If desired, broil for 1-2 minutes for extra crunch. Watch closely to avoid burning.
- Let it rest for 2 minutes, then transfer to a serving platter or dish. Sprinkle with fresh parsley or basil.
