Sheet Pan Sausage & Roasted Vegetables is a simple, nutrient-packed meal that’s as flavorful as it is easy to prepare. Juicy sausage pairs perfectly with a medley of colorful vegetables, all roasted together to bring out their natural sweetness and depth of flavor. With minimal cleanup and balanced nutrition in every bite, this dish makes it effortless to serve wholesome, satisfying dinners that fit seamlessly into your healthy lifestyle.
Sheet Pan Sausage & Roasted Vegetables
If you’re short on time but still want a meal that’s big on flavor, you’ll love this sheet pan dinner. Roasting sausage alongside vibrant vegetables like bell peppers, zucchini, carrots, and onions locks in rich, savory taste while keeping prep work minimal.
Sheet pan meals are great for their balance of protein, fiber, and healthy fats—plus, they’re endlessly customizable. You can choose your favorite sausage variety, mix in seasonal veggies, and even tweak the seasoning to suit your taste.
Looking for more sheet pan meals? Check out this Sheet Pan Salmon and Asparagus, Sheet Pan BBQ Chicken Thighs & Veggies and this Sheet Pan Chicken and Vegetables.
Why you'll love this recipe
These are some of my favorite reasons why you'll love this recipe.
- Balanced & Nutrient-Dense: Packed with protein from sausage and an array of vitamins, minerals, and antioxidants from the roasted vegetables.
- One-Pan Convenience: Fewer dishes and less cleanup make healthy eating even easier to stick with.
- Customizable & Seasonal: Swap in different veggies or sausage varieties to keep it fresh and exciting.
Ingredients
Nothing is complicated about this recipe. You can find all of the ingredients at your local grocery store.
- fully cooked sausage (pork, turkey, or chicken)
- red bell pepper
- yellow bell pepper
- green bell pepper
- zucchini
- red onion
- olive oil
- Italian seasoning
- garlic powder
- salt
- black pepper
- shredded Parmesan, chopped parsley (optional)
Tips for Perfecting Your Dish
- Meal Prep Friendly: Roast a double batch and store portions for grab-and-go lunches or quick dinners throughout the week.
- Vegetarian Option: Swap sausage for plant-based sausage or marinated tofu for a hearty, meatless version.
- Boost the Flavor: Toss veggies in a mix of olive oil, garlic, smoked paprika, and herbs before roasting for added depth.
How to make Sheet Pan Sausage & Roasted Vegetables
- Preheat your oven to 400°F. Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Slice the sausage into ½-inch rounds. Chop the red, yellow, and green bell peppers. Slice the zucchini into coins. Cut the red onion into wedges.
- Spread all the chopped vegetables on the sheet pan. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss everything together on the pan until evenly coated.
- Add the sliced sausage to the sheet pan, tucking the pieces in between the vegetables for even browning.
- Bake for 30–35 minutes, stirring once halfway through, until the sausage is browned and the vegetables are tender with golden edges.
- Optional: Sprinkle with shredded Parmesan and chopped parsley just before serving.
Serving Ideas
- Serve over rice, quinoa, or couscous for a more filling meal.
- Drizzle with balsamic glaze or serve with a dollop of hummus or mustard on the side.
- Great for lunchboxes or meal prep containers.
How to store and reheat
Store in the fridge in an airtight container for up to 4 days.
Reheat in the oven at 350°F or in a skillet until warmed through.
FAQs
Can I use uncooked sausage?
Yes, but slice it thinly and ensure it reaches 165°F internally. Bake time may increase slightly.
What other vegetables work in this recipe?
You can substitute or add broccoli, carrots, mushrooms, or sweet potatoes—just adjust the size for even cooking.
Is this freezer-friendly?
It’s best enjoyed fresh, but leftovers can be frozen for up to one month. Reheat from frozen in the oven for best texture.
Ready to make this delicious Sheet Pan Sausage & Roasted Vegetables
Enjoy the perfect balance of protein and vegetables in one simple dish that’s big on taste, minimal on mess, and completely adaptable to your lifestyle. Try this Sheet Pan Sausage & Roasted Vegetables tonight and make healthy eating the simplest part of your day.
Sheet Pan Sausage & Roasted Vegetables
Ingredients
- 1 pound fully cooked sausage pork, turkey, or chicken
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 zucchini
- 1 red onion
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- shredded Parmesan and chopped parsley optional
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Slice the sausage into ½-inch rounds.
- Chop the red, yellow, and green bell peppers.
- Slice the zucchini into coins.
- Cut the red onion into wedges.
- Spread all the chopped vegetables on the sheet pan. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss everything together on the pan until evenly coated.
- Add the sliced sausage to the sheet pan, tucking the pieces in between the vegetables for even browning.
- Bake for 30–35 minutes, stirring once halfway through, until the sausage is browned and the vegetables are tender with golden edges.
- Optional: Sprinkle with shredded Parmesan and chopped parsley just before serving.
Notes
Reheat: Reheat in a 350°F oven or skillet until warmed through. FAQs
Can I use uncooked sausage?
Yes, but slice it thinly and ensure it reaches 165°F internally. Bake time may increase slightly.
What other vegetables work in this recipe?
You can substitute or add broccoli, carrots, mushrooms, or sweet potatoes—just adjust the size for even cooking.
Is this freezer-friendly?
It’s best enjoyed fresh, but leftovers can be frozen for up to one month. Reheat from frozen in the oven for best texture. Sheet Pan Size:
• Metric (UK): 41 cm × 28.8 cm
• Imperial (US): 16 inches × 11.3 inches
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