Need an easy recipe for dinner tonight? Try this Sheet Pan Sausage and Vegetables Recipe!
This one-pan recipe features sliced sausages, potatoes, bell peppers, broccoli, and red onion then drizzled with olive oil, herbs, and Parmesan cheese before roasting to perfection in under 30 minutes!
Check out all the other Family Dinner Ideas for more recipes you can add to your weekly meal plan.
Roasting the sausages and vegetables in a hot oven gives them incredible flavor. The vegetables get a little sweet and crispy, and the sausages turn out juicy on the inside with a nice crisp skin.
This recipe is so easy to make, it’s perfect for busy weeknights. Plus, it’s a healthy meal with plenty of protein from the sausage and fiber from the vegetables.
Looking for more One Pan Dinner Recipes? Try my Sheet Pan Chicken Fajitas, Sheet Pan Chicken Cutlets, and even my One Pan Chicken and Potatoes. Yum!
Only feeding TWO people tonight? Try my…
Sheet Pan Chicken Breast for Two
Table of Contents
Why You’ll Love this Recipe
Easy: Simply slice the sausage and vegetables then toss everything onto a sheet pan.
One-Pan Meal: Minimal cleanup with all the cooking happening on one pan.
Healthy: Provides a balanced meal with lean protein and roasted vegetables.
Versatile: Easily swap out the Italian sausage to turkey or chicken. Choose your favorite vegetables!
Recipe Ingredients
Here’s a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Substitutions and Variations
- If you don’t want to use smoked andouille, try Italian, chicken or turkey sausage.
- You can use whichever vegetables you have on hand.
- Potatoes, bell peppers, onions, broccoli and carrots are always good choices.
- Instead of olive oil, you can use your favorite oil-based salad dressing.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Instructions
Step 1: Line a 9×13″ pan with foil for easy cleanup.
Step 2: Chop the bell peppers, broccoli, onions, and potatoes.
Step 3: Add the vegetables and sausage cut into 1-inch pieces to the foil lined pan.
Step 4: Drizzle with olive oil and sprinkle on the seasonings. Toss to coat everything well.
Quick Tip
Want to make this recipe even easier? Prep your veggies the night before! For an extra flavor burst, add a squeeze of fresh lemon juice just before serving. Don’t be afraid to get creative and use a variety of colorful vegetables to make this dish your own. You can even swap out the veggies with your favorites!
Baking Instructions
Step 5: Bake at 425°F for about 20 minutes or until potatoes are tender.
Before You Begin!
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Recipe FAQ’s
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
For perfectly roasted potatoes that don’t stick, line your baking sheet with parchment paper and ensure the potatoes are well-coated in oil. A hot pan, proper spacing, and resisting the urge to flip them too early will also help prevent sticking and ensure delicious results.
Russet potatoes are the classic choice for roasting, offering a fluffy interior and crispy exterior, while Yukon Golds bring a naturally buttery flavor. For a mix of textures, combine different varieties like red potatoes or baby potatoes, ensuring even cooking by cutting them into similar-sized pieces.
Storage and Reheating Instructions
Refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Freezer: You can freeze leftover sheet pan sausage and potatoes, but be aware that the potatoes might become slightly mushy upon thawing. For best results, cool completely and use airtight containers.
Thaw and Reheat: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat individual portions in the microwave.
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Sheet Pan Sausage and Vegetables
This sheet pan sausage and vegetables recipe is ready in 30 minutes! Made with colorful veggies and a touch of Parmesan cheese!
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Servings: 4 servings
Calories: 459kcal
Ingredients
- ½ pound smoked andouille sausage, cut into ½” thick slices
- 1 pound petit gold potatoes
- 1 head broccoli
- 1 medium red onion
- 1 red bell pepper
- 1 orange bell pepper
- 3 tablespoons olive oil
- 2 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup shredded Parmesan cheese
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Instructions
Preheat the oven to 425°F and line a 9×13” or larger baking sheet with aluminum foil for easy cleanup.
Prep the veggies by cutting the broccoli into florets and chopping the bell peppers and onion into 1” bite-sized pieces. Halve the potatoes. Add all the vegetables and sausage to the sheet pan.
Drizzle the olive oil over the entire pan and sprinkle on the seasonings. Toss everything to coat well, then spread it out in an even layer.
Place in the oven and bake uncovered for 20 minutes, or until the potatoes are tender.
Remove from the oven and sprinkle with Parmesan cheese. Serve with rice if desired. Enjoy!
Notes
- Chicken Italian sausage can be used in replace of andouille sausage.
- Serve over rice or with buttered noodles.
