Sheet Pan Sausage and Vegetables

I find sheet pan meals to be so underrated. They’re one of my secret cooking tips for making dinner quickly with little clean up. This sheet pan sausage and vegetables has been one of my family’s favorite dinners for years. My kids and husband both love the richness of the sausage, and roasting the veggies caramelizes them, making each bite so full of flavor.

But the best part is that when it comes time to clean, it’s only one sheet pan! It’s almost like magic in the kitchen, making this meal so effortless. If you love a sheet pan meal, be sure to try my sheet pan steak fajitas and sheet pan chicken thighs as well.

A white bowl with rice and sheet pan sausage and vegetables on top.

Why you’ll love this recipe

Minimal prep time in 10 minutes. This sheet pan smoked sausage will be ready to go in the oven (and will also make the house smell amazing!).
Versatile for any sausage or veggies. As long as the sausage is smoked, use whichever kind you desire. Same with the vegetables, just be sure to cut them the same size so they’re done at the same time.
Serve them with a side dish or sauce if desired. This really is a one-pan meal, but if you want, you can easily serve it with a side dish or a homemade sauce for added flavor.

Tips for Busy Cooks

To reduce the prep time, cut all of your veggies in advance and store them in an airtight container in the fridge. When dinner prep comes around, there’s no hands-on prep time at all!

Ingredients for sheet pan sausage and vegetables.

Key Ingredient Notes

Smoked sausage – Any smoked sausage will do! Slicing the sausage into coins allows both sides to almost “sear” in the oven on the sheet pan, becoming beautifully golden brown. You can also use turkey or chicken sausage!
Red potatoes – Once roasted, red potatoes turn creamy and rich in flavor. The perfect pairing for sausage!
Broccoli florets – A bright green vegetable that’s delicious when roasted and golden brown.
Red and yellow bell peppers give nice veggie sweetness and pair wonderfully with the smoky sausage.
Zucchini – A mild in flavor veggie that becomes almost buttery and caramelized when roasted.
Garlic powder adds a burst of garlic flavor on the vegetables.
Italian seasoning gives warm, herbal notes with each bite.
Red pepper flakes – Optional, but adds a kick of spice if you’d like.
Freshly grated Parmesan cheese – Don’t skip the cheese! It’s so good with the roasted veggies and sausage, adding a hint of saltiness and cheesy flavor at the end.
Chopped parsley – A burst of fresh green color and flavor to garnish.

How to make sheet pan sausage and vegetables

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly spray it with cooking oil.

A glass bowl with sausage and vegetables.

Combine the smoked sausage slices, red potatoes, broccoli, bell peppers, and zucchini in a large bowl. Drizzle the olive oil over the mixture. Add garlic powder, Italian seasoning, salt, pepper, and red pepper flakes if using. Toss well to coat.

A sheet pan with sausage and vegetables before baking.

Spread everything out in a single layer on the sheet pan to ensure even roasting.

Roast for 10–12 minutes, then remove and stir or flip the mixture.

Sheet pan sausage and vegetables with a wooden spoon on a cooling rack.

Return to the oven and roast for another 8–12 minutes, or until potatoes are tender and veggies are lightly browned.

Remove from the oven and add Parmesan cheese or parsley if desired. Serve immediately. Can be enjoyed on its own or over rice or quinoa.

Expert Tips:

Swap the smoked sausage. I’ve also used turkey or chicken sausage for a lighter option.
Cut the potatoes and vegetables the same size for even roasting. You want to make sure they all become tender in the same amount of time roasting in the oven, so cutting an even size is key!
Line your baking sheet with parchment paper or foil for easier clean up. Truly, it takes about 5 minutes to clean the sheet pan if you line it!
Use your favorite vegetables. The ones I suggest are my go-tos for this recipe I’ve made for years, but you can easily use whatever you already have at home or your favorites.
Don’t overcrowd the baking sheet. This will cause the veggies and sausage to steam rather than brown, which isn’t quite as delicious. You want to make sure they have enough space from each other to brown and roast evenly, so, if needed, you can divide the mixture between two baking sheets and rotate the pans between racks halfway through cooking.
This is truly a one-pan meal! But if you want a side dish or two, serve with a nice green salad, or serve over rice if you want to omit the potatoes.

Storage

If you have any leftover sheet pan sausage and veggies, lucky you! They also store well and are good the next day. Place them in an airtight container in the fridge for 3 to 4 days and reheat in the microwave until just warmed through.

I don’t recommend freezing the leftovers though, the vegetables turn a bit mushy when thawed.

A close up image of sheet pan sausage and vegetables.

FAQs

What are the best types of vegetables for roasting with sausage?

Use vegetables that caramelize nicely and all roast in the same amount of time like bell peppers, zucchini, potatoes, carrots, and squash.

Can I use chicken sausage or turkey sausage?

Of course! As long as it’s smoked and not raw, loose sausage, you can easily use it. Choose your favorite smoked sausage at the store.

How do you keep the vegetables from becoming soggy?

Spread the vegetables in an even layer with enough space in between them for even roasting and browning. If the sheet pan is too crowded, they will simply steam.