Dinner just got easier with Sheet Pan Veggies and Sausage! This one-pan wonder is packed with colorful roasted vegetables and savory sausage for a simple, hearty meal that’s ready in no time. Perfect for busy weeknights or meal prep, it’s as delicious as it is effortless!
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Why This Recipe Works
- One-Pan Convenience: Minimal cleanup and maximum flavor make this a perfect busy-night solution.
- Customizable and Delicious: Mix and match your favorite veggies and sausage for a meal that suits your taste.
- Great for Meal Prep: Make ahead for easy lunches or dinners throughout the week!
🥘 Ingredients
- Smoked Andouille Sausage: Adds a smoky, savory kick that perfectly complements the roasted veggies.
- Olive Oil: Helps the veggies and sausage roast to golden perfection while adding a rich flavor.
- Broccoli: Brings a fresh, earthy taste and a touch of crunch to the dish.
- Petite Gold Potatoes: Creamy and tender, these little potatoes roast beautifully for a hearty base.
- Red Onion: Adds a mild, sweet flavor that caramelizes as it roasts.
- Red Bell Pepper: Sweet and vibrant, this pepper adds a pop of color and flavor.
- Orange Bell Pepper: Slightly sweeter than the red, it balances the savory sausage and seasonings.
- Italian Seasoning: A blend of herbs that enhances the overall flavor with a touch of Mediterranean flair.
- Garlic Powder: Adds a subtle, savory depth to the dish.
- Salt and Pepper: Simple seasonings that bring out the natural flavors of each ingredient.
- Shredded Parmesan Cheese: A finishing touch of nutty, salty goodness that ties the dish together.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Craving an Asian twist? Swap olive oil for teriyaki sauce and toss in snap peas, water chestnuts, and sesame seeds for extra crunch and flavor.
- Go keto by swapping potatoes for zucchini or cauliflower—same delicious vibes, just low-carb!
- Make it meat-free with plant-based sausage or tofu, keeping all those bold, savory seasonings intact!
🔪How To Make Sheet Pan Veggies And Sausage
- Step 1: Prep the veggies; cut broccoli into florets, chop bell peppers and onion into 1” bite-sized pieces, and halve the potatoes.
- Step 2: Preheat the oven to 425°F. Line a 9x13” (or larger) baking sheet with aluminum foil. Add the prepared veggies and sausage to the sheet pan.
- Step 3: Drizzle olive oil over the pan. Sprinkle the seasonings on top. Toss everything well to coat and spread it in an even layer.
- Step 4: Bake uncovered in the oven for 20 minutes, or until the potatoes are tender.
- Step 5: Take the pan out of the oven and sprinkle with Parmesan cheese.
- Step 6: Serve warm with rice, if desired. Enjoy!
💡 Reheating Tip: For crispy veggies and sausage, reheat on a baking sheet in the oven rather than the microwave.
👩🍳 Expert Tips
- Boost the Flavor: Sprinkle smoked paprika or chili flakes over the veggies for a smoky kick.
- Even Crispiness: Toss the veggies and sausage halfway through baking to cook them evenly.
- Parmesan Perfection: Use freshly grated Parmesan for better melting and richer taste.
- Zesty Finish: Squeeze fresh lemon juice over everything after baking for a burst of brightness.
💭 FAQs
Yes! Carrots, Brussels sprouts, and sweet potatoes work wonderfully. Use whatever you have on hand.
Yes, prep the veggies and sausage in advance, store them in the fridge, and roast when ready.
Spread them in a single layer on the pan and avoid overcrowding to ensure even roasting.
Yes, but let them thaw and pat them dry to prevent excess moisture during roasting.
Store leftover Sheet Pan Veggies And Sausage in an airtight container for up to 4 days. Reheat in the oven at 350°F until warmed through for the best texture.
🧂Serving Suggestions
These are my favorite meals to serve with sausage and veggies.
- Garlic Butter Rice or quinoa: Add a grain for a more filling meal.
- Crusty Bread: Perfect for soaking up the juices from the roasted vegetables and sausage.
- Crispy Mashed Potato Cakes Cak: Complements the roasted flavors with a smooth texture.
- Creamy Polenta: The soft texture and buttery flavor of polenta complement the roasted veggies and sausage perfectly.
- Hearty Soup: Serve a bowl of tomato basil or butternut squash soup for a cozy, filling combination.
🍽 More Sheetpan Recipes
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Sheet Pan Veggies And Sausage
Ingredients
- ½ lb. Smoked Andouille Sausage Cut Into ½” Thick Slices
- 3 tbsp. Olive Oil
- 1 Head Broccoli
- 1 lb. Petite Gold Potatoes
- 1 Red Onion Medium
- 1 Red Bell Pepper
- 1 Orange Bell Pepper
- 1 tsp. Italian Seasoning
- 1 tsp. Garlic Powder
- ½ tsp. Salt
- ½ tsp. Pepper
- ¼ tsp. Parmesan Cheese Shredded
Instructions
- Prep the veggies—cut broccoli into florets, chop bell peppers and onion into 1” bite-sized pieces, and halve the potatoes.
- Preheat the oven to 425°F. Line a 9x13” (or larger) baking sheet with aluminum foil. Add the prepared veggies and sausage to the sheet pan.
- Drizzle olive oil over the pan. Sprinkle the seasonings on top. Toss everything well to coat and spread it in an even layer.
- Bake uncovered in the oven for 20 minutes, or until the potatoes are tender.
- Take the pan out of the oven and sprinkle with Parmesan cheese.
- Serve warm with rice, if desired. Enjoy!
This one-pan wonder is a weeknight hero! The smoky sausage pairs perfectly with the roasted veggies, and the sprinkle of Parmesan adds that extra touch of yum. Easy, flavorful, and minimal cleanup—what's not to love?