Description

Sheet Pan Sausage & Veggies is the easiest one-pan dinner: smoky sausage and colorful vegetables roasted at high heat until caramelized and crisp-tender.

It’s a flexible weeknight recipe that works with whatever vegetables you have, and the leftovers reheat beautifully for meal prep bowls and wraps.

Pinterest-friendly tip: Save this Sheet Pan Sausage & Veggies for later if you love quick sheet pan dinners—it’s packed with roasted peppers, onions, zucchini, broccoli, and savory sausage, all finished with a squeeze of lemon for bright flavor.

Ingredients

Scale

14 oz (400 g) smoked sausage, kielbasa, or chicken sausage, sliced into 1/2-inch rounds
2 bell peppers, cut into 1-inch pieces
1 medium red onion, cut into wedges
1 medium zucchini, sliced into half-moons
2 cups broccoli florets
1 lb (450 g) baby potatoes, halved (optional but great)
3 tbsp olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp Italian seasoning
1/4 tsp red pepper flakes (optional)
1 lemon, cut into wedges (finish)
2 tbsp chopped parsley or basil (optional)

Instructions

1. Preheat oven to 425°F (220°C) and place an empty sheet pan inside to preheat for better browning
2. In a large bowl, toss potatoes (if using) with 1 tablespoon olive oil, a pinch of salt and pepper, then carefully spread on the hot pan and roast 10 minutes
3. Meanwhile, toss bell peppers, onion, zucchini and broccoli with remaining olive oil, salt, pepper, paprika, garlic powder, onion powder, Italian seasoning and red pepper flakes if using
4. Remove pan from oven and add seasoned vegetables, spreading everything into a single layer
5. Scatter sliced sausage over the top and return pan to the oven
6. Roast 12–18 minutes, stirring once halfway, until veggies are tender with browned edges and sausage is hot and lightly crisped
7. Taste and adjust seasoning, then squeeze fresh lemon over the pan and toss
8. Finish with chopped herbs if desired and serve hot

Notes

Preheating the sheet pan helps you get caramelized edges instead of steamed vegetables
If the pan looks crowded, use two sheet pans so everything roasts properly
Give potatoes or carrots a 10-minute head start so softer veggies don’t overcook
Pre-cooked sausage browns fast; add it after the veggies start roasting if needed
For crispier reheats, use an air fryer or hot oven instead of the microwave
Finish with lemon or a splash of vinegar to brighten roasted flavors
Chickpeas are a great add-in for extra protein and crispy texture
Swap in any sturdy vegetables you have—just cut by density for even cooking

Prep Time: 15 minutes
Cook Time: 28 minutes
Category: Dinner
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 1/2 cups
Calories: 520
Sugar: 8 g
Sodium: 980 mg
Fat: 34 g
Saturated Fat: 10 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 6 g
Protein: 22 g
Cholesterol: 75 mg

Keywords: Sheet Pan Sausage & Veggies, sheet pan dinner, sausage and vegetables, one pan meal, easy weeknight dinner