Sheet pan sausage and veggies is one of those dinners that checks all the boxes—simple, filling, and full of flavor with barely any cleanup. If you’re looking for easy dinner recipes, this one comes together by tossing smoked sausage and your favorite vegetables with a bold seasoning blend, then roasting everything to perfection.
It’s a go-to meal in our house and always a hit with everyone at the table. The combination of roasted veggies and savory sausage makes every bite satisfying, and a sprinkle of freshly grated Parmesan on top brings it all together.
Everything starts with a generous mix of vegetables and sausage tossed in olive oil and seasoning. As it roasts, the flavors deepen and the edges get perfectly caramelized, creating a dish that feels hearty without being complicated.
One key tip for the best results is to use a large sheet pan. Giving the ingredients plenty of space allows them to roast properly instead of steaming, which makes a big difference in both texture and flavor.
If the pan is too crowded, the vegetables won’t get that golden finish and can take longer to cook. Using a larger pan—or even two—helps everything cook evenly so you get those perfectly roasted, flavorful bites every time.
Sheet Pan Sausage and Veggies
Sheet pan sausage and veggies is one of those dinners that checks all the boxes—simple, filling, and full of flavor with barely any cleanup. If you’re looking for easy dinner recipes, this one comes together by tossing smoked sausage and your favorite vegetables with a bold seasoning blend, then roasting everything to perfection.
Ingredients
- 2 cups diced baby red potato
- 3 cups green beans trimmed and halved
- 1 large head of broccoli 2 cups
- 1-1/2 cups chopped bell peppers 2 large or 6 to 7 mini sweet bell peppers
- 13 ounces smoked sausage see note 1
- 6 tablespoons olive oil
- 1/4 teaspoon red pepper flakes optional, leave out if you don’t like heat!
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoons dried parsley
- Salt and pepper
- Cooked quinoa or rice, for serving, optional
- Serving suggestions see note 2
Instructions
Step-By-Step Instructions
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Notes
- Note 1: Turkey, chicken, or beef smoked sausage all work great; I typically use hardwood smoked turkey sausage.
- Note 2: Serve with fresh parsley and lots of freshly grated Parmesan cheese.
- Storage: Keep leftovers in airtight containers in the fridge for 3–4 days. There is a loss of texture, but overall it’s delicious! I don’t recommend freezing this recipe; the veggies end up mushy when thawed.
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