Sheet Pan Sausage & Veggies is a quick, healthy, and flavorful meal perfect for busy weeknights. This one-pan wonder combines juicy sausage with a colorful mix of roasted vegetables, all seasoned with herbs and spices and baked to perfection. It’s low-effort, easy to clean up, and can be customized with whatever veggies you have on hand.
Ingredients
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450g (1 lb) of sliced smoked sausage or chicken sausage
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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1 zucchini, sliced
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1 red onion, chopped
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1 cup broccoli florets
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2 tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon Italian seasoning
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Salt and pepper, to taste
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Optional: red pepper flakes, for heat
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Optional: fresh parsley, for garnish
Execution
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Preheat the oven to 400°F (200°C).
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Prepare ingredients: Slice sausage and chop vegetables into bite-sized pieces.
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Combine on a sheet pan: Spread sausage and veggies evenly on a large baking sheet.
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Season: Lightly coat with olive oil, then add garlic powder, Italian seasoning, salt, black pepper, and a pinch of red pepper flakes (optional). Toss to combine.
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Bake for 25–30 minutes, stirring once halfway, until the vegetables are tender with a slight crisp and the sausage is golden brown.
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Garnish with chopped parsley before serving if desired.
Additional Tips
✔ Use pre-cooked sausage for faster prep.
✔ Line your pan with parchment paper for easier cleanup.
✔ Add sweet potatoes or baby potatoes for a heartier meal (increase cooking time by 10–15 minutes).
✔ Great for meal prep—store leftovers in an airtight container for up to 4 days.
Q&A About Sheet Pan Sausage & Veggies
Q: Can I use raw sausage instead of pre-cooked sausage?
A: Yes, but it will need a longer cooking time—about 35–40 minutes. Make sure to slice it and ensure it’s cooked through to an internal temperature of 160°F (71°C).
Q: What vegetables work best in this recipe?
A: Bell peppers, zucchini, onions, and broccoli are ideal. You can also use cherry tomatoes, Brussels sprouts, sweet potatoes, or green beans.
Q: Can I make this recipe vegetarian or vegan?
A: Absolutely! Swap out the sausage for plant-based sausage or tofu. Just ensure the protein is well-seasoned for best flavor.
Q: How do I store leftovers?
A: Store leftovers in a sealed container for up to 4 days. Warm in the microwave or oven (350°F / 175°C) for 10–15 minutes.
Q: Is this recipe good for meal prep?
A: Yes! It reheats well and stays flavorful. You can portion it into containers for easy grab-and-go lunches or dinners.
Q: Can I freeze it?
A: You can freeze it, but veggies like zucchini and bell peppers may become a bit mushy upon thawing. For best results, freeze only the sausage and use fresh veggies when reheating.
Q: What kind of sausage should I use?
A: Any fully cooked sausage works—smoked, Italian, turkey, chicken, or even spicy andouille for extra flavor.
Q: How do I keep the veggies from getting soggy?
A: Don’t overcrowd the pan, and roast at high heat (400°F or higher). Stirring halfway also helps to caramelize the veggies instead of steaming them.
Why You Should Make Sheet Pan Sausage & Veggies
✅ 1. It’s Incredibly Easy
No fancy techniques or complicated steps. Just chop, toss, and roast everything on one pan—perfect for beginners or busy cooks.
✅ 2. One-Pan = Minimal Cleanup
Say goodbye to a sink full of dishes. Everything cooks on a single sheet pan, making cleanup fast and painless.
✅ 3. Healthy & Balanced
This meal is loaded with fiber-rich veggies and protein-packed sausage. It’s low-carb, gluten-free, and can easily be made dairy-free or Whole30-friendly.
✅ 4. Versatile & Customizable
Use whatever vegetables or sausage you have on hand. You can switch up the seasonings or even make it vegetarian with plant-based sausage.
✅ 5. Meal Prep Friendly
It stores and reheats beautifully, so you can make a big batch and enjoy healthy meals throughout the week.
✅ 6. Family & Kid Approved
It’s colorful, flavorful, and satisfying for all ages. Plus, it’s a delicious way to pack in more veggies without anyone noticing!
🍽 Nutrition Facts (Per Serving)
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Calories: 320 kcal
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Protein: 18–20 g
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Carbohydrates: 16–18 g
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Fiber: 4–5 g
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Sugars: 6 g
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Fat: 20–22 g
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Saturated Fat: 5 g
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Cholesterol: 50–60 mg
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Sodium: 700–900 mg
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Potassium: 600–800 mg
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Vitamin A: 25–30% DV
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Vitamin C: 100%+ DV
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Calcium: 6–8% DV
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Iron: 10–12% DV
🔍 Notes:
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Sausage Type Matters: Using pork sausage will increase fat and calories, while turkey or chicken sausage keeps it lighter.
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Veggie Swaps: Using starchy veggies like sweet potatoes adds more carbohydrates.
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Low-Sodium Tip: Choose low-sodium sausage and go easy on added salt if you’re watching sodium intake.
Happy Cooking
Diana
