Simple Sheet Pan Sausage and Veggies

This Sheet Pan Sausage and Veggies recipe is a simple, delicious and nutritious meal that’s big on flavor. Italian sausage links, baby potatoes, and crisp, colorful vegetables are tossed with Italian seasonings and roasted to perfection.

sheet pan with sausages and veggies

Sheet pan dinners (cooking an entire dinner on one baking sheet) is the ultimate busy weeknight one pot meal. There’s very little prep, and the cooking time is practically hands off. Serve Sheet Pan Sausage and Veggies with your favorite rice, quinoa, pasta, or just serve as-is for a complete meal.

The entire meal can be made gluten frees – just be sure to check the labels of the sausage you use. For more easy dinner recipes, try Sheet Pan Shrimp and Asparagus or Easy Shrimp Boil Sheet Pan Dinner.

Table of Contents
  1. Ingredients
  2. How to Make Sheet Pan Sausage and Veggies
  3. FAQs
  4. Variations
  5. Serving Suggestions
  6. Storage and Reheating
  7. Expert Tips
  8. More Sausage Dinners to try
  9. Sheet Pan Sausage and Veggies Recipe

Ingredients

  • Italian sausage links – They usually come in packages of 4-5. You may need to buy two packages.
  • Baby potatoes – Fingerlings also work. No need to peel them, just scrub them really well and trim off any blemishes or growths.
  • Veggies – Red and green bell pepper, mushrooms, red onion (or another color, but I like the purple hue) and garlic. Green beans are added at the end because they have a shorter cooking time.
  • Olive oil
  • Italian seasoning
  • Kosher salt and black pepper

How to Make Sheet Pan Sausage and Veggies

  • Prep the veggies – Wash and scrub potatoes, cut smaller if needed and remove any blemishes. Wash and chop the bell peppers, removing the seeds and membranes; wash and trim the ends off the mushrooms. Mince the garlic. Place all the veggies in a large bowl and toss with olive oil, Italian seasoning, salt and pepper. Wash and trim the green beans but place them in a separate bowl to season.
  • Roast sausages and vegetables. Arrange the sausages on a large rimmed baking sheet and surround them with the potatoes, bell peppers and mushrooms. Roast in the oven for 15 minutes, then add the green beans and roast for another 10 minutes.
collage of images showing how to make sausage and veggies on a sheet pan

FAQs

How do you know when sausage is fully cooked?

Italian sausages should be cooked to an internal temperature of 165°F. It should appear browned, plump, and juicy.

Can I use frozen vegetables instead of fresh?

No, you’ll want to start with fresh veggies. Frozen vegetables are already par-cooked and would just get mushy or soggy.

Variations

Spicy: Add half a teaspoon or more of red pepper flakes or a pinch of cayenne, use spicy Italian sausage. You could also toss in a sliced jalapeno.

Deluxe: Drizzle with a balsamic glaze or some pesto and sprinkle some freshly grated parmesan cheese on top. Finish it off with fresh minced parsley, thyme, or oregano.

Kid Friendly: If Italian sausage is a little too much for your kids, you could use smoked sausage or even hot dogs!

Vegetables: You can use different kinds of potatoes or veggies, whatever you love. Toss in some garlic, or add sweet potatoes, broccoli, carrots, zucchini, brussels sprouts, or onions. Just know that each vegetable may have a different cook time and you may have to cook in layers.

Sausage: Use any type of sausage you like. Smoked sausage (kielbasa) is delicious, a sweet chicken sausage (yum), turkey sausage, or even hot dogs if that’s what you have on hand.

Add a Sauce. A drizzle of balsamic glaze, pesto, honey dijon mustard sauce, or even marinara sauce would be great for topping or dipping.

Serving Suggestions

This sheet pan recipe is such a great meal for family or for meal prep. I garnish almost everything with fresh minced parsley, so I definitely recommend that here. It adds a nice pop of color.

For serving, you can serve this as a full meal, or add some rice, mashed potatoes, or your favorite pasta on the side.

white plate with one sausage, veggies and mashed potatoes

Storage and Reheating

Storage: Place leftovers in an airtight container within 2 hours of cooking. Store in the fridge for up to 3-4 days.

Freezing: I don’t typically recommend freezing cooked vegetables like this because they tend to become soggy when you reheat. The sausages will freeze nicely; just thaw before reheating.

Reheating: Ideally, I recommend reheating in a skillet on the stovetop with a little bit of butter. But you can also reheat in the microwave.

Expert Tips

  • Use an extra large sheet pan to give the meat and veggies room to cook evenly. Or, spread out on 2 pans.
  • Cut all of the vegetables as evenly as possible.
  • Line your pan with foil or parchment paper for easy clean up.
three plates with sausages, vegetables and mashed potatoes

More Sausage Dinners to try

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Sheet Pan Sausage and Veggies

Sheet Pan Sausage and Veggies is a simple, delicious and nutritious meal that's big on flavor with Italian sausage and fresh vegetables.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dinner
Cuisine American
Servings 5 servings
Calories 441kcal

Ingredients
  

  • 1 pound Italian sausage links
  • 1 pound baby potatoes
  • 1 red bell pepper seeded and chopped
  • 1 green bell pepper seeded and chopped
  • 1 pound small white mushrooms washed and cut in half
  • 1 small red onion sliced
  • 3 garlic cloves minced
  • Olive oil
  • Italian seasoning
  • Kosher salt
  • Black pepper
  • ½ pound green beans ends trimmed

Instructions
 

  • Preheat the oven to 425 degrees F. Line a large baking sheet with foil or parchment paper.
  • Wash and scrub the baby potatoes. Cut into chunks if needed, so they are all about the same size. Lay out in a single layer and pat dry.
  • To a large bowl, add the potatoes, bell peppers, mushrooms, red onion and garlic. Drizzle with 3 tablespoons olive oil and 3 teaspoons Italian seasoning and toss to coat evenly.
  • Add the green beans to a medium sized bowl and drizzle with a teaspoon of olive oil and half a teaspoon each of salt and Italian seasoning. Toss to coat evenly. Set aside.
  • Arrange sausages on the baking sheet and surround with the prepared vegetables. Bake for 15 minutes. With a spatula, scooch the sausages and veggies around a little, but don’t toss them. Add the green beans (nestle them in or just arrange them on top). Bake for an additional 10 minutes, or until sausages are cooked through to 165 degrees F.
  • Garnish with fresh minced parsley and serve with rice, mashed potatoes or your favorite pasta.

Notes

Storage: Place leftovers in an airtight container within 2 hours of cooking. Store in the fridge for up to 3-4 days.
Freezing: I don’t typically recommend freezing cooked vegetables like this because they tend to become soggy when you reheat. The sausages will freeze nicely; just thaw before reheating.
Reheating: Ideally I recommend reheating in a skillet on the stovetop with a little bit of butter. But you can also reheat in the microwave.

Nutrition

Calories: 441kcalCarbohydrates: 28gProtein: 19gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 69mgSodium: 679mgPotassium: 1127mgFiber: 5gSugar: 7gVitamin A: 1149IUVitamin C: 79mgCalcium: 59mgIron: 3mg
Keyword sheet pan sausage and veggies

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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