This post may contain affiliate links. Please read our disclosure policy.
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 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
- 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.
Italian sausages should be cooked to an internal temperature of 165°F. It should appear browned, plump, and juicy.
No, you’ll want to start with fresh veggies. Frozen vegetables are already par-cooked and would just get mushy or soggy.
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.
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.
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.
- 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.
More Sausage Dinners to try
- Instant Pot Jambalaya with Shrimp and Sausage
- Classic Sausage Stuffing Recipe
- One Pot Cheesy Smoked Sausage Pasta
- Italian Sausage & Tortellini Skillet
- Creamy Sausage and Potato Soup
Sheet Pan Sausage and Veggies
- 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
- 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.