Name: Sheet Pan Sausage & Veggies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 links smoked sausage; 2 medium zucchini; 3 cups red potatoes; 1 red bell pepper; 1 yellow bell pepper; 1 orange bell pepper; 1 red onion; 2 tablespoons olive oil; 1 teaspoon Italian seasoning; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and black pepper to taste

When weeknights get hectic, this Sheet Pan Sausage & Veggies recipe is your new best friend. It’s colorful, flavorful, and comes together in under an hour with barely any cleanup. Juicy sausage slices are roasted to perfection alongside tender zucchini, peppers, potatoes, and onions—all tossed in savory herbs and olive oil. It’s hearty enough to satisfy the whole family, yet healthy enough to feel good about second helpings.

The beauty of this dish is in its versatility. You can mix and match vegetables based on the season or your fridge situation, and it’s a great way to use up produce before it goes bad. Whether you’re cooking for picky eaters or prepping meals for the week, this one-pan wonder simplifies dinnertime while packing in bold, roasted flavor.

Preparation Phase & Tools to Use

To make this Sheet Pan Sausage & Veggies recipe come out just right, you’ll need a few key kitchen tools:

Sheet Pan: The hero of the dish. A large, rimmed sheet pan allows the ingredients to roast evenly without overcrowding, which ensures browning instead of steaming.
Sharp Chef’s Knife: Prepping vegetables like zucchini, potatoes, onions, and bell peppers is quick and clean with a quality knife.
Mixing Bowl: For tossing the sausage and veggies in oil and herbs before they hit the pan.

Tongs or Spatula: Handy for flipping ingredients halfway through roasting to get that perfect golden color on every side.
Parchment Paper (optional): Makes cleanup even easier and prevents sticking, though not strictly necessary.

These basics will set you up for success. The only real secret here? Give your veggies some space and roast them like you mean it.

Ingredients for the Sheet Pan Sausage & Veggies

Each ingredient in this recipe plays a role in building texture and flavor that makes this dish so crave-worthy:

Smoked Sausage: The centerpiece of this dish, adding bold, savory notes and a bit of crisp on the edges as it roasts.
Zucchini: Brings a juicy, tender texture and soaks up the seasoning beautifully.

Red Potatoes: Hearty and comforting, they add a satisfying bite and balance the dish.
Bell Peppers (red, yellow, orange): Sweet and slightly charred when roasted, these brighten up the dish with flavor and color.
Red Onion: Adds a touch of sweetness and depth as it caramelizes in the oven.

Olive Oil: Helps everything roast evenly while adding richness.
Italian Seasoning, Garlic Powder, Paprika, Salt & Pepper: This simple seasoning blend packs a flavorful punch.

How To Make the Sheet Pan Sausage & Veggies

Step 1: Preheat and Prep

Preheat your oven to 400°F. While it heats, slice the sausage, chop your veggies into uniform pieces, and line a large sheet pan with parchment paper if desired.

Step 2: Toss with Flavor

In a large mixing bowl, combine the sausage, zucchini, potatoes, bell peppers, and onion. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper. Toss everything to coat evenly.

Step 3: Spread and Roast

Spread the mixture evenly across the sheet pan in a single layer. Make sure nothing is overcrowded—use two pans if needed. Roast in the oven for 30-35 minutes, flipping halfway through, until the veggies are tender and slightly crispy and the sausage is golden.

Step 4: Serve It Up

Remove from the oven and garnish with fresh parsley if desired. Serve hot right from the pan or transfer to plates for a more formal feel. It’s delicious either way!

How to Serve and Store Sheet Pan Sausage & Veggies

Once your Sheet Pan Sausage & Veggies are roasted to perfection, you have options. Serve it straight from the pan for a rustic family dinner, or pair it with a side of rice, quinoa, or even warm naan for extra heartiness. Want to level up the flavor? A drizzle of balsamic glaze or a spoonful of spicy mustard takes it up a notch.

For leftovers, let everything cool completely before transferring to airtight containers. Store in the fridge for up to 4 days. Reheat in the oven at 350°F for about 10 minutes, or microwave for a quick fix. This dish also freezes well—just skip the zucchini if you’re prepping ahead, as it can get mushy when thawed.

Frequently Asked Questions

How do I prevent soggy veggies?

Make sure your sheet pan is large enough so the ingredients aren’t overcrowded. Roasting in a single layer helps the veggies crisp up instead of steam.

Can I use different sausages?

Absolutely! Chicken sausage, andouille, kielbasa, or even spicy Italian sausage all work beautifully. Just adjust cooking time based on thickness.

Is this meal gluten-free?

It can be! Just check your sausage packaging for any hidden gluten. Most smoked sausages are naturally gluten-free, but always verify.

What other vegetables can I use?

Feel free to swap in carrots, broccoli, mushrooms, or cherry tomatoes depending on what you have. Just try to keep pieces about the same size for even cooking.

Can I meal prep this recipe?

Yes! Chop everything ahead and store separately, or prep the full dish and portion it out into containers for easy weekday lunches.

Should I peel the potatoes?

It’s totally up to you. Leaving the skins on adds texture and extra nutrients, but peeling works too if you prefer a softer bite.

Want More One-Pan Dinner Ideas?

If you love this easy Sheet Pan Sausage & Veggies meal, here are more one-pan wonders from Life With Olivia that you’ll want to try next:

One-Pan Garlic Herb Chicken with Potatoes & Green Beans — an herb-loaded comfort meal.
Hawaiian Chicken Sheet Pan Recipe — for a sweet and tangy tropical twist.
Sweet Garlic Chicken in the Crockpot — technically not a sheet pan, but still one-pot magic!

Mexican Zucchini and Ground Beef Skillet — quick and spicy with just one skillet.
Sticky Teriyaki BBQ Chicken & Rice — sticky-sweet and savory perfection in one pan.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so it’s always handy when you need a stress-free, flavorful meal.

You can also check out more of my daily kitchen wins on Pinterest here: Life With Olivia Pinterest

If you gave this recipe a try, let me know how you liked it in the comments! Did you go spicy with your sausage? Did you switch up the veggies?

I love seeing all the variations. Share yours below and let’s inspire each other with more delicious ideas.

Sheet Pan Sausage & Veggies

Author: Olivia McKenney
Total Time: 50 minutes
Yield: 4 servings

Print Recipe

Description

This Sheet Pan Sausage & Veggies recipe is the ultimate fuss-free dinner. It’s a one-pan wonder filled with smoky sausage, tender roasted vegetables, and warm spices. Ideal for busy weeknights, it’s colorful, healthy, and ready in under an hour with minimal cleanup.

Instructions

1. Preheat your oven to 400°F. Line a large sheet pan with parchment paper if desired.

2. Slice the sausage into ½-inch rounds. Chop the zucchini, potatoes, bell peppers, and red onion into uniform pieces.

3. In a large mixing bowl, toss the sausage and vegetables with olive oil, Italian seasoning, garlic powder, paprika, salt, and pepper until evenly coated.

4. Spread everything in a single layer on the sheet pan. Avoid overcrowding—use two pans if necessary.

5. Roast for 30–35 minutes, flipping halfway through, until the sausage is golden and the vegetables are tender and slightly crisp.

6. Garnish with fresh parsley if desired and serve hot.