This Sheet Pan Sausage and Vegetables is a total game-changer: one pan, barely any prep, and an incredibly delicious meal that basically cooks itself. It’s the easiest, most satisfying dinner you’ll ever make – packed with flavor, loaded with veggies, and (best of all) minimal prep and cleanup!
Why you need this recipe
The first time I had a sheet pan dinner was at my mom’s house, and I remember thinking, That’s it? She tossed everything on a pan, slid it in the oven, and dinner was done – no dishes, no fuss. I was hooked. I started making my own versions, testing veggies, seasonings, and proteins until I landed on this Sheet Pan Sausage and Vegetables – one of my favorites for sure!
- So easy: It’s easy, packed with flavor, and perfect for nights when you need dinner now but don’t want a sink full of dishes.
- Minimal effort, maximum flavor: Chop, toss, roast – that’s it. The sausage infuses the veggies with incredible smoky goodness while everything gets perfectly caramelized in the oven.
- A dinner everyone actually eats: Smoky sausage, roasted potatoes, and crispy-tender veggies? Even my pickiest kid doesn’t complain. Plus, it’s easy to customize with whatever you have on hand!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Potatoes: I use baby potatoes because they roast up perfectly tender, but any waxy potato (like Yukon Gold) works great. Just be sure to cut them small enough so they cook evenly with everything else.
- Smoked sausage: I often grab turkey sausage because it’s a little lighter, but kielbasa, chicken sausage, or even a spicy andouille work just as well. If you prefer a milder flavor, go for classic smoked sausage – my kids love it!
- Vegetables: The mix in this recipe is my go-to, but honestly, sheet pan dinners are so forgiving. No green beans? Swap in zucchini. Not a fan of mushrooms? Leave them out! Just try to keep a balance of hearty and quick-cooking veggies so everything roasts at the same time.
- Olive oil: This is my preferred choice because it adds a nice richness, but any neutral vegetable oil works. Just don’t skimp – you need enough to help everything caramelize and get those crispy edges.
- Seasonings: Italian seasoning keeps things simple, but I sometimes mix it up with Cajun spice for a little kick or smoked paprika for extra depth. Feel free to add a pinch of red pepper flakes if you like some heat!
- Toppings: I highly recommend finishing this with a squeeze of lemon and a sprinkle of parmesan. It sounds extra, but trust me, it pulls everything together and makes it taste so much better.
How to make sausage and veggies on a sheet pan
Let’s get cooking! This Sheet Pan Sausage and Vegetables is about as easy as it gets, but there are a few little tricks to make sure everything comes out perfectly roasted, flavorful, and not overcooked or underdone. Let’s go step by step so you can nail this on the first try.
1. Preheat the oven and prep the pan
First things first – preheat your oven to 410°F. I know, 410°F sounds oddly specific, but that extra little bump of heat helps get everything beautifully caramelized without overcooking the veggies.
Then, line a ¾ sheet pan (or two ½ sheet pans) with either foil or parchment paper. Here’s the deal: foil gives you crispier edges, parchment keeps more of the pan juices. Both work, so just go with whatever you prefer (or whichever one you don’t have to dig through the pantry for).
2. Get everything on the pan
Grab a big bowl or just toss everything straight onto the sheet pan – 1 pound baby potatoes (quartered if large), ½ pound green beans, a 12-ounce bag of broccoli florets, 2 diced red bell peppers, 8 ounces of sliced mushrooms, 1 thinly sliced medium onion, and 14 ounces of smoked sausage cut into ½-inch rounds.
You want everything to be roughly the same size so it all cooks evenly – tiny pieces will burn, giant chunks will stay undercooked, and nobody wants that. Drizzle everything with 5 tablespoons of olive oil. I know it sounds like a lot, but trust me, you need enough oil to coat the veggies properly so they roast instead of drying out.
3. Season it up
Sprinkle on ½ tablespoon dried parsley, 2 teaspoons Italian seasoning, 1 teaspoon ground paprika, ½ teaspoon garlic powder, plus salt and black pepper to taste.
Now, get in there with your hands or a big spoon and toss everything really well – every piece should be coated with seasoning and oil. If anything looks dry, drizzle on a little more olive oil.
4. Roast to perfection
Spread everything out into an even layer – this is so important! If the veggies and sausage are piled on top of each other, they’ll steam instead of roast, and you won’t get those delicious caramelized edges.
If your pan is too crowded, split everything between two pans. Pop them in the oven and bake for 20–25 minutes, stirring everything around halfway through so it all gets evenly golden brown.
5. Serve it up!
Once the potatoes are tender and everything has a nice golden edge, take it out of the oven. Now for the finishing touch – a squeeze of fresh lemon juice and a sprinkle of grated parmesan cheese and fresh parsley. It’s optional, but highly recommended because it makes everything taste even better.
Serve it up straight from the pan (because why dirty more dishes?), and enjoy!
Top tips for recipe success
I’ve made this Sheet Pan Sausage and Vegetables more times than I can count, and over the years, I’ve picked up a few key tricks to make sure it turns out just right every time. Here are my best tips to help you nail it!
- Cut everything to the right size. Potatoes take longer to cook than green beans, so make sure to cut them into 8 chunks EACH (or into four chunks each if they are smaller ones) to keep them evenly sized with the other veggies. If they’re too big, they’ll stay hard while everything else is done!
- Don’t skimp on the oil. I know, 5 tablespoons of olive oil sounds like a lot, but it’s what gives the veggies those beautiful roasted edges instead of drying them out. If your veggies look too dry after tossing, drizzle on a little more!
- Give everything space on the pan. If the veggies and sausage are piled on top of each other, they’ll steam instead of roast, and you won’t get that delicious caramelization. If your pan looks crowded, split everything onto two pans – it makes a huge difference.
- Use foil for crispier edges, parchment for easier cleanup. I personally love using parchment because it’s easy and we like the extra pan juices, but if you want to get those extra golden, crispy bits – foil is a great option.
Helpful recipe hints
Recipe variations
One of the best things about this Sheet Pan Sausage and Vegetables is how easy it is to tweak based on what you have in your kitchen. I switch it up all the time depending on what’s in my fridge, and it always turns out delicious! Here are some fun ways to mix things up:
- Spicy kick: Swap the smoked sausage for spicy andouille or chorizo, and add a pinch of red pepper flakes or a drizzle of hot sauce before serving. If your family likes a little heat, this version is so good.
- Garlic butter twist: Instead of olive oil, melt 5 tablespoons of butter and mix in 2 cloves of minced garlic. Toss everything in the garlic butter before roasting for a richer, more indulgent flavor.
- Lighter option: Use turkey or chicken sausage and go heavier on the veggies (think extra bell peppers, zucchini, and mushrooms). This keeps it filling but a little lighter if that’s what you’re going for.
Storage tips
Make-ahead option: If you want to cut down on prep time, chop all the veggies and slice the sausage the night before. Store them in an airtight container in the fridge. When you’re ready to cook, just toss everything with the oil and seasonings and pop it in the oven!
Storing leftovers: Let leftovers cool, then store them in an airtight container in the fridge for up to 3 days. To reheat, just spread everything on a baking sheet and warm it in a 375°F oven for about 15 minutes until fully heated and crisped back up. You can also use the microwave for a quick reheat, but the veggies won’t be as crispy.
Perfect pairings
This Sheet Pan Sausage and Vegetables is a hearty meal on its own, but sometimes I like to add a little something extra to round it out. Here are some of my favorite pairings:
- A bread, like dinner rolls or crusty no knead bread
- A tossed salad with lemon vinaigrette or balsamic vinaigrette
- A dip! Think homemade ranch, chipotle mayo or garlic aioli!
More sheet pan dinners
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Sheet Pan Sausage and Potatoes
Recipe details
Ingredients
- 1 pound baby potatoes larger ones cut into 8 chunks, smaller ones cut into 4 chunks
- ½ pound trimmed and halved green beans
- 1 (12-oz) bag broccoli florets, halved if large
- 2 medium red bell peppers diced into 1-inch pieces
- 8 oz sliced mushrooms
- 1 medium onion peeled and cut into thin wedges
- 14 oz smoked sausage (turkey, mixed or kielbasa all work), cut into ½ inch rounds
- 5 tablespoons olive oil
- ½ tablespoon dried parsley
- 2 teaspoons Italian seasoning
- 1 teaspoon ground paprika
- ½ teaspoon garlic powder
- salt and black pepper to taste
- toppings grated parmesan, lemon juice and fresh chopped parsley, optional for serving
Instructions
- Prep: Preheat oven to 410°F. Line one ¾ sheet pan OR two ½ sheet pans with foil or baking parchment (foil yields crisper edges, parchment yields more pan juices).
- Season: Place vegetables and sausage on the large sheet pan, or in a very large bowl. Add oil and all seasonings and toss well.
- Bake: Bake for 20-25 minutes, or until everything is cooked through and starting to brown, stirring once halfway through.
- Serve: Sprinkle with desired toppings and serve immediately.
Notes
Ingredient notes
- Potatoes – Cut into small, even pieces so they cook through. Waxy potatoes like Yukon Gold work best.
- Smoked sausage – Use turkey, kielbasa, or andouille for different flavors.
- Vegetables – Swap as needed; just keep a balance of hearty (potatoes, carrots) and quick-cooking (zucchini, peppers).
- Olive oil – Helps veggies roast instead of drying out—don’t skimp!
- Seasonings – Italian seasoning is classic, but try Cajun or smoked paprika for a twist.
Top tips for recipe success
- Even sizing – Cut all veggies to similar sizes for even roasting.
- Don’t overcrowd – Use two pans if needed to avoid steaming.
- Toss well – Coat everything evenly in oil and seasonings for max flavor.
- Stir halfway – Ensures even browning and prevents sticking.
- Foil vs. parchment – Foil gives crispier edges, parchment makes for easier cleanup.
Storage tips
- Make-ahead – Chop everything the night before and store in the fridge.
- Refrigerate – Store leftovers in an airtight container for up to 3 days.
- Reheat – Warm in a 375°F oven for 15 minutes or until fully heated, or microwave (less crispy).
Nutrition
More recipe information
I first shared this recipe on 09/24/2018. I updated the photos and text, plus made some recipe improvements, on 01/23/2025.
Emily says
This made 2 sheet pans worth. It’s cooking in the oven right now and can’t wait to eat it!
Nora Rusev says
Hope it turned out well for you, Emily!
Kathy says
Where’s the sausage?
Nora says
Oh dear, thanks for catching that! I must have left it out when I copied the recipe from my notes. Just added it!