Sheet Pan Sausage and Potatoes
This Sheet Pan Sausage and Vegetables is the ultimate easy dinner—one pan, tons of flavor, and almost no cleanup! Smoky sausage, perfectly roasted veggies, and simple seasonings make this a weeknight lifesaver.
Servings: 4 servings
Calories: 523kcal
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
Calories: 523kcal | Carbohydrates: 40g | Protein: 24g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 775mg | Potassium: 1445mg | Fiber: 8g | Sugar: 10g | Vitamin A: 10939IU | Vitamin C: 131mg | Calcium: 79mg | Iron: 4mg