Sheet Pan Sausage and Veggies

An easy weeknight meal with real food, simple steps, and zero cleanup stress.

If you’ve ever stood in the kitchen at 6:45 p.m. wondering what to cook — this is for you.

I make this dish more often than I’d like to admit. It’s not a showstopper, and no one’s asking for the recipe at a dinner party. But it always gets eaten. It’s fast, flexible, and takes about 10 minutes of actual effort. That’s enough for me most nights.

Why this recipe works

Here’s the deal:

• One cutting board.
• One pan.
• A few pantry seasonings.
• And whatever sausage and veggies are hanging around.

It’s not exciting. But it’s real. And when dinner is on the table in under 40 minutes, and everyone actually eats it — I call that a success.

There’s no sauce to make, no meat to marinate, no long prep list. You chop, toss, and roast. That’s it.

Now let me walk you through how I do it, and how you can make it your own.

Ingredients you’ll need

Here’s what I usually throw together. Feel free to swap things based on what you like or have on hand.

• 1 lb smoked sausage (chicken, pork, or beef — any fully cooked kind)
• 2 bell peppers (I usually go for red and yellow)
• 1 medium red onion
• 1 zucchini (or use broccoli if you’re not into squash)
• 1 cup baby carrots
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste

A note on sausage:
Go for something that’s already cooked. I like kielbasa or chicken apple sausage, but use whatever you have. If you’re using raw sausage links, just make sure to cook them a bit first — or slice them thinner so they cook through on the pan.

Veggie swaps that work:
This is a good “clear out the fridge” recipe. Here are a few vegetables that roast well:

• Broccoli
• Cauliflower
• Mushrooms
• Cherry tomatoes
• Asparagus
• Green beans
  Just make sure to cut everything into roughly the same size so it cooks evenly.

Step-by-step instructions

1. Preheat the oven to 400°F (200°C).
This is the first thing I do. That way the oven is hot when the sheet pan is ready.

2. Slice up the sausage and veggies.
Cut the sausage into thick coins — about ½-inch is good.
Bell peppers? Cut them into chunky strips or squares.
Red onion? Slice into wedges or chunks.
Zucchini? Just slice it into half-moons.
Carrots? Baby carrots are fine as-is, but I usually cut them in half lengthwise if they’re thick so they roast faster.

You don’t need perfect knife skills here. Just try to make everything about the same size so it cooks evenly.

3. Toss everything on a large sheet pan.
You want the biggest one you’ve got. Don’t cram everything too close together — if the veggies are stacked, they’ll steam instead of roast.

4. Add olive oil and seasonings.
Drizzle about 2 tablespoons of olive oil over the whole pan.
Then sprinkle on:

• 1 tsp garlic powder
• 1 tsp Italian seasoning
• A few pinches of salt
• A few cracks of black pepper

Toss everything around with your hands or a spatula until the sausage and veggies are lightly coated. You want a little oil and seasoning on every piece.

5. Bake for 25–30 minutes.
Stick the pan in the oven and roast for about 30 minutes.
I check it at 15 minutes and give everything a quick flip or stir. That helps things brown evenly.

You’ll know it’s done when the sausage is sizzling and the veggies are soft with crispy edges.

6. Serve hot.
I usually just scoop this onto plates and call it a day. But you can also serve it with rice, mashed potatoes, or some crusty bread. It’s flexible.

How to store leftovers

This dish keeps well in the fridge for up to 3–4 days.
I just toss the leftovers in a glass container and reheat them in the microwave or on a skillet.

Sometimes I even add a fried egg on top and call it breakfast.

You can also chop up the leftovers and stuff them into a tortilla with a little cheese for a quick wrap. Or mix into scrambled eggs. It’s a solid base for a lot of things.

Extra tips from experience

Don’t skip the oil.
Even though the sausage has fat, you still need olive oil to help the veggies roast instead of dry out. If you’re cutting back on oil, just use a little less, but don’t skip it completely.

Crowding the pan = soggy veggies.
If your pan is too full, use two smaller pans. Spread things out so they roast, not steam.

Try smoked paprika.
If you want a little smoky flavor, sprinkle in some smoked paprika with the seasoning mix. A tiny pinch adds depth.

Make it spicy.
Toss in red pepper flakes or use spicy sausage if your crew likes heat.

Want it extra crispy?
Crank the oven up to 425°F in the last 5 minutes. Just keep an eye on it so nothing burns.

Why this is a regular in my kitchen

Honestly, this recipe isn’t flashy.
But it’s the kind of meal that works on a busy Wednesday night when you don’t have time to think. It also feels like actual food — not takeout, not a microwave dinner, not cereal in a bowl.

And it’s one of the few meals where I can set it up, toss it in the oven, and walk away for 25 minutes. That’s enough time to help with homework, throw in a load of laundry, or just sit down for a second.

You can also prep it earlier in the day. Chop everything in the morning, store it in the fridge, then just dump it on a pan at dinner. Done.

Final thoughts

You don’t need a bunch of instructions or fancy ingredients to make real food. This sheet pan meal proves that. It’s simple, affordable, and you probably have most of it already.

Try it once and make it your own. Maybe your version has mushrooms and hot sausage. Maybe it’s mild sausage and sweet potatoes. There’s no one right way.

The goal is to make dinner easier, not harder.

And when dinner comes out good, and there’s only one pan to wash — that’s enough of a win.

Sheet Pan Sausage and Veggies

Course: Main, DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calorieskcal

Total time

40

minutes

This easy sheet pan sausage and veggies recipe is a go-to for busy weeknights. It’s packed with color, flavor, and real ingredients — no fuss, no mess. Just slice, season, roast, and dinner’s done in 30 minutes.

Ingredients

• 1 lb smoked sausage (chicken, pork, or beef), sliced into ½-inch rounds

• 2 bell peppers (any color), chopped

• 1 medium red onion, chopped

• 1 medium zucchini, sliced into half moons

• 1 cup baby carrots (cut in half lengthwise if thick)

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• Salt, to taste

• Black pepper, to taste

Directions

• Preheat oven to 400°F (200°C).
  Get the oven going while you prep everything else.
• Prep the sausage and veggies.
  Slice the sausage into thick rounds. Chop the bell peppers and onion into chunks. Slice the zucchini and cut any thick baby carrots in half.
• Add everything to a large sheet pan.
  Use a big pan so the ingredients roast, not steam. Spread everything out in a single layer.
• Season and toss.
  Drizzle the olive oil over the sausage and veggies. Sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss until well coated.
• Bake for 25–30 minutes.
  Roast until the veggies are soft and slightly browned and the sausage is sizzling. Stir or flip everything halfway through to help it cook evenly.
• Serve and enjoy.
  Serve hot, on its own or over rice, quinoa, or with crusty bread. Leftovers store well for up to 4 days in the fridge.

Notes

• Spice it up: Add red pepper flakes or use spicy sausage.
  More veggies? Try mushrooms, broccoli, or asparagus.
  Feeding more people? Double the ingredients and use two pans.