Sheet pan sausages and veggies has seared chunks of sausage, tender potatoes, roasted veggies and pops of brightness from the juicy tomatoes. It’s perfectly seasoned, smells divine and has minimal clean up.
I am a HUGE fan of sheet pan dinners.
Some of our favorites include this sheet pan honey mustard chicken with potatoes and broccoli, this Mediterranean sheet pan chicken and veggies and this low-carb sheet pan chicken with broccoli and peppers.
I also like to stray away from our usual chicken recipes and mix it up with other proteins. Especially ones like sausage where so little prep is needed.
And that’s how we come to this sheet pan sausage and veggies meal that is a serious dinner winner.
We absolutely devour this meal every time I make it!
It’s so flavorful. You’ve got seared chunks of sausage, tender potatoes, roasted veggies and pops of brightness from the juicy tomatoes.
It smells absolutely divine as well.
Bonus: Such easy clean-up! The parchment paper should protect your sheet pan from needing a cleaning, so you just have to wash the plates you eat on.
OK, let’s get cooking so you can enjoy this sheet pan sausage and vegetables as well.
Ingredient Notes:
Sausage: You can use either a smoked pork or a smoked turkey sausage for this recipe.
Potatoes: We adore the little creamer potatoes and if yours are small enough, you don’t even have to cut them. If you have larger ones or substitute Yukon or red potatoes, make sure to chop them to an even size - no more than 1-inch - so they roast evenly.
Peppers: Use any combination of two bell peppers: red, yellow, orange or green.
Tomatoes: Cherry or grape tomatoes are the best bet here since we are roasting them. They get juicy on the inside without leaking all over the sheet pan, as a chopped regular tomato might.
Pro tip: Use 2 sheet pans for sheet pan dinners.
It really, really helps to keep your protein and potatoes separate from your roasting vegetables. The veggies can give off excess liquid and then everything is more steamed and wet instead of crisp and roasted.
Finally, what to do with leftovers, if you have any.
Leftovers of the sausage sheet pan dinner can be stored, once cooled, in a covered container in the refrigerator for up to 4-5 days.
Reheat in the microwave or take a few extra minutes to reheat in the oven, toaster oven or Air Fryer to regain some of the crispness.
Or make leftover magic like my wife.
She creates a breakfast hash with the leftovers. She smashes the potatoes down and gets them hot and browned in the pan. Then adds in the sausage and veggies, fries up an egg or two and plates it all together.
She's a genius.
I hope you give this sheet pan sausage and veggies a try for another easy weeknight dinner the whole family will love.
Enjoy!
XO,
Kathryn
Sheet Pan Sausages and Veggies
Ingredients
- 1 lb. smoked sausage, cut in ¼ inch slices
- 1 lb. baby creamer potatoes
- 2 bell peppers (red, yellow, orange or green), cut into cubes/chunks
- 1 small head broccoli, cut into small florets
- 1 pint cherry tomatoes
- 3 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400. Line two sheet pans with parchment paper for easy clean up.
- Place the potatoes and sausage on one sheet pan. Place the bell peppers and broccoli on a second sheet pan.
- Divide the olive oil and seasonings between the two sheet pans and toss everything well to coat in the seasonings.
- Place the sheet pans in the oven and roast for 15 minutes.
- Remove the peppers and broccoli sheet pan, add the tomatoes to it and mix in with the other vegetables, then return to the oven.
- Continue roasting both sheet pans for another 20 minutes.
- Serve hot and enjoy!
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