Sheet Pan Sausage and Veggies

If I could give every busy mom one recipe to memorize, it might be this one. Sheet pan sausage and veggies is the dinner equivalent of throwing your hands up and saying I am done trying hard tonight, and somehow it still turns out delicious. You chop, you toss, you roast, you eat.

I make a version of this at least once a week, usually on the nights when practice runs late and everyone is hangry. It uses whatever vegetables are wilting in my crisper drawer, which means it doubles as a fridge cleanout. Win win.

Why sheet pan dinners are my love language

One pan means one thing to wash, and at this stage of life that alone makes me want to weep with gratitude. Everything roasts together so the sausage gets a little crispy and the veggies soak up all that smoky flavor. It feels like a hug and looks pretty enough to photograph, not that I always do.

A good heavy rimmed baking sheet really is the secret to even roasting, and lining it with parchment paper means cleanup is basically nothing.

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Make it work for your week

The beauty here is how flexible it is. Use chicken sausage if you want it lighter, swap in sweet potatoes when you want something heartier, or add a handful of cherry tomatoes for the last ten minutes so they burst. There are no rules, just roasted goodness.

Leftovers are amazing tucked into a wrap or piled over rice the next day, so I always make a little extra on purpose.

Sheet Pan Sausage and Veggies

Smoked sausage and a rainbow of vegetables roasted together on one pan for the easiest weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 14 oz smoked sausage sliced into coins
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 1 red onion cut into wedges
• 2 cups broccoli florets
• 1 zucchini sliced
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

 

1. Preheat the oven to 425 degrees F and line a large sheet pan with parchment.
2. Add the sausage and all the vegetables to the pan.
3. Drizzle with olive oil, sprinkle on the garlic powder, Italian seasoning, salt, and pepper, then toss to coat.
4. Spread everything in a single layer.
5. Roast for 25 minutes, stirring once halfway through, until the veggies are tender and lightly charred.

Notes

Cut everything to a similar size so it roasts evenly. For extra browning, run it under the broiler for the last 2 minutes.

The easiest dinner win

This is the recipe I reach for when I have nothing left to give and still want my family fed well. It never lets me down, and I have a feeling it will become one of your regulars too.

So glad you are here.
xo, Pam