This post may contain affiliate links. Read our disclosure policy.
This sheet pan sausage and veggies recipe is a quick and nutritious dinner made in just one pan, with minimal prep and cleanup. It’s perfect for busy weeknights, meal prep, or when you need a satisfying meal packed with protein and roasted vegetables.
Top Tip: For perfectly roasted veggies with caramelized edges, use a arge sheet pan and spread everything in a single layer to avoid overcrowding the pan (so they caramelize instead of steam).
I’m officially calling this sheet pan sausage and veggies recipe the easiest recipe on WMM. It takes a few minutes of prep and you have a healthy meal for days.
When you want to make a quick and healthy dinner, convenience is super important. Because of this, I purposefully chose veggies that were quick and easy to chop so you could chop and get these on the pan and in the oven in a short amount of time.
Ingredients & Substitutions
- 🫑 Veggies: Use zucchini, yellow squash, red bell pepper, mushrooms, and red onion for a flavorful mix. Swap in broccoli, Brussels sprouts, carrots, sweet potatoes, or asparagus if preferred.
- 🌭 Sausage: Kielbasa, smoked sausage, smoked turkey sausage, or pre-cooked chicken sausage works best, but turkey sausage, smoked sausage, or plant-based sausage are great alternatives.
- 🧄 Seasoning: Italian seasoning, salt, and black pepper create a simple, well-balanced flavor. Feel free to add red pepper flakes for heat or swap in Cajun or taco seasoning for variety.
- 🥄 Olive oil: Helps the veggies roast evenly and prevents sticking. Avocado oil or melted ghee are good swaps.
Tip! Because veggies are so versatile, you can customize this recipe to your liking. If you don’t see or have a veggie in this recipe you can easily swap it out for something else like broccoli or carrots.
How to Make Sheet Pan Sausage and Veggies
1️⃣ Chop the veggies & sausage. Cut all vegetables into even-sized pieces for even cooking. Slice the sausage into rounds and add everything to the sheet pan.
2️⃣ Mix the Seasoning. In a bowl, mix Italian seasoning, salt, black pepper, and olive oil.
3️⃣ Toss to Coat. Pour over the sausage and veggies and toss to coat evenly. Spread into an even layer on a large baking sheet, with no veggies overlapping.
4️⃣ Roast to perfection. Bake for 25-35 minutes, stirring halfway through. For extra crispiness, broil for 2-3 minutes at the end.
Love sheet pan meals? Try sheet pan greek chicken, sheet pan sausage and peppers, or sheet pan maple dijon sausage and fall veggies.
Storage & Reheating
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in portioned containers for up to 2 months.
Reheat: Microwave for 1-2 minutes or reheat in a skillet over medium heat for the best texture.
Sheet Pan Sausage and Veggies
Save this Recipe!
Ingredients
- 1 yellow squash quartered
- 2 zucchini quartered
- 1 small red onion cut into chunks
- 8 oz mushrooms sliced
- 1 red bell pepper diced into large pieces
- 4 cloves garlic minced
- 1 (12-oz) package smoked sausage or smoked turkey sausage or chicken sausage, sliced into round
- 2 Tablespoons Italian seasoning
- 1 teaspoon kosher salt plus more to taste
- Black pepper to taste
- 4 Tablespoons olive oil
- For serving: parmesan cheese, parsley, brown rice, white rice, cauliflower rice, or greens
Instructions
- Preheat oven to 400°F. Grease a large rimmed sheet pan with olive oil.
- Chop all of the veggies, doing your best to make them all even in size for even cooking. Place them on the sheet pan and add the sausage.1 yellow squash, 2 zucchini, 1 small red onion, 8 oz mushrooms, 1 red bell pepper, 4 cloves garlic, 1 (12-oz) package smoked sausage
- In a separate medium bowl, combine Italian seasoning, salt, pepper, and olive oil and stir to combine. Pour the herb mixture over veggies and toss to coat the veggies.2 Tablespoons Italian seasoning, 1 teaspoon kosher salt, Black pepper to taste, 4 Tablespoons olive oil
- Bake in the preheated oven for 25-35 minutes, stirring halfway through, until the veggies are tender and the sausage is golden brown. You can broil them at the end for 2-3 minutes if desired.
- Serve in a bowl with or without brown rice.
Notes
Freezer: Freeze in portioned containers for up to 2 months.
Reheat: Microwave for 1-2 minutes or reheat in a skillet over medium heat for the best texture. You can also air fry the sausage and veggies at 375 for 2-3 minutes, or until heated through.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
Ah. Thanks. Thats great receipt!
We LOVE this meal — and it’s SO customizable. We’ve done it with zucchini and summer squash and carrots and asparagus and peppers and onions and broccoli and other veggies. We love ALDIs ‘never any’ tomato and basil sausages with it. It’s also a winner with my father-in-law who has health struggles and is having a hard time finding healthy dishes he likes. We make this at least monthly.
Delicious & easy
It appears that this has cilantro, but I don’t see that included in the ingredients. Did I miss it?
Hey Christina! No you didn’t! I added a few fresh herbs to the top of mine before I took the pictures and ate it but it isn’t a must-have for this dish. If you have extra herbs you want to add to the top you can!
My husband LOVES cilantro. When he say the picture, his comment was “needs more cilantro”! Looking forward to trying his soon!