Why This One Works on Repeat
One sheet pan, almost no cleanup. Everything roasts together while you handle the rest of the evening.
The Italian seasoning blend keeps it simple without being boring, and the sausage does most of the flavor work. You get something that tastes deeply savory and a little caramelized, which is a lot more interesting than it sounds when you’re standing in the kitchen at 5:30.
It’s also the recipe that works for every person at your table. One kid doesn’t eat mushrooms? Pull those off before you toss. Someone wants theirs over rice and someone else wants it straight from the pan? Both work.
I’ve made this for weeknight dinner, packed it for lunch three days running, and brought it to a potluck. Every single time, someone asks for the recipe.
The one thing that makes or breaks this recipe: don’t crowd the pan. If the vegetables are piled on top of each other, they’ll steam instead of roast and you’ll lose those caramelized edges entirely. Use the largest sheet pan you have, or divide everything between two pans. It’s worth the extra dish.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “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. 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.” – Hayley
This is the dinner I make when I have about 10 minutes of bandwidth and a fridge full of vegetables that need to go somewhere. Chop, toss, roast. That’s it!
What makes it actually worth making every week, though, is what happens in the oven. The sausage gets golden and a little crispy at the edges. The vegetables caramelize instead of steam because everything has room to breathe on the pan. It tastes like you did more than you did.
If you want to go deeper into sheet pan dinners, the sheet pan sausage and peppers and maple dijon sausage and fall veggies are both built on the same concept and just as hands-off.
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.
High-Protein Tip! Try doubling the sausage for extra protein—this is what we do when we’re feeding hungry kids or using it for meal prep.
Customize the veggies! 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.
How to Serve Sheet Pan Sausage and Veggies
It holds up on its own as a complete dinner, and that’s usually how it lands on our table. But if you want to stretch it, serve it over brown rice, white rice, cauliflower rice, or a bed of greens. A sprinkle of parmesan and a little fresh parsley right before serving pulls everything together.
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
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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.
Frequently Asked Questions
Anything that can hold up to 30-plus minutes of dry heat. Zucchini, bell peppers, red onion, mushrooms, broccoli, Brussels sprouts, carrots, and sweet potatoes all work well. The rule with harder vegetables like carrots and sweet potatoes is to cut them smaller than everything else so they finish at the same time.
Yes. It reheats well and great the next day. Store in an airtight container in the fridge for up to four days. Reheat in a skillet over medium heat to get the edges crispy again, or microwave for one to two minutes if you need it fast.
No, stick with pre-cooked or smoked sausage here. Raw sausage needs significantly more time in the oven, which means your vegetables will overcook before the sausage is done.
You can, though the texture of the vegetables will soften a bit after freezing. Freeze in portioned containers for up to two months. Thaw overnight in the fridge and reheat in a skillet for the best result.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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Hi how can I reduce the sodium??
Thanks
Hi Cathy! You can either reduce the amount of kosher salt added, look for a lower sodium Italian seasoning or look for a low sodium chicken sausage. Hope this helps!
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!