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 cohesive without being complicated, and the sausage does most of the flavor work. You get something deeply savory and a little caramelized, and that’s a lot more interesting than it sounds when you’re standing in the kitchen at 5:30.
It’s also the dinner that works for every person at your table. One kid won’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. It’s the rare weeknight meal that doesn’t require a separate negotiation.
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.
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.
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.
Ingredients & Substitutions
- Vegetables: The recipe uses zucchini, yellow squash, red bell pepper, mushrooms, and red onion. Swap in whatever you have. Broccoli, Brussels sprouts, asparagus, and green beans all roast well at 400°F. Carrots and sweet potatoes work too, with one caveat: cut them smaller than everything else. Harder vegetables need a head start or they’ll still be firm when the rest of the pan is done.
- Sausage: Smoked sausage, kielbasa, smoked turkey sausage, or pre-cooked chicken sausage all work here. The key word is pre-cooked. Raw sausage takes significantly longer in the oven, which means your vegetables will overcook before the sausage is done. Stick with anything that says “fully cooked” or “smoked” on the package.
- Seasoning: Italian seasoning, salt, and black pepper. Feel free to swap in Cajun seasoning if you want some heat, or taco seasoning for a completely different direction. The ratio stays the same.
- Olive oil: Helps everything roast evenly and prevents sticking. Avocado oil or melted ghee work just as well.
Add some extra protein! When I want to easily hit 30g or more, I’ll go with chicken sausage and double it to keep the calories lower but the protein high. This is what we do when we’re feeding hungry kids or using it for meal prep.
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 until golden. Bake at 400°F for 25 to 35 minutes, stirring halfway through. The sausage should be golden brown at the edges, and the vegetables should have caramelized spots. If you want more color, broil for 2-3 minutes at the end, just watch it closely.
One tip worth doing: preheat your sheet pan in the oven while it comes to temperature, then add your tossed sausage and veggies to the hot pan. That direct contact with a hot surface is what starts the caramelization from the bottom up. It makes a noticeable difference.
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.
More Sheet Pan Sausage Recipes
- Sheet Pan Sausage and Peppers
- Maple Dijon Sausage and Fall Veggies
- Sheet Pan Butternut Squash Sausage and Apples
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.
Frequently Asked Questions
Anything that holds up to high, dry heat. Zucchini, bell peppers, red onion, mushrooms, broccoli, Brussels sprouts, asparagus, and green beans are all reliable choices. If you want to add carrots or sweet potatoes, cut them into pieces about half the size of everything else. They’re denser and need more time, and cutting them smaller means they’ll finish at the same time as the softer vegetables.
Stick with pre-cooked or smoked sausage for this recipe. Raw sausage needs significantly more oven time than what the vegetables can handle. By the time raw sausage is cooked through, your vegetables will be soft and past their best texture. Any fully cooked smoked sausage works: kielbasa, smoked turkey sausage, chicken sausage, or classic smoked pork sausage.
Yes. It reheats well and the flavors are actually better 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 some of the edges crispy again, or microwave for one to two minutes if you need it fast.
You can, though the vegetables will soften after freezing. The sausage holds up better. Freeze in portioned containers for up to two months. Thaw overnight in the fridge and reheat in a skillet for the best result.
This is almost always a crowded pan. When vegetables touch and overlap, moisture gets trapped and they steam instead of roast. You won’t get caramelization that way. Use a large rimmed sheet pan and give everything room to breathe. If you’re doubling the recipe, use two pans. The roasting time stays the same.
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!