Sheet Pan Sausage and Vegetables
Sheet pan sausage and vegetables is an easy one-pan dinner loaded with savory Italian sausage, tender roasted vegetables, and plenty of flavor. This hearty meal is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen on prep or clean up.
Sheet pan meals are lifesavers for busy nights when I don’t have the time and energy for much more than ordering takeout let alone making a complicated meal.
A meal I can throw on a sheet pan with little prep and practically no clean up?
Now that I can handle even on my busiest days.
This sheet pan sausage and vegetables is one of those easy dinners that does all the work in the oven so I don’t have to.
And you can’t argue with the results!
The spicy Italian sausage gets wonderfully browned while the vegetables roast until they’re tender with caramelized edges.
Plus it gives you tons of options since you can use whatever vegetables you have on hand or like without changing the basic cooking method.
That means a dinner everyone eats is done with less hassle than deciding on takeout.
You can’t beat that!
Ingredients
To make this you’ll need:
- Sausage– Spicy or hot Italian sausage. If you’re not a fan of heat, you could use mild Italian sausage.
- Vegetables– Brussels sprouts cut in half, a peeled red onion cut into wedges, carrot chips, and baby potatoes cut in half lengthwise
- Olive oil– Extra virgin, preferably.
- Seasonings– Italian seasoning, ground mustard powder, onion powder, salt and pepper
- Garlic– Minced
How to Make
This sheet pan sausage and vegetables is so easy to make!
Just whisk the oil and all the seasonings together in a large mixing bowl until evenly combined.
Add all of the vegetables to the bowl and gently toss them until they’re all evenly coated.
Spread the vegetables in an even layer out on a rimmed baking sheet.
Arrange the sausages on the pan so they are spread out evenly and nestled into the vegetables.
Pour any extra oil remaining in the bottom of the bowl evenly out over top of the sausage and veggies.
Bake at 425° for 30-35 minutes until the vegetables are tender.
Serve warm and enjoy!
Storing Leftovers
If you have any leftovers, let them cool to room temperature.
Transfer them in an airtight container and refrigerate them for up to 5 days.
Reheat individual portions in the microwave or spread the leftovers back out on a sheet pan and bake in a hot oven just until everything is warm.
Tips and Tricks
- Cut the Brussels sprouts and potatoes to similar sizes so they cook evenly.
- Don’t be stingy with the oil. The oil will help the veggies caramelize without burning.
- Line the sheet pan with foil for easy clean up.
Other Sheet Pan Dinners
Sheet pan sausage and vegetables makes a deliciously easy, complete dinner packed with flavor from Italian sausage, spices, and a blend of veggies.
Make it and enjoy!
Looking for other sheet pan dinners?
Try these:
- Cheesy Hot Dogs And Potatoes
- Sheet Pan Chicken Fajitas
- Lemon Chicken With Vegetables
- Sheet Pan Lasagna
- Baked Gnocchi With Meatballs
- Lemon Feta Sheet Pan Chicken
If you’ve tried this SHEET PAN SAUSAGE AND VEGETABLES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Italian Sausage And Vegetable Sheet Pan Meal
Ingredients
- 6 spicy/hot Italian sausages
- 2 cups halved brussels sprouts
- 1 medium red onion peeled & sliced into wedges
- 1 cup carrot chips
- 1 1/2 lbs baby potatoes halved lengthwise
- 3/4 cup extra virgin olive oil
- 2 tbsp Italian seasoning
- salt & pepper to taste
- 1 1/2 tsp ground mustard powder
- 2 tbsp minced garlic
- 1 tsp onion powder
Instructions
- Add the oil and all the seasonings to a large mixing bowl, then whisk together until evenly combined.3/4 cup extra virgin olive oil, 2 tbsp Italian seasoning, salt & pepper, 1 1/2 tsp ground mustard powder, 2 tbsp minced garlic, 1 tsp onion powder
- Add all of the vegetables to the bowl and gently toss until they're all evenly coated.2 cups halved brussels sprouts, 1 medium red onion, 1 cup carrot chips, 1 1/2 lbs baby potatoes
- Transfer the vegetables to a rimmed baking sheet and spread them out in an even layer.
- Add the sausages to the pan, spread out evenly, and nestle them into the vegetables some. Pour any extra oil remaining in the bottom of the bowl evenly out over top.6 spicy/hot Italian sausages
- Bake at 425° for 30-35 minutes until the vegetables are tender.
- Serve warm and enjoy!
Notes
- Cut the Brussels sprouts and potatoes to similar sizes so they cook evenly.
- Don't be stingy with the oil. The oil will help the veggies caramelize without burning.
- Line the sheet pan with foil for easy clean up.
Nutrition
