Sheet Pan Sausage & Veggies
With roasted sausage and colorful veggies, this sheet pan dinner might just be the easiest meal you’ll make this week! Try it for busy weeknights, meal prep, or as part of balanced bowls with rice or quinoa.
If you’ve loved my sheet pan chicken shawarma, sheet pan chicken fajitas, and sheet pan kung pao pork chops, this is another one to add to your rotation.
Ingredient Notes
Here I’m going to talk you through the ingredients I’ve selected, their role in the dish, and some extra notes to guide you along the way. Looking for the printable recipe card? It’s at the bottom of this post!
- Sausage: Use any fully cooked sausage you like. Pork, chicken, or turkey all work. Choose one with good flavor since it really carries the dish.
- Bell peppers: Add color, sweetness, and a little crunch. Using a mix of red, yellow, and green keeps it bright and balanced.
- Zucchini: Cooks quickly and adds a softer texture that works well with the roasted veggies.
- Red onion: Turns slightly sweet as it roasts and adds great flavor throughout.
- Olive oil: Helps everything roast and keeps the vegetables from drying out.
- Italian seasoning: A simple way to add flavor without overthinking it.
- Garlic powder: Adds an extra savory layer that pairs well with the sausage.
- Salt & pepper: Season to taste and bring everything together.
- Parmesan (optional): Adds a little salty, cheesy finish right at the end.
- Parsley (optional): Freshens everything up just before serving.
How To Make Sheet Pan Chicken & Veggies
- Preheat the oven to 400°F and line a large sheet pan with parchment paper or foil for easy cleanup.
- Slice the sausage into rounds, then chop the bell peppers, zucchini, and red onion.
- Spread all the vegetables onto the sheet pan. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss everything together right on the pan until evenly coated.
- Add the sliced sausage, spacing it out between the vegetables so everything cooks evenly.
- Bake for 30–35 minutes, stirring halfway through, until the sausage is browned and the vegetables are tender with lightly golden edges.
- If you’d like, sprinkle with parmesan and chopped parsley right before serving.
Recipe Notes
You can use uncooked sausage if needed. Just slice it thinly and make sure it reaches 165°F. It may need a little extra time in the oven.
This recipe is really flexible with vegetables. You can swap in or add broccoli, carrots, mushrooms, or sweet potatoes, whatever you have that needs using up. Just cut everything to a similar size so it cooks evenly.
It’s best served fresh, but leftovers can be frozen for up to 1 month. Reheat from frozen in the oven for the best texture.
Serving Ideas & Suggestions
This is one of those easy dinners you can throw together and serve a few different ways depending on what you have on hand.
Serve it over rice, quinoa, or couscous to turn it into a more filling meal. It soaks up all the flavor and stretches things a little further.
For something quick, you can drizzle with a little balsamic glaze or serve it with hummus or mustard on the side for dipping.
It’s also great for meal prep. Portion everything into containers with your grain of choice and you’ve got easy lunches ready for the next few days.
If you’re entertaining or feeding a group, you can serve it straight from the sheet pan or transfer it to a large platter and let everyone help themselves. It’s simple, low-effort, and works really well alongside other easy sides!
Sheet Pan Sausage & Veggies
Ingredients
- 1 pound fully cooked sausage pork, turkey, or chicken
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 zucchini
- 1 red onion
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Optional: shredded Parmesan & chopped parsley
Instructions
- Preheat the oven to 400°F and line a large sheet pan with parchment paper or foil for easy cleanup.
- Slice the sausage into rounds, then chop the bell peppers, zucchini, and red onion.
- Spread all the vegetables onto the sheet pan. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss everything together right on the pan until evenly coated.
- Add the sliced sausage, spacing it out between the vegetables so everything cooks evenly.
- Bake for 30–35 minutes, stirring halfway through, until the sausage is browned and the vegetables are tender with lightly golden edges.
- If you’d like, sprinkle with parmesan and chopped parsley right before serving.
A sheet pan dinner is always a good idea when you need a balanced, wholesome meal without any fuss, and this one is a favorite in my home. I hope you love it too! Don’t forget to leave a comment below and share your thoughts. It helps other readers and it always makes my day.
