Sheet Pan Sausage and Veggies
This Sheet Pan Sausage and Veggies combines sliced smoked sausage with colorful bell peppers, zucchini, yellow squash, red onion, and baby potatoes for a complete one-pan meal. Using a strategic cooking approach with staggered timing, everything finishes perfectly cooked—caramelized vegetables, crispy-edged potatoes, and browned sausage—all enhanced with garlic and herbs for maximum flavor with minimal effort.
Ingredients
- 1 pound smoked sausage or kielbasa sliced into 1/2-inch rounds
- 1 red bell pepper cut into 1-inch pieces
- 1 yellow bell pepper cut into 1-inch pieces
- 1 medium zucchini halved lengthwise and sliced into 1/2-inch pieces
- 1 medium yellow squash halved lengthwise and sliced into 1/2-inch pieces
- 1 red onion cut into 1-inch chunks
- 1 pound baby potatoes halved (or quartered if larger)
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- Fresh parsley chopped, for garnish
- Lemon wedges for serving (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easier cleanup.
- Start with the potatoes. In a large bowl, toss the halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon of the Italian seasoning. Spread them out on one side of the baking sheet.
- Give the potatoes a head start. Place the sheet pan with just the potatoes in the oven and roast for 10 minutes. Potatoes take longer to cook than the other ingredients, so this ensures everything will be perfectly done at the same time.
- Prep the remaining ingredients. While the potatoes are getting their head start, in the same bowl, combine the sliced sausage, bell peppers, zucchini, yellow squash, and red onion. Toss with the remaining 2 tablespoons olive oil, minced garlic, remaining Italian seasoning, smoked paprika, and red pepper flakes (if using).
- Add everything to the sheet pan. After the potatoes have roasted for 10 minutes, remove the pan from the oven. Add the sausage and vegetable mixture to the other side of the baking sheet, spreading everything out in a single layer as much as possible.
- Roast to perfection. Return the pan to the oven and roast for an additional 15-20 minutes, or until the potatoes are tender, the vegetables are caramelized around the edges, and the sausage is browned.
- Optional: Broil finish. For extra caramelization, switch the oven to broil for the last 2-3 minutes, watching carefully to prevent burning.
- Serve and garnish. Remove from the oven and sprinkle with fresh chopped parsley. Serve hot with lemon wedges on the side if desired.
Notes
- For even cooking, try to cut all vegetables into similar-sized pieces. Smaller pieces cook faster, larger pieces take longer.
- Don't overcrowd the pan. Give everything space to roast properly. If necessary, use two pans and rotate them halfway through cooking.
- Sausage varieties: This recipe works with almost any pre-cooked sausage—smoked, kielbasa, andouille, chicken, turkey, or plant-based options all work well.
- Vegetable swaps: Feel free to substitute whatever vegetables you have on hand. Broccoli, cauliflower, Brussels sprouts, green beans, or mushrooms all work beautifully.
- Meal prep tip: This recipe makes excellent leftovers and can be prepared in advance. Store in airtight containers in the refrigerator for up to 4 days.
- Make it Whole30 compliant: Choose a compatible sausage (no added sugar or unapproved additives) and double-check your spice blends for compliance.
- Add a sauce: While delicious on its own, a simple sauce can elevate this dish further. Try a quick mix of Dijon mustard and honey for drizzling, or serve with ranch dressing or aioli for dipping.