Sheet Pan Sausage and Veggies

A One-Pan Wonder!

Some days, you just don’t feel like spending hours in the kitchen, right? That’s where Sheet Pan Sausage and Veggies comes to the rescue!

This easy recipe is perfect for busy weeknights, lazy weekends, or when you just want a delicious, fuss-free meal. Everything cooks together in one pan, making cleanup a breeze.

The best part? You can customize it with whatever veggies you have in your fridge. Bell peppers, zucchini, broccoli—just toss them on the pan!

And with juicy, flavorful sausage, you don’t need a complicated sauce or seasoning. The oven does all the work, roasting everything to crispy, caramelized perfection.

With winter still hanging around (or spring just beginning), this dish is a cozy, warm meal that fills your kitchen with amazing aromas.

Plus, it’s great for meal prep! Cook a big batch, store leftovers, and enjoy them for lunch the next day. Simple, healthy, and oh-so-delicious!

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Why You’ll Love This Recipe

• Quick & Easy: Just chop, toss, and bake—no complicated steps!
• Minimal Cleanup: One pan means fewer dishes to wash.
• Healthy & Balanced: Packed with protein, fiber, and vitamins from fresh veggies.
• Customizable: Use your favorite vegetables and sausage flavors.
• Meal Prep Friendly: Stays fresh in the fridge and reheats well.

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Ingredients

For the Sausage & Veggies

• 1 lb (450g) smoked sausage (chicken, turkey, or pork), sliced into rounds
• 2 bell peppers (red, yellow, or green), sliced
• 1 zucchini, sliced into half-moons
• 1 red onion, cut into wedges
• 1 cup broccoli florets
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper

Optional Additions

• 1 cup baby potatoes, halved (for a heartier meal)
• ½ teaspoon red pepper flakes (for a spicy kick)
• Fresh parsley, chopped (for garnish)

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Kitchen Tools Needed

One of the best things about this recipe is that you don’t need fancy kitchen gadgets. Here’s all you’ll need:

• Large sheet pan – A rimmed baking sheet works best to keep everything in place.
• Cutting board & knife – For chopping the veggies and slicing the sausage.
• Mixing bowl (optional) – If you prefer to toss everything in a bowl before spreading it on the pan.
• Tongs or spatula – To flip the ingredients halfway through cooking.
• Parchment paper or aluminum foil (optional) – Makes cleanup even easier!

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Cooking Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This high heat helps the veggies roast beautifully while keeping the sausage juicy.

Step 2: Prep the Ingredients

• Slice the sausage into bite-sized rounds.
• Chop the bell peppers, zucchini, and onion into even-sized pieces for even cooking.
• If using baby potatoes, cut them in half so they cook through.
• Place all the veggies and sausage in a large mixing bowl or directly onto the sheet pan.

Step 3: Season Everything

• Drizzle olive oil over the sausage and veggies.
• Sprinkle garlic powder, onion powder, paprika, oregano, salt, and pepper evenly over the mix.
• Toss everything together until well coated. If using a bowl, transfer the mix to the sheet pan, spreading everything in a single layer.

Step 4: Bake to Perfection

• Place the pan in the oven and roast for 25-30 minutes.
• About halfway through (at 15 minutes), use tongs or a spatula to flip everything so it roasts evenly.
• If you like extra crispy edges, turn on the broiler for the last 2-3 minutes.

Step 5: Serve and Enjoy!

• Once everything is golden brown and roasted, remove from the oven.
• Garnish with fresh parsley if desired.
• Serve hot on its own or with rice, quinoa, or warm crusty bread for a heartier meal.

More Recipes >>>>>>>> Lemon Garlic Butter Chicken

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Tips and Tricks for Success

• Don’t overcrowd the pan! Spreading everything in a single layer ensures that the veggies roast instead of steaming.
• Cut veggies evenly. This helps everything cook at the same rate. If using potatoes, cut them smaller since they take longer to cook.
• Use pre-cooked sausage. Smoked or fully cooked sausage works best, as it crisps up nicely while the veggies roast.
• Want extra flavor? Add a sprinkle of Parmesan cheese or a drizzle of balsamic glaze before serving.
• Make it spicy! If you love heat, add red pepper flakes or use a spicy sausage like andouille.

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Ingredient Substitutions and Variations

This recipe is super flexible! You can mix and match ingredients based on what you have or your dietary needs.

Sausage Substitutes:

• Chicken or turkey sausage – A leaner option with great flavor.
• Andouille or chorizo – For a spicy, smoky twist.
• Vegan sausage – Use plant-based options for a meat-free version.

Vegetable Swaps:

• Instead of zucchini: Try yellow squash, eggplant, or asparagus.
• Instead of bell peppers: Use carrots, sweet potatoes, or green beans.
• Instead of broccoli: Swap in Brussels sprouts or cauliflower.

Low-Carb Option:

Skip starchy veggies like potatoes and use more zucchini, mushrooms, or bell peppers.

Different Seasoning Ideas:

• Italian Style: Add basil, oregano, and a sprinkle of Parmesan.
• Mexican Twist: Use chili powder, cumin, and a squeeze of lime.
• Garlic Butter Flavor: Melt butter with minced garlic and drizzle before baking.

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Serving Suggestions

This dish is delicious on its own, but you can pair it with different sides for a more filling meal!

• Grains: Serve over quinoa, brown rice, or couscous for extra fiber.
• Bread: Enjoy with warm crusty bread or garlic toast to soak up the juices.
• Pasta: Toss everything with penne or farfalle pasta and a drizzle of olive oil.
• Eggs: Add a fried or poached egg on top for a hearty breakfast.
• Dipping Sauce: Serve with honey mustard, ranch, or a balsamic glaze for extra flavor.

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Storage and Reheating Instructions

This meal is perfect for meal prep! Here’s how to store and reheat it:

Refrigerating:

• Store leftovers in an airtight container in the fridge for up to 4 days.

Freezing:

• Let the meal cool completely before transferring to a freezer-safe bag or container.
• Freeze for up to 3 months.
• When ready to eat, thaw overnight in the fridge.

Reheating:

• Oven (Best Option): Bake at 375°F (190°C) for 10 minutes until heated through.
• Stovetop: Heat in a pan over medium heat for 5-7 minutes, stirring occasionally.
• Microwave: Reheat in 30-second intervals until warm. (It won’t be as crispy.)

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FAQ

1. Can I make this ahead of time?

Yes! You can chop the veggies and sausage a day in advance and store them in the fridge. When ready to cook, toss with seasonings and bake!

2. What kind of sausage works best?

Smoked, pre-cooked sausages (like kielbasa, andouille, or turkey sausage) work best. Raw sausages take longer to cook, so if using them, bake for an extra 10-15 minutes.

3. Can I use frozen vegetables?

Yes, but they may release more water and won’t crisp up as well. To help, roast them separately for the first 10 minutes before adding the sausage.

4. How do I make this spicier?

Use spicy andouille sausage, add red pepper flakes, or drizzle with hot sauce before serving.

5. Can I cook this on the stovetop instead?

Yes! Sauté everything in a large pan over medium-high heat for about 15-20 minutes, stirring often.

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This Sheet Pan Sausage and Veggies recipe is one you’ll want to make again and again! Whether you meal prep, switch up the ingredients, or enjoy it fresh from the oven, it’s a simple and satisfying dish for any occasion.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!