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A delicious and vibrant meal of Sheet Pan Sausage & Veggies is shown, featuring colorful bell peppers, onions, and juicy sausage cooked to perfection.

Sheet Pan Sausage and Veggies

This easy sheet pan dinner features savory Italian sausage roasted with colorful vegetables like bell peppers, onions, potatoes, and broccoli. It's a quick and customizable meal perfect for busy weeknights, offering a balanced mix of flavors and textures with minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage sweet, hot, or a mix
  • 1 large red onion, cut into wedges
  • 2 bell peppers any color
  • 1 pound baby potatoes, halved or quartered if large
  • 2 cups broccoli florets
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • Optional garnishes: Fresh parsley, chopped
  • Optional garnishes: Grated Parmesan cheese
  • Optional garnishes: Balsamic glaze

Equipment

  • Large baking sheet
  • Parchment paper (optional)
  • Large bowl
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the vegetables: Chop the red onion and bell peppers into roughly 1-inch pieces. Halve or quarter the baby potatoes, depending on their size. Make sure the broccoli is cut into florets.
  3. Slice the sausage: Slice the Italian sausage into 1-inch thick rounds.
  4. Line a large baking sheet with parchment paper or lightly grease the sheet pan with olive oil.
  5. In a large bowl, toss the sausage, red onion, bell peppers, baby potatoes, and broccoli florets with olive oil, Italian herbs, garlic powder, red pepper flakes (if using), salt, and pepper. Make sure everything is evenly coated.
  6. Spread the mixture in a single layer on the prepared baking sheet. Avoid overcrowding; use two baking sheets if necessary.
  7. Bake for 25-30 minutes, or until the sausage is cooked through and the vegetables are tender and slightly browned.
  8. About halfway through the cooking time, flip the sausage and vegetables to ensure even browning on all sides.
  9. The sausage should have an internal temperature of 160°F (71°C). The vegetables should be tender when pierced with a fork.
  10. Sprinkle with fresh parsley and grated Parmesan cheese, if desired. Drizzle with balsamic glaze, if desired.
  11. Serve immediately.

Notes

Don't overcrowd the pan to ensure proper roasting. Cut vegetables into similar sizes for even cooking. Experiment with different vegetables like Brussels sprouts, carrots, or zucchini. You can also use chicken sausage, kielbasa, or andouille sausage as alternatives to Italian sausage. Add lemon wedges, fresh herbs, or spices for extra flavor. Leftovers can be stored in the refrigerator for up to 3 days. Prep the vegetables and sausage ahead of time and store them in the refrigerator for up to 24 hours to save time on busy weeknights.