Sheet Pan Sausage & Veggies Easy Recipe
This Sheet Pan Sausage & Veggies recipe is my ultimate weeknight savior, delivering a vibrant, caramelized dinner with minimal cleanup. The high-heat roasting method, which I’ve tested extensively, intensifies the natural sweetness of the vegetables and crisps the sausage beautifully. It’s a foolproof, flavor-packed meal that proves healthy eating can be incredibly simple and satisfying.
If you came here from a search and want the broader list, that is my guide to easy side dishes.
PrintSheet Pan Sausage & Veggies: An Incredible Ultimate Recipe
Ingredients
Scale
- 1 pound chicken sausage (or plant-based sausage)
- 2 cups bell peppers (sliced)
- 1 cup red onion (sliced)
- 2 cups broccoli florets
- 1 zucchini (sliced)
- 2 cups baby potatoes (halved)
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and chop all vegetables; place them in a large bowl.
- Cut the sausage into bite-sized pieces and add to the bowl.
- Drizzle with olive oil; add seasonings and toss until well coated.
- Spread the mixture evenly on a sheet pan.
- Bake for 30-35 minutes until sausage is cooked through and veggies are tender.
- Garnish with fresh parsley if desired and serve warm.
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