Family-friendly sheet pan sausage and veggies and potatoes baked on one pan! Chicken sausage, carrots, peppers and potatoes roast in a healthy dressing that caramelizes to a crispy outside and tender inside!
Why this sheet pan sausage and veggies recipe works
+Quick family dinner with less dishes! Let's keep the family fueled with healthy calories and dinners easy. The past couple of months have been super busy for us and I started getting burnt out from cleaning so many dishes after EVERY SINGLE meal. This sheet pan sausage and veggies uses only one pan, utensils, and a bowl to mix the dressing, which makes the clean-up incredibly simple!
+It's healthy, and full of protein and veggies in one bake! - Sheet pan sausage and veggies happens to be one dish that makes busy nights simple and the flavors are a winner every time! This one-pan dinner caters to most diets and picky kiddos can pick out what they want to eat or just eat all of it.
+Balanced meal! Sausage and vegetable bowls are a perfectly balanced meal that incorporates plant-based starch, vegetables, and meat. We use chicken sausage for less fat, but pork sausage can also be used in this recipe. To keep things healthier, make sure the sausage is natural and organic with no antibiotics or nitrates added, and also see this article about nitrates on labels.
What goes into this sheet pan dinner
Dressing
- Olive oil
- Salt and pepper
- Basil, dry
- Oregano, dry
- Onion powder
- Garlic powder
Sausage and Vegetables
Preferable use chicken sausage for a healthier version in sausage recipes. Then we use carrots, green bell peppers (or hatch green chili pepper for a spicier variation), and golden potatoes or red potatoes for the vegetables.
For more variety, other variations of vegetables that can be used or added are: asparagus, green beans, red bell peppers, sweet potatoes, butternut squash, zucchini, and broccoli.
How to make sausage and veggies baked on a sheet pan
Step 1: Heat the oven.
Step 2: Start by making the dressing for the meat and vegetables. In a small bowl mix together the olive oil, salt, pepper, onion powder, garlic powder, basil, and oregano.
Step 3: Prepare and dice the sausage into coins. Then, prep the vegetables and slice them into ½-inch cubes or pieces. Next, toss them all together on the sheet pan.
Step 4: Pour half of the dressing over diced sausage and vegetables before roasting. Save the other half to coat right before serving. Using your hands, mix the dressing to coat the vegetables and sausage, and spread the sheet pan sausage and vegetables out on the pan so nothing is overlapping. This helps them to cook evenly.
Step 5: Bake for 15 minutes, then remove from the oven and toss and flip the sausage and vegetables. Place back in the oven and bake another 10-15 minutes until lightly browned and crisp. Toss the remaining olive oil dressing on top and serve right away.
What kind of sausage is best
Use a sausage link (not ground sausage) for this easy recipe, and any meat that is grass-fed and finished is better for you. Grass-fed meat is farm owned, raised with higher standards and is a sure way to avoid unnecessary added hormones and preservatives. Grass-finished means the meat has been fed only grass until, well.... then end. Other options (which I personally like to eat) are turkey sausage and chicken sausage since they are lower in fat and cholesterol yet still have juicy bold flavors. Pork and beef sausage are almost double and sometimes triple the fat.
How long to roast the sausage and vegetables
Sheet pan dinners are versatile in ingredients and the size of vegetables used, therefore cooking times may vary. Roast vegetables at 400 degrees Fahrenheit for 25-30 minutes, roasting them until they are slightly browned and flipping halfway through cooking.
Frequently Asked Questions
It is best to keep roasted vegetables the same size for even cooking. Cut carrots, squash, potatoes, root vegetables, and peppers into ½-inches.
Make sure the sausage and veggies are not overlapping on the sheet pan. Space them all touching the pan to achieve a nice browned outer layer.
Serve sheet pan sausage and veggies by itself for dinner, or toss it over salad greens, or skip the potatoes and serve over rice or quinoa.
Serve this sheet pan sausage and veggies meal by itself or over cooked rice or quinoa. bon appetit!
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📖 Recipe
Sheet Pan Sausage and Veggies
Ingredients
- 4 red potatoes large
- 16 ounces smoked sausage not ground (I prefer turkey or chicken sausage)
- 2 green bell peppers or 4 hatch green chili peppers use hatch for a spicy dish
- 4 large carrots
- 1 ½ tablespoons olive oil
- 1 teaspoon basil dry
- 1 teaspoon pink Himalayan salt
- ½ teaspoon black pepper
- ½ teaspoon oregano dry
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 400 degrees F.
- Start by making the dressing for the sausage and vegetables. In a small bowl mix together the olive oil, salt, pepper, onion powder, garlic powder, basil, and oregano.
- Prepare and dice the sausage into coins. Prep the vegetables and slice them into ½-inch cubes or pieces. Toss them all together on the sheet pan.
- Pour half of the dressing over diced sausage and vegetables before roasting. Save the other half to coat right before serving. Using your hands, mix the dressing to coat the vegetables and sausage, and spread the sheet pan sausage and vegetables out on the pan so nothing is overlapping. This helps them to cook evenly.
- Bake for 15 minutes, then remove from the oven and toss and flip the sausage and vegetables. Place back in the oven and bake another 10-15 minutes until lightly browned and crisp. Toss the remaining olive oil marinade on top and serve right away.
Notes
- Serve sheet pan sausage and veggies by itself for dinner, or toss it over salad greens, or skip the potatoes and serve over rice or quinoa.
- Make sure the sausage and veggies are not overlapping on the sheet pan. Space them all touching the pan to achieve a nice browned outer layer.
- It is best to keep roasted vegetables the same size for even cooking. Cut carrots, squash, potatoes, root vegetables, and peppers into ½-inches.
Nutrition
This post has been republished with step-by-step instructions.
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