Sheet Pan Sausage & Roasted Vegetables
Add Preferred SourceSheet Pan Sausage & Roasted Vegetables is a simple, flavorful weeknight dinner that comes together in one pan. This is such a super easy and really tasty dish. I love that there’s minimal cleanup, and with a simple side of noodles or rice, it’s a full meal.
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This recipe works perfectly when you want a hands-off dinner without sacrificing flavor. The vegetables cook evenly alongside the sausage, and the olive oil and Italian seasoning bring out a rich, savory taste. It’s also versatile; you can swap in your favorite veggies or change the sausage type to suit your family’s preferences.
All you need to round out the meal are some noodles, rice, or even taters. That’s it; dinner is ready!
Ingredients
- Fully cooked sausage – Any kind of sausage will work. For maximum flavor, opt for smoked sausage.
- Bell peppers – You’ll need 3 bell peppers, any color. Cut them into strips or cubes and always use fresh
- Zucchini – You could use yellow squash, too. Cut into half moons.
- Red onion – Slice or dice the onion.
- Olive oil
- Spices: Italian seasoning, garlic powder, salt and freshly ground black pepper.
- Optional: shredded Parmesan, chopped parsley
How to Make Sheet Pan Sausage & Roasted Vegetables
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
Slice the sausage into ½-inch rounds. Chop the red, yellow, and green bell peppers, slice the zucchini into coins, and cut the red onion into wedges.
Spread all the vegetables on the prepared sheet pan. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and black pepper. Toss gently with tongs to coat everything evenly.
Add the sliced sausage, tucking pieces between the vegetables for even browning. Roast for 30–35 minutes, stirring once halfway through. The vegetables should be tender with golden edges, and the sausage lightly browned.
Remove from the oven and, if desired, sprinkle with shredded Parmesan and chopped parsley. Serve immediately.
Chef Jenn’s Tips
- Toss gently to avoid bruising the vegetables.
- Use a silicone spatula or tongs for even coating and easy stirring.
- Fully cooked sausage keeps this recipe quick; adjust times if using raw sausage.
Serving Ideas
Serve over rice, quinoa, couscous or even grits for a more filling meal. Add a drizzle of balsamic glaze or pair with mustard or hummus. Perfect for meal prep or lunchboxes.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven or in a skillet until warmed through.
Sheet Pan Sausage & Roasted Vegetables
Ingredients
- 1 pound sausage fully cooked
- 1 red bell pepper cut into strips or cubes
- 1 yellow bell pepper cut into strips or cubes
- 1 green bell pepper cut into strips or cubes
- 1 zucchini
- 1 red onion
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
optional
- shredded Parmesan
- chopped parsley
Instructions
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment or foil.
- Slice the sausage, chop the bell peppers, slice zucchini, and cut the onion into wedges.
- Spread vegetables on the sheet pan, drizzle with olive oil, and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss gently to coat.
- Add the sausage pieces, tucking between the vegetables.
- Bake for 30–35 minutes, stirring once halfway, until the vegetables are tender and the sausage is browned.
- Remove from the oven, sprinkle with Parmesan and parsley if desired, and serve.
Notes
Chef Jenn’s Tips
- Toss gently to avoid bruising the vegetables.
- Use a silicone spatula or tongs for even coating and easy stirring.
- Fully cooked sausage keeps this recipe quick; adjust times if using raw sausage.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
