Sheet pan sausage and vegetables comes together on one pan in about 30 minutes. Pre-cooked chicken sausage roasts alongside six vegetables (purple potatoes, carrots, broccoli, brussels sprouts, red bell pepper, and red onion) tossed in a paprika and Italian seasoning blend until browned and tender.
This works as a straight weeknight dinner or a meal prep base you can portion for the week. The method is flexible too. Swap in whatever vegetables you have, as long as you cut the denser ones small enough to cook through in time. For a vegetable-only version, my Meal Prep Sheet Pan Roasted Rainbow Vegetables follows the same approach without the sausage.
Why You’ll Love This Recipe
Ingredient Notes
- Pre-cooked chicken sausage – Pre-cooked sausage is key here. It roasts alongside the vegetables without any extra prep. Raw sausage needs to be cooked through before the vegetables go on the pan, or everything will be overcooked by the time the sausage is done. Always check the label if you need gluten-free. Aidells Italian Style chicken sausage is a reliable GF option. Kielbasa, smoked sausage, and Italian pork sausage all work too.
- Avocado Oil or Olive Oil – Either works here. Coconut oil also works but adds a faint coconut flavor.
- Baby Purple Potatoes – ound near the fingerling and baby potatoes at most grocery stores, usually sold in a bag. Cut them into half-inch pieces so they cook through in the same time as the faster vegetables. Baby red potatoes or Yukon golds work as a swap.
- Italian Seasoning Blend – A combination of dried oregano, basil, rosemary, thyme, and marjoram. One blend instead of five separate spices. Find it in the spice aisle at any grocery store.
How to Cut Vegetables for Sheet Pan Roasting
The only real preparation you need to do for this sheet pan meal is to cut the vegetables and sausage. It’s simple to do and I’ve taken photos to show you how to cut each vegetable for this meal so that it cooks in the proper amount of time. Follow the steps below!
Recipe FAQs
Yes. Most vegetables work well here. Good options include sweet potatoes, squash, parsnips, asparagus, and green beans. If you’re using quick-cooking vegetables like kale or spinach, add them in the last 5 minutes so they don’t burn.
Not always. Some sausages use gluten as a filler or for flavoring, so always check the label. Aidells Italian Style chicken sausage is labeled gluten-free and works well in this recipe. If you have celiac disease, also check for a facility cross-contamination statement on the packaging.
Expert Tips
Storage Instructions
Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a 400°F oven for 10 minutes to bring back the crispy edges, or microwave until warmed through.
Serving Suggestions
This is filling enough on its own, but a simple bread alongside rounds it out well. My Gluten-Free Cornbread pairs naturally with sausage, with a slightly sweet, crumbly texture that works well against the savory roasted vegetables. If you want something softer, my Gluten-Free Dinner Rolls are pillowy enough to pull apart and soak up whatever is left on the pan.
Sheet Pan Sausage and Veggies
Ingredients
- ½ lb (227 g) baby purple potatoes - sliced in half or quarters
- ½ lb (227 g) brussels sprouts - trimmed and sliced in half
- 2 (170 g) carrots - sliced into 1/2-inch chunks on the bias
- 1 (250 g) crown broccoli - cut into florets
- 1 (150 g) small red bell pepper - sliced
- 1 (180 g) small red onion - cut into thin wedges
- 12 oz (340 g) pre-cooked chicken sausage - sliced in 1-inch chunks
- 1 teaspoon Italian seasoning blend
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup (55 g) avocado oil - or olive oil
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Slice the vegetables and sausage as noted in the ingredients. Preheat the oven to 400°F. Line a large sheet pan with parchment paper or grease it with avocado oil or olive oil.
- Add ½ lb (227 g) baby purple potatoes, ½ lb (227 g) brussels sprouts, 2 (170 g) carrots, 1 (250 g) crown broccoli, 1 (150 g) small red bell pepper, 1 (180 g) small red onion, and 12 oz (340 g) pre-cooked chicken sausage to the prepared sheet pan. If everything doesn't fit in a single layer, divide between two sheet pans. You want to make sure there is enough breathing room around the vegetables so that they crisp up and don’t steam.
- In a small bowl, stir together 1 teaspoon Italian seasoning blend, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper.
- Drizzle ¼ cup (55 g) avocado oil over the sausage and vegetables. Sprinkle the spice blend on top. Toss until everything is evenly coated and spread into a single layer.
- Bake at 400℉ for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and the edges are lightly browned.
Video
Notes
- Vegetable swaps: Most vegetables work well in this recipe. Sweet potatoes, squash, parsnips, asparagus, and green beans are all good options. Quick-cooking vegetables like kale or spinach should go on the pan in the last 5 minutes so they don’t burn.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F oven for 10 minutes or microwave until warmed through.
- Gluten-Free Note: This recipe is naturally gluten-free, but always check the label on your sausage. Some sausages contain gluten as a filler or flavoring. If you have celiac disease, also look for a cross-contamination statement on the packaging.
Nutrition
We loved this recipe in our house so much! We’ve got some picky little girls but this sheet pan is so easy to keep separate or even do two sheets. I actually wanted to have this 2 days in a row! Something about roasted veggies!!!!
I’m so glad you liked this recipe and it got the approval of your little ones! It’s a favorite in our house especially in the Fall! You’re right, there’s just something about roasted veggies! 🙂