Table of Contents
Why this recipe works
Eat with your eyes with this easy sheet pan and veggies recipe. A one sheet pan meal, it doesn’t get much easier than this… or more colorful! This is a family favorite dinner recipe for easy weeknight dinners. Plus, it’s naturally gluten-free and dairy-free!
This sausage sheet pan dinner is great for meal prep, too! Filled with colorful vegetables like purple potatoes, red onions, red bell pepper, carrots, brussels sprouts and broccoli, this easy sheet pan recipe is as delicious as it looks!
This recipe is one of my favorite ways to “eat the rainbow.” It’s a rather healthy dinner option, but so flavorful! Just chop up a bunch of your favorite veggies and toss with some spices and olive oil and then roast in the oven with the sausage for 30 minutes. Once you get the method down, the combinations are endless!
With this one-pan meal, you’ll always have such easy clean up. Trust me, the whole family will love this easy dinner recipe!
- pre-cooked chicken sausage – If you want to make this roasted vegetables and sausage recipe as simple as can be use precooked sausage. Raw sausage will need to be cooked before you add it to the rest of the vegetables. If you need to be gluten-free, make sure you check the ingredients to make sure that the sausage is in fact gluten-free. I used chicken sausage but you can also use your favorite sausages. Pre-cooked pork sausages, pre-cooked Italian sausages, turkey sausages, kielbasa, smoked sausages, or Polish sausages are all good options.
- avocado oil or olive oil – You can use either of these oils in this recipe. I’ve also used coconut oil successfully, but you will get a little bit of coconut flavor. Not necessarily a bad thing, but something to keep in mind.
- baby purple potatoes – You can find baby purple potatoes at your local grocery store, near the fingerling potatoes and baby potatoes. They’re normally sold in a bag. You can easily use other potatoes, like sweet potatoes, baby red potatoes, yukon gold potatoes, etc., in its place as well. If your potatoes are larger, dice them into 1/2 inch pieces.
- Italian seasoning blend – This spice blend is a staple in my kitchen. It’s a combination of dried oregano, dried basil, dried rosemary, dried thyme, and dried marjoram. It would be quite annoying to add just a pinch of each of these spices to the recipe, so I love this spice blend instead. You can find it at your local grocery stores in the spice aisle. If you don’t have it, use a combination of dried green herbs.
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!
This sheet pan roasted vegetables and sausages is as easy as can be and a great way to get more fresh veggies on your plate. It’s so easy to make, too. Just follow the steps below with matching photos to help you make this recipe.
For more ingredient amounts, more detailed instructions, and the printable recipe, scroll down to the recipe card.
- Use pre-cooked sausage in this recipe. It will save you so much time since you won’t have to cook them prior to adding the vegetables. If you only have raw sausage, you can cook that first in the oven on the same sheet pan. Once cooked, then add the vegetables to continue roasting.
- Make sure that you cut vegetables that take longer to cook, such as potatoes or carrots, small enough so that they cook in the same amount of time as faster cooking vegetables, like onions and bell peppers.
- Make sure there is some room on the sheet pan for the vegetables and sausage to crisp up. If it is too crowded on one large sheet pan, then use two sheet pans to let the vegetables and sausage have some space to get brown and crispy. Switch the position of the pans halfway through to ensure they cook evenly.
- Use this recipe as a method for making various combinations of sheet pan sausage and vegetables. Keep in mind that the vegetables you use will determine how small you cut them or how long they should be cooked. For example, if you’re using vegetables that cook or burn quickly, like kale, add those towards the end of the cook time.
- I like to grease my sheet pan so that the vegetables touch the pan and get extra crispy. However, you can also line the pan with parchment paper or aluminum foil for easy cleanup.
- Don’t be afraid to change up the spice blend. The one in the recipe card is one of my favorite and is quite simple, but use it as a suggestion. If you like spice, add some red pepper flakes. You could even sprinkle some parmesan cheese on top of this easy sheet pan dinner!
Yes! Use whatever vegetables you have on hand. This is a great way to clean out your refrigerator. Other vegetables, such as regular potatoes, squash, parsnips, asparagus, green beans, and even tomatoes work great in this recipe.
I suggest using pre-cooked sausage. However, you can use sausage that is not yet pre-cooked and comes raw. In that case, I would suggest cooking the sausage in the oven or on the stove ahead of time before adding the vegetables. This way, your vegetables will not overcook.
I use pre-cooked chicken sausage links in this recipe. You can also use kielbasa, pork sausage, Italian sausage, Polish sausage, brats, and more for this recipe.
Sometimes. Some sausages add gluten as a filler or for flavoring. Aidells Italian Style chicken sausage is my favorite for this recipe and is labeled gluten-free. However, there are so many good brands of gluten-free sausage on the market that you can also use. Always check label ingredients since many sausages are NOT gluten-free.
You can easily make this recipe vegetarian or vegan by omitting the sausage or substituting it with your favorite veggie sausage substitute.
More sheet pan recipes
- Meal Prep Sheet Pan Roasted Rainbow Vegetables
- Roasted Acorn Squash with Pomegranate and Pistachios
- Baked Chicken Kabobs
- Potato Nachos (Irish Nachos)
Sheet Pan Sausage and Veggies
- 1/2 lb baby purple potatoes (sliced in half or quarters)
- 1/2 lb brussels sprouts (trimmed and sliced in half, 225g)
- 1 small red onion (cut into wedges, 180g)
- 1 small red bell pepper (sliced, 150g)
- 1 crown broccoli (cut into florets, 250g)
- 2 carrots (sliced into 1/2-inch chunks on the bias, 170g)
- 12 oz pre-cooked chicken sausage (sliced in 1-inch chunks)
- 1/4 cup avocado oil or olive oil
- 1 teaspoon Italian seasoning blend
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Slice the vegetables and sausage as noted in the ingredients. Preheat the oven to 400F.
- Add the sausage and vegetables to a greased sheet pan. You may need two sheet pans since you want to make sure there is enough breathing room around the vegetables so that they crisp up and don’t steam.
- Drizzle avocado oil or olive oil over the sausage and vegetables.
- In a small bowl, combine the Italian seasoning blend, paprika, garlic powder, salt and black pepper. Stir to combine.
- Sprinkle the spices over the sausage and vegetables. Toss until combined making sure that the sausage and vegetables are in a single layer.
- Bake at 400F for 25-30 min, stirring halfway through, until the vegetables are tender and lightly browned.
- I prefer to use pre-cooked sausage in this recipe because it makes the recipe really quick and easy. If you do only have raw sausage, you can cook it prior to adding the vegetables to the sheet pan.
- Vegetables that take longer to cook, like potatoes and carrots, should be cut small enough so that they cook in the same amount of time of vegetables that cook quicker, like peppers and onions.
- Store leftovers in the refrigerator in an airtight container for up to 4 days.