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An overhead view of roasted sausage and vegetables on a white sheet pan after baking.

Sheet Pan Sausage and Veggies

This sheet pan sausage and veggies recipe is great for easy weeknight meals. Everything gets cooked on one sheet pan, making cleanup a breeze. Ready in less than 40 minutes, this sheet pan meal will become a family favorite in your dinner rotation.
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Course: Main Course
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 298kcal
Author: Megan


  • 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. 


Calories: 298kcal | Carbohydrates: 25g | Protein: 14g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 1029mg | Potassium: 780mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5306IU | Vitamin C: 159mg | Calcium: 88mg | Iron: 2mg
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