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–+ servings
An overhead view of roasted sausage and vegetables on a white sheet pan after baking.
5 from 1 vote

Sheet Pan Sausage and Veggies

This sheet pan sausage and vegetables recipe is an easy weeknight dinner with minimal cleanup. Six vegetables and gluten-free chicken sausage roast together on one pan. Everything gets tossed in a simple smoky spice blend and comes out browned and caramelized in under 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Metric - US Customary

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

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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.
    Raw vegetables combined on a sheet pan before baking.
  • 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.
    Paprika, italian seasoning, garlic powder, salt and black pepper in a small bowl.
  • 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.
    Sausage, vegetables and spice mixture in a white sheet pan before baking.
  • Bake at 400℉ for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and the edges are lightly browned.
    cropped-Sheet-Pan-Sausage-and-Veggies-2.jpg

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

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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