Sheet pan sausage and vegetables is a quick, all-in-one meal that finishes in about 30–40 minutes. Pre-cooked chicken sausage roasts with a colorful mix of vegetables—purple potatoes, carrots, broccoli, Brussels sprouts, red bell pepper, and red onion—tossed in a smoky paprika and Italian seasoning blend until browned and tender.
This is perfect for busy weeknights or as a meal-prep base you can portion for lunches and dinners throughout the week. The method is flexible: swap in whatever vegetables you have, but cut denser items smaller so they cook through at the same pace. For a vegetarian version, roast the vegetables the same way without the sausage.
Why You’ll Love This Recipe
- One pan, easy cleanup. Everything roasts together on a single sheet pan for minimal dishes.
- Built for substitutions. The spice blend and method work with most vegetables—use what you have on hand.
- Gluten-free without workarounds. With a labeled gluten-free sausage, the recipe is naturally GF.
Ingredient Notes
- Pre-cooked chicken sausage – Use pre-cooked sausage so it can roast with the vegetables without overcooking. If you need gluten-free, choose a sausage labeled GF. Kielbasa, smoked sausage, or Italian pork sausage are also good alternatives.
- Avocado oil or olive oil – Both work well; avocado oil has a higher smoke point. Coconut oil can be used but adds a subtle coconut flavor.
- Baby purple potatoes – Sold alongside other baby potatoes. Cut into 1/2-inch pieces so they finish with the rest of the vegetables. Baby red potatoes or Yukon Golds are fine substitutes.
- Italian seasoning blend – A convenient mix of oregano, basil, rosemary, thyme, and marjoram. It replaces using several separate dried herbs.
How to Cut Vegetables for Sheet Pan Roasting
Only basic prep is needed: slice and chop the vegetables and cut the sausage. Cut produce so pieces are similar in size so everything cooks evenly. Below are the suggested cuts to ensure proper cooking time.
Recipe FAQs
Yes. Sweet potatoes, squash, parsnips, asparagus, and green beans work well. Add quick-cooking greens like kale or spinach in the last few minutes to avoid burning.
Not always. Some sausages contain gluten as a filler or flavoring, so check the label. If you have celiac disease, also verify any cross-contamination statements on the packaging.
Expert Tips
- Cut slower-cooking vegetables smaller. Potatoes and carrots should be about 1/2-inch pieces so they finish with the faster items.
- Don’t crowd the pan. Spread ingredients in a single layer so they roast, not steam. Use a second pan if needed.
Storage Instructions
Storing: Refrigerate leftovers in an airtight container for up to 4 days.
Reheating: Reheat in a 400°F oven for about 10 minutes to restore crisp edges, or microwave until heated through.
Serving Suggestions
The dish is hearty on its own, but a simple bread rounds it out. A slightly sweet cornbread complements the savory roasted vegetables and sausage, or serve with soft dinner rolls to soak up pan juices.
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 halved
- 2 carrots (about 170 g), sliced into 1/2-inch pieces on the bias
- 1 crown broccoli (about 250 g), cut into florets
- 1 small red bell pepper (about 150 g), sliced
- 1 small red onion (about 180 g), cut into thin wedges
- 12 oz (340 g) pre-cooked chicken sausage, sliced into 1-inch pieces
- 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
Instructions
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Preheat oven to 400°F (205°C). Slice vegetables and sausage as indicated. Line a large sheet pan with parchment or lightly grease it.
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Arrange the potatoes, Brussels sprouts, carrots, broccoli, bell pepper, onion, and sliced sausage on the prepared pan in a single layer. If items don’t fit without crowding, divide between two pans so they roast instead of steam.
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In a small bowl, combine Italian seasoning, paprika, garlic powder, kosher salt, and black pepper. Drizzle the oil over the pan, sprinkle the spice blend, and toss everything to coat evenly. Spread back into a single layer.
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Roast at 400°F for 25–30 minutes, stirring halfway through, until the vegetables are tender and edges are lightly browned. Serve warm.
Notes
- Vegetable swaps: Sweet potatoes, squash, parsnips, asparagus, and green beans are good alternatives. Add tender greens in the last few minutes to avoid burning.
- Storage: Refrigerate leftovers up to 4 days. Reheat in a 400°F oven for about 10 minutes for crispness or microwave until hot.
- Gluten-Free note: The recipe is naturally gluten-free if your sausage is labeled GF. Check packaging for cross-contamination info if you have celiac disease.
Nutrition
