Sheet Pan Sausage and Veggies

Sheet Pan Sausage and Veggies is the perfect go-to for a busy weeknight. With minimal prep and cleanup, you’ll have a hearty, flavorful meal ready on just one pan. The best part? It’s super easy to make, saving you time without sacrificing taste.

You may also be interested in our beer-braised bratwurst and onions for another easy sausage dinner.

This recipe is incredibly flexible. Swap out the veggies with what you have on hand, or leave ones out if they aren’t your favorite. Let the simple seasoning mix bring everything together. The sausage is the star of the show anyway!

Ingredient Notes

• Baby Potatoes: Use red or yellow or a mixture of the two. No need to peel these, just wash and chop. Regular red or yellow potatoes will work too—just cut them into smaller, even pieces for faster cooking.
• Smoked sausage: Use any type of smoked sausage you prefer. Andouille, kielbasa, or turkey sausage all work well. You can find it in the refrigerated meat section of your grocery store.
• Zucchini: Yellow squash or even broccoli could be good alternatives.
• Red Onion: This adds a subtle sweetness when roasted. If you don’t have red onion, yellow or white onions work just as well.
• Bell Pepper: Any color bell pepper will work here.
• Olive Oil: Extra virgin olive oil works best, but you can substitute with another neutral oil like avocado or vegetable oil.
• Seasonings: You can adjust the paprika to your heat preference or try adding a pinch of cayenne for a little kick.

Sausage Options

Smoked sausage is a classic choice, offering a savory, slightly smoky flavor that pairs well with the veggies. Andouille sausage adds a bit of spice, perfect if you like a little kick. Kielbasa, with its mild and slightly garlicky taste, is another great option. For a lighter version, you can swap in turkey or chicken sausage—both will still deliver plenty of flavor while cutting back on fat. No matter which sausage you choose, make sure to slice them into even coins for consistent cooking.

Baking Sheet

For best results, choose a solid, rimmed 13×18-inch baking sheet. This is often called a baker’s half sheet. This size allows the sausage and vegetables to roast evenly without trapping steam. A smaller pan, such as 9×13, may crowd the ingredients, leading to less crispy veggies. If your pan is on the smaller side, it’s better to split the ingredients between two pans to ensure they roast perfectly.