Sheet Pan Sausage and Veggies

ByMadison Rae
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Why Make This Recipe

Sheet Pan Sausage and Veggies is a great choice for a busy weeknight dinner. It’s easy to prepare, requires minimal cleanup, and is packed with flavor. Plus, you can customize it with your favorite vegetables and sausages. This recipe lets you enjoy a wholesome meal without spending hours in the kitchen.

How to Make Sheet Pan Sausage and Veggies

Ingredients:

  • 1 lb sausage (Italian or your choice)
  • 2 cups bell peppers, sliced
  • 1 cup zucchini, sliced
  • 1 cup red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Directions:

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the sliced vegetables and sausage.
  3. Drizzle with olive oil and sprinkle with garlic powder, Italian seasoning, salt, and pepper.
  4. Toss everything together until well coated.
  5. Spread the mixture evenly on a sheet pan.
  6. Bake for 25-30 minutes, or until the sausage is cooked through and the vegetables are tender.
  7. Serve hot and enjoy!

How to Serve Sheet Pan Sausage and Veggies

This dish is best served hot right out of the oven. You can enjoy it on its own or pair it with some crusty bread or a side salad. It makes for a great family meal or a crowd-pleaser at gatherings.

How to Store Sheet Pan Sausage and Veggies

To store leftovers, let the dish cool completely and place it in an airtight container. It can be stored in the refrigerator for up to three days. You can reheat it in the oven or microwave when you’re ready to eat.

Tips to Make Sheet Pan Sausage and Veggies

  • Cut your veggies into similar sizes for even cooking.
  • Experiment with different herbs and spices to change the flavor.
  • For a bit of heat, consider adding some red pepper flakes.
  • Use a mixture of sausages for added flavor.

Variation

You can easily switch up the vegetables based on what you have on hand. Consider adding broccoli, carrots, or asparagus for variety. You can also try different types of sausage, like chicken or turkey sausage, for a lighter option.

FAQs

Can I use frozen vegetables?

Yes, frozen vegetables work well too! Just add a few extra minutes to the cooking time.

Can I make this ahead of time?

Yes, you can prep the sausage and veggies a day ahead. Just store them in the fridge and bake them when you’re ready.

Is it possible to make this dish in a slow cooker?

Yes, you can use a slow cooker. Just add the sausage and veggies to the cooker, season them, and cook on low for about 6-8 hours. Enjoy your delicious meal!

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Sheet Pan Sausage and Veggies

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Omnivore
Print Recipe

Description

A simple and flavorful dish featuring sausage and a variety of colorful vegetables, perfect for busy weeknight dinners.

Ingredients

Scale
  • 1 lb sausage (Italian or your choice)
  • 2 cups bell peppers, sliced
  • 1 cup zucchini, sliced
  • 1 cup red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the sliced vegetables and sausage.
  3. Drizzle with olive oil and sprinkle with garlic powder, Italian seasoning, salt, and pepper.
  4. Toss everything together until well coated.
  5. Spread the mixture evenly on a sheet pan.
  6. Bake for 25-30 minutes, or until the sausage is cooked through and the vegetables are tender.
  7. Serve hot and enjoy!

Notes

For even cooking, cut the veggies into similar sizes. Experiment with different herbs and spices for added flavor.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 4g
  • Sodium: 850mg
  • Fat: 28g
  • Saturated Fat: 8g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 60mg

Keywords: sheet pan, sausage, veggies, easy dinner, weeknight meal, Italian

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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