Sheet Pan Sausage & Vegetables
There is something truly comforting about a meal that practically cooks itself, leaving you more time to relax, set the table, or enjoy a little extra dessert. This Sheet Pan Sausage & Vegetables recipe is exactly that kind of magic. It combines juicy, flavorful sausage with a colorful mix of roasted vegetables, creating a simple, hearty meal that’s perfect for busy weeknights, meal prep, or even a cozy weekend dinner. The best part is that cleanup is a breeze, and you can customize the veggies and spices to suit your family’s tastes.
Servings 4
Calories 350kcal
Ingredients
- 4 sausage links about 1 pound, any type you prefer
- 2 medium carrots sliced into thin rounds
- 1 red bell pepper cut into bite-sized pieces
- 1 yellow bell pepper cut into bite-sized pieces
- 1 medium zucchini sliced into rounds
- 1 small red onion cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- Optional: fresh parsley or basil for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with cooking spray for easy cleanup. Preparing the pan in advance ensures your vegetables roast evenly and prevents sticking.
- Prepare the vegetables by slicing carrots, bell peppers, zucchini, and onion into bite-sized pieces. Try to cut them into similar sizes so they cook evenly. Place all the vegetables in a large mixing bowl.
- Drizzle the olive oil over the vegetables and sprinkle with garlic powder, smoked paprika, thyme, salt, and black pepper. Toss everything together until the vegetables are evenly coated with oil and seasonings. A light, even coating helps them roast beautifully without burning.
- Arrange the vegetables on the sheet pan in a single layer, leaving a little space between each piece. Place the sausage links on the same pan, nestling them among the vegetables. This arrangement allows the flavors to mingle while ensuring everything cooks evenly.
- Roast in the preheated oven for 30-35 minutes, flipping the vegetables and sausage halfway through. Roast until the vegetables are tender and slightly caramelized, and the sausage is fully cooked. If you like extra crispy edges, broil for an additional 2-3 minutes at the end.
- Remove the sheet pan from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley or basil if desired. Serve directly from the pan for a rustic feel or plate individually for a more formal presentation.
Notes
Make sure to cut your vegetables evenly. This helps everything cook at the same rate and prevents some pieces from burning while others remain undercooked.
Do not overcrowd the pan. Giving each piece space allows the vegetables to roast rather than steam, which ensures better flavor and texture.
Use a mix of sausage types if you like. Combining spicy and mild sausages adds layers of flavor without extra effort.
Adjust seasonings to taste. If you prefer a bolder flavor, add a pinch of chili flakes or a squeeze of fresh lemon juice before serving.