This sheet pan sausage and vegetables recipe has saved dinner more than once when I had several vegetables in the refrigerator but no real plan for them. I chop everything, add smoked sausage and seasoning, then let the oven do most of the work.
The potatoes and Brussels sprouts develop crisp edges, while the peppers and green beans stay colorful and slightly firm. Roasting the sausage on the same pan adds extra flavor to the vegetables, and a little Parmesan at the end finishes everything nicely.
I often serve it over quinoa to stretch the meal and make sure there is enough for everyone. It also works well on its own, and the leftovers are easy to pack for lunch the following day.
Sausage and Roasted Vegetables
Prep time: 15 minutes
Cook time: 35 minutes
Servings: 4
Ingredients
- 1 pound baby potatoes, halved
- 12 ounces Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil, divided
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper
- 14 ounces smoked sausage, sliced into thick pieces
- 8 ounces green beans, trimmed
- 1 red bell pepper, sliced
- 1 yellow or orange bell pepper, sliced
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ cup grated Parmesan
- 2 tablespoons chopped fresh parsley
- Cooked quinoa, for serving, optional
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Place the potatoes and Brussels sprouts on the prepared pan. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt and the black pepper. Toss well and arrange everything in a single layer.
- Roast for 15 minutes.
- Add the sausage, green beans, and sliced peppers to the pan. Drizzle with the remaining olive oil and sprinkle with the Italian seasoning, garlic powder, smoked paprika, and remaining salt.
- Toss everything together and spread it across the pan. Return it to the oven for 15 to 20 minutes, stirring once halfway through.
- The meal is ready when the potatoes are tender, the vegetables have browned edges, and the sausage is heated through.
- Sprinkle with Parmesan and fresh parsley. Serve on its own or spoon it over cooked quinoa.
Notes
- Use a large sheet pan so the ingredients roast instead of steaming. Divide everything between two pans if necessary.
- Kielbasa, turkey sausage, chicken sausage, or another fully cooked smoked sausage will work.
- Asparagus can replace the green beans. Add it during the final 10 to 12 minutes so it does not overcook.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat the sausage and vegetables in a 375°F oven for about 10 minutes or warm individual portions in the microwave.
Frequently Asked Questions
What type of sausage works best?
Use any fully cooked smoked sausage, such as kielbasa, chicken sausage, turkey sausage, or beef sausage. Since the sausage is already cooked, it only needs enough time in the oven to brown and heat through.
Can I use different vegetables?
Yes. Broccoli, zucchini, cauliflower, carrots, onions, and asparagus all work well. Add firm vegetables such as carrots and cauliflower at the beginning. Softer vegetables such as zucchini and asparagus should be added during the final 10 to 15 minutes.
Why do the potatoes go into the oven first?
Potatoes and Brussels sprouts need more cooking time than the sausage, peppers, and green beans. Roasting them first allows everything to finish at roughly the same time.
How do I keep the vegetables from becoming soggy?
Use a large sheet pan and spread the ingredients into a single layer. If the pan is crowded, divide everything between two pans. Crowded vegetables release steam instead of developing browned edges.
Do I need to peel the baby potatoes?
No. Their thin skins become tender during roasting. Wash and dry the potatoes well, then cut them into evenly sized pieces.
Can I prepare this meal ahead of time?
You can chop the vegetables and slice the sausage up to one day ahead. Keep them in separate airtight containers in the refrigerator, then season and roast them shortly before serving.
What can I serve with sheet pan sausage and vegetables?
Serve it with quinoa, rice, couscous, or crusty bread. It also makes a complete meal without an additional side.
How long do leftovers last?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat them in a 375°F oven for about 10 minutes or use the microwave for a quicker lunch.
Can I freeze the leftovers?
The cooked sausage freezes well, but some vegetables may soften after thawing. Freeze the leftovers in an airtight container for up to 2 months and reheat them in the oven for the best texture.