There’s something quietly brilliant about sheet pan sausage and vegetables the way golden potatoes tumble against caramelized peppers, how everything tastes better when it roasts together. It’s colorful, forgiving, and smells like someone who has their life together made dinner.
I started leaning on this combo hard last spring, when evenings felt long but my energy didn’t. One Tuesday I tossed whatever I had onto a pan kielbasa, sweet potatoes, red onion and the smell alone reset my mood. After nearly a decade of testing recipes, I’ve learned that salt, a hot oven, and a little olive oil can do most of the work for you. When I don’t feel like thinking, this saves the whole evening.
PrintSheet Pan Sausage and Vegetables Easy Weeknight Dinner
This sheet pan sausage and vegetables recipe is perfect for a quick and easy dinner. It makes a flavorful weeknight meal with minimal cleanup, ideal for a family dinner or one pan meal. Enjoy a tasty sausage recipe everyone will love.
- Prep Time: 10 minutes
- Cook Time: 35 minutes to 40 minutes
- Total Time: 45 minutes to 50 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
- 1 pound fresh broccoli florets from about 2 crowns about 4 cups
- 3 cloves garlic minced
- 12 to 16 ounces smoked sausage such as kielbasa cut crosswise into ½ inch thick rounds
- 3 teaspoons chopped fresh herbs such as thyme oregano rosemary and sage divided
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 medium bell peppers cut into 1 inch pieces about 3 cups
- Grated Parmesan cheese optional
Instructions
- Preheat your oven to 425°F.
- In a rimmed baking sheet, combine the broccoli florets, minced garlic, sliced smoked sausage, and two teaspoons of the chopped herbs. Drizzle the olive oil over everything and season with kosher salt and black pepper, then mix well to coat.
- Spread the mixture evenly on the baking sheet and roast it for about 20 minutes until the broccoli starts to brown.
- Add the chopped bell peppers to the sheet, toss gently, and rearrange into a single layer.
- Return the pan to the oven and continue roasting for another 15 to 20 minutes until the sausage is nicely browned and vegetables are tender.
- Finish by sprinkling the remaining teaspoon of herbs and Parmesan cheese if desired before serving.
Notes
- For crisp tops, broil 2–3 minutes at the end
Why You’ll Love This One-Pan Meal
This is the kind of dinner that resets a tired weeknight without asking much of you. You toss everything onto one pan, let the oven do the work, and come back to golden sausage, caramelized peppers, and broccoli with crispy edges. It’s colorful, forgiving, and smells like someone who has their evening together made dinner.
- Minimal cleanup: One pan means one thing to wash a relief on any weeknight.
- Flexible and forgiving: You can swap vegetables based on what’s in your fridge, and timing doesn’t have to be exact.
- Full of flavor: Roasting brings out sweetness in the vegetables and adds smoky depth to the sausage.
- Comforting but not heavy: Perfect for spring evenings when you want something cozy without feeling weighed down.
What You’ll Need (and Why These Ingredients Work)
The beauty of sheet pan sausage and vegetables is that every ingredient pulls its weight. Here’s what makes this combination so good:
- Smoked sausage (kielbasa): Already seasoned and flavorful, it crisps beautifully in the oven and infuses everything around it with smoky richness.
- Broccoli florets: They brown at the edges and turn tender inside roasting brings out a nutty sweetness you don’t get from steaming.
- Bell peppers: Added midway through so they stay tender and slightly charred without turning mushy.
- Fresh herbs (thyme, oregano, rosemary, sage): A small handful adds warmth and depth. Use what you have or love most.
- Garlic and olive oil: The backbone of flavor they help everything caramelize and stick together.
Pro Tip: If your broccoli crowns have thick stems, peel and slice them they roast beautifully and shouldn’t go to waste.
How It All Comes Together
The magic here is in the timing. Broccoli gets a head start in the hot oven so it can develop those crispy, caramelized edges. Then the bell peppers join halfway through, staying tender and sweet without overcooking. Everything roasts in one layer, which means better browning and more flavor.
| Step | What Happens | Time |
|---|---|---|
| Prep & toss | Broccoli, sausage, garlic, herbs go on the pan with oil and seasoning | 5 min |
| First roast | Broccoli begins to brown and crisp at the edges | 20 min |
| Add peppers | Toss in bell peppers and return to oven | 15–20 min |
| Finish & serve | Garnish with fresh herbs and optional Parmesan | 1 min |
Note: Spread everything in a single layer. Crowding the pan steams the vegetables instead of roasting them, and you’ll miss out on that golden caramelization.
Simple Swaps and Tweaks
This recipe is endlessly adaptable. Here are a few tested variations that work beautifully:
| Ingredient | Swap Ideas |
|---|---|
| Smoked sausage | Italian sausage, chicken sausage, or chorizo |
| Broccoli | Cauliflower, Brussels sprouts (halved), or green beans |
| Bell peppers | Zucchini, red onion wedges, or cherry tomatoes |
| Fresh herbs | Dried herbs work too use 1 teaspoon total |
| Olive oil | Avocado oil or melted butter |
Pro Tip: If you like a little heat, toss in red pepper flakes or use spicy sausage. A squeeze of lemon juice at the end brightens everything up.
How to Serve and Store Leftovers
Serve this straight from the pan for an easy, casual dinner. It’s complete on its own, but you can also pair it with crusty bread, rice, or a simple green salad. The optional Parmesan adds a salty, nutty finish that ties everything together.
Storage: Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or back on a sheet pan in a 375°F oven until warmed through. The vegetables may soften slightly, but the flavors deepen overnight.
Make-ahead tip: You can prep the vegetables and sausage in the morning, keep them covered in the fridge, then toss with oil and seasoning right before roasting.
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FAQs ( Sheet Pan Sausage and Vegetables )
What temperature should I cook this at?
Preheat your oven to 425°F for best results. This high temperature ensures the sausage gets nicely browned while the vegetables caramelize. If your oven runs hot, try 400°F to prevent burning.
How long does this recipe take to cook?
Total cooking time is about 25-30 minutes. Start by roasting the sausage for 10 minutes, then add the vegetables and cook for another 15-20 minutes until everything is golden and tender.
Which vegetables work best for this dish?
Bell peppers, onions, zucchini, and Brussels sprouts are my go-to choices. Cut firmer vegetables like potatoes and carrots smaller so they cook evenly. Avoid delicate greens that will wilt too quickly.
Can I prep this meal ahead of time?
Yes, you can chop all vegetables and slice the sausage up to 24 hours ahead. Store them separately in the refrigerator, then toss with oil and seasonings right before roasting for the freshest flavor.
What type of sausage should I use?
Italian sausage (sweet or spicy) works wonderfully, as does chicken sausage or bratwurst. Choose pre-cooked sausage for convenience, or raw sausage for deeper flavor. Slice into 1-inch pieces for even cooking.
This sheet pan sausage and vegetables comes together in about 40 minutes and asks almost nothing of you. You’ll love how the broccoli crisps at the edges, how the sausage gets golden and slightly charred, and how the peppers soften into sweet, tender bites. It’s the kind of dinner that smells like comfort and tastes like you planned ahead even when you didn’t. The garlic and herbs weave through everything, and that single pan makes cleanup feel like a small victory all on its own.
If you want a little more richness, toss everything with a drizzle of balsamic vinegar or a squeeze of lemon right before serving. I’ve swapped in zucchini when bell peppers weren’t on hand, and it worked beautifully. Leftovers hold up well in the fridge just reheat gently in a skillet with a splash of water to bring back some moisture. My mother-in-law taught me that trick years ago, and it’s saved more meals than I can count. You can also turn this into a grain bowl by spooning it over rice or quinoa the next day.
I’d love to know what vegetables you toss onto your sheet pan when dinner needs to be simple. Did your family have a go-to one-pan meal that got you through busy weeks? Save this one for a night when you need something easy but still feels like home.
