One pan and about 20 minutes—that’s all you need to make this simple, veggie-packed Sausage Sheet Pan Dinner. Use your favorite sausages and vegetables, and serve it as-is or over rice for an easy family meal everyone will enjoy.
Meals that come together in under 30 minutes with minimal ingredients are my go-to. This sausage sheet pan dinner is flexible, fast, and only needs one pan.
If you love one-pan dinners, this recipe is a winner. It’s easy to customize with different sausages and vegetables, and it’s simple enough to serve on its own or over rice or quinoa.
Why You Will Love This Sausage Sheet Pan Dinner:
- Only one pan to clean. Everything cooks on a single sheet pan—just a cutting board and knife are needed in addition. Fewer dishes, less fuss.
- Highly customizable. Swap vegetables and sausages to suit your preferences. Serve over grains or enjoy straight from the pan.
- Works with many sausage types, including vegetarian options. Use precooked Kielbasa, smoked turkey, chicken sausage, or a plant-based sausage to fit your diet.
- A simple way to pack in vegetables. Roasting brings out flavor and makes it easy to include a mix of peppers, broccoli, onions, or mushrooms.
Ingredients
- Sausages: 12 oz precooked sausages (Kielbasa, smoked turkey, or chicken sausage). Slice into 1-inch rounds.
- Vegetables: 1 red bell pepper (chopped), 1 green bell pepper (chopped), 1 red onion (chopped), 12 oz broccoli florets (about 3½–4 cups). Sweet potatoes or mushrooms are optional additions.
- Olive oil: 2–3 tablespoons extra virgin olive oil (reduce by 1 tablespoon if using a high-fat sausage).
- Garlic: 2–3 cloves, minced (or ½ teaspoon garlic powder).
- Seasoning: 1 teaspoon oregano, 1 teaspoon thyme, ½ teaspoon sea salt, ½ teaspoon pepper.
Step-by-Step Instructions
- Preheat the oven to 425°F (218°C). Chop the vegetables and slice the sausages into about 1-inch pieces.
- Spread the sausages and vegetables on a large sheet pan. Drizzle with olive oil and add the minced garlic, oregano, thyme, salt, and pepper. Toss until everything is evenly coated.
- Bake for about 20 minutes, until the vegetables are tender and the sausages begin to crisp at the edges. If needed, you can stir once halfway through.
- For extra browning, switch the oven to broil and broil on high for 2–3 minutes—watch closely to avoid burning.
- Remove from the oven and let cool for a few minutes. Serve directly from the pan or over rice, quinoa, or your preferred grain.
Recipe Tips
- Prep ahead: Chop vegetables in advance to make assembly quick on busy nights.
- Slice the sausages: Slicing helps them crisp and cook evenly; whole sausages are fine but may take longer.
- Sweet potato skins: You can peel sweet potatoes if you prefer, but leaving the skins saves time and adds texture.
- Adjust oil for fatty sausages: If using a high-fat sausage like Kielbasa, reduce the added olive oil slightly since the sausage will release fat while roasting.
Other Sheet Pan Recipes
- Orange Chicken Sheet Pan Dinner
- 15 Minute Steak and Broccoli
- Parmesan Crusted Chicken Sheet Pan Dinner
- Pesto Salmon Sheet Pan Dinner
- Sweet Potato Sheet Pan Nachos
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Sausage Sheet Pan Dinner
One pan and 20 minutes—that is about all you need to make this simple, veggie-packed Sausage Sheet Pan Dinner. Use your favorite sausages, all the veggies and serve as is or over rice. The easiest dinner that the entire family will love!
Print
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 12 oz precooked sausages, sliced into 1-inch rounds
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 red onion, chopped
- 12 oz broccoli florets (about 3½–4 cups)
- 2–3 tablespoons olive oil
- 2–3 garlic cloves, minced
- 1 tsp oregano
- 1 tsp thyme
- ½ tsp sea salt
- ½ tsp pepper
Instructions
- Chop and prep all vegetables and sausages. Preheat oven to 425°F (218°C).
- Place vegetables and sausages on a large sheet pan (use two pans if needed). Drizzle with olive oil and add garlic, oregano, thyme, salt, and pepper. Toss to coat evenly.
- Roast for about 20 minutes, until vegetables are tender and sausage edges begin to brown. Optionally stir once halfway through.
- Broil for 2–3 minutes to add crispness, watching closely. Remove, let cool for a few minutes, and serve over rice, quinoa, or on its own.
Notes
- Chop vegetables ahead of time to speed up meal prep.
- Slicing sausages helps them brown and cook evenly.
- You may peel sweet potatoes if preferred, but leaving skins saves time and adds texture.
- If using a fatty sausage, reduce added oil to prevent soggy vegetables.
Nutritional information is an estimate and should be used as a guide only.
Nutrition (approx.)
Calories: 384 kcal — Carbohydrates: 26 g — Protein: 13 g — Fat: 26 g — Fiber: 5 g
Nutrition information is automatically calculated and should be considered an approximation.