Sheet Pan Sausage and Roasted Veggies

by Glenda
6 servings
40 min

Some days you just need a break. You need din­ner to be tasty for your fam­i­ly and on the table, with­out cre­at­ing a lot of stress and dish­es, for you. I get you.

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When you’ve had a busy day and 5:00 rolls around, some­times the weari­ness can be over­whelm­ing. You walk through the door and you’re bom­bard­ed with respon­si­bil­i­ties, requests and even more to do. Din­ner is the last thing you want to think about.

Sheet Pan Sausage and Roast­ed Veg­gies is my solu­tion in that moment. When I just. can’t. even. This is the din­ner I make for my fam­i­ly. Prep time is min­i­mal and oven time is 30–40 min­utes, depend­ing on the veg­eta­bles you choose.

And, if you love this scrump­tious recipe, be sure to check out my roast­ed Green Beans and Pota­toes recipe, too.

Meal Prep Potential

If you’re a great meal plan­ner and get every­thing planned for your week’s meals, then go buy the gro­ceries, and come home to prep things ahead … I want to be you. lol

I’ve done it, on occa­sion, and it’s ALWAYS amaz­ing. I need to be con­sis­tent. Any­way, if that’s the way you do things, you’re even fur­ther ahead with this meal.

Pre-chop­ping the veg­gies and sausage, (the night before or last week­end), drop­ping them in a zip-top bag with a lit­tle oil and salt and pep­per, means the only thing for you to do at 5:00 is turn on the oven, pour that bag onto a sheet pan and pop it in the oven.

And you, my friend, are a rock star! Again, I aspire to be you. My life is so much eas­i­er when I am that con­sis­tent­ly organized.

The Ingredients

sheet pan sausage and roasted veggies prepped for the oven

When mak­ing Sheet Pan Sausage and Roast­ed Veg­gies, I usu­al­ly buy a pound or two of Beef Smoked Sausage. It comes in rings over near the hot­dogs, at my market.

Kiel­basa, Ital­ian Sausage, even brats would work, too. They could be beef or pork or chick­en– spicy or mild. Choose the ones that taste fab­u­lous to your fam­i­ly and then always keep one stashed in your freezer.

On one of those hair-pulling, chaot­ic week­nights when you need some­thing fast, it’s easy to slice sausages, even frozen. If they give you trou­ble, one or two min­utes in the microwave will have you slic­ing right through them. It’s one of those items I always like to have on hand.

Switch up the veg­gies and use your favorites. Clean up what’s already in your fridge or freezer.

We have used baby red or yel­low pota­toes, sweet pota­toes, but­ter­nut squash, broc­coli, cau­li­flower, brus­sels sprouts, aspara­gus, fresh green beans or zuc­chi­ni. I’ve even roast­ed beets on one side of the *sheet tray.

And we mix and match them to fit what we have on hand, at the time. It’s a dif­fer­ent deli­cious meal almost every time you make it. Give Sheet Pan Sausage and Roast­ed Veg­gies a try.

How to Serve Sheet Pan Sausage and Roasted Veggies

This tray full of pro­tein and deli­cious­ly roast­ed veg­eta­bles is a meal all on it’s own, but we often serve it with bis­cuits or corn­bread. Even the con­trast of a crisp, cold, green sal­ad is a deli­cious complement.

sheet pan sausage and roasted potatoes

This meal is fla­vor­ful, loaded with vit­a­mins and min­er­als and easy to make. It has dozens of deli­cious vari­a­tion pos­si­bil­i­ties and you can prep it in min­utes! The clean-up is a breeze, since every­thing is done on one pre-lined pan. What’s not to love?

Enjoy a deli­cious meal with your fam­i­ly, my friend. Then kick your shoes off and have a lit­tle “me time”. You deserve it!

More of My Favorite Sausage Recipes and Recipes Using Sausage

Homemade Beef Summer Sausage on wooden board with marble jack cheese and whole grain crackers

Home­made Beef Summer Sausage

Homemade Breakfast Sausage and Homemade Italian Sausage

Home­made Ital­ian Sausage

homemade sausage-Italian

Zuppa Toscana

Sheet Pan Sausage and Roasted Veggies
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 1 — 2 lbs Beef Smoked Sausage (or your family’s favorite sausages)
  • 3 lbs veggies of your choice, chopped and sliced (*See Notes.)
  • 2 Tablespoons avocado oil
  • salt and pepper, to taste

Slice the sausage into rounds about 1/2 inch thick.
Chop or slice the veg­gies of your choice. (*See Notes.)
Line a *sheet pan with parch­ment paper, foil or a sil­i­cone mat.
Toss the sausage and chopped veg­gies onto the bak­ing sheet.
Driz­zle with oil and toss (with your hands) to coat every­thing, evenly.
Salt and pep­per to taste.
Bake at 400° for about 30 min­utes or until pota­toes are fork-tender.
  • I have suc­cess­ful­ly used pota­toes, sweet pota­toes, but­ter­nut squash, zuc­chi­ni, brus­sels sprouts, cab­bage, cau­li­flower, broc­coli, onions, fresh green beans, corn on the cob, aspara­gus, yel­low squash, car­rots and beets, in this recipe. All of them are deli­cious and there are dozens of dif­fer­ent com­bi­na­tions that can be made.
  • Pota­toes, beets and but­ter­nut squash tend to take the longest to cook. Cut them into small­er pieces or start them 15 min­utes before every­thing else. I just cut them into small chunks.
  • Zuc­chi­ni, bell pep­pers and aspara­gus cook quick­ly, so I typ­i­cal­ly add them dur­ing the last 5 min­utes of cook­ing. Toss them with a lit­tle oil and salt and pep­per before adding them to the sheet tray.
  • Beets are scrump­tious roast­ed like this. I put them at one side of the sheet tray, by them­selves, to pre­vent heir gor­geous col­or from bleed­ing into the oth­er veggies.
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