Sheet Pan Sausage and Veggies
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This sheet pan sausage and veggies dinner is a weeknight win—just 20 minutes of prep, one pan, and big flavor. The sausage cooks up juicy, the veggies roast until tender and caramelized, and the clean-up is a cinch.
This sheet pan sausage and veggie recipe is the ultimate weeknight dinner—easy to prep, a breeze to clean up, and packed with flavor. The recipe combines hearty sausages with caramelized Brussels sprouts and carrots, all roasted together on a large sheet pan. As the sausages cook, their juices infuse the vegetables with tons of flavor.
This is a well-balanced dish full of protein from the sausage and fiber from the vegetables. It’s also super versatile giving you plenty of options to change things up. Serve it with polenta or Parmesan smashed potatoes for a satisfying, fuss-free meal that hits the spot every time.
Sheet pan meals take just minutes to assemble and there’s hardly any dishes to clean! Try my kid-friendly sheet pan chicken nachos and sheet pan garlic shrimp next!
“Great recipe and easy to improvise. During the summer, I like using bell peppers and cherry tomatoes. Chicken sausage works well too!”
Sheet Pan Veggies and Veggies Ingredients
- Fresh Italian Sausage Links: Go with hot or sweet—whatever you like best. Bratwurst, Italian, chorizo, or any good-quality sausage will also work here.
- Vegetables: I like using red onions, carrots, and Brussels sprouts. They all roast well—carrots and onions turn sweet and caramelized, and the Brussels sprouts get crisp around the edges. I cut the carrots on the diagonal because it looks pretty, slice the onions into thick half moons, and halve the sprouts so they cook evenly. If your sprouts are small, you can leave them whole.
- Flavor: A generous drizzle of olive oil helps everything brown and brings richness to the dish. Dried thyme adds a woodsy, herby note that complements both the sausage and the vegetables.
- Jump to the printable recipe for precise measurements
How to Make Sausage and Veggies on a Sheet Pan
Step 1: Prep the vegetables and seasonings. Add the onion, carrots, and Brussels sprouts to the baking sheet. Drizzle with the oil and then sprinkle evenly with salt, pepper, and thyme. Toss until everything is coated.
Step 2: Add the sausages. Nestle the sausages around the pan and spread the veggies into a single layer as best you can.
Step 3: Roast until caramelized. Roast in a preheated 425°F oven for 25 minutes, or until the sausages are cooked through and the veggies are browned and tender—no need to stir.
Pro Tips
- Cutting the veggies. Cut the vegetables to roughly the same size—this helps them roast at the same rate and ensures nothing ends up over or underdone.
- Line your pan. For easy clean-up, you can line your pan with foil. I use heavy-duty foil because it fits the sheet pan perfectly and holds up well without tearing—even when you’re tossing everything with oil.
- Don’t crowd the pan. When roasting vegetables it’s essential they are in a single layer. When they’re crammed on the pan they steam rather than roast.
Sausage Sheet Pan Dinner Variations
This sheet pan sausage and veggies recipe is super flexible, so feel free to tweak it based on what you’ve got in the fridge or what sounds good. Here are a few ways to change things up:
- Switch up the vegetables. You can really go in a lot of directions when making one pan sausage and veggies. Try cauliflower, bell peppers, zucchini, summer squash, cherry tomatoes, or diced sweet potatoes. If using potatoes, just cut them smaller so they cook through in the same amount of time as everything else (and don’t line the pan with foil, as they are prone to sticking).
- Add a little heat or a pinch of fresh herbs. If you like some spice on your roasted sausage and veggies, toss in a pinch of red pepper flakes or fresh herbs before baking.
- Drizzle with sauce. This dish has plenty of flavor on its own, but a sauce can be a nice bonus. Try pesto sauce, green sauce, or even applesauce.
More Sausage Recipes You May Like
Sheet Pan Sausage and Veggies
This sheet pan sausage and veggie dinner is simple, satisfying, and comes together with almost no effort.
Ingredients
- 1 large red onion, halved and sliced ¼-inch thick
- 3 large carrots, sliced on an angle ½-inch thick
- 1 pound Brussels sprouts, stemmed and halved (if small, leave whole)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1 pound fresh hot (or sweet) Italian sausage links (bratwurst, chorizo, or any sausage that you like may be substituted)
Instructions
- Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with heavy-duty aluminum foil for easy clean-up, if desired.
- Directly on the baking sheet, toss the onion, carrots, and Brussels sprouts, oil, salt, pepper, and thyme until the vegetables are evenly coated. Place the sausages on the baking sheet, spacing them evenly around the pan, and arrange the vegetables as best you can in a single layer. Roast for 25 minutes, until the sausages are cooked through and the vegetables are caramelized and tender (no need to stir while cooking).
- Note: Feel free to substitute different vegetables, such as baby potatoes (halved), sweet potatoes (cut into 1-inch chunks), large broccoli or cauliflower florets, or even grapes. (If using potatoes, do not line the pan with foil, as they are prone to sticking.)
Nutrition Information
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- Calories: 566
- Fat: 46g
- Saturated fat: 14g
- Carbohydrates: 19g
- Sugar: 6g
- Fiber: 6g
- Protein: 21g
- Sodium: 891mg
- Cholesterol: 86mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This is a tasty and quick meal that was well received by my family. Easy, as well, to modify depending on which vegetables are lurking in the fridge!
I’ve made this recipe a couple of times and it never disappoints. It is tasty and so very easy. You can toss it together quickly and the clean up is swift. Perfect for a week night dinner when time is short and you want something delicious to eat. With all the new and interesting sausages out there you can mix it up along with different vegetables.
I’ve made this about three times now and it is a delicious meal, and it’s idiot proof. You are right about potatoes sticking, and even though I didn’t use foil they wanted to stick to the pan, so I did flip them. In fact I find I have to rotate everything around on the pan during roasting because the stuff nearest the edge seems to cook way faster than the stuff in the middle, also I turn the sausages so that they brown evenly. I know it says for 4 people but I find that my daughter and I finish 90% of whats on the pan. I guess that’s a recommendation, right?
This is very similar to another recipe I use that just has carrots and potatoes. This is very tasty, and it’s hard to beat roasted Brussels sprouts. It’s a great Sunday dinner! Warm, comfort food at its finest!
Great easy meal for a busy day and night! I used baby carrots and pre-cut broccoli. It was prepped and in the oven in less than 10 minutes. Added a salad to make a complete meal in a matter of minutes. Tasted very good and loved the crispiness of the sausage.
Made this last week using fully cooked spicy smoked Andouille sausage. Began by roasting just the vegetables for the first ten minutes, then added the sausage for the final 15 minutes. Easy, fast prep and clean up, and delicious both hot and for lunchtime leftovers. I can always depend on this site for satisfying meals using real ingredients. Thank you!
This recipe is a great method for using up that stuff in the fridge that really needs to get cooked before it is too late. I often have to sub in already cooked sausages because that is what is more available to me and I just add them towards the end of the vegetables cooking to heat them through and get a bit of browning. I have found that when I sub in halved or chopped potatoes, they are easier to get off the pan if I do not use the foil. They stick worse to the foil than to the pan! That may also be a tip that Jenn mentions in a different recipe and it thankfully stayed in my head. Super easy, family-friendly weeknight meal. Easy to prep ahead if needed.
Loved this recipe. My husband does not like brussel sprouts so I added potatoes instead. It is so simple and easy clean- up!!
Thank you for this delicious and oh so easy to prepare as well as easy cleanup recipe. I have made it on several occasions and with various vegetables and the results never disappoint. My family has a new favorite! It’s such a pleasure to serve and reap all the rewards in compliments.
Easy is right! I combined all the veggies in a bowl – but that’s for me to keep a light hand on the oil and a thorough coating – and I like the sear of the pan heat so no foil. The light char on the ingredients plus the juices from the meat and the oil combine nicely to give the finished product its own little umami. Already new combinations have been used with the sausage to use up veggies, try favorite spice combinations — but always quick, easy, and tasty. This is a keeper and in the weekly rotation!