Sheet Pan Sausage and Veggies is an easy, healthy dinner made with smoked sausage, potatoes, broccoli and bell peppers tossed in a garlic herb seasoning. Because everything roasts on one pan in about 50 minutes, this quick weeknight recipe works for meal prep, family dinners or busy suppers.
Spreading everything in a single layer is the step that decides whether the vegetables roast or steam, since crowded pieces trap moisture. A large sheet pan gives the sausage and veggies enough room, so the edges crisp and the seasoning caramelizes properly.
This version uses a garlic, paprika, oregano and parsley blend that coats every piece, which sets it apart from simpler sheet pan recipes. A finish of grated Parmesan right out of the oven ties the flavors together, and it melts into a savory layer on the hot vegetables.
Sheet Pan Sausage and Veggies
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings20
minutes30
minutes692
kcalSmoked sausage coins with red potatoes, green beans, broccoli and bell peppers roasted at 400 degrees in a garlic herb seasoning. One pan, 50 minutes and a Parmesan finish are all this filling dinner needs.
Ingredients
2 cups diced baby red potatoes
3 cups green beans, trimmed and halved
1 large head of broccoli, cut into florets (about 2 cups)
1½ cups chopped bell peppers (2 large or 6-7 mini sweet peppers)
13 ounces smoked sausage (turkey, chicken or beef), sliced into ½-inch coins
6 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon red pepper flakes (optional)
Salt and pepper to taste
- Optional for serving:
Cooked quinoa or rice
Freshly grated Parmesan cheese
Directions
- Preheat and prep the pan:Preheat the oven to 400 degrees F and line a large sheet pan (15×21 inch) with parchment paper.
- Cut the vegetables and sausage:Dice the potatoes small (10-12 pieces per baby potato), trim and halve the green beans, chop broccoli into florets, cut peppers into 1-inch pieces and slice the sausage into thick ½-inch coins.
- Season everything:Place the vegetables and sausage on the prepared pan, pour the olive oil over the top and sprinkle with oregano, parsley, paprika, garlic powder and red pepper flakes. Season with salt and pepper, then toss to coat evenly. Spread in a single layer without crowding.
- Roast in two stages:Bake for 15 minutes, remove the pan and flip or stir the pieces, then return to the oven for another 10-15 minutes until the vegetables are crisp-tender and the sausage edges are browned.
- Finish and serve: Top with freshly grated Parmesan cheese and fresh parsley. Serve over rice or quinoa if desired.
FAQs
Do you need to preheat the sheet pan before adding the vegetables?
There is no need to preheat the pan, since placing vegetables on a cold sheet works well and gives you time to arrange them. Adding veggies to a hot surface can cause the oil to smoke and burn the bottoms before the rest cooks through. Starting cold also means less risk of burns while you toss everything by hand.
Can you use fresh herbs instead of dried oregano and parsley?
Fresh herbs work, though you should add them during the last five minutes of roasting, since they burn quickly at high heat. Dried oregano and parsley hold up better over the full 30 minute bake, which is why the recipe calls for them. If you use fresh, roughly triple the amount, because fresh herbs are less concentrated than dried.
Does the smoked sausage need to reach a specific internal temperature?
The smoked sausage is already fully cooked, so it only needs to be heated through to about 165 degrees for the best texture. A quick thermometer check takes the guesswork out, though the sausage is safe straight from the package. Roasting it alongside the vegetables adds a browned edge, and that extra color brings more flavor to each bite.
Should you peel the baby red potatoes before roasting?
The skin on baby red potatoes is thin enough to eat, so peeling is not needed and helps the pieces hold their shape while roasting. Leaving the skin on also adds color and texture to the finished dish, which makes each bite more interesting. Scrub them under running water before dicing, and they are ready to go on the pan.
Can you make this recipe on a grill instead of in the oven?
A grill works if you use a basket or heavy duty foil with raised edges, since loose pieces can fall through the grates. Keep the heat at medium high and toss everything every five minutes, so nothing burns on one side. The total cook time stays about the same, and the grill adds a smoky flavor the oven cannot match.
