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This Sausage Sheet Pan Dinner is the ultimate all-in-one easy dinner recipe. With tender potatoes, caramelized vegetables, and savory sausage, it is flavorful, nutritious, and comes together with minimal effort!
Sheet pan meals are a lifesaver on busy nights and this sheet pan with sausage, potatoes and veggies is one of our favorites! With minimal prep, maximum flavor, and just one pan to clean, I know you will love this easy dinner recipe just as much as we do!
Reasons to Love this Sausage Sheet Pan Dinner
I took one of our favorite roasted vegetable recipes and added sausage to make a simple dinner that is perfect for busy nights!
- Endlessly Customizable. Vary the sausage, veggies, and seasoning to make this recipe uniquely yours. It is the ultimate clean-out the fridge meal.
- One Pan Dinner Recipe. We don't even break out a bowl, simply toss everything on one pan and bake! Now if only we didn't have to mess with a cutting board and knife!
- Family-Favorite. While the pickier eaters may leave the broccoli on the plate, the potatoes and sausage will always be gobbled up.
Happy Cooking! xo Kristen
Notes on Ingredients
As I stated, this recipe is highly customizable. Use my suggestions below as a guide.
- Sausage: The sausage should be fully cooked or smoked, but the variety and flavor is up to you. I typically opt for chicken sausage, but beef, pork, or turkey sausage works well. Even kielbasa or andouille would be fabulous.
- Potatoes: I love using a combination of both Yukon gold potatoes and sweet potatoes. That said, red potatoes and even russet potatoes work. You can even opt to omit the potatoes to keep dinner low carb.
- Veggies: Broccoli, cauliflower, brussels sprouts, carrots, bell peppers, zucchini, green beans, grape or cherry tomatoes--use what you like! Keep in mind that cruciferous and root vegetables will need longer to roast, while softer vegetables, like zucchini and tomatoes, should be added when the sausage is added to the sheet pan.
- Onion: Red, yellow, or sweet. Again, use what you like or omit the onion if you don't care for it. I love the earthy undertones it adds to the dish.
- Olive Oil: Extra virgin olive oil will help the sausage, potatoes, and vegetables caramelize and add flavor.
- To Season: I keep it pretty simple to that the seasonings pair well with endless varieties of sausage and veggies. Kosher salt, black pepper, garlic powder, paprika, and minced garlic. The minced garlic is optional, and should be added to the sheet pan along with the sausage, not the potatoes, so it doesn't burn.
Kristen's Key Tips
While this recipe is incredibly easy to make and extremely forgiving, I have a few tips to keep in mind before we get into the step-by-step process.
- Add the sausage midway through baking. This will help it stay juicy and moist, rather than crispy and dried out. And while this sounds like an extra step, it really isn't. Just add the sliced sausage when flipping the potatoes.
- Same goes for softer vegetables. If you are adding green beans, yellow squash, zucchini, and/or tomatoes, you will want to add them when adding the sausage. This will prevent them from overcooking.
- Be intentional with your dicing. Make sure potatoes are evenly cubed, broccoli is cut into uniform florets, and sausage is evenly sliced, etc., so that everything cooks evenly.
How to Make Sheet Pan Sausage with Veggies
Think of this section as my way to guide you through making Sheet Pan Sausage and Veggies with the least amount of effort--because this recipe was designed to be low-fuss!
- Season and Roast. Toss potatoes and onions with any studier vegetables (broccoli, cauliflower, brussels sprouts, bell peppers, etc.) with olive oil, salt, pepper, garlic powder, and paprika right on the baking sheet. Spread into an even layer and pop into the oven.
- Add Sausage. After partially baking, remove the pan from oven sprinkle the slices of sausage, minced garlic (if using), and softer veggies (like green beans, summer squash, tomatoes, etc.) over the potatoes. Gently toss everything together to evenly distribute the garlic and sausage throughout the potatoes.
NOte on Garlic
Adding the minced garlic NOW rather than at the start of roasting will ensure the garlic does not burn or become bitter.
- Finish Baking. Return the pan to the oven and continue to cook for 15-20 minutes, or until the potatoes are tender.
- Serve. No sides needed. Dinner is done! But feel free to top with fresh herbs for a fresh finish.
Flavor Variations
- Cajun: Use andouille sausage (chicken, pork, or beef) and use 2 teaspoons of Cajun seasoning in place of dried seasonings. Any veggies work well in this combo.
- Italian: Use an Italian-flavored chicken sausage, swap out the paprika for Italian seasoning, and top with parmesan cheese before serving. Gold or red potatoes, bell peppers, green beans, zucchini, and green beans are great options for this flavor variation.
- Kid-Friendly. Opt for kielbasa, plain smoked sausage, or a cheese-flavored chicken sausage. Potatoes (any variety) are always loved and pick a veggie your child will eat, or one you won't mind enjoying yourself.
More Sheet Pan Recipes
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Sheet Pan Sausage with Potatoes and Vegetables
With tender potatoes, caramelized vegetables, and savory sausage, this sausage sheet pan dinner is flavorful, filling, and comes together with minimal effort!
Video
Ingredients
- 1 large sweet potato, cubed into 1-inch pieces
- 4 medium Yukon gold or red potatoes, cubed into 1-inch pieces
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 small red onion, cubed into 1-inch chunks
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 12 ounces precooked or smoked sausage, sliced into 1-inch thick rounds
- 2 teaspoons minced garlic, optional
Instructions
- Preheat the oven to 425℉ (220℃).
- Add sweet potatoes, Yukon gold potatoes, broccoli, cauliflower, and onion to a large rimmed sheet pan. Drizzle with 2 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon paprika, and ½ teaspoon black pepper. Use your hands to toss to coat everything evenly with the oil and seasonings.
- Spread the vegetables out into an even layer and bake for 25 minutes.
- Remove the pan from the oven, add sliced sausage and 2 teaspoons minced garlic to the pan. Toss to combine and flip the potatoes. Note: If using softer veggies (green beans, summer squash, tomatoes, etc.) add now.
- Return the pan to the oven and roast for 15-20 minutes, or until the potatoes are tender.
Equipment
Notes
Options for Sausage: Any smoked sausage or precooked sausage works. Keep in mind the flavor will impact the overall flavor of the dish. Chicken sausage, andouille, kielbasa, andouille, or smoked beef, pork, or turkey sausage work.
Potatoes + Vegetables: Use 8-10 cups of chopped potatoes and vegetables of choice.
Options for Vegetables: Broccoli florets, cauliflower florets, diced bell peppers, whole grape or cherry tomatoes, summer squash (cut into moons), halved brussels sprouts, trimmed green beans, and/or peeled carrots cut in ½-inch coins.
Onion: Use a red, yellow, or sweet onion; or omit altogether.
Storage: Store any leftovers in an airtight container for up to 4 days in the refrigerator. Reheat on a heat-safe plate in the microwave until warmed through.
Nutrition is approximate and will vary drastically based on variety of sausage used. This is calculated with lean chicken sausage.
Nutrition
Calories: 483kcalCarbohydrates: 60gProtein: 21gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 750mgPotassium: 1370mgFiber: 9gSugar: 9gVitamin A: 12902IUVitamin C: 105mgCalcium: 91mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Do you think this would work with the potatoes and frozen stir fry veggies?
Hi Kate! I have not personally tried adding frozen vegetables to the mix, but they will not need as long as the potatoes. I would roast the potatoes (and sausage) on one pan and the vegetables on a separate, so that they have room to roast, not steam and that any excess moisture would not impact the crispness of the potatoes. The veggies will need 20-25 minutes.
Absolutely delicious! Made with veggie sausage. Both vegetarians and meat eaters enjoyed. Easy to prepare; great instructions for flavorful roasting and perfect consistency.
I love hearing that you found the instructions easy to follow and dinner to be easy and delicious! And I really appreciate you taking the time to leave a comment.