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Sheet Pan Sausage and Veggies features juicy Italian sausages alongside peppers, potatoes and your favorite vegetables, roasted to perfection and served with pesto sauce for dipping! This quick 30-minute sausage dinner is healthy, yet flavor-packed and guaranteed to please the whole family! One pan, simple prep, easy cleanup and dinner’s done – this sheet pan recipe is perfect for busy weeknights!

Overhead photo of cooked sausages, peppers and potatoes on a sheet pan with a jar of pesto.

Table of Contents

About this sheet pan sausage and veggies recipe

One sheet pan + seasoned veggies + sausages = a delicious and nutritious dish that can feed your whole family in just minutes! I just love straightforward and effortless recipes like this. The most work you have to do is chop and slice, then let your oven take over.

Let’s first talk about the vegetables. I used potatoes, bell peppers, zucchini, broccoli, and onions for this recipe. However, you are free to swap or add depending on what you like or have. Might they be those garden veggies that are ripe for picking or those that are languishing in your fridge waiting for a great recipe to happen.

Although roasted veggies are great as they are, coating them in olive oil and a flavorful seasoning mix gives them a golden and crisp coating and wonderful flavor! This recipe calls for Italian seasoning, dried parsley, dried basil, smoked paprika, and garlic powder which will add an earthy, savory, and slightly spicy taste to the dish.

And, of course, we have juicy and meaty Italian sausages. You also have a free hand when it comes to the type to use here. I personally prefer Hot Sausages paired with the savory/sweet mix of vegetables; however, Mild or Sweet Sausages work great too.

Regardless of what veggies and sausages you will be using, do not forget to garnish with freshly grated parmesan and fresh herbs. We absolutely adore serving this with a dollop of silky, rich, bright-flavored pesto. I recommend using a basil pesto or lemon-basil pesto, but sun-dried tomato pesto tastes great here too.

Why this sausage recipe works!

  • Simple Ingredients! This recipe for sausage and vegetables only requires basic ingredients, such as sausage links, fresh produce, and pantry staples!
  • Simple Prep! Sheet pan dinners are perfect for meal prepping. Chop the sausages and fresh veggies (but, not the potatoes!), and store them in the fridge for a quick and easy weeknight dinner!
  • Flavorful! There’s so much robust, hearty flavor happening here!
  • 30-minute meal! This sheet pan sausage and potatoes dinner comes together quick, just 30 minutes in the oven! Simply top with pesto sauce and dig in!
  • Easy Cleanup! Sheet pan meals mean only one pan to clean!
  • Complete Meal! This flavor-packed dish is a complete dinner, featuring protein, carbs, and healthy fats!
  • Customizable! This recipe is so easy to customize to suit your needs! Try swapping out raw Italian sausages for smoked sausages! Or switch out zucchini for mushrooms! The sky is the limit!
  • Family Favorite! Everyone needs and easy recipe in their back pocket. This sheet pan sausage dinner is a simple and delicious meal that the entire family will love!
Overhead photo of all the ingredients needed to make sheet pan sausage and peppers neatly organized on a white tray.

What you need to roast sausage and veggies

  • Sausages: You will need 1 pound of Italian sausage links for this recipe. While there are many styles of Italian sausage, this recipe calls for American-style Italian sausage, which refers to raw pork sausage seasoned with fennel.
    • Three varieties of Italian sausages: hot, sweet, and mild. You can use any variety you prefer. Hot sausages contain red pepper flakes, while Sweet sausages include sweet basil. (See below for more varieties of sausage you can use in this sheet pan sausage dinner.)
  • Potatoes: For easy sheet pan meals, I prefer using petite Yukon gold, also known as little creamer potatoes. Roasting gives these baby potatoes the perfect crispy skin exterior and creamy interior. Make sure you halve the potatoes; however, you’ll need to quarter any larger ones.
    • Substitution: You can use any variety of small potatoes, such as fingerlings or other colorful potatoes are a fun option!
  • Peppers: You’ll need two large bell peppers, and you can use any color you love. I prefer the sweeter flavor of red, yellow, or orange bell peppers with the spicy Italian sausages.
  • Onion: To chop your onion for this sheet pan sausage dinner, I recommend halving it (pole to pole) and then cutting each half into wedges.
  • Zucchini: Cut your zucchini into large 1-inch-thick coins so they don’t shrivel to nothing during cooking.
  • Broccoli: To easily cut broccoli into florets, begin by placing the head of broccoli upside down. Cut off the broccoli floret right where the stem meets the larger stalk. The florets will just fall off. Rotate the head of broccoli and continue cutting until all the florets are removed.
  • Oil: Use a good-quality olive oil when roasting the sausages and vegetables.
  • Pantry Seasonings: A combination of Italian seasoning, parsley, basil, smoked paprika, garlic powder, kosher salt and ground black pepper all provide plenty of flavor.

Recipe variations

The combinations of fresh vegetables you can explore in this sausage and vegetable bake is endless!

  • Make it Vegan. You are just one swap away from making this yummy dish vegan-friendly! All you need is to grab a pack of meat-free sausages. There are several brands that are now widely available in supermarkets and groceries!
  • Low-carb Option! If you are cutting down on your carb intake, just omit the potatoes and replace them with other vegetables. You can also use chicken or turkey sausage instead of the usual pork varieties.
  • Make it Hot! If you are a household of spicy food lovers, you can satisfy your fiery desires by adding chili pepper or red pepper flakes to the seasoning mix and using spicy sausages!
  • Vegetable options! Name your favorite veggies and you can most likely use them here! Just make sure that you are vigilant in knowing the cooking time per vegetable you are using. Also, chop your vegetables to be roughly the same size for even cooking. And remember, hard vegetables take longer to cook!
    • Root crops: Sweet potatoes, beets, carrots, parsnips, turnips, radishes, etc.
    • Cruciferous vegetables: Cauliflower, Brussels sprouts, cabbage, arugula, bok choy, etc.
    • Legumes: Green beans, peas, and lentils
    • Stem Vegetables: Celery, asparagus, rhubarb, kohlrabi, and leeks
    • Fruit vegetables: Cherry tomatoes, cucumber, pumpkin, squash, etc.
    • Mushrooms: Any fresh mushrooms will work!

If Italian sausages are on sale at the grocery store, consider grabbing an extra package to make these fan favorite recipes next: Soup Italian Sausage, Baked Ziti with Italian Sausage, Creamy Pasta with Sausage, and Acorn Squash with Sausage.

Overhead photo of a pile of fresh vegetables (broccoli, onions, bell peppers, zucchini and petite potatoes) topped with Italian seasonings.

How to make sheet pan sausage and potatoes

Sheet pans are the best and easiest way to cook sausage and veggies! They are just so quick and easy to prepare, and best part of all, they are fuss-free! Who doesn’t love just one pan to clean? This recipe for sheet pan sausage and potatoes is no exception! Simply quarter the sausages, chop the vegetables, toss with Italian seasonings, roast and enjoy!

  1. Preheat oven to 425-degrees F. Line a large baking sheet with aluminum foil for easy clean up.
  2. Combine seasonings: In a small bowl, combine the dry seasonings with salt and pepper. Mix well and set aside.
  3. Season and roast potatoes. Add the potatoes to the baking pan. Drizzle with oil and sprinkle with seasonings. Use your hands to toss the potatoes to coat. Transfer the potatoes to the oven and roast for 10 minutes.
  4. Add remaining veggies. Push the par-cooked potatoes to one side of the pan. Add the peppers, onions, zucchini, and broccoli. Drizzle with oil and sprinkle with seasoning mix. Use your hands to toss and coat all the veggies in oil and seasoning. Arrange the vegetables in a single layer across the sheet pan.
  5. Add sausage to baking sheet. Toss sausage chunks with remaining tablespoon of oil (don’t season!). Nestle the sausages, tucking them between veggies, evenly spaced across the sheet pan.
  6. Bake. Rotate. Bake. Place the baking sheet in the oven and bake for 10 minutes. Rotate the pan in the oven. Continue to bake for an additional 8-10 minutes, or until the sausages are cooked through (160-degrees F) and the veggies are tender.
  7. Serve: Portion and divide the sausage and veggies between serving plates. Top with freshly grated parmesan cheese and fresh herbs. Serve with a generous dollop of pesto sauce and enjoy!

Expert tips for the best success!

  • Pat the veggies dry. Dry your vegetables properly using a paper towel or a vegetable spinner (for cruciferous and leafy veggies). If your veggies are watery, the oil and seasoning will not cling to them. They will also produce moisture in the oven, resulting in limp, steamed veggies instead of crisp roasted ones. 
  • Use a large sheet pan. The more space between the veggies and sausages, the better they roast. If you do not have a big sheet pan, you can use two smaller ones instead. Make sure that they are arranged on a single layer, evenly spaced apart.
  • Easier clean-up? Line your sheet pan with parchment paper or foil, so you have even less after-meal work to do! 
  • Quick freeze the sausages. I recommend placing the raw sausage links in the freezer for 15-20 minutes before slicing. Flash freezing will make it so much easier to cut the sausages cleanly.
  • Leave the sausages alone. Do not add seasoning to your Italian sausages, as they are already pre-seasoned! You do not want them to be overly savory or salty. 
  • Leftover pesto sauce? Put it to good use in these delicious recipes: Saghetti with Pesto, Pesto Spaghetti Squash Casserole, Pesto Couscous Salad, and this Tortellini with Pesto Recipe.
Overhead, close-up photo of roasted sausage and veggies, including broccoli, zucchini and bell peppers.

Frequently asked questions

Below you’ll find the most common questions and answers about making an orange marmalade glaze and baking a spiral ham. If you have a question you’d like answered, please drop it in the comments section below!

Types of sausages to use in this sheet pan dinner

You can use any variety of sausages you love to make this easy sheet pan sausage and peppers recipe! If you are using raw, fresh pork sausage you can follow the recipe as directed. However, if you are substituting cooked or smoked sausages, add them to the pan during the last 5-10 minutes of baking.

  • Italian Sausages typically consist of pork. You can purchase Italian sausages in sweet, hot or mild (garlicky) varieties.
  • Kielbasa is the Polish word for sausage. In the U.S., “polish sausage” refers to pork country sausage that is most often smoked. American kielbasa is smoky mild and sweet in flavor. If using pork sausages in this sheet pan recipe, be sure to add them during the last 10 minutes of baking, to heat them all the way through.
  • Andouille is a type of spicy smoked sausage known for its prominence in Cajun cooking. These sausages are smoked, meaning they are precooked. I recommend adding smoked sausage during the last 5-7 minutes of roasting.
  • Chorizo typically refers to the Mexican sausage in the United States. This Mexican variety of sausage is uncured with a delicious aroma and spicy, smoky flavor.
  • Bratwurst refers to a German sausage typically made of pork and veal; however, there are more than a dozen varieties of Brats in America.
  • Chicken Sausages: If you’re looking to make healthy sheet pan sausage and peppers dinner, use chicken sausages instead!
  • Turkey Sausages: Another great sausage option if you are looking for a healthy family dinner!

Do I need to peel the potatoes first?

No, you do not need to. All you need is to wash and scrub them clean. Leaving the peel on potatoes cuts down on the prep time and results in a crisp outer layer! 

Can I use precooked sausages?

Of course you can. However, just make sure to adjust the cooking time accordingly as you do not want to overcook them. 

How many can a regular sheet pan serve?

It always depends on how big your serving sizes are. It should range from 4 to 6 servings per sheet pan. 

What color of bell pepper should I use?

You can use any, or all of them! Red and orange bell peppers have time to ripen, so they are sweeter. However, if you really want them crunchy, use yellow or green instead. I prefer the sweeter flavor of red bell peppers mixed with the hot sausage!

Overhead photo of baked sausage and vegetables topped with dollops of pesto sauce.

Serving sheet pan sausage and veggies 

Sheet pan sausage and peppers is a stand-alone meal. It has the necessary amount of protein, carbs, and nutrients to keep your stomach full and satisfied and your heart happy.

However, you can extend this dish by serving the roasted sausages and vegetables over a bed of steamed rice or grains like quinoa, cauliflower rice, or couscous. Or double down on the veggies and try a side of stir fried mushrooms or onions and peppers sauteed.

Chef’s serving suggestion: I recommend serving this one pan dinner with green pesto sauce for dipping. But if you’re looking for heartier sides, this pesto couscous vegetable salad or pesto tortellini, and fluffy 1 hour dinner rolls get my vote.

Storing Leftovers

Follow the simple instructions below for properly storing the leftovers of your sheet pan sausage and potato dinner!

  • In the Fridge. Place the leftover sausage, peppers and veggies in a tightly lidded container, or wrap them in foil or plastic wraps. Make sure to consume them within 2-3 days upon storage. 
  • In the Freezer. It is possible to freeze them for longer storage, but not recommended. The texture will be significantly affected, especially the potatoes and broccoli florets. 
  • To Reheat- you can reheat small portions using the microwave. If you are reheating a whole batch, place them back in the oven and heat until they are warmed through, about 8-10 minutes. 
Overhead photo of cooked sausage and veggies on a sheet pan with a jar of pesto sauce.

This recipe for sausage and veggies is pure deliciousness that your kids will actually love! So tell me, what fresh vegetables are you going to sneak onto the sheet pan dinner!? Until next time, friends! Cheers – to stellar sausages, fluffy potatoes, crisp peppers and vibrant veggies!

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More delicious sheet pan family dinners!

If you love this sheet pan sausage and potatoes recipe, try one of these easy one pan dinner recipes next!

Overhead photo of a sheet pan with sausage and veggies.

Sheet Pan Sausage and Veggies Recipe

4.67 from 3 votes
Author: Cheyanne Holzworth
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6 Servings
Print Recipe Pin Recipe
Sheet Pan Sausage and Veggies features juicy Italian sausages and deliciously seasoned vegetables roasted to perfection and served with pesto sauce for dipping! One pan, simple prep, easy cleanup and dinner’s done – you’ll love to make this one pan 30-minute sausage dinner again and again!

Equipment

  • 1 Small Bowl
  • 1 Sheet pan

Ingredients 

  • 1 Pound Italian Sausage Links – quartered and cut into 4 thick coins (SEE NOTES)
  • 8-10 small Petite Yukon Gold (Creamer Potatoes) – halved or quartered if large (12-14 ounces)
  • 2 Bell Peppers – seeds & stems removed, large dice (SEE NOTES)
  • 1 large Yellow Onion – peeled, halved & cut into thick wedges
  • 1 large Zucchini – cut into 1-inch-thick coins (about 1 cup)
  • 1 large Head Broccoli – cut into florets (about 3 cups)
  • 4 TBS Good-Quality Olive Oil – DIVIDED
  • 2 tsp Italian Seasoning
  • ¾ tsp EACH: Dried Parsley, Dried Basil, Smoked Paprika + Garlic Powder
  • to taste Kosher Salt & Ground Black Pepper
  • Optional for Serving: Basil Pesto Grated Parmesan, Fresh Herbs (basil or parsley), and Lemon Wedges

Instructions

  • Preheat Oven and Prep Pan: Preheat the oven to 425-degrees F. Line a large, rimmed baking sheet with aluminum foil for easy clean up.
  • Combine Seasonings: In a small bowl, combine the Italian seasoning, parsley, basil, paprika and garlic powder with 1 teaspoon of salt and ½ teaspoon of ground black pepper. Mix well and set aside.
  • Season Potatoes: Add the potatoes to the pan and drizzle with 1 tablespoon of oil. Toss, coating the potatoes in oil. Sprinkle 2 teaspoons of the seasoning evenly over the potatoes. And again, use your hands to toss and thoroughly coat. Arrange the potatoes, cut side down on the baking sheet.
  • Roast Potatoes: Transfer potatoes to the oven and bake for 10 minutes. Remove from oven.
  • Add Remaining Veggies and Seasonings: Push the potatoes to one side of the pan. Add the peppers, onions, zucchini, and broccoli to the pan. Drizzle with 2 tablespoons of oil and sprinkle with the remaining seasoning mix. Toss to coat all the veggies in oil and seasoning. Arrange the vegetables in a single layer across the sheet pan.
  • Add Sausage to Baking Sheet: Toss sausage chunks with remaining tablespoon of oil (don’t season!). Nestle the sausages, tucking them between veggies, evenly spaced across the sheet pan.
  • Bake. Rotate. Bake: Place the baking sheet on the middle shelf in the oven and bake for 10 minutes. Rotate the pan in the oven. Continue to bake for an additional 8-10 minutes, or until the sausages are cooked through (160-degrees F) and the veggies are tender.
  • Serve Sausage with Veggies: Portion and divide the sausage and veggies between serving plates. Top with freshly grated parmesan and fresh herbs. Serve with a generous dollop of pesto sauce and enjoy!

Notes

  • Sausages: You can use any variety of Italian sausage links you love in this recipe. I personally prefer Hot Sausages paired with the savory/sweet mix of vegetables; however, Mild or Sweet Sausages work great too! I recommend placing the sausages in the freezer for 15-20 minutes BEFORE slicing – this will make it so much easier to cut the sausages cleanly.
  • Bell Peppers: You can use any color bell pepper you love – red, orange, yellow and/or green. You can also use sweet mini peppers if you prefer. I prefer the sweeter flavor of red bell peppers mixed with the hot sausage but use what you love!
  • Pesto: Silky, rich, bright-flavored pesto is SO delicious with this sausage dinner! I recommend using a basil pesto or lemon-basil pesto, but sun-dried tomato pesto tastes great here too!
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 584kcal    Carbohydrates: 54g    Protein: 20g    Fat: 34g    Saturated Fat: 10g    Polyunsaturated Fat: 4g    Monounsaturated Fat: 18g    Cholesterol: 57mg    Sodium: 607mg    Potassium: 1735mg    Fiber: 10g    Sugar: 8g    Vitamin A: 1997IU    Vitamin C: 199mg    Calcium: 116mg    Iron: 4mg
Course: dinner, entree
Cuisine: American

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