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This Sheet Pan Sausage and Veggies recipe is a weeknight hero you’ll want to eat on repeat. Featuring juicy Italian sausages roasted right alongside golden potatoes, sweet peppers, tender zucchini, with charred broccoli, and served with glossy pesto sauce, this isn’t just a sheet pan dinner—it’s a flavor-packed, fuss-free, colorful meal that delivers delicious Italian flavor in under 40-minutes. Just one pan, zero stress, and a dinner that never lets you down.

“We love it! I sometimes double the spice mixture and save half for the next time I make this, usually weekly. Thank you for the very detailed directions.”

– SUSAN
Overhead photo of roasted Italian sausages, potatoes, peppers, zucchini, and onions on a large baking sheet with a jar of basil pesto.

Update: This recipe was originally published in May 2022. I made updates the article below to include more information about making this Italian sausage sheet pan dinner.

Hi, friends! If you’ve been looking for the kind of delicious meal that makes you feel like you’ve got your entire life in order, meet this sausage and veggies sheet pan recipe:

Table of Contents

About this sheet pan sausage and veggies

Imagine: a sizzling sheet pan dinner where everything roasts to golden perfection—deeply savory, juicy Italian sausages; a rainbow-assortment of tender-crisp veggies, and a flavorful finish of salty parmesan cheese, chopped fresh herbs, and glossy-rich, basil-flecked pesto sauce. Cozy and satisfying, this sausage with veggies meal is a true celebration of simple ingredients with 5-star, hands-off cooking.

Truthfully, it’s the kind of recipe you can toss together after a long day and serve without any stress. Whether you dish it up straight off the pan, pile it over fluffy rice, scoop over polenta, or stuff it in a hoagie roll, this one pan sausage and veggies is wildly satisfying, perfectly hearty, and unbelievably simple, too.

Why you’ll love this recipe

TL;DR? Get the details below:

  • Deliciously Flavorful. Savory sausages, sweet bell peppers, tender potatoes, earthy zucchini, and a flavorful Italian seasoning blend to tie everything together.
  • Perfect Texture. Juicy sausages contrast with tender potatoes and crisp, caramelized-edged veggies. 
  • Effortless Cooking and Easy Clean Up. Everything cooks together on just one sheet pan.
  • Delightfully Customizable. Swap veggies to keep things seasonal, change up the sausages, adjust the seasonings, or serve with a different sauce—this recipe is endlessly flexible.
  • Pantry-Friendly Meal. You’ll just need everyday ingredients you likely already have on hand plus fresh veggies and sausages.
  • Crowd-Pleasing and Family-Friendly. Colorful enough for summer, cozy enough for winter, easy enough for busy weeknights, and loved by everyone in the household.
Overhead photo of all the ingredients needed to make one pan sausage and veggies neatly organized on a white tray.

Ingredients for sausage and veggies sheet pan

  • Italian Sausages. The star of the sheet pan recipe. I like to use hot American-style Italian sausage here (pork sausage with fennel), but any variety (hot, sweet, and mild) works great here. 
  • Potatoes. I recommend using petite Yukon gold, also known as little creamer potatoes, for the best results as they end up crispy on the outside and creamy on the inside. Make sure you halve or quarter the potatoes, depending upon their size. Swap: Fingerlings, red potatoes, or purple celebration potatoes work great too.
  • Bell Peppers. Lend sweetness, color, and a tender-crisp bite. I recommend using red, yellow, or orange bell peppers here as the green varieties are less sweet. 
  • Onion. Lends a mellow, savory flavor. To chop your onion for this recipe, I recommend halving it (pole to pole) and then cutting each half into wedges. Swap: Red onion works too.
  • Zucchini. Light, tender, and perfect for roasting. Be sure to cut the zucchini into large 1-inch-thick coins so they don’t shrivel to nothing during cooking.
  • Broccoli. Adds a charred, caramelized savory sweetness.
  • Olive Oil. Helps everything roast evenly, lends richness, and encourages caramelization. Be sure to use a good-quality for the best tasting sausages and veggies.
  • Pantry Seasonings. A combination of Italian spice mix, dried parsley, dried basil, smoked paprika, garlic powder, kosher salt ,and ground black pepper all provide robust, delicious flavors.

Recipe variations

  • Finishing Touches. I recommend finishing this sheet pan sausage and veggies recipe with a generous dusting of freshly grated parmesan cheese, a flurry of fresh herbs, and a drizzle of green pesto sauce or basil lemon pesto sauce.
  • Vegan Sausage with Veggies. You’re just one swap away from making this dish vegan-friendly—just use your favorite brand of meat-free sausages.
  • Low-Carb Twist. Simply omit the potatoes and load up on other veggies, like bell peppers and/or zucchini.
  • Spicy Version. Use hot Italian sausages and add red pepper flakes to the seasoning blend for some fiery heat.
  • Mediterranean Inspired. After baking the sausage with veggies, toss with olives and cherry tomatoes. Then, finish the dish with crumbled feta cheese and fresh oregano.
  • Veggie Swap. You can easily swap or incorporate your favorite veggies, think: Brussels sprouts, sweet potatoes, parsnips, baby carrots, cauliflower, mushrooms, and/or green beans. However, you’ll need to know the roasting times for each vegetable (example: root and hard vegetables take longer to cook). And, be sure to chop them roughly the same size for even cooking.

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

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

Professional chef expert tips for perfect results every time

  • Cut Vegetables Evenly. Halve or quarter potatoes and slice the zucchini, belle peppers, and broccoli evenly so everything reaches crisp-tender doneness at the same time.
  • Pat Veggies Dry Before Seasoning. Be sure to thoroughly dry the vegetables using paper towels or a veggie spinner. Drying ensures the seasonings stick and also prevents the vegetables from steaming, instead of roasting.
  • Flash-Freeze Sausages Before Slicing. Placing the raw sausage links in the freezer for 15-20 minutes before slicing will make it so much easier to cut the sausages cleanly.
  • Don’t Season Sausages. Do not add seasoning to your Italian sausages, as they are already pre-seasoned. You don’t want them to be overly savory or salty. 
  • Use Large Sheet Pan. The veggies and sausage need room to roast, instead of steam, which is the key to delicious flavor. If you don’t have a big sheet pan, just use two smaller pans instead. Just make sure everything is in a single, even layer on the pan.
    • Easier Clean-Up. Line your sheet pan with parchment paper or foil, so you have even less after-meal work to do! 
  • Roast in Stages. Raw veggies don’t all cook through at the same rate or time. Be sure to stagger the roasting and roast hearty veggies, like potatoes, first and add the delicate veggies, such as zucchini, later.
  • Garnish Before Serving. Remember, you eat with your eyes first. A generous sprinkle of parmesan cheese, chopped fresh herbs, a drizzle any pesto sauce, and some lemon wedges will take the dish from good to great!
Close-up photo of roasted sausage and veggies on a sheet pan.

FAQs: Frequently asked questions

Below you’ll find the most common questions and answers about making this one pan sausage with veggies recipe. If you have a question you’d like answered, please drop it in the comments section below!

What types of sausage is best?

You can use any variety of sausages you love to make this easy sheet pan sausage veggie recipe. I personally love Italian pork sausage here (sweet, mild, or hot), as it offers the richest flavor. But chicken sausage, turkey sausage, and bratwurst work great too if you prefer a different vibe.

Do I need to precook the sausages?

No, you do not. This recipe was designed so the sausage cooks fully in the oven and flavors the veggies as they’re roasting.

Can I use smoked sausage?

It’s your dinner, so please use what you’d like. You can swap in Kielbasa sausage, Andouille sausage, or any smoked sausages you love. However, if you are swapping in cooked or smoked sausages, wait and add them to the sheet pan during the last 5-10 minutes of baking.

Do I need to peel the potatoes?

Nope. Just be sure to wash and scrub the baby potatoes well. Bonus points: leaving the peel on potatoes cuts down on the prep time and results in a crisp outer layer! 

Can I use frozen vegetables?

Unfortunately, frozen veggies release a ton of moisture and won’t properly caramelize in the oven. For the best results, use fresh veggies in this sheet pan sausage recipe.

What color of bell pepper should I use?

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

How many people does one sheet pan serve?

It will depend upon how big your serving sizes are. However, if you use a large baking sheet, it should range from 4 to 6 servings per sheet pan; depending upon appetites.

Can I meal prep this sheet pan sausage and veggies recipe?

If you are someone who likes leftovers, this meal reheats beautifully and stays flavorful for days. However, if you prefer fresh flavor, you can absolutely just prep this recipe by slicing the sausages and chopping the veggies, but hold off on halving or quartering the potatoes as they’re prone to oxidation.

Close-up photo of baked sausage with veggies drizzled with pesto sauce.

Serving one pan sausage with veggies

  • Straight From The Sheet Pan. Serve the veggies with sausage straight from the sheet pan and top with a sprinkle of parmesan, scattering of fresh herbs, and generous drizzle of your favorite pesto sauce.
  • Over Rice or Grains. Spoon the roasted sausage and veggies over a bed of steamed rice, brown rice, cooked quinoa, or couscous for a hearty dinner.
  • Pair with Crusty Bread. Serve the one pan meal with fluffy homemade dinner rolls or pesto garlic bread to sop up all the yummy juices.
  • Alongside a Salad. Keep things simple and pair with a leafy green salad or open up a can of flavor and serve alongside this pesto couscous vegetable salad.

Unique serving suggestions

  • Sandwich Style. Turn your one pan meal into a sausage and veggie sandwich by stuffing into toasted hoagie rolls and topping with a slice of provolone cheese.
  • Over Polenta. Scoop over creamy, rich polenta for a super cozy Italian-style dinner.
  • “Power” Bowl Style. Transform leftovers into a delicious bowl situation by topping with a poached or fried egg and a drizzle of pesto.

Storing Leftovers

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

  • Refrigerator Storage. Let the leftover sausage, peppers and veggies cool completely before storing in an airtight container. Then store in the fridge for up to 3 to 4 days.
  • Freezing Instructions: While you can freeze individual portions in freezer-safe airtight containers for about 3 months, I don’t recommend it. Unfortunately, the veggies don’t freeze great. I recommend just freezing the roasted sausages if you “must” freeze leftovers.
  • Reheating Instructions: Spread the leftover Italian sausage and veggies out on a sheet pan and reheat in a 400°F until warm throughout. Or, for quick single servings, reheat in the microwave in short bursts until hot throughout.
Overhead photo of baked italian sausage and veggies on a sheet pan.

This recipe for one-pan sausage and veggies is everything I love about home cooking—minimal prep, flexible ingredients, simple cooking, deeply satisfying flavor, and it’s kid-approved. It’s the kind of sheet pan meal that makes weeknights feel effortless and weekends feel cozy.

I hope you give it a try! Just don’t forget to come back and leave a comment about this sheet pan dinner below. Until next time, friends, cheers—to stellar sausages, fluffy potatoes, and vibrant veggies!

Cheyanne

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Overhead photo of sheet pan sausage and veggies recipe with bell peppers, potatoes, and onions.

Sheet Pan Sausage and Veggies

4.75 from 4 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, and Garlic Powder
  • to taste Kosher Salt and Ground Black Pepper
  • Optional for Serving: Basil Pesto Grated Parmesan, Fresh Herbs (basil or parsley), and Lemon Wedges

Instructions

  • Preheat Oven and Prep Pan: Arrange the oven rack to the center position and then 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: Italian

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