This sheet pan sausage and veggies recipe is perfect for busy weeknights or easy meal prep. Simple ingredients cook together on one pan with barely any cleanup needed! Plus, you get to customize it with your favorite mix of veggies like broccoli, peppers, or carrots. Each serving packs in roughly 23 grams of protein and 5 grams of fiber to help keep you full and satisfied.
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Table of Contents
Why you'll love it
- One-pan wonder: Everything cooks on a single sheet pan, making prep and cleanup a breeze.
- Customizable: Use whatever veggies you have on hand-great for fridge clean-out nights.
- Meal prep friendly: Makes four filling servings that reheat beautifully for lunch the next day. Each serving has 23 grams of satiating protein and 5 grams of fiber, which most Americans aren't getting enough of!
What is a sheet pan meal?
A sheet pan meal is a balanced dish all cooked together on a single baking sheet-think protein and veggies all roasted together. Just toss your ingredients with oil and seasoning, spread them out, roast until golden, and dinner is done!
Is this sheet pan sausage and veggies healthy?
As a registered dietitian, I love meals that hit all the marks: protein, fiber, and healthy fats. With 23 grams of protein and 5 grams of fiber per serving, this meal delivers a solid macro balance to support energy, fullness, and digestion. Here's a few highlights:
- Chicken sausage: A lean protein source that's lower in saturated fat than traditional sausage.
- Colorful veggies: Packed with vitamins A and C, antioxidants, and fiber to keep your immune system strong and digestion on track.
- Potatoes: Potatoes get a bad rap, but they are really a nutrient-dense vegetable. They contain vitamin C, potassium, 2 grams of fiber and 3 grams of protein per potato.
What ingredients do you need?
- Fully cooked chicken sausage: Look for flavorful varieties like apple, Italian, or smoked-just slice into 1-inch rounds. Feel free to also swap for regular sausage or a plant-based sausage if you prefer.
- Baby gold potatoes: Quartered to cook evenly; they become crispy on the outside and tender inside.
- Veggies of your choice: Think broccoli, bell peppers, zucchini, broccoli-chopped into even pieces so they cook evenly.
- Olive oil: Helps everything roast beautifully and adds heart-healthy fats.
- Italian seasoning + garlic: For that cozy, herbaceous flavor.
- Parmesan cheese: Adds a nutty, savory finish.
- Optional lemon zest or fresh herbs: For a pop of brightness before serving.
How do you make sheet pan sausage and veggies?
This one's super simple. Here's the step-by-step:
1. Prep your oven and pan
Preheat your oven to 400°F. Line a sheet pan with parchment paper for easy cleanup.
2. Toss the ingredients
In a large bowl, mix together the sausage, potatoes, and veggies with olive oil, Italian seasoning, garlic, salt, and pepper until well coated.
3. Spread and roast
Spread the mixture evenly on the sheet pan. Roast for 25-30 minutes, stirring halfway through, until the veggies are tender and golden around the edges.
4. Add the finishing touches
Remove from the oven, sprinkle with grated Parmesan, and let rest for a few minutes. If you want extra brightness, top with lemon zest or chopped fresh herbs like parsley or thyme.
Recipe tips and tricks
- Serving: Enjoy this dish on its own or even tossed with cooked pasta for a heartier meal.
- Troubleshooting: If the veggies aren't browning, you can broil them for the last 2-3 minutes-just keep a close eye to avoid burning.
- Scaling: You can easily double this recipe by using two sheet pans-just make sure not to overcrowd, or the veggies will steam instead of roast.
Customize it your way
Like all of my recipes, this sheet pan sausage and veggies is completely customizable. Choose what ingredients you want to use based on what you love or have on hand.
- Veggies of your choice: Bell peppers, zucchini, mushrooms, broccoli, Brussels sprouts, carrots, red onion, and green beans all roast up beautifully in about 30 minutes-just chop them into similar-sized pieces so they cook evenly.
- Feel free to mix up the sausage: You can always swap chicken sausage for turkey sausage, regular pork sausage, beef links, plant-based sausage, or even chunks of marinated tofu.
Meal prep and storage
If you're meal prepping the recipe, let it cool completely then transfer to 4 meal prep containers. These will keep in the fridge for up to 4 days. Reheat in the microwave for about 60 seconds until warmed through.
Want to freeze it? You can! Just freeze individual portions and reheat straight from frozen in the microwave or oven.
Need more help with recipes for your busy schedule?
In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.
Sheet Pan Sausage and Veggies
Ingredients
- 12 ounces fully cooked chicken sausage, sliced into 1-inch rounds
- 1 pound baby gold potatoes, quartered
- 4 cups veggies of your choice, chopped into 1-inch cubes (bell peppers, zucchini, mushrooms, broccoli, Brussels sprouts, carrots, red onion, green beans, cauliflower, etc.)
- 3 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 tablespoon minced garlic
- ½ teaspoon salt, more to taste
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
- Optional: zest of ½ lemon or chopped fresh herbs for finishing
Instructions
- Preheat oven to 400°F. Line a sheet pan with parchment paper.
- In a large bowl, toss together the sausage, potatoes, and veggies of your choice with olive oil, Italian seasoning, garlic, salt, and pepper until well coated.
- Spread evenly on the prepared sheet pan. Just make sure not to overcrowd, or the veggies will steam instead of roast.
- Bake for ~25-30 minutes, stirring halfway, until the veggies are tender and golden around the edges.
- Remove from the oven, sprinkle with Parmesan, and let rest a few minutes before serving.
- Finish with lemon zest or fresh herbs if you'd like a bright pop of flavor.
Notes
Nutrition
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