Ever have one of those nights where you’re staring into the fridge, hoping dinner will magically assemble itself? Well, this recipe is about as close as it gets. Sheet Pan Smoked Sausage and Veggies is the ultimate one-pan wonder. It’s a complete meal where smoky sausage, colorful vegetables, and savory seasonings all roast together on a single baking sheet. The result is a flavorful, hearty dish with minimal cleanup. Honestly, it’s a lifesaver for busy weeknights.
Why You’ll Love This Recipe
You’re going to love this recipe because it checks all the boxes for a busy home cook. It’s incredibly easy to throw together, using simple ingredients you can find at any grocery store. The hands-on time is maybe 15 minutes, and then the oven does all the hard work. That means you can pop it in and go fold that laundry or help with homework. It’s a healthy dinner idea that doesn’t skimp on flavor, and it’s a cheap dinner for a family that feels anything but. And the cleanup? A single sheet pan. So good.
Ingredients
- 1 (12-14 ounce) package smoked turkey sausage or smoked beef sausage, sliced into ½-inch rounds (for that classic smoky, savory flavor)
- 1 pound baby red potatoes, halved or quartered (they get so, so tender and creamy on the inside)
- 2 bell peppers (any color), cut into 1-inch pieces (for a sweet crunch and vibrant color)
- 1 large zucchini, cut into half-moons (adds a lovely, tender texture)
- 1 small red onion, cut into 1-inch chunks (for a sweet, caramelized bite)
- 3 tablespoons olive oil (to coat everything and help it get perfectly crispy)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Step By Step Method
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for the easiest cleanup ever.
- In a very large bowl, combine the sliced sausage, potatoes, bell peppers, zucchini, and red onion.
- Drizzle the olive oil over the sausage and veggie mixture. Then sprinkle all the seasonings—garlic powder, smoked paprika, Italian seasoning, salt, and pepper—right on top.
- Toss everything together until every single piece is evenly coated in oil and spices. Don’t be shy; get your hands in there if you need to!
- Spread the mixture out onto your prepared baking sheet in a single, even layer. This is key for getting that beautiful caramelization instead of steaming.
- Roast for 25-30 minutes, giving everything a good stir halfway through. You’ll know it’s done when the potatoes are fork-tender and the edges of the sausage and veggies are nicely browned.
Equipment Needed
You truly don’t need anything fancy for this recipe. A large, rimmed baking sheet (often called a half-sheet pan) is the star of the show. I also find a big mixing bowl makes tossing everything together a breeze. And of course, a good chef’s knife and cutting board for prepping all those beautiful vegetables. That’s it!
Flavor Twists
This recipe is like a blank canvas, so feel free to get creative! For a little kick, add a pinch of red pepper flakes with the other seasonings. If you’re a mustard fan, a tablespoon of whole-grain mustard tossed in with the oil is divine. You can also swap the veggies based on what’s in your fridge—broccoli florets, cauliflower, or even some carrot chunks work beautifully. Just try to cut everything to a similar size so it all cooks evenly.
Serving Ideas & Pairings
This dish is a complete meal all on its own, but I love serving it over a bed of fluffy white rice or quinoa to soak up all those delicious pan juices. For a low-carb option, it’s fantastic on its own. A simple side salad with a tangy vinaigrette is the perfect fresh contrast to the rich, smoky flavors. And if you’re looking for pasta dinner recipes, toss the leftovers with some cooked penne the next day for a whole new meal!
Storage Tips
Let any leftovers cool completely before storing them. Pop them in an airtight container in the fridge, and they’ll stay good for 3-4 days. You can also freeze this dish for up to 3 months. I’d recommend storing it in a freezer-safe bag or container. Thaw it overnight in the fridge before reheating.
Leftover Ideas
Leftovers are arguably just as good! Chop everything up a bit more and fold it into scrambled eggs for a hearty breakfast hash. You can also pile it into tortillas with a little cheese for quick and easy wraps. Or, as I mentioned before, mix it with some cooked pasta and a splash of chicken broth for a super fast pasta dish. It’s one of those dinner dishes that keeps on giving.
Doneness Test
The best way to know if your Sheet Pan Smoked Sausage and Veggies is done is to test a potato. Take a fork and pierce one of the larger potato pieces. If the fork slides in easily without any resistance, you’re good to go! The vegetables should be tender with some slightly crispy, browned edges, and the sausage will be heated through and beautifully caramelized.
FAQs
- Can I use different vegetables? Absolutely! This is one of the best easy meals for cleaning out the veggie drawer. Just stick to sturdy vegetables that will roast in about the same time as the potatoes and peppers. Broccoli, cauliflower, and sweet potatoes are all great choices.
- What’s the best sausage to use? I prefer a fully cooked smoked turkey or beef sausage for this recipe. It’s leaner than pork but still gives you that incredible smoky flavor. Look for your favorite brand at the store—any variety like Polish kielbasa or andouille style will work.
- Is this recipe gluten-free? It sure is, as long as the sausage you choose is gluten-free. Always double-check the label to be safe, but most smoked sausages are naturally gluten-free.
- How can I make this ahead of time? For easy weeknight dinners, you can chop all your vegetables and sausage a day in advance. Keep the potatoes in a bowl of water so they don’t brown, and store everything else in separate containers in the fridge. When you’re ready to cook, just drain the potatoes, toss, and roast!