This sheet pan sausage and veggies dish features juicy sausage and a trio of colorful veggies. The flavor is so addicting — you’ll be back for seconds!
By now, we all know how much I love sheet pan dinners. They’re crazy easy and quick to make — perfect for people on a busy schedule or for those who don’t enjoy cooking. I love getting the whole family involved in this one. If my boys help out with chopping the veggies, we can cut the prep time down to five minutes!
Broiling is my secret to an amazing sheet pan meal. The sausage and veggies get a mouthwatering flavor and a slightly charred and crispy texture. Seriously — so good! If we’re extra hungry and I want to add carbs, I serve this meal with rice or potatoes. Everyone builds their own bowl, and everyone leaves the table feeling satisfied!
Sheet Pan Sausage and Veggies Video
How To Make Sheet Pan Sausage and Veggies
With only a sheet pan, six ingredients, and a bit of prep, you’ve got dinner! Fast forward 25 minutes… your house now smells amazing and you’re diving into a plate of flavorful sausage and veggies.
- Season the veggies: In a large baking sheet, toss together the veggies, oil, and garlic parsley salt.
- Place everything on the sheet pan: Cut the sausage into 1/2 inch thick slices and add to the veggies. Spread in a single layer on a baking sheet.
- Broil the sausage and veggies: Broil the sausage and veggies in the oven at 450°F for 15-20 minutes.
Hot tip: Once the sausage and veggies come out of the oven, sprinkle freshly grated Parmesan cheese and fresh herbs on top for a tasty garnish.
Tips From the Kitchen
This sheet pan meal is truly so simple, you can’t mess it up! Keep these tips in mind to guarantee juicy sausage and tender veggies.
- Cut the veggies and sausage evenly. Aim for 1/2-1 inch thick slices to promote consistent cooking.
- Add your favorite veggies. Carrots, green beans, Brussels sprouts, broccoli florets, cauliflower, cherry tomatoes — you name it! If you love potatoes (or sweet potatoes), follow this recipe and add the sausage and veggies in the last 15-20 minutes of cooking.
- Adjust the seasoning to your liking. Andouille sausage is quite spicy, so I take it easy when seasoning the veggies to provide a bit of balance. If you use a more mild-flavored sausage (kielbasa, turkey sausage, and Italian sausage links are good options), feel free to add more spices.
- Use a large baking sheet. To ensure everything cooks evenly, spread the sausage and veggies in a single layer on a 13×18 inch baking sheet.
- Line the baking sheet. Hello, easy clean-up! Parchment paper (I love these sheets) or aluminum foil work best.
Storage & Reheating
Got leftovers? You’re in luck! This sausage and veggies recipe makes for amazing leftovers.
- Storage: Store leftover sausage and veggies for up to three days in an airtight container in the refrigerator.
- Reheating: I love a quick broil or using my air fryer for reheating sausage and veggies — it restores that perfect level of crisp. For a quicker reheat, use the microwave or stovetop.
More One Pan Recipes
- One Pan Mongolian Beef — Beef strips in an aromatic soy sauce
- Sheet Pan Chicken and Potatoes — Juicy chicken and caramelized vegetables
- One Pot Hamburger Helper — Creamy, cheesy, and so nostalgic
- Sheet Pan Shrimp and Veggies — A tasty combo of shrimp, onions, peppers, broccoli, and zucchini
Recipe
Ingredients
- 16 oz sausage Andouille or Polish
- 2 bell peppers cut into 1 inch pieces
- 1 lb broccoli cut into florets
- 1 medium zucchini cut into 1/2 inch thick half rounds
- 1 tbsp oil olive or avocado
- 1 tbsp garlic parsley salt adjust to preference
Instructions
- Place the bell peppers, broccoli, and zucchini on a baking sheet. Drizzle the olive oil and sprinkle the garlic parsley salt on top, then toss to evenly coat the veggies.
- Slice the sausage into 1/2 inch thick pieces. Dump sausage with the veggies on a large baking sheet and spread them out in a single layer.
- Broil the sausage and veggies at 450°F for 15-20 minutes, or until the veggies are crispy and tender. Serve warm and enjoy!
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