Sheet Pan Sausage and Roasted Veggies

A plate of sausage and veggies with a fork on it.

Sheet Pan Sausage and Roasted Veggies

This sheet pan sausage and roasted veggies dish is quick, low-stress, and still feels satisfying and hearty. Everything cooks in one pan in about 40 minutes, making it perfect for busy days when you don’t have the energy for a pile of dishes.

Course Main Course

Cuisine American

Diet Low Calorie

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 568kcal

Author Jessy Freimann

Equipment

Ingredients

2 cups baby potatoes halved
2 cups broccoli florets
1 cup onions cut to 1 inch chunks
2 cups mushrooms half or quarter the large ones for uniform size- this was around a 6 ounce package for me
1 cup baby carrots
2 Tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon Italian seasoning
1 pound Italian sausage links sliced on the bias (diagonal)

Instructions

Preheat the oven to 400 degrees F. Place all the vegetables into a large bowl.
Add the olive oil, salt, pepper, garlic powder and Italian seasoning to the bowl and toss well to evenly coat all vegetables.
Spread the vegetables onto a sheet pan in one even layer.
Distribute the sausage slices throughout the pan.
Bake for 30 minutes giving the pan a good shake halfway through to prevent sticking. Serve immediately.

Video

Notes

Keeping the vegetables and potatoes close in size helps everything cook evenly at the same rate.
If you like your potatoes crispier, roast them in the pan for 10-15 minutes before adding the rest of the vegetables and sausage.
Use a large sheet pan. Giving everything enough space helps the vegetables roast instead of steaming. Divide between two pans if needed.
Finish with fresh herbs or cheese. A sprinkle of fresh parsley, basil, or grated Parmesan right before serving adds extra flavor with very little effort.
This recipe is very forgiving, so it’s a great way to use up whatever vegetables you already have in the fridge.
Ingredients to prep ahead- Chop the vegetables and slice the sausage.
Leftovers and storage- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.

Nutrition