Sheet Pan Sausage and Veggies
This post may contain affiliate links. Read my full disclosure policy. This sheet pan sausage and veggies dinner is a weeknight win—just 20 minutes of prep, one pan, and big flavor. The sausage cooks up juicy, the veggies roast until tender and caramelized, and the clean-up is a cinch. This sheet pan sausage and veggie recipe is the ultimate weeknight dinner—easy to prep, a breeze to clean up, and packed with flavor. The recipe combines hearty sausages with caramelized Brussels sprouts and carrots, all roasted together on a large sheet pan. As the sausages cook, their juices infuse the vegetables with tons of flavor. This is a well-balanced dish full of protein from the sausage and fiber from the vegetables. It’s also super versatile giving you plenty of options to change things up. Serve it with polenta or Parmesan smashed potatoes for a satisfying, fuss-free meal that hits the spot every time. Sheet pan meals take just minutes to assemble and there’s hardly any dishes to clean! Try my kid-friendly sheet pan chicken nachos and sheet pan garlic shrimp next! “Great recipe and easy to improvise. During the summer, I like using bell peppers and cherry tomatoes. Chicken sausage works well too!” Sheet Pan Veggies and Veggies Ingredients Fresh Italian Sausage Links: Go with hot or sweet—whatever you like best. Bratwurst, Italian, chorizo, or any good-quality sausage will also work here. Vegetables: I like using red onions, carrots, and Brussels sprouts. They all roast well—carrots and onions turn sweet and caramelized, and the Brussels sprouts get crisp around the edges. I cut the carrots on the diagonal because it looks pretty, slice the onions into thick half moons, and halve the sprouts so they cook evenly. If your sprouts are small, you can leave them whole. Flavor: A generous drizzle of olive oil helps everything brown and brings richness to the dish. Dried thyme adds a woodsy, herby note that complements both the sausage and the vegetables. Jump to the printable recipe for precise measurements Fresh Italian Sausage Links: Go with hot or sweet—whatever you like best. Bratwurst, Italian, chorizo, or any good-quality sausage will also work here. Vegetables: I like using red onions, carrots, and Brussels sprouts. They all roast well—carrots and onions turn sweet and caramelized, and the Brussels sprouts get crisp around the edges. I cut the carrots on the diagonal because it looks pretty, slice the onions into thick half moons, and halve the sprouts so they cook evenly. If your sprouts are small, you can leave them whole. Flavor: A generous drizzle of olive oil helps everything brown and brings richness to the dish. Dried thyme adds a woodsy, herby note that complements both the sausage and the vegetables. Jump to the printable recipe for precise measurements How to Make Sausage and Veggies on a Sheet Pan Step 1: Prep the vegetables and seasonings. Add the onion, carrots, and Brussels sprouts to the baking sheet. Drizzle with the oil and then sprinkle evenly with salt, pepper, and thyme. Toss until everything is coated. Step 2: Add the sausages. Nestle the sausages around the pan and spread the veggies into a single layer as best you can. Step 3: Roast until caramelized. Roast in a preheated 425°F oven for 25 minutes, or until the sausages are cooked through and the veggies are browned and tender—no need to stir. Pro Tips Cutting the veggies. Cut the vegetables to roughly the same size—this helps them roast at the same rate and ensures nothing ends up over or underdone. Line your pan. For easy clean-up, you can line your pan with foil. I use heavy-duty foil because it fits the sheet pan perfectly and holds up well without tearing—even when you’re tossing everything with oil. Don’t crowd the pan. When roasting vegetables it’s essential they are in a single layer. When they’re crammed on the pan they steam rather than roast. Cutting the veggies. Cut the vegetables to roughly the same size—this helps them roast at the same rate and ensures nothing ends up over or underdone. Line your pan. For easy clean-up, you can line your pan with foil. I use heavy-duty foil because it fits the sheet pan perfectly and holds up well without tearing—even when you’re tossing everything with oil. Don’t crowd the pan. When roasting vegetables it’s essential they are in a single layer. When they’re crammed on the pan they steam rather than roast. Sausage Sheet Pan Dinner Variations This sheet pan sausage and veggies recipe is super flexible, so feel free to tweak it based on what you’ve got in the fridge or what sounds good. Here are a few ways to change things up: Switch up the vegetables. You can really go in a lot of directions when making one pan sausage and veggies. Try cauliflower, bell peppers, zucchini, summer squash, cherry tomatoes, or diced sweet potatoes. If using potatoes, just cut them smaller so they cook through in the same amount of time as everything else (and don’t line the pan with foil, as they are prone to sticking). Add a little heat or a pinch of fresh herbs. If you like some spice on your roasted sausage and veggies, toss in a pinch of red pepper flakes or fresh herbs before baking. Drizzle with sauce. This dish has plenty of flavor on its own, but a sauce can be a nice bonus. Try pesto sauce, green sauce, or even applesauce. Switch up the vegetables. You can really go in a lot of directions when making one pan sausage and veggies. Try cauliflower, bell peppers, zucchini, summer squash, cherry tomatoes, or diced sweet potatoes. If using potatoes, just cut them smaller so they cook through in the same amount of time as everything else (and don’t line the pan with foil, as they are prone to sticking). Add a little heat or a pinch of fresh herbs. If you like some spice on your roasted sausage and veggies, toss in a pinch of red pepper flakes or fresh herbs before baking. Drizzle with sauce. This dish has plenty of flavor on its own, but a sauce can be a nice bonus. Try pesto sauce, green sauce, or even applesauce. More Sausage Recipes You May Like RecipeComments (192)Add Comment Recipe Comments (192) Add Comment Ingredients 1 large red onion, halved and sliced ¼-inch thick 3 large carrots, sliced on an angle ½-inch thick 1 pound Brussels sprouts, stemmed and halved (if small, leave whole) 3 tablespoons extra virgin olive oil 1 teaspoon salt ½ teaspoon freshly ground black pepper 1 teaspoon dried thyme 1 pound fresh hot (or sweet) Italian sausage links (bratwurst, chorizo, or any sausage that you like may be substituted) 1 large red onion, halved and sliced ¼-inch thick 3 large carrots, sliced on an angle ½-inch thick 1 pound Brussels sprouts, stemmed and halved (if small, leave whole) 3 tablespoons extra virgin olive oil 1 teaspoon salt ½ teaspoon freshly ground black pepper 1 teaspoon dried thyme 1 pound fresh hot (or sweet) Italian sausage links (bratwurst, chorizo, or any sausage that you like may be substituted) Instructions Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with heavy-duty aluminum foil for easy clean-up, if desired. Directly on the baking sheet, toss the onion, carrots, and Brussels sprouts, oil, salt, pepper, and thyme until the vegetables are evenly coated. Place the sausages on the baking sheet, spacing them evenly around the pan, and arrange the vegetables as best you can in a single layer. Roast for 25 minutes, until the sausages are cooked through and the vegetables are caramelized and tender (no need to stir while cooking). Note: Feel free to substitute different vegetables, such as baby potatoes (halved), sweet potatoes (cut into 1-inch chunks), large broccoli or cauliflower florets, or even grapes. (If using potatoes, do not line the pan with foil, as they are prone to sticking.) Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with heavy-duty aluminum foil for easy clean-up, if desired. Directly on the baking sheet, toss the onion, carrots, and Brussels sprouts, oil, salt, pepper, and thyme until the vegetables are evenly coated. Place the sausages on the baking sheet, spacing them evenly around the pan, and arrange the vegetables as best you can in a single layer. Roast for 25 minutes, until the sausages are cooked through and the vegetables are caramelized and tender (no need to stir while cooking). Note: Feel free to substitute different vegetables, such as baby potatoes (halved), sweet potatoes (cut into 1-inch chunks), large broccoli or cauliflower florets, or even grapes. (If using potatoes, do not line the pan with foil, as they are prone to sticking.) Nutrition Information Powered by Calories: 566 Fat: 46g Saturated fat: 14g Carbohydrates: 19g Sugar: 6g Fiber: 6g Protein: 21g Sodium: 891mg Cholesterol: 86mg Calories: 566 Fat: 46g Saturated fat: 14g Carbohydrates: 19g Sugar: 6g Fiber: 6g Protein: 21g Sodium: 891mg Cholesterol: 86mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Beef, Lamb, Veal & PorkDinnerQuick & EasyItalian Beef, Lamb, Veal & Pork Dinner Quick & Easy Italian