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Sheet Pan Sausage and Roasted Veggies - A Fast, Flavorful Weeknight Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Sausage: 1 to 1.5 pounds smoked or fresh sausage (Italian, kielbasa, or chicken sausage)
  • Potatoes: 1 pound baby potatoes or Yukon Golds, halved
  • Bell peppers: 2 medium (any color), sliced into thick strips
  • Red onion: 1 large, cut into wedges
  • Broccoli or Brussels sprouts: 3 cups florets or halved sprouts
  • Carrots: 2 medium, sliced on a diagonal
  • Olive oil: 3 to 4 tablespoons
  • Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
  • Dried seasonings: 1 teaspoon each Italian seasoning and smoked paprika; 1/2 teaspoon dried thyme
  • Salt and pepper: To taste
  • Acid to finish: 1 lemon (wedges) or 1 to 2 tablespoons balsamic vinegar
  • Optional add-ins: Cherry tomatoes, zucchini, mushrooms, fennel bulb, crushed red pepper, fresh parsley

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Place a large rimmed sheet pan inside while it heats. A hot pan helps everything brown better.
  2. Prep the sausage: If using smoked or fully cooked sausage, slice into 1/2-inch coins on a bias. If using fresh Italian sausage, cut into 2-inch pieces or leave as links. Pat dry for better browning.
  3. Cut the veggies: Keep pieces similar in size. Halve small potatoes; slice peppers and carrots; cut onion into wedges; break broccoli into medium florets. Dry any wet surfaces with a towel.
  4. Season: In a large bowl, toss veggies with olive oil, garlic, Italian seasoning, smoked paprika, thyme, salt, and pepper. Use enough oil to lightly coat—about 3 tablespoons for a full pan.
  5. Load the pan: Carefully remove the hot sheet pan. Spread the vegetables in an even layer with some space between pieces. Nestle sausage throughout.
  6. Roast, then toss: Roast for 15 minutes. Stir and flip everything to expose new surfaces. Rotate the pan if your oven has hot spots.
  7. Finish roasting: Cook 10 to 15 minutes more until the sausage is browned and the vegetables are tender with crisp edges. Potatoes should be easily pierced with a fork.
  8. Add brightness: Squeeze lemon over the pan or drizzle with balsamic. Taste and adjust salt, pepper, or acid.
  9. Serve: Top with chopped parsley. Pair with crusty bread, steamed rice, quinoa, or a simple green salad.