Featured Reader Review
Susie said, “This is the easiest, tastiest meal ever!!! I now have it on repeat for family and guests and what crowd pleaser. If there are any leftovers (unlikely) its great with eggs or in a tortilla for breakfast! My son likes to have it all over angel hair pasta-the dressing really is everything!”
There’s something about sheet pan dinners that says quick, easy, and weeknight friendly. This sheet pan sausage and veggies is all of the above, but also so much more. It’s got crazy delicious flavor! You can use any sausage you like — we’re using hot Italian chicken sausage, but feel free to get creative here — as long as you promise to make the simple dressing for finishing! Depending on the sausage you choose, this recipe is Whole30 compliant and gluten-free.
The dressing is what takes the ingredients from ordinary to extraordinary.
Another reason to love this sheet pan recipe? It makes meal-prep a breeze! Toss everything together on one baking sheet, then let the oven do the work. You’ll get a full 4 servings out of this meal — packed with vegetables! — and the clean up takes minutes.
Busy weeknights just got a whole lot more delicious!
For more sheet pan dinners, be sure to check out our Sheet Pan Fajitas, Sheet Pan Roasted Vegetables, or these Sheet Pan Chicken Meatballs with Goat Cheese next!
Ingredients For Sheet Pan Sausage And Veggies
- Spicy Italian sausage: We’re using chicken, but you can use any variety: pork sausage, beef, or turkey sausage. Kielbasa would be amazing! 4 links is about 12 oz.
- Small potatoes: Either fingerlings or baby potatoes, which cook quickly and become tender
- Red onion: This cooks down and caramelizes until very sweet and tender
- Bell peppers: Use any color! They get soft and sweet as they cool, similar to the onion
- Parsley: Fresh herb to garnish
What really sets this sheet pan sausage and veggies dish over the top is the simple marinade spooned up top before serving. It adds so much flavor!
For the dressing:
- Extra virgin olive oil
- Red wine vinegar
- Half a lemon, juiced
- Garlic
- Dijon mustard
- Dried oregano
- Kosher salt
You’ll also need a baking sheet, parchment paper and a spatula (this fish spatula is our most used kitchen tool!).
How To Make Sheet Pan Sausage And Veggies
- Prepare the sausage.Preheat oven to 450F. Prick the sausages all over with a sausage pricker or paring knife, being careful not to cut all the way through.
- Assemble the ingredients. Line a rimmed sheet pan with parchment paper, then add sausages. In between and around the sausages, add thinly sliced bell peppers, red onion wedges, and halved or thinly sliced potatoes. Drizzle everything with 3 Tbsp olive oil, then sprinkle the vegetables only (not the sausage!) with ½ tsp Kosher salt and ¼ tsp freshly ground black pepper.
- Cook the sausage and vegetables. Cook for 30 minutes, flipping the sausage over and tossing the veggies every 10 minutes.
- Make the dressing. Meanwhile, combine 2 Tbsp extra virgin olive oil, 1 Tbsp red wine vinegar, ½ lemon juiced,1 small minced garlic clove, ½ tsp Dijon mustard, ½ tsp dried oregano, and ¼ tsp Kosher salt in a mason jar. Seal tightly, then shake until well mixed. Set aside.
- Add the dressing. Pour the dressing on top of the sausage and veggies, then toss to combine. Serve immediately with chopped parsley and lemon wedges.
Chicken sausage is safe to eat when an internal temperature of 165F is reached.
I recommend the Thermapen MK4 to check for doneness on all meats!
Tips For The Best Sheet Pan Meal
- Keep the potato slices small! If you’re using baby potatoes, simply halve them. If using fingerlings, Yukon golds, or any other larger potato, make sure to chop them into bite-size pieces about ½” in size to ensure even cooking.
- Usually we recommend keeping all ingredients in a single layer for best results, but here it’s totally okay to have the onions and peppers overlapping. Try to keep the potatoes in a single layer so they crisp up a bit instead of steaming.
Best Side Dishes
This is a complete meal on its own and is perfection as is. If you keep it grain free, the sausage and veggies are Whole30 and gluten free. If you want to bulk it up (which isn’t necessary, there’s a ton of vegetables), you could turn it into a rice bowl or serve crusty baguette on the side.
A few light salads that would make a great addition are our Well Seasoned house salad or this strawberry chicken salad with spinach.
FAQs
- Parchment or no parchment? Using parchment not only helps with clean-up, but prevents anything from burning or sticking to the pan. You could use foil, if you prefer (just not with acidic foods).
- What type of sausage is best? The peppers and onion become sweet when roasted, so we recommend spicy sausage (any variety), but you could substitute any sausage that sounds good to use: spinach and feta, chicken parmesan, roasted garlic. Aidell’s makes a chicken chorizo sausage that we really like!
- What other vegetables would work? Instead of potato, you could use sweet potato or butternut squash (cut it pretty small, though!). Broccoli or cauliflower cut into tiny florets would be a great addition too. And nothing is better than roast Brussels sprouts! If you use them, make sure to halve them and lay them down flat.
- Can I freeze the leftovers? Absolutely. Allow to cool completely, then store in an airtight, freezer-safe container or Ziploc bag. For easier reheating, slice the cooked sausage into pieces.
- Can sausage and veggies be made ahead of time? It can, but because everything is made in one-pan and has mostly hands off cooking, we would instead recommend prepping everything ahead of time and then cooking it a half hour before serving.
This is such an easy dinner recipe. You’ll find yourself making this again and again! Because honestly, sheet pan suppers are the best ever. If you make this Sheet Pan Sausage and Veggies recipe, please let us know by leaving a review and rating below!
Looking for more sausage recipes? Be sure to try our Sausage Roll Recipe, Sausage Ragu, our Beer Brats In Oven and this Easy Chorizo Cassoulet next!
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More weeknight dinners to try!
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40-Minute Sheet Pan Sausage And Veggies
Video
Equipment
Ingredients
For the sausage and veggies
- 4 links hot Italian chicken sausage or other sausage (pork, turkey, beef — any flavor). If adhering to Whole30, check label for ingredient list
- 1 lb baby potatoes or other small potatoes, cut into ½" pieces
- 1 large red onion cut into wedges, core still intact
- 2 bell peppers any color, seeded and cut into strips
- Chopped parsley for garnish
- Lemon wedges for serving
For the dressing
- 2 Tbsp extra virgin olive oil
- 1 Tbsp red wine vinegar
- ½ lemon juiced
- 1 small garlic clove finely chopped
- ½ tsp Dijon mustard if adhering to Whole30, check label for ingredient list
- ½ tsp dried oregano
- ¼ tsp Kosher salt
Instructions
- Prepare the sausage.Preheat oven to 450F. Prick the sausages all over with a sausage pricker or paring knife, being careful not to cut all the way through.
- Assemble the ingredients. Line a rimmed sheet pan with parchment paper, then add sausages. In between and around the sausages, add thinly sliced bell peppers, red onion wedges, and halved or thinly sliced potatoes. Drizzle everything with 3 Tbsp olive oil, then sprinkle the vegetables only (not the sausage!) with ½ tsp Kosher salt and ¼ tsp freshly ground black pepper.
- Cook the sausage and vegetables. Cook for 30 minutes, flipping the sausage over and tossing the veggies every 10 minutes.
- Make the dressing. Meanwhile, combine 2 Tbsp extra virgin olive oil, 1 Tbsp red wine vinegar, ½ lemon juiced,1 small minced garlic clove, ½ tsp Dijon mustard, ½ tsp dried oregano, and ¼ tsp Kosher salt in a mason jar. Seal tightly, then shake until well mixed. Set aside.
- Add the dressing. Pour the dressing on top of the sausage and veggies, then toss to combine. Serve immediately with chopped parsley and lemon wedges.
Notes
- Whole30: If adhering to Whole30, make sure to check labels for sausage and Dijon mustard.
- Sausage: Use any type of sausage you like. 4 links is typically 12 oz, with 1 sausage link per serving. Chicken sausage is safe to eat when an internal temperature of 165F is reached.
This is the easiest, tastiest meal ever!!! I now have it on repeat for family and guests and what crowd pleaser. If there are any leftovers (unlikely) its great with eggs or in a tortilla for breakfast! My son likes to have it all over angel hair pasta-the dressing really is everything!
AGREE!! So quick, so easy, and yes, the dressing is everything! xo, Ari