Looking for a quick, healthy, and flavorful dinner that requires minimal cleanup ? The Sausage and Veggies One Pan recipe is your weeknight hero. This colorful, nutrient-packed, and protein-rich dish brings together juicy sausage and a medley of roasted vegetables all in one baking sheet. Whether you’re feeding your family, meal prepping for the week, or just want something satisfying without standing over a hot stove, this recipe has your back.

This one pan meal is incredibly customizable. You can switch up the veggies, change the type of sausage, add spices, or even throw in a starch like sweet potatoes or baby potatoes for an extra hearty dish. Best of all, it comes together in just minutes of prep and bakes to perfection while you relax or take care of other things.

With minimal effort and maximum flavor, this sheet pan dinner has earned its place in the dinner rotation. Let’s dive into how you can whip up this fuss-free feast.

Recipe Preparation Equipment

To make this Sausage and Veggies One Pan recipe, you’ll need the following kitchen tools:

Large Sheet Pan (Rimmed Baking Sheet) – Ideally 13”x18” or larger for spreading everything evenly
Mixing Bowls – For tossing the vegetables with seasoning
Sharp Knife – For slicing the vegetables and sausage
Cutting Board – To prepare your ingredients safely
Tongs or Silicone Spatula – For tossing or flipping veggies
Parchment Paper or Aluminum Foil (Optional) – For easier cleanup

Having these items on hand will make prep easier and cleanup a breeze.

What Do You Need to Prepare Sausage and Veggies One Pan ?

Here are the basic ingredients for this easy sheet pan sausage and vegetable recipe. Feel free to mix and match according to your taste or what’s in your fridge.

Ingredients:

1 lb smoked sausage or chicken sausage, sliced into ½ inch coins
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 green bell pepper, sliced
1 red onion, cut into thick wedges
1 medium zucchini, sliced
1 cup cherry tomatoes
1 cup baby carrots, halved if large
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried Italian seasoning
½ teaspoon smoked paprika
Salt and pepper, to taste
Fresh parsley, chopped for garnish (optional)
Lemon wedges, for serving (optional)

This mix of vegetables and spices creates a colorful and aromatic dish that complements the rich, savory sausage.

Directions : How to Make Easy Sausage and Veggies One Pan Step-by-Step ?

Here’s how to bring this easy dinner to life in a few simple steps:

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). A hot oven ensures your veggies get that perfect roast with slightly crisp edges and caramelized goodness.

Step 2: Prepare the Vegetables and Sausage

Wash and chop all your vegetables into bite-sized pieces. Slice the sausage into ½-inch rounds. Try to keep the vegetable pieces roughly the same size for even cooking.

Step 3: Toss Everything with Seasoning

Place all the vegetables and sausage slices into a large mixing bowl. Drizzle with olive oil and sprinkle in garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and pepper. Toss everything well until evenly coated.

Step 4: Arrange on the Sheet Pan

Line your baking sheet with parchment paper or foil if desired. Spread the sausage and vegetables in a single layer on the sheet pan. Avoid overcrowding use two pans if necessary.

Step 5: Bake Until Perfect

Roast in the oven for 25–30 minutes, tossing halfway through to ensure even cooking. The vegetables should be tender with crispy edges, and the sausage should be nicely browned.

Optional: Broil for 2–3 minutes at the end for an extra crisp finish.

Variations

One of the best things about this sausage and veggies one pan meal is how adaptable it is. You can easily tailor the recipe based on what you have in your fridge or pantry.

Different Sausage Options: Use Italian sausage, turkey sausage, or even plant-based sausage for a vegetarian twist. Spicy andouille adds a kick, while kielbasa offers a smoky richness.

Vegetable Swaps: Swap out or add vegetables based on your preference or season. Try broccoli, cauliflower, Brussels sprouts, green beans, asparagus, mushrooms, or cubed butternut squash.

Add Potatoes or Sweet Potatoes: For a more filling meal, add chopped potatoes or sweet potatoes. Just make sure to cut them small enough to cook in the same time frame or give them a 10-minute head start in the oven.

Change the Flavor Profile: Go with Mexican spices (cumin, chili powder, lime juice) or Mediterranean herbs (oregano, thyme, feta) to shake things up.

Add a Sauce: Drizzle with balsamic glaze, honey mustard, or your favorite vinaigrette after baking to boost flavor.

Cooking Notes

This recipe is all about high heat roasting to bring out the natural sweetness of vegetables and achieve that delightful caramelization. Using a rimmed sheet pan ensures that nothing spills over during roasting and allows hot air to circulate properly.

Cutting Uniformity: Cut the vegetables in similar sizes so they cook evenly. Dense vegetables like carrots should be smaller or thinner so they don’t take longer than peppers or zucchini.

Avoid Overcrowding: Give your ingredients room to roast, not steam. Spread them out in a single layer and use two pans if necessary. Overcrowding will lead to soggy veggies.

Tossing Midway: Flipping or stirring the veggies and sausage halfway through baking ensures even browning on all sides.

Browning Tip: If your sausage or veggies aren’t browning the way you like, you can broil them for a few minutes at the end but keep an eye on them to prevent burning.

Make It Ahead: This dish is excellent for meal prep. It reheats well and can be stored in the refrigerator for up to 4 days in an airtight container.

Serving Suggestions

Serve your sausage and veggies one pan meal hot from the oven for a satisfying standalone dish. You can also pair it with a variety of sides:

Over steamed rice, quinoa, or couscous
Alongside a fresh green salad
Wrapped in a tortilla or pita for a quick wrap or sandwich
Over pasta tossed with olive oil or pesto
With a dollop of sour cream or Greek yogurt on top
Served on skewers for a fun party-style presentation

You can also serve this dish family-style right from the pan it’s casual, rustic, and perfect for a quick, no-fuss dinner. Garnish with fresh herbs and a squeeze of lemon for brightness.

Helpful Tips

Use Pre-Cooked Sausage: This ensures everything finishes at the same time. If using raw sausage, cook it separately or ensure it’s fully cooked before eating.
Choose Colorful Veggies: The visual appeal adds to the flavor experience. A mix of red, green, yellow, and orange peppers looks especially vibrant.
Double the Recipe for Meal Prep: Make two pans at once and have meals ready for the week.
Line Your Pan: Parchment or foil makes cleanup super easy, especially if you’re in a rush.
Add a Drizzle After Baking: A splash of balsamic vinegar or lemon juice after roasting adds brightness and extra flavor.
Use Fresh Herbs: A sprinkle of fresh parsley, thyme, or basil at the end can elevate the dish.
Let It Rest: After baking, let the dish sit for 5 minutes to let the juices redistribute and the flavors meld.

Tips for the Best Sausage and Veggies One Pan

High Heat is Key – Roasting at 425°F gives the vegetables that golden, crispy edge and helps sausage brown beautifully.
Avoid Overcrowding – Use a large enough sheet pan or cook in batches to ensure roasting, not steaming.
Add Hard Veggies First – If you’re using potatoes or carrots, roast them for 10 minutes before adding softer vegetables and sausage.
Don’t Skip Seasoning – Spices and herbs are essential to bring out deep, layered flavors.
Broil for Finish – Broil for 2-3 minutes at the end for a touch of char and extra crispness.

Timing Overview

Prep Time: 15 minutes
Cooking Time: 25–30 minutes
Total Time: 40–45 minutes

Nutritional Information (Estimated per serving)

Calories: 350–450 kcal
Protein: 18–22g
Sodium: 700–900mg (varies based on sausage)
Carbohydrates: 18–22g
Fat: 25–30g
Fiber: 4–6g
Sugar: 6–8g

Related Recipes :

FAQs

Can I use frozen vegetables?

Yes, but they may release more water and not get as crispy. Roast them at a higher heat or partially thaw and pat them dry first.

What kind of sausage is best?

Pre-cooked smoked sausage, chicken sausage, turkey sausage, or even vegetarian sausage all work well.

Can I make this ahead?

Absolutely! Store in airtight containers for up to 4 days. Reheat in the microwave or in the oven at 350°F.

How do I make this spicier?

Use spicy sausage or add chili flakes, cayenne, or hot sauce before or after roasting.

Can I freeze this?

Yes! Let it cool completely, then freeze in portions. Reheat in the oven or microwave when ready to eat.

Conclusion

This sausage and veggies one pan recipe is the ultimate in convenience without compromising on taste. With just one baking sheet and a handful of simple ingredients, you can create a delicious, balanced meal packed with color, flavor, and nutrients. Whether you’re cooking for a crowd or just for yourself, this dish is sure to satisfy.

Easy to prepare, easy to clean, and endlessly customizable it’s no wonder this recipe is a go-to favorite for busy home cooks.

Try it tonight and make weeknight dinners something to look forward to!