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    Home » Recipes » Healthy Eating

    Sheet Pan Sausage and Vegetables

    Published: Dec 28, 2023 by Amanda Mason · 37 Comments

    Yield 6 people
    Cook 30 minutes minutes
    Prep 10 minutes minutes
    Jump to Recipe
    Roasted garlic-parmesan veggies with sausage and herbs all made and cooked on one pan. 10 minutes prep, easy clean-up!
    Smoked sausage and vegetables in a sheet pan.
    Fork with a bit of vegetables and sausage from a sheet pan dinner served over quinoa.
    Stirring sausage vegetable sheet pan dinner.
    Sheet pan sausage dinner served on a plate.
    Sheet pan dinner filled with roasted vegetables and sausage.
    Person serving sausage and vegetables from a sheet pan for dinner.
    Collage of a sheet pan dinner containing smoked sausage and vegetables.

    This Sheet Pan Sausage and Vegetables is full of fresh vegetables and tons of smokey sausage flavor. Ready in less than an hour, it's perfect for a busy weeknight or to meal prep for a healthy dinner all week long!

    Cooked Asparagus, potatoes, broccoli, sausage and Smoked Sausage in a sheet pan.

    Eating healthy meals at home doesn't have to be complicated or expensive. Similar to my sesame chicken and my lemon thyme chicken, this sheet pan sausage and veggies meal is simple to prepare and packed with nutrients from fresh vegetables and lean protein from chicken sausage. When I need a quick and easy all-in-one dinner, I love meals like this sausage dinner, my sheet pan chicken, or oven baked chicken thighs and veggies. They're simple to make and clean-up is just as easy!

    The vegetables used in this recipe all roast quickly, along with the sausage, so it's ready to eat after only 30 minutes in the oven! Just be sure to cut your potatoes small, or skip the potatoes and serve this dish with a side of spaghetti squash for a lower-carb alternative!


    Why This Recipe Works

    1. Perfect for meal prep! Make this sheet pan sausage dinner on the weekend and portion it into containers for a perfectly balanced, high-protein meal for the week!

    2. This recipe makes it easy to eat a variety of fresh vegetables in one meal.

    3. Fast and easy to make! With just 10 minutes of prep time and 30 minutes in the oven, you'll have a healthy and delicious meal ready to eat in no time! It's Perfect for a busy weeknight meal.

    4. One pan makes cleanup a breeze!


    🛒 Ingredients You'll Need

    Smoked sausage, asparagus, potatoes, peppers, mushrooms, and green beans on the counter.

    For the marinade:

    • Extra-virgin olive oil: a healthy fat, acts as the base of the marinade to add moisture and richness to the vegetables and sausage.
    • Lemon: this recipe uses both the juice and zest for bright flavor and acidity.
    • White wine vinegar: mildly acidic, enhances the overall flavor of the marinade.
    • Smoked paprika: for a smoky, slightly sweet flavor.
    • Garlic powder: adds a lighter garlic flavor than fresh garlic.
    • Dried oregano: provides a classic earthy flavor.
    • Fresh parsley: adds a fresh, slightly peppery taste and a pop of fresh green color.
    • Salt: enhances the overall flavor of the recipe.
    • Pepper: for subtle heat and to help balance flavors.

    For the pan:

    • Smoked sausage: gives this dish a hearty, smoky flavor. I prefer chicken sausage, but any variety will work.
    • Peppers: red, yellow, or orange bell peppers add sweetness and a bright pop of color.
    • Mushrooms: white button or baby bella mushrooms provide a meaty flavor and texture to this dish.
    • Green beans: fresh green beans have a crisp texture and earthy flavor.
    • Onions: use red onions for color and a mild sweetness once roasted.
    • Potatoes: red-skinned potatoes are preferred as their waxy texture holds shape well when roasted. Leave the skin on for extra color, flavor, and nutrition.
    • Broccoli: adds a crunchy texture and loads of nutrients.
    • Asparagus: provides an earthy flavor and tender bite when roasted.

    Be sure to see the recipe card below for the full ingredients list & instructions!

    📋 Variations

    • This recipe uses onions, green beans, red-skinned potatoes, broccoli, asparagus, and peppers, but you can always swap some of these veggies for what you have in the kitchen or based on your preference! Other possible vegetables you can use are zucchini, sweet potatoes, cauliflower, cherry tomatoes, brussels sprouts, carrots, eggplant, or butternut squash.
    • The sausage varieties you can use are truly endless. Typically, I use Hillshire Farm Chicken Smoked Sausage Roasted Garlic flavor, which is low in fat and a healthier but still flavorful sausage. You can also use a good spicy pork sausage. This dish tastes great with a bit of heat behind each bite! You can use any type of chicken, pork, turkey, or beef sausage you'd like!
    • Make it spicy with the addition of cajun seasoning, cayenne pepper, or sliced jalapeño peppers.
    • Replace the smoked paprika and oregano with an Italian herb blend or Italian seasoning.
    • Replace the sausage with another protein like chicken thighs, steak bites, or shrimp.

    🔪 Step-by-Step Recipe Instructions

    Step 1: Start by chopping the fresh veggies into bite-size pieces and then place them in a colander.

    Slicing an orange pepper on a cutting board, colander of fresh chopped vegetables on white marble table.

    Step 2: After the fresh veggies are cut, rinse them well. Set aside.

    Colander of fresh chopped vegetables containing asparagus, peppers, onions, broccoli and green beans.

    Step 3: Using a sharp knife, cut the sausage into coin shaped bite-sized pieces.

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    Knife slicing smoked sausage on a cutting board, colander of fresh chopped vegetables on table.

    Step 4: It's now time to make the marinade. Full of zesty flavor, this one starts with an olive oil and white wine vinegar base mixed with smoked paprika, garlic powder, freshly squeezed lemon juice, oregano, parsley, salt, and pepper.

    Hand squeezing a lemon into a glass bowl for a lemon herb marinade.

    Step 5: Toss all the veggies, sausage, and marinade into a gallon-size sealable plastic bag. Seal it tight and let it marinate in the refrigerator for at least 15 minutes.


    👩🏼‍🍳 Expert Tip: For even more robust flavor, let it marinate for 12-24 hours in the refrigerator.


    Ziplock bag containing One Pan Smoked Sausage and Vegetables in a lemon herb marinade sitting on white marble counter.

    Step 6: After the smoked sausage and veggies have finished marinating, preheat the oven to 400°F. Line a cookie sheet or metal pan with aluminum foil or parchment paper. Spread the meat and vegetables evenly onto the pan.

    One Pan Smoked Sausage and Vegetables containing broccoli, asparagus, peppers, mushrooms and onion.

    Step 7: Let the veggies and sausage bake in the oven for 30 minutes, stirring once about 15 minutes into the cooking time. After 30 minutes, it's done and ready to eat!

    Serve sheet pan sausage and vegetables with this rice pilaf if you have a little extra time, or Instant Pot Rice if you need a fast and easy side. You can also leave the diced red potatoes out of this recipe and instead serve it with a big helping of mashed potatoes!

    White bowl containing One Pan Smoked Sausage and Vegetables served with quinoa.

    🙋🏼‍♀️ Recipe FAQs

    What side dish goes well with sausage?

    Vegetables are the obvious side choice for sausage (which is why they're combined in this sausage sheet pan dinner). Other options include rice, quinoa, potatoes, salad, baked beans, or couscous.

    What vegetables go well with sausage?

    Veggies like potatoes, asparagus, onions, green beans, broccoli, peppers, mushrooms, and cauliflower all pair well with any variety of sausage.

    💭 Expert Tips

    • To make this an easy and convenient freezer meal, prepare your veggies and sausage, then freeze them in a freezer-safe container for up to 3-4 months. When you're ready, pull the sausage and veggies out of the freezer and let them sit out for an hour to thaw while you prep the marinade. Add the marinade to the bag of sausage and veggies and let it marinate before roasting as directed.
    • This is the PERFECT recipe for meal prep! Just add a scoop of rice or quinoa, and you have a perfectly balanced meal.
    • Avoid overcrowding the pan. Give the vegetables and sausage a little space to help them roast evenly.
    • Make clean-up easy by lining the pan in foil or parchment paper.
    • Don't over-stir. I like to leave the pan alone for 15-20 minutes before taking it out, stirring, and continuing to roast. The limited stirring helps everything brown nicely.
    Fork containing smoked sausage with fresh baked potatoes, asparagus, and broccoli, served with cooked quinoa.

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    If you tried this sheet pan sausage and vegetables or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!

    📧 Don't forget to subscribe to my newsletter, so that you don’t miss out on any of my delicious recipes!


    Person serving sausage and vegetables from a sheet pan for dinner.

    Sheet Pan Sausage and Vegetables

    Sheet pan dinners are fast, simple and so convenient! This sheet pan sausage and vegetables recipe is made with broccoli, asparagus, red peppers, and potatoes in a sheet pan with a mouthwatering lemon herb marinade.
    4.58 from 14 votes
    Print Pin Rate
    Course: dinner
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6 people
    Calories: 318kcal
    Author: Amanda Mason

    Equipment

    • 1 sheet pan
    • Parchment paper or aluminum foil

    Ingredients

    Marinade Ingredients

    • 5 Tablespoons extra-virgin olive oil
    • 2 Tablespoons lemon juice, freshly squeezed, half a lemon
    • 1 teaspoon white wine vinegar
    • 1 teaspoon smoked paprika
    • ½ teaspoon garlic powder
    • 1 Tablespoon dried oregano
    • 1 Tablespoon fresh parsley
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • zest of 1 lemon

    One Pan Ingredients

    • 1 packaged smoked sausage
    • 2-3 red potatoes, unpeeled
    • ¼ lb fresh green beans, trim the ends
    • 1 cup fresh broccoli, chopped
    • ½ red pepper
    • ½ orange pepper
    • ½ green pepper
    • 8 Stalks asparagus, trim the ends
    • ½ cup mushrooms, sliced
    • ½ red onion, thinly sliced

    Instructions

    • Preheat the oven to 400°F.
    • Combine all the marinade ingredients and mix together in a small bowl. Set aside.
    • Chop all the vegetables into bite-size pieces and rinse well. 
    • Cut smoked sausage into coin shaped bite-size pieces.
    • Then put the sausage, chopped vegetables, and marinade into a gallon sized plastic bag and seal. Shake the plastic bag to ensure all ingredients are well covered.
    • Place the plastic bag in the refrigerator and let marinate for at least 15 minutes, up to 24 hours. 
    • Line a large cookie sheet or pan with aluminum foil or parchment paper. When the ingredients are done marinating, pour the contents from the sealable plastic bag onto the pan. Spread evenly.
    • Bake for 15 minutes, pull pan out of oven and stir, then finish cooking for 15 more minutes. (Total 30 minutes cooking time)
    • Serve immediately with a side of rice, quinoa, or mashed potatoes.

    Notes

      • Swap out the vegetable for what you have in the kitchen or based on your preference. Zucchini, sweet potatoes, cauliflower, cherry tomatoes, brussels sprouts, carrots, eggplant, or butternut squash all work well.
      • Avoid overcrowding the pan. Give the vegetables and sausage a little space to help them roast evenly.
      • Make clean-up easy by lining the pan in foil or parchment paper.
      • Don't over-stir. I like to leave the pan alone for 15-20 minutes before taking it out, stirring, and continuing to roast. The limited stirring helps everything brown nicely.
      • Make it spicy with the addition of cajun seasoning, cayenne pepper, or sliced jalapeño peppers.
      • Replace the sausage with another protein like chicken thighs, steak bites, or shrimp.
      • To make this an easy and convenient freezer meal, prepare your veggies and sausage, then freeze them in a freezer-safe container for up to 3-4 months. When you're ready, pull the sausage and veggies out of the freezer and let them sit out for an hour to thaw while you prep the marinade. Add the marinade to the bag of sausage and veggies and let it marinate before roasting as directed.
    •  
    •  
    •  

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    Nutrition

    Calories: 318kcal | Carbohydrates: 38g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 258mg | Potassium: 1447mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1980IU | Vitamin C: 152.9mg | Calcium: 87mg | Iron: 3.4mg
    Tried this Recipe? Pin it for Later!Mention @RecipesWorthRep or tag #RecipesWorthRepeating!
    « Sheet Pan Chicken And Vegetables
    Pecan-Crusted Air Fryer Chicken Tenders »
    1.4K shares

    About Amanda Mason

    Hi! I'm Amanda, the founder and creator behind Recipes Worth Repeating! Simply put, I focus on creating delicious recipes for everyone. I offer variety. I offer convenience. I offer yumminess! And that's why people keep coming back. The recipes I create are absolutely worth repeating.

    Founded in 2012, Recipes Worth Repeating grew from people routinely asking me to email them the recipe for my latest dish. Recipe development comes naturally to me and I find cooking relaxing. Originally from Nashville, Tennessee, I developed a passion for cooking at an early age and I love to showcase a variety of recipes on my blog.Creating delicious new recipes, still photography, and video for Recipes Worth Repeating is the driving force behind what engages my readers to keep coming back for more recipes they will love.

    Reader Interactions

    Comments

      4.58 from 14 votes

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      Recipe Rating




       

    1. Angie

      October 09, 2022 at 11:50 pm

      2 stars
      I found this recipe to be too Salty and heavy on cumin for my taste. Next time would reduce cumin, coriander and salt and add some brown sugar.

      Reply
      • Amanda Mason

        October 24, 2022 at 8:12 am

        Interesting....thanks for the feedback. I do love lots off flavor, hence the cumin.

        Reply
    2. Ellen Tresidder

      September 14, 2020 at 5:34 am

      5 stars
      I adjusted some of the veggies to match what I had in the fridge and it came out great! I love sheet pan dinners and the marinade was delish!

      Reply
      • Amanda Mason

        September 14, 2020 at 7:55 am

        Yeah! I'm so glad you liked it!! I always clean out the fridge with this recipe, as well! So glad you enjoyed it!

        Reply
    3. Anne

      April 07, 2020 at 7:04 pm

      3 stars
      This was pretty good . . . I ended up raising the temp to 425 after the first 15 minutes and then broiling for awhile more to try and get things a little browned. It was a bit wet. We did like the flavor especially the zing from the lemon and zest. Overall - they girls here liked it, the boys not so much (they aren't big on veggies though!) We did not serve it over anything, just ate it as is. Thanks!

      Reply
      • Amanda Mason

        April 08, 2020 at 7:55 am

        Thanks Ann! I'm glad you liked it! The flavors are amazing!! Thanks for writing in and letting me know how you liked it!!

        Reply
    4. Tina

      January 29, 2020 at 5:41 pm

      5 stars
      This was really good! Love the flavors! I omitted green beans/asparagus and added in garlic/onion. I used Boar's Head Robust Chicken Sausages. Your marinate really hit the spot, i can't wait to refrigerate it for 24 hours next time! Thanks alot!!

      Reply
      • Amanda Mason

        January 29, 2020 at 7:19 pm

        Hi Tina! I'm so glad you liked the recipe! Good swap with the garlic and onion!! I'll have to try that! I can't wait to hear what other recipes you try! Let me know which ones you make and how they turn out!!

        Reply
    5. Keith Novak

      November 09, 2018 at 12:48 pm

      4 stars
      Very tasty but the quantities seem quite off. There is about 6 lbs of food in this recipe. Even after reducing the quantities of some items, only about 2/3 would fit into a gallon ziplock. The marinated bag contents are enough for 2 pretty well loaded pans, and there was enough left over that didn't fit into the bag for a tasty stir fry that fed 3. The bag was too big to shake/mix, so I poured it all into a large bowl from a salad spinner to mix it all up before returning it to the bag for marinating overnight.

      I also doubled the marinade when I realized how much food there was to coat. Aside from the fact that there was enough to feed a small army, I thought it was quite good.

      Reply
      • Amanda Mason

        November 09, 2018 at 7:26 pm

        Hi Keith! Too funny! I'm glad no one went hungry! I'll go in and reduce the amounts of some of the vegetables. Glad it was tasty though! I actually love this recipe WITHOUT the sauce! Just something to try at some point!

        Reply
    6. Michelle Leslie

      July 18, 2018 at 11:41 pm

      5 stars
      Another winner Amanda. One pan meals are always so convenient, especially on those days when there's to much to do and so little time. Can't wait to try this one. Pinned

      Reply
      • Amanda Mason

        July 19, 2018 at 7:00 am

        I'm so glad you like it!! Enjoy!!

        Reply
    7. Miz Helen

      July 17, 2018 at 11:41 am

      5 stars
      I love the flavors of this one pan dinner! Thanks so much for sharing with us at Full Plate Thursday and sure hope you are having a great week!
      Miz Helen

      Reply
    8. Nicole

      June 18, 2018 at 1:37 pm

      Everything on one pan? And it's healthy?! Sign me up!

      Reply
      • Amanda Mason

        June 19, 2018 at 5:04 pm

        Yep - super convenient! I hope you enjoy!

        Reply
    9. Veronika's Kitchen

      June 18, 2018 at 5:25 am

      5 stars
      This dish looks amazing! I think it will be perfect for the summer) Love making simple and delicious one pan recipes!

      Reply
      • Amanda Mason

        June 19, 2018 at 5:04 pm

        It is perfect for summer, for sure!!

        Reply
    « Older Comments

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