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Cooked Asparagus, potatoes, broccoli, sausage and Smoked Sausage in a sheet pan.
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4.77 from 13 votes

Sheet Pan Smoked Sausage and Vegetables

Sheet pan dinners are fast, simple and so convenient! This smoked sausage and vegetables recipe is made with broccoli, asparagus, red peppers, and potatoes in a sheet pan with a mouthwatering lemon herb marinade. And this one only take 10 minutes to prep!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: dinner
Cuisine: American
Servings: 6 people
Calories: 318kcal
Author: Amanda Mason


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 Package Smoked Sausage (I use Hillshire Farm Chicken Smoked Sausage Roasted Garlic)
  • 2-3 Red Potatoes, unpeeled
  • ¼ Pound Fresh Green Beans, trim the ends
  • 1 cup Fresh Broccoli
  • ½ Red Pepper
  • ½ Orange Pepper
  • ½ Green Pepper
  • 8 Stalks Asparagus, trim the ends
  • ½ cup Mushrooms, sliced
  • ½ Red Onion, thinly sliced


  • Preheat the oven to 400°F.
  • Combine all marinade ingredients and mix together in a small bowl. Set aside.
  • Chop all vegetables into bite size pieces and rinse well. 
  • Cut smoked sausage into coin shaped bite-size pieces.
  • Toss sausage, chopped vegetables and marinade into a gallon sized Ziplock bag and seal. Shake the Ziplock bag to ensure all ingredients are well covered.
  • Place the Ziplock bag in refrigerator and let marinate for at least 15 minutes, up to 24 hours. 
  • Line a large cookie sheet or pan with aluminum foil (or use a flexipan). When the ingredients are done marinating, pour the contents from the Ziplock 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 with quinoa, rice, or mashed potatoes.


  • Vegetables - use your favorite vegetables in this recipe. SEASONAL vegetables are great to use and this dish is AMAZING with eggplant! Oh, and leave the peelings on those vegetables, even the potatoes. That's where all the nutrients are!
  • Marinade - I recommend letting the fresh vegetables and sausage marinade overnight, but if you don't have that kind of time, try letting it marinate for 1 hour. If that's not doable, 15 minutes will do. Just remember...the longer the marinade process, the more flavorful your sausage sheet pan dinner will be!
  • Sausage - This is where it gets fun. There are SO many types of sausage you can use!! Typically, I use Hillshire Farm Chicken Smoked Sausage Roasted Garlic flavor. And no, this isn't a sponsored post. I just REALLY like their sausage! It's lower in fat. And it's chicken. Chicken sausage recipes are just the best! However, there are days when I want more fat in my diet, so sometimes I'll use pork sausage on those days. I really like Johnsonville New Orlean's Style Smoked Sausage. It adds a bit of spice. 
  • Freezer Meal - Sometimes I like to double this recipe so I can freeze a batch. It's important to note that I always make the marinade fresh. I just freeze the veggies and sausage. When I'm ready to pull this out of the freezer, I let it thaw in the refrigerator and then whip up the marinade. From there, place the marinade in the Ziplock baggie and place it in the refrigerator and let it marinate.


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