One pan sausage and veggies: a complete & delicious dinner made in just a few simple steps!
Article Summary:
In today's post we will be making sheet pan veggie and sausage sheet pan dinner. This recipe is simple to make but big on flavor. It's a one pan recipe you can count on any day of the week! Read on to learn how to make the recipe, recipe pro-tips, ingredient substitutions, and more!
Table of contents
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my disclosure policy for details.
CALLING ALL SUPER SIMPLE DINNER LOVERS: I have a new favorite recipe for you!
Sheet Pan Sausage and Vegetables, that is! A complete meal that doesn't dirty up the entire kitchen. A meal that has the requisite protein, carbohydrate, veggies, and healthy fats. A comforting dinner that tastes amazing while still being good for you!
Though it sounds too good to be true, I promise you it is not. It's simply one of those times we do a little happy dance, thank the interwebs for such a gift, and enjoy the extra time we get back in our otherwise busy weeks.
Even though the cooking time on this recipe is more than 30 minutes, most of it is hands off. The hardest work is chopping the veggies and measuring out the ingredients.
From there, it's seasoning and tossing the veggies and sausage together, giving them a good roast, and then melting parmesan cheese on top before serving.
This recipe is great for the whole family. Cheese and seasonings make it tasty for kiddos and adults will love how hearty yet nutritious it is.
If the ingredient list contains any vegetable you're not so keen on, no worries! Just substitute in any of the veggies listed below (in "ingredient substitutions") to make this dish your own!
This sheet pan veggies and sausage recipe is...
- Savory
- Cheesy
- Hearty
- Satisfying
A comfort food dinner that doubles as a nutritious meal, this simple dinner recipe nourishes the body and soul!
Ingredients:
- Sweet Italian Chicken Sausage - precooked sausage links, not raw or bulk sausage
- Russet potato
- White or yellow onion
- Sweet pepper - green, yellow, red, or orange
- Zucchini
- Garlic - minced fresh garlic is best
- Olive oil - extra virgin olive oil, preferably
- White balsamic vinegar
- Grated parmesan cheese
- Dried Italian seasoning blend
- Salt & freshly cracked pepper
Substitutions:
- Veggies - any mixture of 3 ½ cups of zucchini, cut green beans, sliced mushrooms, broccoli, or sweet peppers can work in place of the zucchini and sweet peppers.
- Vinegar - distilled white vinegar can substitute for the White Balsamic Vinegar in a pinch, as can traditional balsamic vinegar.
- Oil - avocado oil can replace the olive oil, though won't provide as much flavor as does the olive oil.
- Cheese - grated parmesan cheese, shaved asiago cheese, or shredded mozzarella cheese can substitute for the shredded parmesan cheese.
How to make this veggie and sausage bake...
- Preheat the oven to 425 degrees Fahrenheit.
- Drizzle olive oil on a large rimmed baking sheet. Add the potatoes, onion, Italian seasoning and salt to the pan. Toss gently until combined.
- Roast the potatoes and onions for 13 minutes (potatoes and onions will not be cooked through yet). Give the vegetables a good stir.
- While the potatoes roast: stir the zucchini, sweet pepper, chicken sausage, minced garlic, remaining Italian seasoning, and salt together in a large mixing bowl until combined.
- Add the veggies to the roasting pan with the potatoes and onion. Stir until until combined and roast for 20-24 minutes, stirring the veggies halfway through, or until the potatoes are tender when pierced with a fork.
- Drizzle the vinegar over the veggies and stir until combined. Sprinkle the cheese over the vegetables and return them to the oven. Roast for 2 minutes, or until the cheese is melted. Season with black pepper and salt to taste. Enjoy hot!
Recipe pro-tips:
- Cut the vegetables into uniform pieces. This will help the vegetables cook evenly. All of the vegetables don't need to be the same size (see the recipe for cubing size of each vegetable), but pieces of each type of vegetable should be similar. For example, potatoes cut into ½-inch cubes and sweet peppers into 1-inch cubes.
- Don't crowd the vegetables on the baking tray. Crowding veggies while roasting makes them soggy and wet. Spread them out on the roasting pan to help them caramelize and develop the best flavor and texture as they roast.
- Stir the vegetables throughout the cooking time. In particular, stir the potatoes before adding the rest of the vegetables and sausage and stir the veggies and sausage halfway through their roasting time. This will help everything to roast evenly and to protect against any ingredients roasting faster than others.
- Season the dish generously. In particular, don't skimp on the salt. The recipe calls for 1 teaspoon for the whole pan. Salt adds so much flavor to this dish. Without it, it tastes lifeless and one dimensional.
- Use precooked sausage. Uncooked or bulk sausage won't work for this recipe.
Dietary adaptations:
- Dairy-free - this recipe is very easily made dairy-free. Simply omit the cheese from the final step and check the chicken sausage for any dairy ingredients.
Serving suggestions:
This healthy sausage recipe is a complete meal on its own, but you can also serve it with any of the following dishes to round out the meal:
- Mushroom Farro Risotto
- Green salad
- Steamed rice
- Blistered green beans
- Garlic bread
Storage directions:
Leftovers last covered in the refrigerator for 4-5 days. They can also be frozen in a freezer-safe container for up to 2 months.
Tools needed to make this recipe:
More easy dinner recipes:
- Colorado Pork Green Chili
- Air Fryer Beer Brats
- Moroccan Roasted Vegetable Salad
- Cheesy Air Fryer Turkey Burgers
- Healthy Mac and Cheese
- Spicy Brown Sugar Salmon with Mango Salsa
- House Special Fried Rice
If you made and liked this recipe, don't forget to rate the recipe and let me know how it went for you in the comments! It always makes my day to hear from you!
Sheet Pan Sausage and Veggies
Email FacebookIngredients
- 2 ½ tablespoons olive oil divided
- 1 large russet potato cut into ½-inch cubes (or 3 ½ cups cubed potato)
- 1 medium yellow or white onion cut into ½-inch cubes (or 1 ½ cups cubed onion)
- ¾ teaspoon dried Italian seasoning blend divided
- 1 teaspoon salt divided
- 2 ½ cups 1-inch cubed zucchini
- 1 sweet pepper cut into 1-inch pieces
- 1 lb. precooked sweet Italian chicken sausage cut into ½-inch coins
- 4 cloves garlic minced
- 1 tablespoon white balsamic vinegar
- ⅓ cup grated parmesan cheese
- Fresh cracked black pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Drizzle 1 ½ tablespoons olive oil over a large rimmed baking sheet. Add the potatoes, onion, ½ teaspoon Italian seasoning and ½ teaspoon salt to the pan. Toss gently until combined.
- Roast the potatoes and onions for 13 minutes. Potatoes and onions will not be cooked through yet. Stir the potatoes and onions on the pan, scraping up any bits of potatoes that have stuck to the pan.
- While the potatoes roast: stir the zucchini, sweet pepper, chicken sausage, minced garlic, remaining ¼ teaspoon Italian seasoning, and ½ teaspoon salt together in a large mixing bowl until combined.
- At the end of the potatoes' roasting time, add the veggies to the roasting pan with the potatoes and onion. Stir until until combined and evenly spread out the veggies on the pan. Roast for 20-24 minutes, stirring the veggies halfway through, or until the potatoes are tender when pierced with a fork.
- Drizzle the vinegar over the veggies and stir until combined. Sprinkle cheese over the vegetables and return the pan to the oven for 2 minutes or until the cheese is melted. Season with black pepper and salt to taste. Enjoy hot!
Please share your recipe comments and feedback. It helps us create better content and helps other readers find what they're looking for.