Some nights, you just want dinner to come together without a lot of juggling. That’s why this sheet pan vegetables and sausage dish has become my go-to whenever the week feels a bit overwhelming. The scent of roasting bell peppers and savory sausage fills the air in a way that almost feels like a hug from the inside.
I remember the first time I made this, I was halfway through peeling the onion when my phone buzzed. I wasn’t paying full attention and accidentally cut the onion a little unevenly—some chunks were bigger than others. But honestly, that didn’t matter at all. The caramelization on the veggies was uneven too, with some edges perfectly charred and others just tender. It made the whole meal feel more homemade, less staged. By the time it came out of the oven, the kitchen was cozy, and the table was calling me. I grabbed a plate, and the mix of smoky sausage with the bright notes from the peppers and parsley was exactly what I needed.
It’s funny how something so simple can feel so satisfying, even if not everything is flawless. That little imperfection somehow made it feel more real, like a meal shared with friends who don’t mind a little rustic charm.
Why You’ll Love It
- It’s a one-pan dinner, so fewer dishes and less cleanup — which is a relief on busy nights.
- The combination of sausage and roasted veggies hits that balance between savory and fresh without overcomplicating the flavors.
- Prepping takes just about 15 minutes, making it approachable even if you’re not in the mood for a big cooking session.
- It’s simple — and that’s kind of the point. No fancy techniques, just good ingredients doing their thing.
- While it’s mostly hands-off once in the oven, keep an eye halfway through so nothing gets too crispy. I usually stir gently around 20 minutes in.
For those nights when you want to switch things up, you can play around with different veggies or sausage types — though I haven’t tested all variations, so some might need a bit more roasting time.
PrintSheet Pan Vegetables and Sausage
A simple and delicious one-pan meal featuring roasted vegetables and savory sausage, perfect for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
1 pound Italian sausage links, sliced into 1-inch pieces
2 medium red bell peppers, seeded and cut into 1-inch pieces
1 medium yellow bell pepper, seeded and cut into 1-inch pieces
1 medium red onion, peeled and cut into 1-inch chunks
2 medium zucchinis, cut into 1/2-inch thick rounds
1 cup baby carrots
3 tablespoons olive oil
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it with olive oil.
In a large bowl, combine the sliced sausage, red bell peppers, yellow bell pepper, red onion, zucchinis, and baby carrots.
Drizzle the olive oil over the sausage and vegetables.
Sprinkle the dried Italian seasoning, garlic powder, smoked paprika, salt, and black pepper over the mixture.
Toss everything together until the sausage and vegetables are evenly coated with oil and seasonings.
Spread the sausage and vegetable mixture in a single layer on the prepared sheet pan.
Place the sheet pan in the preheated oven and roast for 25 to 30 minutes, stirring halfway through, until the sausage is cooked through and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and sprinkle the chopped fresh parsley over the top.
Serve warm.
Kitchen Notes: You won’t need anything special—just a sturdy sheet pan and parchment paper, or a quick brush of oil to prevent sticking. I like to serve this with some crusty bread or a simple green salad to round out the meal. If you want to change it up, swapping baby carrots for sweet potatoes or adding a handful of cherry tomatoes could be nice, but watch the cooking time since they roast differently. Sometimes I toss in a splash of balsamic vinegar before serving for a tangy twist, though that’s a bit of an experiment on my part.
FAQ
Can I use other types of sausage? Yes, Italian sausage works best here, but feel free to try chicken or turkey sausage if you want something lighter.
How do I store leftovers? Keep them in an airtight container in the fridge for up to three days. Reheat gently in the oven to keep the veggies from getting mushy.
Can I prep this ahead of time? You can chop the veggies and slice the sausage in advance, but wait until you’re ready to roast to combine everything so nothing gets soggy.
Try this sheet pan vegetables and sausage recipe when you crave warmth without fuss. It’s an easy invite to cozy up at home, with just a little bit of magic in the oven.