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Sheet Pan Sausage and Veggies

Sheet Pan Sausage and Veggies

Sheet Pan Sausage and Veggies are your answer to a delicious, satisfying, and incredibly easy weeknight meal. This recipe transforms simple ingredients into a flavorful feast with minimal cleanup, making it a go-to for busy cooks.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound smoked sausage (like kielbasa or andouille), sliced into 1/2-inch thick rounds
  • 1 pound small red potatoes, quartered
  • 1 large large red bell pepper, seeded and cut into 1-inch chunks
  • 1 large large yellow bell pepper, seeded and cut into 1-inch chunks
  • 1 medium medium red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Optional garnishes: fresh parsley, Dijon mustard, hot sauce

Equipment

  • Large baking sheet
  • Parchment paper
  • Large bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for even easier cleanup.
  2. In a large bowl, combine the sliced sausage, quartered red potatoes, red bell pepper chunks, yellow bell pepper chunks, and red onion wedges.
    1 pound smoked sausage (like kielbasa or andouille), sliced into 1/2-inch thick rounds, 1 pound small red potatoes, quartered, 1 large large red bell pepper, seeded and cut into 1-inch chunks, 1 large large yellow bell pepper, seeded and cut into 1-inch chunks, 1 medium medium red onion, cut into wedges
  3. Drizzle the olive oil over the sausage and vegetables. Sprinkle the Italian seasoning, garlic powder, salt, and black pepper evenly over the mixture. Toss everything together gently but thoroughly with your hands or a spatula, ensuring all the pieces are well coated with oil and seasonings.
    2 tablespoons olive oil, 1 teaspoon dried Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
  4. Spread the seasoned sausage and vegetable mixture in a single, even layer on the prepared baking sheet. Avoid overcrowding the pan; if necessary, use two baking sheets to ensure everything roasts rather than steams.
  5. Place the baking sheet in the preheated oven and roast for 30-35 minutes.
  6. After 20 minutes, give the ingredients a gentle stir or shake the pan to ensure even cooking and browning. Continue roasting until the potatoes are tender when pierced with a fork and the sausage is nicely browned and slightly crisp. The vegetables should be tender-crisp and slightly caramelized.
  7. Carefully remove the baking sheet from the oven. Serve the Sheet Pan Sausage and Veggies hot, straight from the pan.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 350°F oven for 10-15 minutes.