Sausage and Veggie Sheet Pan Recipe

About

A hearty, no-fuss sheet pan dinner loaded with smoky sausage and colorful roasted vegetables. Everything cooks on one pan for easy cleanup and maximum flavor.

1. 1

   Preheat the Oven

   preheat 10 min

   Position a rack in the center of the oven and preheat to 425°F. Allow at least 10 minutes for the oven to fully come to temperature so the vegetables roast rather than steam. While the oven heats, begin prepping your ingredients.

2. 2

   Prep the Vegetables and Sausage

   prep 8 min

   Halve the baby potatoes, cut the bell peppers into 1-inch chunks, slice the zucchini into half-moons, cut the red onion into wedges, and slice the sausage into 1/2-inch rounds. Add everything to a large mixing bowl. Try to keep the cuts roughly even in size so everything roasts at the same rate.

3. 3

   Season and Toss

   prep 2 min

   Drizzle the olive oil over the bowl, then sprinkle in the garlic powder, smoked paprika, salt, and black pepper. Toss everything together until the sausage and vegetables are evenly coated with oil and spices.

4. 4

   Arrange on Sheet Pan

   prep 2 min

   Spread the sausage and vegetable mixture in a single layer on the baking sheet, making sure nothing is overlapping — crowding the pan causes steaming instead of roasting. Place the potatoes cut-side down for better browning.

5. 5

   Roast Until Tender and Caramelized

   cook 25 min

   Roast at 425°F for 22–25 minutes, using tongs to flip everything halfway through at around the 12-minute mark. The vegetables should be tender and lightly charred at the edges, and the sausage should be browned and heated through to at least 165°F internally. Potatoes are done when easily pierced with a fork.

6. 6

   Serve

   serve

   Remove the sheet pan from the oven and serve directly from the pan or divide among four plates. Taste and adjust seasoning with additional salt and pepper if needed. This dish pairs well with crusty bread or a simple green salad.