This sheet pan sausage and veggies dish is a simple, flavorful weeknight supper that comes together quickly and cleans up even faster. Tender potatoes, caramelized Brussels sprouts, and savory sausage are tossed with olive oil and dried Italian herbs, then roasted until golden. The result is a hearty, balanced meal with minimal fuss and maximum flavor.
Sheet Pan Sausage and Veggies Recipe
This recipe is hearty, satisfying, and incredibly easy. Roasting the sausage with the vegetables allows the flavors to meld and the edges to brown for extra texture. Dried Italian seasoning brightens the dish and brings the components together, making it a dependable family favorite. It’s perfect for busy weeknights, meal prep, or casual gatherings when you want something comforting without a lot of effort.
Use fresh vegetables for the best texture and flavor. When roasted on a single sheet pan, the potatoes become crisp on the outside and fluffy inside while the Brussels sprouts get deeply caramelized. The sausage releases savory juices that flavor the vegetables as they cook, creating a one-pan meal with minimal cleanup.
Ingredients for Sheet Pan Sausage and Veggies
Gather these simple ingredients. Exact measurements are listed in the recipe card below, but these are the essentials you’ll need to make the dish:
- Baby Yukon Gold potatoes (or fingerling potatoes): small potatoes roast evenly and develop a crisp exterior.
- Sausage (Andouille or your preferred variety): choose a flavorful sausage that holds up to roasting.
- Brussels sprouts: halved so they roast evenly and caramelize.
- Olive oil: helps the seasoning adhere and promotes browning.
- Dried Italian seasoning: a blend of herbs that enhances the dish; use store-bought or make your own.
- Kosher salt and cracked black pepper: to taste, to bring out the flavors.
Can I Use Frozen Vegetables?
Fresh vegetables yield the best texture and flavor. Frozen vegetables can be used in a pinch but will release more moisture and typically need a different cook time to avoid becoming soggy.
How to Make Sheet Pan Sausage and Veggies
This recipe is intentionally straightforward: prep, season, and roast. It’s an excellent option when you want a wholesome meal without spending hours in the kitchen. The following steps will yield crisp-tender vegetables and fully cooked, browned sausage.
- Preheat: Heat the oven to 400°F (200°C). Lightly spray or oil a baking sheet and set aside.
- Cut: Halve the potatoes and Brussels sprouts so they cook evenly. Place each in a separate bowl for easier seasoning, or combine if you prefer.
- Toss: Add 2 tablespoons of olive oil to the potatoes and 1 tablespoon to the Brussels sprouts. Toss to coat thoroughly.
- Season: Sprinkle dried Italian seasoning, kosher salt, and cracked black pepper over both bowls. Toss again so everything is evenly coated.
- Arrange and roast: Spread the potatoes, Brussels sprouts, and sliced sausage across the prepared sheet pan in a single layer. Roast for about 25 minutes, or until the sausage is cooked through and the vegetables are tender and golden. Serve hot.
Variations
Customize the recipe to suit your tastes or what’s in your fridge. Swap or add vegetables, try a different sausage, or finish with a sprinkle of cheese for extra richness.
- Vegetables: Add zucchini, carrots, red onion, cherry tomatoes, bell peppers, broccoli, green beans, asparagus, sweet potatoes, or mushrooms. Adjust roasting times for root vegetables so everything finishes evenly.
- Cheese: Finish with freshly grated Parmesan or a handful of crumbled feta for a savory boost.
- Sausage: Substitute kielbasa or a pork, beef, or turkey sausage. For a vegetarian option, omit the meat and add extra vegetables or a plant-based sausage alternative.
Recipe Card
Ingredients
- 1 pound baby Yukon Gold potatoes (or fingerling potatoes), halved
- 14 ounces sausage (Andouille or preferred variety), sliced
- 10 ounces Brussels sprouts, halved
- 3 tablespoons olive oil, divided
- 1 tablespoon dried Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
Instructions
- Preheat oven to 400°F. Prepare a sheet pan with non-stick spray or a light coating of oil.
- Halve the potatoes and Brussels sprouts. Place them in separate bowls for seasoning if desired.
- Toss the potatoes with 2 tablespoons olive oil and the Brussels sprouts with 1 tablespoon olive oil.
- Season both with Italian seasoning, salt, and pepper. Toss to coat evenly.
- Spread potatoes, Brussels sprouts, and sliced sausage in a single layer on the sheet pan. Roast for about 25 minutes, until the sausage is cooked through and the vegetables are fork tender. Serve immediately.
Nutrition (per 1 cup serving, approximate)
Calories: 358 kcal; Carbohydrates: 19 g; Protein: 15 g; Fat: 25 g; Sodium: 943 mg. Nutrition values are approximate and provided as a guideline.
This sheet pan meal is flexible, family-friendly, and ideal for busy nights. With simple ingredients and a straightforward process, it’s a reliable recipe to keep in your regular rotation.