Roast your favorite vegetables and sausage in one sheet pan, so they will be perfectly crispy outside and tender inside. This delicious recipe will be a quick and easy dinner option or a meal prep!
If you are looking for an easy dinner recipe, you should try to make this roasted Sausage and Veggies made in one baking sheet. All you need is 10 minutes to prep the ingredients, put it in the oven, and your dinner is ready! Easy, healthy, and so delicious!
This recipe is quite flexible and you don’t have to follow the exact measurements. Here I included my favorite veggies that you can find in the store pretty much all year around. Feel free to add other ingredients that are in season now, like zucchini or green beans. Play around with flavors and enjoy your food.
Like my Sheet Pan Roasted Vegetables and Baked Broccoli Recipe, I like to serve this meal with Instant Pot White Rice or keep it for my weekly meal prep.
How to make it
Preheat the oven to 400˚F.
Chop the vegetables and the sausage, then arrange them on a large baking sheet.
Season with salt, freshly cracked black pepper, dried oregano, and drizzle with olive oil (Photos 1-4).
Toss everything and bake at 400˚F for about 30 minutes, or until everything is cooked.
Tips for best results
- Use a LARGE baking sheet. The more space you have between the veggies, the better they will roast. When the vegetables are too crowded, they will release too much moisture and will steam instead of roasting.
- I like to toss all the ingredients once or twice in between of cooking, so they will get the char from all the sides.
Options and Substitutions
- I love to add some freshly grated Parmesan cheese before serving this meal. It adds an extra touch to bind all the flavors together.
- Usually, I keep the seasoning very simple, just salt, pepper, and dried oregano. You can play around with the flavors and season with anything, like Italian seasoning, dried garlic, red pepper flakes, smoked paprika, etc.
Frequently Asked Questions
You can use any pre-cooked sausage for this recipe (beef, turkey, chicken). I like to use a smoked type for more flavor.
No, frozen veggies will release too much moisture and will make the whole dish soggy. We need to use them fresh to make them crispy.
Feel free to use any veggies you like or in season. Here are a few ideas:
• Zucchini
• Cauliflower
• Green Beans
• Carrots
• White potatoes
• Brussels Sprouts
After the vegetables are cooked, let them cool off completely, then transfer to an air-tight container. You can keep them in the fridge for up to 4 days.
Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
Sheet Pan Sausage and Veggies
Ingredients
- 2 cups sweet potato peeled and diced into1-inch cubes
- 2 cups pre-cooked sausage sliced into ½-inch rounds
- 2 cups cherry tomatoes
- 2 cups broccoli chopped in smaller florets
- salt, pepper to taste
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400˚F.
- Chop the vegetables and the sausage, then arrange them on a large baking sheet.
- Season with salt, freshly cracked black pepper, dried oregano, and drizzle with olive oil.
- Toss everything and bake at 400˚F for about 30 minutes, or until everything is cooked.
Notes
- Use a LARGE sheet pan. The more space you have between the veggies, the better they will roast. When the vegetables are too crowded, they will release too much moisture and will steam instead of roasting.
- I like to toss all the ingredients once or twice in between of cooking, so they will get the char from all the sides.
- I love to add some freshly grated Parmesan cheese before serving this meal. It adds an extra touch to bind all the flavors together.
- Usually, I keep the seasoning very simple, just salt, pepper, and dried oregano. You can play around with the flavors and season with anything, like Italian seasoning, dried garlic, red pepper flakes, smoked paprika, etc.
Leave a Reply