Sheet Pan Sausage and Veggies

Craving an easy yet hearty meal where you can layer all of the ingredients onto a sheet pan and cook everything together in the oven? Then my sheet pan sausage and veggies is for you! Prepared with your favorite savory sausage, baby yellow potatoes, onions, colorful peppers and juicy cherry tomatoes, this sheet pan sausage and vegetables recipe is the epitome of no-fuss cooking, on the table in no time!

Let Your Sheet Pan and Oven Do The Cooking

Sheet pan meals have become all the rage, and for good reason. They're economical, quick, and require very little elbow grease in terms of standing at the stove stirring, sauteing, or simmering. And, to quote Ina Garten, “How bad can that be?”

Enter my sheet pan sausage and veggies recipe, a fantastic option for those evenings when we're hungry, craving some comfy-cozy food that sticks to our ribs, but we don't want to spend a lot of time at the stove after a long day.

Easy yet ultra flavorful, I love that a good ol' trusty sheet pan and the oven do all of the heavy lifting with this recipe. All one has to do is arrange the ingredients onto the sheet pan, sprinkle everything with a flourish of seasoning, and let the oven do the rest.

The result? A hearty, healthy, colorful meal that's delicious and flavorful, and on the table and ready to dig into in about forty five minutes.

Juicy and savory, this sheet pan sausage and veggies recipe is a meal-time mosaic, perfect for a busy weeknight, or even a weekend "I don't have it in me" kinda night—basically anytime hungry bellies need some TLC without a lot of effort!

My Recipe for Sheet Pan Sausage and Veggies

One of the things that I love about this sheet pan sausage and vegetables recipe is that you can use whatever kind of sausage you prefer. Depending on the size, you can keep it whole, slice it into circles, or cut it into larger chunks if using a larger link-style of sausage.

I happen to really like using chicken sausage for this recipe; and because I'm opting for individual links, I leave the sausage whole, arranging it on the sheet pan with the veggies.

You can choose any flavor of sausage you like, and sometimes I like to use a feta and spinach chicken sausage, or a garlic and herb sausage—even a smokier, spicier andouille sausage, if we're craving some kick.

And because sausage, peppers and onions go so well together, I like to add thick slices of red, yellow and orange bell peppers for sweetness, throw in a handful of shishito peppers for green color at the end, as well as some sweet, juicy cherry tomatoes that'll soften while roasting for added juiciness.

To make things a bit more hearty, I also love to add quartered baby yellow potatoes and sliced onion for added earthiness to complete the picture, along with a sprinkle of sweet, hot and smoked paprika, plus granulated onion and garlic for a kick of earthy flavor.

And for a little pop of fresh, herby flavor? I finish this sheet pan sausage and veggies recipe off with some chopped parsley, cilantro, or green onion. Heck, one could even throw over top a handful of fresh arugula greens, if desired!

Here's a sneak peek at my sheet pan sausage and veggies recipe: (or just jump to the full recipe...)

1. To get started, I place some parchment paper or foil on my sheet pan (a standard 18 by 13 inch size pan), then arrange the sausage, bell peppers, potatoes, cherry tomatoes and onions all around.
2. I drizzle everything with olive oil, then sprinkle some salt and pepper over the veggies along with my other seasonings.
3. Next, I roast the sheet pan sausage and veggies for about 40 minutes, or until the potatoes are tender and everything is golden-brown and slightly caramelized.
4. Then, I switch my oven setting to “broil”, scatter my shishito peppers over top, and broil for 5 minutes more to blister the peppers.
5. Before serving, I drizzle over a little extra olive oil and sprinkle over some fresh herbs such as parsley, cilantro and/or green onions, perhaps even some fresh arugula.
6. Using a spatula, I make sure to scoop up and serve the sheet pan sausage and veggies with any accumulated juices.

Recipe

Sheet Pan Sausage and Veggies

by Ingrid Beer

Print Recipe

This easy sheet pan sausage and veggies is brimming with colorful peppers, onions, baby yellow potatoes and cherry tomatoes!

Category: Entree
Cuisine: American

Yield: Serves 6

Nutrition Info: 369 calories per serving (1 chicken sausage plus veggies)

Prep Time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Ingredients:

• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• ½ teaspoon smoked paprika
• ½ teaspoon paprika
• 2 pounds baby yellow potatoes, quartered
• 1 large white onion, quartered and sliced
• Olive oil
• Salt
• Black pepper
• ½ red bell pepper, sliced
• ½ orange bell pepper, sliced
• ½ yellow bell pepper, sliced
• 1 cup cherry tomatoes
• 6 chicken sausage links (or about 18 ounces of your favorite sausage)
• 6 shishito peppers
• Chopped parsley, cilantro or green onion, for garnish
• Arugula greens, optional topping

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list to have ready and organized for use.
2. Preheat the oven to 400°, and line an 18 by 13 inch sheet pan with foil or parchment paper.
3. To a small ramekin or dish, add the granulated onion, garlic, smoked paprika and paprika, and mix to combine. Set this seasoning mixture aside for a moment.
4. Next, add your quartered baby potatoes to a large bowl along with the sliced onions, and drizzle over about a tablespoon or two of olive oil, along with a couple of pinches of salt and pepper. Sprinkle in about ⅓ of the seasoning mix you made.
5. Toss together and spread out evenly onto your prepared sheet pan.
6. Next, add the sliced bell peppers and the cherry tomatoes to a bowl, and drizzle with a touch of olive oil, sprinkle with some salt and pepper, as well as another ⅓ of the seasoning mix, and toss to combine. Scatter over top of the potatoes and onions in the sheet pan.
7. Arrange the chicken sausage (or other sausage) links or pieces over top of the veggies, then brush each with a touch of olive oil, and sprinkle over the rest of the seasoning evenly over everything.
8. Bake in the oven for 40 minutes (or just until potatoes are tender), then remove from the oven and switch your oven setting to “broil”.
9. Add the shishito peppers to the sheet pan, then place the sheet pan back into the oven and allow things to broil for 4 to 5 minutes more, until the shishito peppers are blistered/charred, and the veggies and sausage slightly caramelized.
10. Remove from oven and drizzle with touch more olive oil if desired, then sprinkle over the chopped parsley, cilantro or green onion, perhaps some arugula, and use a spatula to serve up with any accumulated juices.

Tips & Tidbits for my Sheet Pan Sausage and Veggies recipe:

• Use your favorite sausage: While I'm opting for chicken sausage (any variety of flavors is great), feel free to use beef, pork or turkey sausage, whether in individual link size or a larger link that you can cut into chunks or slices. Any flavorful sausage will work fine here, and you can make it any size you like.
• Loads of colorful veggies, or get creative with your own: I love the combo of sweet peppers, onions, potatoes and tomatoes here, but you can leave off or add any you like. If substituting a veggie such as squash, zucchini, mushrooms, asparagus or another veggie that has a slightly shorter cook time, just add that in during the last 20 minutes of roasting to keep some of the crisp texture, unless you prefer it very soft.
• A drizzle of olive oil and sprinkle of seasoning for flavor: Add a generous drizzle of olive oil to the ingredients on the sheet pan before roasting, as well as some good pinches of salt, pepper and seasoning for added flavor and savoriness. I love paprika here (sweet, and a pinch of hot as well as smoked), plus granulated onion and garlic, but feel free to use whatever you like or sounds good to you!

Hungry for more cozy meal ideas with sausage? Check out my recipe for Gumbo-laya, Chicken Cassoulet, Sausage Soup, Smoked Sausage and Red Rice Skillet, or my recipe for Saucy Hungarian Red Potato Goulash!