There’s something quietly satisfying about pulling a golden sheet pan out of the oven and knowing dinner is completely done. Sheet pan sausage and vegetables is exactly that kind of mealjuicy browned sausage, roasted peppers and onions, maybe some baby potatoes or zucchini, all caramelized together on one tray.
I started leaning on this back in 2019 when I was testing healthier weeknight rotations at the CIA test kitchen, and it became my reset button after long prep days. After a long day, I need dinner to be comforting but not heavyand this delivers every time. The key is cutting everything to similar sizes so it all finishes at once, and using a hot oven to get those crispy edges without any babysitting. I’ve made this probably a hundred times now, and it never gets old.
Joe Rooney
Sheet Pan Sausage and Vegetables Easy Weeknight Dinner
This sheet pan sausage and vegetables recipe offers a quick and simple solution for an easy dinner or a family-friendly weeknight meal. With just one pan to clean and hearty ingredients that roast to perfection, it’s a convenient sheet pan meal everyone will enjoy.
1 pound fresh broccoli florets (from about 2 crowns, about 4 cups)
3 cloves garlic, minced
12 to 16 ounces smoked sausage, such as kielbasa, cut crosswise into 1/2-inch-thick rounds
3 teaspoons chopped fresh herbs, such as thyme or oregano or rosemary or sage, divided
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 medium bell peppers, cut into 1-inch pieces (about 3 cups)
Grated Parmesan cheese (optional)
Method
Set your oven temperature to 425°F.
Arrange the broccoli florets, minced garlic, smoked sausage slices, and 2 teaspoons of the fresh herbs on a lined baking sheet. Drizzle everything with olive oil and sprinkle with salt and black pepper; toss well to coat evenly.
Spread the mixture out so it forms a single layer and roast it in the oven for about 20 minutes until the broccoli develops a golden-brown crust.
Take the sheet out and add the chopped bell peppers. Toss them with the other ingredients and spread the mixture back into an even layer.
Return the pan to the oven and cook for another 15 to 20 minutes until the sausage edges crisp up and the veggies are tender.
Once done, sprinkle with the remaining teaspoon of fresh herbs and add Parmesan cheese if you’d like before serving.
Notes
Store any leftovers in an airtight container in the fridge for up to 4 days.
Why You’ll Love This Recipe
This is one of those reliable weeknight wins that gets you back into a rhythmeverything roasts together on one pan while you catch your breath. The sausage gets crispy at the edges, the broccoli picks up those savory drippings, and the bell peppers soften into sweet, tender bites.
Minimal cleanup: One pan, one spatula, and you’re done.
Flexible and forgiving: You can swap herbs, adjust roasting time, or skip the cheeseit still works.
Fast but satisfying: Less than an hour from fridge to table, and it tastes like you put in real effort.
Key Ingredients That Make It Work
You’re working with simple, grocery-store staples herenothing fancy, nothing hard to find. The smoked sausage (like kielbasa) brings salt and richness, so you don’t need much seasoning. Fresh broccoli florets and bell peppers give you color and texture, while minced garlic and chopped fresh herbs add just enough brightness.
Pro Tip: Cut your bell peppers and broccoli into similar-sized pieces so everything finishes at the same time. I aim for roughly 1-inch chunksit keeps the cook time even and prevents anything from burning.
How the Timing Breaks Down
Step
Time
What’s Happening
Prep & toss
10 minutes
Chop vegetables, slice sausage, toss with olive oil and seasonings
First roast
20 minutes
Broccoli, sausage, and garlic begin to brown
Add peppers & finish
15–20 minutes
Bell peppers soften, sausage crisps, everything caramelizes
How to Make It
Heat your oven to 425°F. On a rimmed baking sheet, toss the broccoli florets, minced garlic, sliced smoked sausage, and 2 teaspoons of the chopped fresh herbs with olive oil, kosher salt, and black pepper. Spread everything into an even layerdon’t crowd the pan or it’ll steam instead of roast.
After 20 minutes, pull the pan out and add the chopped bell peppers. Toss everything together, spread it back out, and return it to the oven for another 15 to 20 minutes. You’re looking for browned sausage edges and tender vegetables with a little char. Finish with the remaining teaspoon of herbs and a sprinkle of grated Parmesan cheese if you want it.
Simple Swaps and Tweaks
Instead of…
Try This
Smoked sausage
Italian sausage links, turkey kielbasa, or chicken sausage
Broccoli
Cauliflower florets or halved Brussels sprouts
Bell peppers
Zucchini, red onion wedges, or cherry tomatoes (add at the same time as peppers)
Fresh herbs
1 teaspoon dried Italian seasoning or a pinch of red pepper flakes
How to Serve and Store
Serve this straight from the pan with crusty bread, over rice, or alongside a simple green salad. I’ve also spooned it into bowls with a little hot sauce and extra Parmesanit’s that kind of flexible meal.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat or in the oven at 375°F until warmed through. The vegetables might soften a bit more, but the flavor stays strong.
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FAQs (Sheet Pan Sausage and Vegetables)
What temperature should I cook this at?
Preheat your oven to 425°F for best results. This high heat ensures the sausage browns nicely while the vegetables caramelize. If your oven runs hot, you can reduce to 400°F and add 5-10 minutes to the cooking time.
How long does this recipe take to cook?
Total cooking time is about 25-30 minutes at 425°F. I recommend checking at 20 minutes and giving everything a stir if needed. The sausage should reach 160°F internal temperature and vegetables should be tender.
What vegetables work best for this meal?
Bell peppers, onions, zucchini, and Brussels sprouts are my go-to choices. Cut everything into similar-sized pieces for even cooking. Root vegetables like potatoes need to be diced smaller since they take longer to cook through.
Can I use frozen vegetables?
Fresh vegetables work much better for this dish. Frozen vegetables release too much moisture and can make everything soggy. If you must use frozen, thaw and pat them completely dry first, then increase cooking time by 10 minutes.
How do I prevent the vegetables from burning?
Don’t overcrowd your pan – use two sheets if needed. Toss everything with olive oil and spread in a single layer. Place delicate vegetables like zucchini toward the center where it’s slightly cooler.
You’ll love how sheet pan sausage and vegetables turns outgolden edges on the sausage, tender roasted broccoli, and sweet bell peppers that soak up all those savory drippings. It takes about 40 minutes start to finish, and the whole kitchen smells incredible. This is the kind of dinner that brings you back to center after a long day.
If you want a little extra richness, toss everything with a pat of butter right when it comes out of the oven. You can also switch up the sausageturkey kielbasa keeps it lighter, and spicy Italian sausage brings a nice kick. Leftovers reheat beautifully in a skillet with a splash of olive oil, and I’ve even tucked them into scrambled eggs the next morning. A trick I learned from my test kitchen days: line your pan with parchment for even easier cleanup.
I’d love to know how this turns out in your kitchentag me if you snap a photo or leave a comment if you tried a fun swap. Did your family grow up with sheet pan dinners like this, or is this one a new favorite? Save this recipe for the next time you need something simple that still feels like home. Here’s to dinners that help you get back into a rhythm.
