Sausage and Veggie Sheet Pan Recipe – Easy One-Pan Dinner

Last Updated on 2 months by Neha Deshmukh

Sausage and Veggie Sheet Pan Recipe – Easy One-Pan Dinner

Hey everyone! If you’re anything like me, weeknights can get crazy. Between work, family, and just life in general, sometimes the last thing I want to do is spend hours in the kitchen. That’s where this Sausage and Veggie Sheet Pan Dinner comes in. It’s seriously a lifesaver – minimal cleanup, maximum flavor, and ready in under 30 minutes! I first made this when I was desperately trying to get a healthy dinner on the table after a particularly long day, and it’s been a regular in my rotation ever since.

Why You’ll Love This Recipe

This recipe is all about convenience without sacrificing taste. It’s a complete meal cooked on a single pan, meaning fewer dishes to wash (hallelujah!). It’s also incredibly versatile – you can easily swap out the veggies for whatever you have on hand. Plus, it’s packed with protein and nutrients, making it a satisfying and healthy option. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make this delicious sheet pan dinner:

• 12 oz sausage (about 350g)
• 3 medium yellow potatoes, chopped
• 1 cup sliced mushrooms (about 150g)
• 2 cups chopped bell peppers (about 300g)
• 2 cups halved Brussels sprouts (about 300g)
• 5 tablespoons olive oil (75ml)
• 0.5 teaspoon garlic powder (2.5ml)
• 1 tablespoon dried oregano (15ml)
• 1 teaspoon paprika (5ml)
• 0.5 teaspoon red pepper flakes (2.5ml)
• Salt to taste
• Crushed black pepper to taste
• 0.25 cup minced fresh parsley (about 30g)

Ingredient Notes

Let’s talk ingredients! Choosing the right ones can really elevate this dish.

• Sausage: I love using Italian sausage (sweet or hot, depending on my mood!), but chorizo or even chicken sausage work beautifully too. Just make sure to check the packaging for seasonings – you might want to adjust the salt and pepper accordingly.
• Potatoes: Yellow potatoes are my go-to for roasting because they get nice and crispy. Red potatoes are also a good option, but Russets can be a little too starchy for this recipe.
• Mushrooms: Cremini mushrooms are readily available and have a lovely earthy flavor. Portobello mushrooms add a heartier texture, but any variety you enjoy will work.
• Bell Peppers: Feel free to use any color bell pepper you like! In India, we often use the vibrant green capsicum, but red, yellow, and orange peppers add a lovely sweetness.
• Brussels Sprouts: Don’t underestimate these little guys! Roasting brings out their natural sweetness and gives them a delightful crispy texture. They’re also packed with vitamins and fiber – a total win!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper – this makes cleanup a breeze!
2. Arrange the sausage slices, potatoes, mushrooms, bell peppers, and Brussels sprouts in a single layer on the prepared baking sheet. Don’t overcrowd the pan, or the veggies won’t get crispy.
3. Drizzle the olive oil evenly over the sausage and vegetables.
4. In a small bowl, mix together the garlic powder, oregano, paprika, red pepper flakes, salt, and black pepper. Sprinkle this flavorful spice blend over everything on the sheet pan.
5. Bake for 15 minutes. Then, remove the pan from the oven and gently toss the ingredients to ensure even cooking. Return to the oven for another 10 minutes, or until the sausages are crispy and the vegetables are tender.
6. Garnish with minced fresh parsley before serving. A little pop of freshness makes all the difference!
7. Serve over cauliflower rice, quinoa, or couscous for a complete and satisfying meal.

Expert Tips

Want to take this recipe to the next level? Here are a few of my favorite tips:

• Even Cooking: Cut the vegetables into roughly the same size pieces to ensure they cook evenly.
• Preventing Sticking: Parchment paper is your best friend! It prevents sticking and makes cleanup super easy.
• Crispy Sausage: Don’t be afraid to crank up the heat for the last few minutes of cooking to get that perfect crispy sausage.
• Tender Vegetables: Tossing the vegetables halfway through cooking ensures they get perfectly tender and slightly caramelized.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas to get you started:

• Vegan: Swap the sausage for plant-based sausage and double-check that all your ingredients are vegan-friendly (some sausages contain honey).
• Gluten-Free: This recipe is naturally gluten-free, but always check the ingredients list on your sausage to be sure.
• Spice Level: Adjust the amount of red pepper flakes to your liking. If you like it mild, use a pinch. If you like it fiery, go for a full teaspoon!
• Festival Adaptations: For Thanksgiving or Christmas, add some cranberries and rosemary for a festive twist.

Serving Suggestions

This sheet pan dinner is delicious on its own, but it’s even better with a side!

• Grains: Quinoa, couscous, or cauliflower rice are all excellent choices.
• Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

FAQs

1. Can I use different vegetables in this sheet pan dinner?

Absolutely! Feel free to swap out the vegetables for your favorites. Broccoli, carrots, zucchini, and sweet potatoes all work well.

2. What is the best type of sausage to use for this recipe?

It really depends on your preference! Italian sausage, chorizo, and chicken sausage are all great options.

3. How can I ensure the vegetables are cooked through without burning?

Cutting the vegetables into similar sizes and tossing them halfway through cooking will help them cook evenly.

4. Can this be made ahead of time?

You can prep the vegetables and sausage ahead of time and store them in the refrigerator until ready to cook.

5. Is it possible to cook this on a grill instead of in the oven?

Yes! You can cook this on a grill over medium heat. Just make sure to use a grill-safe baking sheet or a grill basket.