Sheet Pan Sausage and Veggies is one of my favorite weeknight meals to pull out on the regular! It's packed with lean protein from the turkey sausage, and has tons of nutrients and fiber from the vegetables. Plus, it only requires a little chopping and then it's all hands-off cooking while everything roasts in the oven!
What's really great about this recipe is that you can switch it up with whatever you have in the fridge....the possibilities are endless. It makes a great fridge/pantry dump meal at the end of the week. Are those carrots starting to get soft and go bad? Throw them in the pan! Any leftover chicken breast from an earlier meal? Toss them in to warm up for the last 5 minutes!
Ingredients
- Smoked Turkey Sausage - I love using turkey sausage for a leaner protein source. You can also use beef or pork if you prefer. Just make sure you buy the smoked link, not the ground stuff!
- Broccoli - Broccoli is a favorite veggie in our home. It roasts beautifully and helps load this dish with extra protein and fiber!
- Red Bell Pepper - Red bell peppers give a little hint of color in this dish, and also soften perfectly after a quick roast in the oven.
- Zuchinni - Sliced zucchini is going to round out our vegetable trio. You could also grab yellow squash to eat your colors even more.
- Russet Potatoes - I chopped up russet potatoes because that's what we have, but any potato would work. Try sweet potatoes, petite golds, or red potatoes.
How to Roast Sausage & Veggies in the Oven
Sheet Pan Sausage & Veggies is one of my "make-it-your-own" recipes because you can customize the veggies to your preference! And with a compliant sausage, it's actually Whole30 as well!
- The main thing we want to watch when making this, is cooking times. Potatoes cook a lot faster than zucchini, for example.
- Start out by chopping up your potatoes into even pieces, then season with avocado oil and half of our seasoning blend.
- Start roasting those in the oven while you chop up your remaining vegetables and turkey sausage.
- After 20 minutes, remove the potatoes and add the sausage to that side of the sheet pan.
- Then, add your chopped veggies to the other side. Season with avocado oil and the remaining seasoning blend.
- Finally, throw everything back into the oven and roast for about 15-20 minutes and it's done! In the recipe card, I put in times where you should stir up your sheet pan to ensure everything roasts evenly.
Another tip: you'll need a HUGE sheet pan for this recipe. If you don't have that, you can use two pans like I do. Just reserve one pan for the potatoes (and eventually, the sausage), while the other pan has all of the other vegetables.
Once everything is done, mix it all together!
Variations/Substitutions
- Switch out the vegetables depending on your tastebuds or what you have in the fridge/pantry... anything from asparagus, to green beans, to sweet potatoes will work well in this recipe.
- Create different spice blends to get flavor variety. I've used a jerk spice or Cajun seasoning on this meal.
- Add some sauces to drizzle on top! BBQ Sauce, sriracha mayo, or even ketchup all work wonderfully.
Other Weeknight Dinner Recipes You'll Love!
Sheet Pan Sausage and Veggies (Whole30!)
Ingredients
Sausage & Vegetables
- 4 count russet potatoes medium-sized
- 4 tablespoon avocado oil
- 2 count broccoli crowns
- 2 count zucchini
- 2 count red bell pepper
- 13 ounces smoked turkey sausage link
Seasoning Blend
- 1 ½ teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon ground thyme
- fresh parsley for garnish
- fresh basil for garnish
Instructions
- Preheat oven to 425°F.
- Scrub the potatoes and cut them into cubes.
- Mix all of your seasonings together in a small cup to create a blend.
- To a very large sheet pan, add the potatoes and 2 tbsp. of avocado oil. Season with half of the seasoning blend.
- Mix until the potatoes are evenly seasoned, then add them to the oven. Roast for 20 minutes.
- Meanwhile, chop the broccoli crowns into smaller florets. Slice the zucchini into halves or quarter rounds.
- Remove the seeds and core from the bell peppers and slice those.
- Slice the smoked turkey sausage into half rounds.
- Once the timer for the potatoes goes off, remove the pan.
- Add the remaining vegetables to one half of the pan with the remaining avocado oil ,and season with the remainder of the seasoning bend.
- Stir the potatoes up and then add the turkey sausage to that side of the pan.
- Roast everything for another 15 minutes, stir everything together, and cook for 5 more minutes.
- Everything should be browned and the potatoes should be crispy but still able to be pierced with a fork.
- Remove the pan, and top with the chopped fresh parsley and basil.
- Serve with your favorite sauces on the side - try a tangy BBQ sauce or ketchup. Enjoy!
Notes
- We want to cook the potatoes by themselves first, as they will take the longest to fully cook.
- In this recipe, I add the seasoned potatoes to one half of the pan and roast, then add the veggies and sausage later so everything will finish at the same time.
- You can also cook this in two separate sheet pans if you don't have one huge one. One sheet pan will be for the potatoes (and later, the turkey sausage), and the other sheet pan will contain all of the vegetables.
Craving more? Be sure to follow us on Instagram, Tiktok, and Pinterest
for even more money-smart meals!
The Coined Breakdown
- Total Cost per serving: $1.23
- Total Cost (about 4 servings): $4.93
- Those Other Guys: $14.99 a serving
Did you make this recipe? Let me know what you think!