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 smoked 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 and 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!
The Coined Breakdown
- Total Cost per serving: $1.23
- Total Cost (about 4 servings): $4.93
- Those Other Guys: $15.99 per serving
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 had in the pantry, but any potato would work. Try sweet potatoes, petite golds, or red potatoes.
Variations and Substitutions
Vegetables: 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.
Spices: Create different spice blends to get flavor variety. I've used a jerk spice or Cajun seasoning on this meal.
Sauces: Serve with some sauces to drizzle on top! BBQ Sauce, sriracha mayo, or even ketchup all work wonderfully.
How to Roast Sausage and 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 trick is to time out your ingredients so that they all finish roasting at the same time.
Step 1: Preheat the oven to 425°F.
Wash and cut your potatoes into even-sized cubes. Season with a quick homemade seasoning blend, toss in avocado oil, and roast.
Step 2: Meanwhile, chop your vegetables and season with the spice blend/oil. Add to a separate baking sheet and begin roasting.
Step 3: When the potatoes are almost done, remove the pan from the oven.
Toss in sliced smoked sausage and continue roasting until the potatoes are crispy and the sausage has good bits of char on them.
Step 4: Finally, you can remove all of your pans and combine everything together.
I like to set out different dipping sauces to serve alongside each bowl. It's that easy!
Recipe Pro Tips
- Time out your ingredients! Items like potatoes or carrots take much longer to cook than zucchini or asparagus. So you want to start roasting the heartier veggies in their own separate pan first, then later on add the more sensitive ingredients to the oven in a separate pan.
- Chop well. Try to keep everything around the same slice for a better roast and a better bite.
Other Meal Prep Recipes You'll Love!
If you tried this Sheet Pan Sausage and Veggies Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Sheet Pan Sausage and Veggies (Whole30!)
Equipment
- Chef's Knife
- 2 Sheet Pans
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.4 count russet potatoes
- Mix all of your seasonings together in a small cup to create a 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
- To a very large sheet pan, add the potatoes and 2 tbsp. of avocado oil. Season with half of the seasoning blend.4 tablespoon avocado oil
- 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.2 count broccoli crowns, 2 count zucchini
- Remove the seeds and core from the bell peppers and slice those.2 count red bell pepper
- Slice the smoked turkey sausage into half rounds.13 ounces smoked turkey sausage link
- 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.fresh parsley, fresh basil
- Serve with your favorite sauces on the side - try a tangy BBQ sauce or ketchup. Enjoy!
Ruth says
My husband and I have made a variation of this so many times over the past few months! It's a genius way of getting rid of any veggies in the fridge that are starting to go bad. SOOO delicious!!
Shani W. says
Thank you for commenting Ruth!