How long it takes: 35 minutes Equipment you’ll need: large sheet pan (appr. 13 x 18 inches) Servings: 4 While I made this sausage sheet pan dinner recipe with potatoes, bell pepper, red onion, and carrots, this is one of those clean-out-your-crisper recipes where you can use whatever you have on hand! (Have a package of ground sausage instead? Try creamy one pan gnocchi with sausage & zucchini, Instant Pot pasta with sausage, spinach, and tomatoes or one pan sausage and rice with sweet peppers.)
Reasons To Love This Sausage Sheet Pan Dinner
Super easy. This is the kind of simple dinner recipe we all need for hectic weeknights. Just toss everything on the pan and roast it the oven until the sausage is browned and juicy, and the vegetables are tender and caramelized. Versatile. Use any kind of sausage you like, switch up the vegetables, or add seasoning touches of your own. Everything you need for dinner. Between the potatoes, veggies, and sausage, you really have everything you need for a well-rounded meal right here. Of course, if you want to stretch it out a little further, I share some ideas below! Big flavor. Sausage is so flavorful on its own, you don’t need to add a bunch of seasonings. Plus, the roasting process deepens the flavors of the vegetables, making them absolutely irresistible.
Ingredient Notes
Sausage Links: We like to use fully cooked chicken sausages for this recipe but smoked sausages, such as kielbasa, can be used, too. Vegetarian or vegan sausage works well, too. I recommend adding plant-based sausage during the last 15 minutes of cooking time. Vegetables: I used a bell pepper, red onion, russet potatoes, and carrots. Any assortment of vegetables can be used. Olive Oil: Use any oil you like to use for cooking. Avocado oil is another great choice. Kosher Salt and Coarse Ground Black Pepper: I like to keep things simple with these always-at-hand seasonings.
How To Make A Sausage Sheet Pan Dinner
Preheat. Preheat your oven to 425ºF and lightly coat a rimmed sheet pan with olive oil spray or cooking spray. Prep. Cut the sausage into ½ inch slices. Wash, pat dry, and cut up the vegetables you have chosen. Remember, harder vegetables (carrots, potatoes, sweet potatoes, etc.) take longer to cook so they should be cut into smaller pieces. Softer vegetables (onions, bell peppers, mushrooms, broccoli) can be in larger pieces. Mix. Put the sliced sausage and cut-up veggies into a large mixing bowl, Add the oil, salt and pepper. Lightly toss until everything in the bowl is mixed together and has a light coating of oil. Bake. Spread the sausage and vegetable mixture on the prepared sheet pan in an even layer. Roast for 20 minutes. Stir and continue baking. Remove the sheet pan from the oven, stir, and spread the vegetables and sausage back into an even layer. Continue baking for 15 minutes more, or until the vegetables and potatoes are fork tender and sausage is golden brown.
Serving Suggestions
Salads: A simple side salad is sufficient with an all-in-one meal like this one. I like to serve marinated tomatoes or marinated mushrooms which provide a tangy balance to the rich sausage. German cucumber salad or vinegar coleslaw are great choices too. Bread: A hearty, rustic meal is fantastic with a side of Texas toast garlic bread or beer bread. Polenta: Serve the sheet pan sausage and veggies over a bowl of Instant Pot polenta.
Make Ahead Ideas
You can cut the bell pepper, red onion, and carrots a day or two in advance and store them in an airtight container. Cut-up potatoes should be immersed in water and refrigerated. Drain and pat dry before using.
Storage & Reheating Tips
If you have leftovers, refrigerate them in an airtight container for up to 4 days. Individual portions can be reheated in the microwave; larger amounts can be heated in a skillet, air fryer, or in the oven (350ºF) until heated through.
Leftover Love
Leftovers can be repurposed in a rice or grain bowl for lunch the next day. Instant Pot brown rice is the perfect base. Mix in your leftover sausage sheet pan dinner, and top the bowl with a drizzle of chimichurri or honey mustard vinaigrette.
