This sausage and veggies sheet pan dinner is cooked Polish sausage, zucchini, broccoli, and sweet mini peppers tossed in avocado oil with smoked paprika, garlic powder, ground thyme, onion powder, and a little ground ginger, then roasted together on one sheet pan at 450 degrees F. Everything goes into the oven at the same time and bakes for 15 minutes, so the sausage browns while the vegetables turn tender with crisp edges. It takes about 30 minutes from start to finish and makes 4 servings. I serve it on its own or over rice, quinoa, or cauliflower rice, and the leftovers reheat well for lunches.
If you like cooking with sausage, my Sausage Curry and Zuppa Toscana are two more to try.
All of the ingredients in this sheet pan sausage dinner are cooked together right on a single sheet pan that is lined with parchment paper or foil, so there is only one pan to wash.
My Sheet Pan Breakfast Hash is made the same way, with everything roasted together on one pan.
If you want the edges crispier, move the pan to the top oven rack after the bake and broil it for 1 to 2 minutes, watching it closely so nothing burns.
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💛 Why you’ll love this recipe
- An easy-to-make dinner made with cooked sausage, so the sausage only needs to heat through and brown.
- Prepped and served in only 30 minutes.
- Easily customizable based on your preferences and/or what vegetables you have on hand.
- Good for meal prep. Leftovers keep in the refrigerator for up to 3 days and reheat in the oven, on the stovetop, or in the microwave.
➡️ Ingredients
⏲ How to make this sausage sheet pan dinner
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Prepare Oven And Sheet Pan: Preheat the oven to 450 degrees F and line a large sheet pan with parchment paper or aluminum foil.
- Prep Ingredients: While the oven preheats, cut the sausage and chop the vegetables into equal-sized pieces, about 1 inch each. Transfer all of that to a bowl, add avocado oil, smoked paprika, garlic powder, ground thyme, onion powder, black pepper, salt (I use kosher salt here), and ground ginger, and mix everything together until it’s well combined. Transfer everything to your prepared sheet pan and spread the ingredients into an even layer. (If you cannot fit everything in a single layer, I would suggest splitting the ingredients between 2 sheet pans.)
- Bake: Transfer the sheet pan to the oven and bake for 15 minutes, stirring the ingredients halfway through the baking time, until the vegetables are tender and browned at the edges. After 15 minutes, check the sheet pan and, if you’d like everything to be a little crispier, raise the oven rack up to the highest level, turn on your oven broiler, and broil for 1-2 minutes, watching the pan carefully to ensure the ingredients don’t burn.
- Serve: Remove the sheet pan from the oven, allow it to cool slightly, then serve.
👉 Ingredient substitution suggestions
- Cooked Polish Sausage: Cooked chicken sausage or smoked turkey sausage are great choices here. If you choose either of these substitutions, note that the cooking time may change slightly, so be sure to watch the sheet pan carefully towards the end of baking. You can also use raw Italian sausage (the kind that is pork-based and includes fennel), but note that you will likely need to increase the bake time; I would suggest slicing them before prepping the veggies, arranging them in a single layer on your sheet pan, and starting them in the oven before everything else so they cook all of the way through (pork sausages are fully cooked when they reach an internal temperature of 165 degrees F).
- Broccoli Florets: Cauliflower florets can be subbed here.
- Sweet Mini Peppers: Use a bell pepper sliced into thin strips.
- Avocado Oil: Use olive oil instead of avocado oil.
- Smoked Paprika: Regular paprika or chili powder would be your best option here.
- Ground Thyme: Ground rosemary works well in place of ground thyme.
- Ground Ginger: The ground ginger in this recipe rounds out all of the flavors really well, so I would suggest keeping it here. If you don’t have any though, cinnamon would be the next best choice.
✨ Variations
- Bulk out your sheet pan meal with sweet potatoes, butternut squash, and/or carrots. Cut them into small cubes, spread them onto your sheet pan, and let them get a head start with baking while you prep the rest of the ingredients. (I like to buy pre-cubed butternut squash from the grocery store to cut down on prep time).
- Using a food processor, pulse a handful of Brussels sprouts to shred them, then toss them in with the other ingredients for added nutrients, flavor, and texture.
- Add in fresh green beans and/or roughly chopped fresh asparagus to add some more greens to your plate.
- Include red onion or yellow onion that has been sliced into wedges.
- Add in halved cherry tomatoes. To get a nice texture on them, arrange the halved tomatoes sliced side-down on the sheet pan.
- Add red pepper flakes to your seasoning mixture for some added heat.
- After baking for 15 minutes, remove the sheet pan from the oven, sprinkle some grated Parmesan cheese on top of the sausage and veggies, return the pan to the oven, and bake for 1 to 2 minutes more.
- Garnish the finished dish with finely chopped fresh basil, finely chopped fresh parsley, and/or a drizzle of extra virgin olive oil.
〰️ How to serve
- Pair with a grain, like rice, quinoa, or couscous. For a low-carb option, choose cauliflower rice or Miracle rice. While the sheet pan cooks, cook your grain on the stovetop as instructed on the packaging. Once the sheet pan is ready, spoon your cooked grain into a bowl and top it with the sausage and veggies.
- Before serving, drizzle hot honey over each plate for a little heat and sweetness.
- Prepare a sauce, like these honey mustard sauce, Chipotle Southwest Sauce, or Lulu’s Wow Sauce to either drizzle on top or use as a dipping sauce for the sausage and veggies.
➜ Cooking and recipe tips
- Line your sheet pan with parchment paper or aluminum foil. It makes clean-up much easier.
- Be sure that all of the ingredients are cut into uniform sizes. This ensures that everything will cook evenly.
- Arrange all of the ingredients on the sheet pan in an even layer. This will allow the ingredients to cook evenly and to crisp up and brown on the edges. You will need a large sheet pan to fit everything (these sheet pans are my favorite; I’ve had mine for years). If you don’t have one that is large enough, splitting everything between 2 sheet pans will be your best option so that the ingredients can crisp up.
💬 FAQs
What pan is best for sheet pan dinners?
I love these Nordic Ware aluminum sheet pans. They are large enough to fit all of the ingredients for this recipe. I have had mine for years, and they still work great.
Can I use raw sausage in this sausage sheet pan dinner recipe?
Yes, but note that you will likely need to increase the bake time. Slice the raw sausage before prepping the veggies, arrange them in a single layer on your sheet pan, and start cooking them before everything else. This will give them enough time to cook all the way through and finish cooking at the same time as the veggies. Pork sausages are fully cooked when they reach an internal temperature of 165 degrees F. You’ll want to make sure you flip them over while they cook so that they can get crisped up on both sides.
How should the cooked sausage sheet pan dinner be stored?
Allow the dish to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 450 degrees F, on the stovetop over medium heat, or in the microwave for 45-90 seconds until warmed throughout.
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Sausage And Veggies Sheet Pan Dinner
Ingredients
- 15 ounces (1 ½ packages) cooked Polish sausage (I use Teton's)
- 4 medium zucchini, ends removed
- 1 cup broccoli florets
- 4 sweet mini peppers
- 2 Tablespoons avocado oil
- ¾ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground thyme
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ⅛ teaspoon ground ginger
Instructions
- Prepare Oven And Sheet Pan: Preheat oven to 450 degrees F and line large sheet pan with parchment paper or aluminum foil.
- Prep Ingredients: While oven preheats, cut sausage and vegetables into equal-sized pieces, about 1 inch each. Transfer to a bowl, add avocado oil, smoked paprika, garlic powder, ground thyme, onion powder, black pepper, salt, and ground ginger and mix together until well combined. Transfer to prepared sheet pan and spread into even layer. (If you cannot fit everything in a single layer, I would suggest splitting the ingredients between 2 sheet pans.)
- Bake: Transfer sheet pan to oven and bake for 15 minutes, stirring ingredients halfway through, until the vegetables are tender and browned at the edges. If you’d like everything to be a little crispier, raise oven rack up to highest level, turn on oven broiler, and broil for 1-2 minutes, watching carefully to ensure ingredients don’t burn.
- Serve: Remove sheet pan from oven, allow to cool slightly, then serve.
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