Sheet Pan Sausage and Veggies (2024)

Updated on August 1, 2023|By Kate|12 Comments

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Sheet pan sausage and veggies is an easy dinner recipe that turns roast veggies like broccoli and cauliflower and sausage (kielbasa) into a delicious and healthy meal.

This is a great use-it-up meal! Use-it-up meals are meals that take what you have left in your fridge at the end of the week, and they turn those items into a meal.

And this also happens to be one of my family’s favorite meals. It seems like no matter how carefully I plan, we end up with some spare veggies. This sheet pan and sausage recipe is a great way to make those odds and ends into a delicious dinner!

Check out the “Variations” section below for more flavor combination ideas.

Ingredients and substitutions

Broccoli: The florets should be about 1/2-inch in size. I usually include the stems, but you can either include or omit the stems.
Cauliflower:The florets should be about 1/2-inch in size.
Carrots: Regular carrots that have been peeled and cut into 1/2-inch chunks will also work. I’ve also left baby carrots whole, and that has worked well.
Baby potatoes: Baby potatoes are sometimes called creamer potatoes. You can use gold, yellow, or red baby potatoes. The size of the potatoes can vary quite a bit. If you get a tiny potato, you may need to just halve it. If you get a large potato, you may need to cut it into more pieces. The important thing is that the pieces are about the same size.
Bell peppers: Feel free to use any color bell pepper that you like.
Other veggies that work well:Zucchini and yellow squash both work well in this recipe. If using, cut (without peeling) into 1/2-inch slices.I’ve included ideas for other veggies in “Variations” below.
Kielbasa: Beef smoked sausage, kielbasa, turkey kielbasa, or a similar meat will work well.
Seasoning: I don’t add any additional salt to the recipe as I find it to be salt enough with the kielbasa and parmesan. However, if you would like, feel free to add salt or use a flavored salt like garlic salt.
Parmesan cheese: Feel free to omit the parmesan cheese if you prefer. However, you may find that you need to add a bit of salt to the dish if you omit the parmesan.

How to make sheet pan sausage and veggies

Step 1: Preheat the oven to 400 F. Lightly grease or line a very large rimmed baking sheet or pan with parchment paper or foil and set aside. I use an extra large 21×15-inch rimmed cookie sheet.

Step 2: Place the veggies and sausage pieces on the sheet pan.

Step 3: Drizzle with olive oil, and then toss to coat everything in oil. Spread everything out into an even layer in the pan. The veggies need to be spread out because if the veggies are on top of each other, they won’t roast properly.

Step 4: Sprinkle with Italian seasoning and garlic powder.

Step 5: Bake for 15 minutes.

Step 6: Flip the veggies and sausage over, and continue cooking for about 15 minutes more, or until the veggies are the desired level of doneness.

Step 7: Remove from oven, and sprinkle with parmesan cheese.

Recipe Tips!

It’s important that all of the veggies are in pieces that are about the same size so that they cook at the same rate.
Don’t overcrowd the pan! It’s important that the veggies are in an even layer in the pan without overcrowding or overlapping. Otherwise, they won’t roast properly.

Variations

One of my favorite things about this recipe is that it’s so flexible. I adjust the veggies depending on the season and what I have on hand.

It’s important that regardless of which veggies that you use, that you keep the pieces uniform so that everything roasts at the same rate. I’ve included some other ideas below to give you more option ideas.

Sweet potatoes
Brussels sprouts
Zucchini
Yellow squash
Mushrooms
Butternut squash
Onion

The spices can also be changed up. For example, you can throw in some red pepper flakes to spice up the meal.

Storage

Store any leftovers in an airtight container in the refrigerator. The sausage and veggies should keep for up to 4 days when properly stored in the fridge.

More easy dinner recipes!

Sheet pan cashew chicken
Burrito Skillet
Cajun Rice
Taco Casserole

If you’ve tried this sheet pan sausage and veggies recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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5 from 13 votes

Sheet Pan Sausage and Veggies

Author Kate @ I Heart Eating

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Easy dinner recipe that turns roast veggies and sausage into a simple but delicious meal.

Equipment

Extra large sheet pan

Ingredients

▢ 2 cups broccoli florets about 1 small head
▢ 1 ½ cups cauliflower florets about 1 small head
▢ 1 ½ cups baby carrots halved
▢ 1 ½ pounds baby potatoes quartered
▢ 2 bell peppers seeded and cut in 1-inch chunks
▢ 12-14 ounces kielbasa or smoked sausage sliced in 1/2-inch pieces
▢ 1/4 cup olive oil
▢ 1 tablespoon Italian seasoning
▢ 1/2 teaspoon garlic powder
▢ Parmesan cheese

Instructions

Preheat the oven to 400 F. Lightly grease or line a very large rimmed baking sheet or pan with parchment paper or foil and set aside. I use an extra large 21×15-inch rimmed cookie sheet. If you don't have a sheet pan that large, you can use two smaller pans.
See Also
How to Cook Fresh Kielbasa at Home (Updated 2024)
It's important that all of the veggies are in pieces that are about the same size so that they cook at the same rate. Please check out the notes below the recipe about the size of the veggies.
Place the veggies and sausage pieces on the sheet pan.
Drizzle with olive oil, and then toss to coat everything in oil.
Spread everything out into an even layer in the pan. The veggies need to be spread out because if the veggies are on top of each other, they won’t roast properly.
Sprinkle with Italian seasoning and garlic powder.
Bake for 15 minutes.
Flip the veggies and sausage over, and continue cooking for about 15 minutes more, or until the veggies are desired level of doneness.
Remove from oven, and sprinkle with parmesan cheese.

Notes

Broccoli: The florets should be about 1/2-inch in size. I usually include the stems, but you can either include or omit the stems.
Cauliflower:The florets should be about 1/2-inch in size.
Carrots: Regular carrots that have been peeled and cut into 1/2-inch chunks will also work. I’ve also used whole baby carrots.
Baby potatoes: Baby potatoes are sometimes called creamer potatoes. You can use gold, yellow, or red baby potatoes. The size of the potatoes can vary quite a bit. If you get a tiny potato, you may need to just halve it. If you get a large potato, you may need to cut it into more pieces. The important thing is that the pieces are about the same size.
Bell peppers: Feel free to use any color bell pepper that you like.
Kielbasa: Beef smoked sausage, kielbasa, turkey kielbasa, or a similar meat will work well.
Seasoning: I don’t add any additional salt to the recipe as I find it to be salt enough with the kielbasa and parmesan. However, if you would like, feel free to add salt or use a flavored salt like garlic salt.
Parmesan cheese: Feel free to omit the parmesan cheese if you prefer. However, you may find that you need to add a bit of salt to the dish if you omit the parmesan.
Nutrition values are estimates.

Nutrition

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Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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