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Home » Recipes » Main Dishes

Sheet Pan Sausage and Veggies

Published: Apr 17, 2020 · Modified: Dec 9, 2024 by Meeta Arora · Leave a Comment

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Sheet Pan Sausage and Veggies

When the weeknights get busy, I always reach for this easy Sheet Pan Sausage and Veggies recipe to get a healthy dinner on the table in a hurry.

Sliced sausage and fresh vegetables scattered on a baking sheet for an easy sheet pan sausage and veggies dinner for busy weeknights.

Raise your hand if you need an easy meal idea. I will assume that everyone has raised their hand because I know firsthand how busy life can be, and we all need something simple to whip up for ourselves and our families on those busy nights.

I mean, right now, it is the fall sports season, which means we are all over the place after school, between practices during the weeks and games on the weekend. Don't get me started on the away games. Some nights can feel like you are eating dinner at either four o'clock in the afternoon to other nights; it's after ten at night. My sheet pan sausage and veggies are just what we need on those quick nights.

Why Sheet Pan Dinners are Good

  • They are fast!
  • They are cheap!
  • They can be completely customized!
close up shot of Sliced sausage and fresh vegetables

Ingredients in Sheet Pan Sausage and Veggies

  • Sausage - You can use whatever you like. I like Aidells because it's gluten-free and delicious.
  • Veggies - pick and choose whatever you like or have on hand. I like to toss in a mix of starchy and non-starchy vegetables to get a tasty variety. I find the frozen veggie mixes in the freezer section work wonders for being able to throw this together even faster.
  • Spices - Make it simple or make it more complex it's totally what you want it to be or what you have on hand. 

 

Sliced sausage and fresh vegetables scattered on a baking sheet

How to Make Sheet Pan Sausage and Veggies

  1. Preheat the oven.
  2. Cut the sausage and veggies.
  3. Toss them on a sheet pan with your spices and olive oil.
  4. Bake and enjoy!

Tips and Tricks

I promise you cannot mess this up because it is so versatile you can sub in any of your favorite sausage and veggies and make your favorite combinations.

  • Stagger the ingredients: If I know an ingredient will cook longer or faster than others, I will cook them first and add the remaining ingredients as time goes on.

Example: If I am adding potatoes or carrots, I will let them cook for about 10 minutes before adding the remaining ingredients like peppers that do not take as long to cook. This keeps the entire cooking time minimal and makes sure everything is cooked the way I want it to be.

  • Roast how you want the veggies to cook: If you want the vegetables to be softer, you can cook them closer together. If you like your veggies more roasted and crispy, spread them out further. The closer the veggies are, the more steam produced, which can yield a softer final product. Keep that in mind so you can make sure your vegetables are to your liking.
Frozen sausage and veggies being cooked on a sheet pan

More Quick Dinners

  • Meyer Lemon Sheet Pan Roasted Chicken
  • Easy Sheet Pan Chicken Fajitas
  • Louisiana Red Beans and Cauliflower Rice

📖 Recipe

Sliced sausage and fresh vegetables scattered on a baking sheet for an easy sheet pan sausage and veggies dinner for busy weeknights.

Sheet Pan Sausage and Veggies

Meeta Arora
This sheet pan sausage and veggies recipe comes together faster than your family can ask what's for dinner and gets eaten even faster!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American
Servings 4
Calories 445 kcal

Equipment

  • Sheet Pan

Ingredients
  

  • 1 Package Andiuille Sausage I like Aidells Cajun Style
  • 3-4 Medium Yellow or Red Potatoes chopped
  • 2-4 Carrots sliced
  • 3 C Snap Peas or Green Beans
  • 2 TBS Olive or Avocado Oil
  • 1 TBS Garlic Powder
  • 1 teaspoon Salt
  • 1 TBS BBQ Seasoning

Instructions
 

  • Preheat the oven to 435 degrees and prepare a baking sheet with parchment paper.
  • Slice the sausage on an angle, dice the potatoes and carrots to be about equal sizes and add to a bowl with the green beans or snap peas.
  • Add the oil and spices and stir to coat the sausage and veggies.
  • Bake in the oven for 30-45 minutes or until the vegetables are fork tender.

Notes

I promise you cannot mess this up because it is so versatile you can sub in any of your favorite sausage and veggies and make your favorite combinations.
  • Stagger the ingredients: If I know an ingredient is going to cook longer or faster than others, I will cook them first and add the remaining ingredients as time goes on.
Example: If I am adding potatoes or carrots, I will let them cook for about 10 minutes before I add the remaining ingredients like peppers that do not take as long to cook. This keeps the entire cooking time minimal but also making sure everything is cooked the way I want it to be.
  • Roast how you want the veggies to cook: If you want the vegetables to be softer, you can cook them closer together. If you like your veggies more roasted and crispy, spread them out farther. The closer the veggies are, the more steam that is produced, which can yield a softer final product. Keep that mind so you can make sure your vegetables are to your liking.

Nutrition

Calories: 445kcal
Keyword andouille sausage and vegetables, sheet pan dinner, sheet pan sausage dinner
Tried this recipe?Let us know how it was!

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Meeta Arora, writer at Grain Free Table

Welcome to Grain Free Table! I’m Meeta- a busy wife, mom of two girls, and lover of food. Here you’ll find lots of easy and delicious gluten & allergy-friendly recipes, info about my favorite food & products, for a gluten-free way of life!

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