Sheet Pan Sausage and Veggies
Sheet Pan Sausage and Veggies is an easy one pan dinner made with smoked beef sausage and colorful roasted vegetables.Ready in just 45 minutes with minimal cleanup.Perfect for busy weeknight family meals.
Ingredients
- 2 cups diced baby red potatoes
- 3 cups green beans trimmed and halved
- 2 cups broccoli florets
- 1½ cups chopped bell peppers
- 13 ounces smoked beef sausage sliced into ½-inch rounds
- 6 tablespoons olive oil
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- Salt to taste
- Black pepper to taste
- Cooked rice or quinoa for serving (optional)
- Fresh parsley chopped (optional)
- Freshly grated Parmesan cheese optional
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Dice the baby red potatoes into small, even pieces to help them cook evenly.
- Trim and halve the green beans, cut the broccoli into florets, chop the bell peppers into 1-inch pieces, and slice the smoked beef sausage into thick rounds.
- Arrange all vegetables and sausage on the prepared baking sheet.
- Drizzle with olive oil and sprinkle paprika, garlic powder, oregano, parsley, red pepper flakes, salt, and black pepper over everything.
- Toss well until all ingredients are evenly coated.
- Spread everything into a single layer. Avoid overcrowding so the vegetables roast instead of steam.
- Bake the Sheet Pan Sausage and Veggies for 15 minutes.
- Stir and flip the vegetables and sausage.
- Continue baking for another 10–15 minutes until the potatoes are tender and the vegetables are lightly caramelized.
- If desired, sprinkle with Parmesan cheese immediately after removing from the oven.
- Garnish with fresh parsley and serve with rice or quinoa.
Notes
- Parmesan cheese is optional.
- Serve with quinoa, rice, mashed potatoes, or crusty bread.
- Great for weekly meal prep.
- Adjust seasoning according to your preferred spice level.