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A colorful sheet pan dinner with roasted sausage and a variety of vegetables

Sheet Pan Sausage and Veggie Dinner

This easy sheet pan dinner features savory sausage and a colorful medley of vegetables, all roasted to perfection with aromatic herbs and spices. It's a delicious and healthy meal with minimal cleanup, perfect for a busy weeknight.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Large baking sheet
  • Large bowl

Ingredients
  

Main Ingredients

  • 1.5 lbs Italian sausage (sweet or spicy), chicken sausage, or plant-based alternative sliced into 1-inch rounds
  • 2 large bell peppers (any color) cored and cut into 1-inch pieces
  • 1 large head broccoli (about 4 cups), cut into bite-sized florets
  • 1 medium red onion cut into ¾-inch wedges
  • 1 medium zucchini or yellow squash sliced into half-moons or 1-inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried Italian herbs (or mix of dried oregano, basil, and thyme)
  • Salt to taste
  • Black pepper to taste

Optional for serving

  • Fresh parsley
  • grated Parmesan cheese, or a squeeze of lemon

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • In a large bowl, combine the sliced sausage, bell peppers, broccoli florets, red onion, and zucchini.

Season & Roast

  • Drizzle olive oil over the ingredients, then sprinkle with garlic powder, smoked paprika, Italian herbs, salt, and black pepper; toss until evenly coated.
  • Spread the seasoned mixture in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan.
  • Bake for 20-25 minutes, stirring halfway through, until vegetables are tender-crisp and sausage is cooked through and lightly browned.

Serve

  • Remove from the oven and serve immediately, optionally garnished with fresh parsley, grated Parmesan, or a squeeze of lemon juice.

Notes

For best results, avoid overcrowding the baking sheet to ensure everything roasts evenly and browns nicely. If preparing for a crowd, use two baking sheets. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.