Irresistible Sheet Pan Sausage and Veggies in 25 Minutes

Oh my gosh, you guys—this sheet pan sausage and veggies recipe is my weeknight superhero. You know those nights when you’re exhausted but still want something tasty and wholesome? That’s when I reach for this one-pan wonder. My family goes crazy for this meal (even my picky eater), and I love how it comes together with barely any cleanup. Just slice, toss, and roast—that’s it. The smoky sausage gets crispy at the edges while the veggies caramelize into sweet perfection. Honestly, some nights I make this twice in a week because it’s just that easy and satisfying.

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Why You’ll Love This Sheet Pan Sausage and Veggies

Trust me, this recipe is a total game-changer for busy nights. Here’s why it’s a keeper:

• Minimal cleanup: One pan means less mess—just toss, bake, and serve.
• Balanced meal: You’ve got protein, veggies, and flavor all in one dish.
• Customizable: Swap in your favorite sausage or veggies—it’s foolproof!
• Quick prep: 10 minutes of chopping, then the oven does the work.

It’s the kind of meal you’ll feel good about serving again and again. Easy, healthy, and absolutely delicious.

Ingredients for Sheet Pan Sausage and Veggies

Here’s everything you’ll need for this flavor-packed meal—just basic ingredients that work magic together:

• 1 lb smoked sausage (I use kielbasa, sliced into ½-inch rounds—the perfect bite size)
• 2 cups broccoli florets (fresh, not frozen—trust me, the texture makes all the difference)
• 1 red bell pepper, sliced into strips (seeds removed, of course)
• 1 yellow bell pepper, same deal—color makes it pretty
• 1 small red onion, sliced (don’t skip this—it caramelizes so nicely)
• 2 tbsp olive oil (the good stuff for roasting)
• 1 tsp garlic powder, 1 tsp paprika (my flavor power duo)
• ½ tsp each salt & black pepper (season well—it’s key)

That’s it, Simple, fresh, and ready to roast into something amazing.

How to Make Sheet Pan Sausage and Veggies

Okay, here’s the fun part—turning those simple ingredients into a showstopper meal. This couldn’t be easier, but I’ve got some tricks to make sure it comes out perfect every time.

Prep the Ingredients

First things first: slice that sausage into ½-inch coins—thick enough to hold their shape but thin enough to get crispy edges. For the veggies, keep everything roughly the same size so they cook evenly. Nobody wants mushy peppers with crunchy broccoli.

Season and Roast

Now the magic happens, Dump everything on your sheet pan, drizzle with olive oil, and shower with those spices. Get in there with your hands (or tongs if you’re fancy) and toss until every single piece is coated. Spread it all out in one layer—no stacking—and pop it in a hot 400°F oven. Give it a good stir halfway through when you smell those amazing aromas. You’ll know it’s done when the sausage is browned and the veggies have those gorgeous caramelized edges, about 20-25 minutes total. Simple as that.

Tips for Perfect Sheet Pan Sausage and Veggies

Want to take your sheet pan game to the next level? Here are my tried-and-true secrets:

• Dry those veggies, Pat them with a towel before tossing—wet veggies steam instead of roast.
• Parchment paper is your friend. No sticking, no scrubbing, just easy cleanup.
• Spice it your way. Add red pepper flakes or swap paprika for smoked paprika if you like heat.
• Don’t crowd the pan. Use two pans if needed—overcrowding makes everything soggy.

Follow these tips, and you’ll get that perfect crispy-on-the-outside, tender-on-the-inside texture every time.

Sheet Pan Sausage and Veggies Variations

The best part? You can totally make this recipe your own. Here are my favorite easy swaps:

• Turkey sausage for a lighter option—just as flavorful
• Zucchini or yellow squash when summer veggies are in season
• Sweet potatoes (diced small) for a heartier, slightly sweet twist
• Brussels sprouts instead of broccoli—they get so crispy and delicious

Honestly, almost any veggie or sausage works here—just keep the quantities about the same and adjust roasting time if needed. Have fun with it

Serving Suggestions

This sheet pan sausage and veggies is a complete meal on its own, but here’s how I love to serve it up:

• Over fluffy rice to soak up all those delicious juices
• With quinoa for a protein-packed bowl
• Next to crusty bread for mopping up every last bit

Sometimes I’ll even toss it with cooked pasta for an easy skillet meal—so versatile

Storing and Reheating Sheet Pan Sausage and Veggies

Leftovers? Lucky you. This dish keeps beautifully. Just pop it in an airtight container—it’ll stay fresh in the fridge for up to 3 days. For reheating, skip the microwave (unless you like soggy veggies). Instead, spread everything on a baking sheet and warm at 350°F for about 10 minutes. You’ll get back that perfect crispiness.

Sheet Pan Sausage and Veggies Nutrition

Here’s the scoop on what’s in each delicious serving (but remember, these are estimates—your exact nutrition will vary based on ingredients and portion sizes). One serving packs about 380 calories with 18g protein, 12g carbs (3g fiber), and 28g fat. It’s got plenty of vitamin C from those colorful peppers and broccoli too.

FAQs About Sheet Pan Sausage and Veggies

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