Roasted Sausage Veggie Pan: Easiest Dinner Ever!

Roasted sausage veggie pan, the ultimate weeknight hero, is here to save dinner! This simple, flavorful dish combines smoky sausage with colorful, roasted vegetables all on one sheet pan. It’s a quick, easy, and healthy way to get a delicious meal on the table with minimal cleanup. My family begs for this roasted sausage veggie pan, and I know yours will too!

This recipe holds a special place in my heart because it reminds me of easy summer evenings spent grilling with family. We’d often throw various veggies and sausages onto the barbecue, creating a colorful and satisfying meal. Now, I recreate that joyful experience any time of year, using my oven to bring that same summery feeling to the table even on the chilliest winter nights.

Why You Will Love This roasted sausage veggie pan Recipe

This recipe is a lifesaver, especially on busy weeknights! It’s unbelievably quick to prep; just chop some veggies, toss with sausage, season, and bake. You’ll have a complete, nutritious meal in under an hour.

The flavors are incredible! The combination of savory sausage and sweet, caramelized vegetables is simply irresistible. Plus, you can customize it with your favorite veggies and spices.

Clean up is a breeze. Since everything cooks on one sheet pan, you only have one pan to wash. That’s a huge win in my book! It’s so comforting, filling, and requires minimal effort to create a deeply satisfying and healthy meal. This is also a great way to use up any leftover veggies you have in your fridge.

Follow us on Pinterest for more easy and delicious recipes like this!

Ingredients Needed for This roasted sausage veggie pan Recipe

• 1 pound Italian sausage (sweet, mild, or hot), sliced into 1/2 inch pieces
• 1 large red onion, cut into wedges
• 2 bell peppers (any color), cored and cut into 1 inch pieces
• 2 zucchini, cut into 1/2 inch thick slices
• 8 ounces baby bella mushrooms, halved or quartered if large
• 1 pint cherry tomatoes
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

How to Make This roasted sausage veggie pan Recipe

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the sliced sausage, red onion, bell peppers, zucchini, mushrooms, and cherry tomatoes.
3. Add the minced garlic, olive oil, oregano, basil, and red pepper flakes (if using). Season generously with salt and pepper. Toss everything together until well coated.
4. Spread the sausage and vegetable mixture in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 25 to 30 minutes, or until the sausage is cooked through and the vegetables are tender and slightly caramelized. Remember to toss the vegetables halfway through for even cooking.
6. Remove from the oven and garnish with fresh chopped parsley.

If you’re in a hurry, you can also adapt this method and roast some Oven Roasted Herbed Sweet Potatoes!

How to Serve This roasted sausage veggie pan Recipe

This roasted sausage veggie pan is delicious served on its own as a complete meal. You can also serve it over rice, quinoa, or pasta for a heartier dish.

I often like to serve it with a side of crusty bread for soaking up all the delicious juices. A dollop of ricotta cheese or a drizzle of balsamic glaze also adds a touch of elegance.

Consider serving with a simple side salad for a balanced meal. The vibrant flavors of the roasted vegetables pair beautifully with a light vinaigrette. Alternatively, you could use these tips to enjoy Perfectly Roasted Oven Vegetables as a side dish too!

How to Store This roasted sausage veggie pan Recipe

Leftover roasted sausage and vegetables can be stored in an airtight container in the refrigerator for up to 3 days.

For longer storage, you can freeze the leftovers. Let them cool completely before transferring them to a freezer safe container. They can be frozen for up to 2 months.

To reheat, spread the sausage and vegetables on a baking sheet and bake at 350°F (175°C) until heated through. You can also reheat them in a skillet over medium heat or in the microwave.

Tips to Make This roasted sausage veggie pan Recipe

• For extra flavor, try using different types of sausage, such as kielbasa, chorizo, or andouille.
• Don’t overcrowd the baking sheet. Overcrowding can cause the vegetables to steam instead of roast, resulting in soggy vegetables. If necessary, use two baking sheets.
• Cut the vegetables into uniform sizes to ensure even cooking.
• For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
• Before you get started with this recipe, have you considered trying Roasted Seasonal Spring Vegetables?

Helpful Notes for This roasted sausage veggie pan Recipe

If you don’t have fresh herbs on hand, you can use dried herbs. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

Feel free to add other vegetables to the mix, such as Brussels sprouts, carrots, potatoes, or sweet potatoes. Just make sure to adjust the cooking time accordingly.

For a vegetarian version, you can substitute the sausage with plant based sausage or tofu.

Use parchment paper or foil to prevent sticking.

Variation of This roasted sausage veggie pan Recipe

For a Mediterranean twist, add Kalamata olives, feta cheese, and a sprinkle of oregano.
In the fall, use butternut squash, apples, and cranberries for a seasonal variation.

If you enjoy a bit of heat, add jalapenos or use hot Italian sausage. Another variation of this sheet pan sausage dinner is to add potatoes.

For a low carb option, omit the potatoes and use more non starchy vegetables.

Conclusion

I hope you enjoy this easy and delicious roasted sausage veggie pan as much as my family does. It’s a versatile dish that can be customized to your liking, making it a perfect weeknight meal. Don’t be afraid to experiment with different vegetables and spices to create your own signature version of this classic dish. Please let me know in the comments if you have any additional questions, and happy cooking!

Print

Roasted Sausage Veggie Pan: Easiest Dinner Ever!

---

• Total Time: 45 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

A quick and easy roasted sausage veggie pan loaded with Italian sausage and colorful vegetables all cooked together on one pan!

---

Ingredients

Scale 1x2x3x

• 1 pound Italian sausage (sweet, mild, or hot), sliced into 1/2 inch pieces
• 1 large red onion, cut into wedges
• 2 bell peppers (any color), cored and cut into 1 inch pieces
• 2 zucchini, cut into 1/2 inch thick slices
• 8 ounces baby bella mushrooms, halved or quartered if large
• 1 pint cherry tomatoes
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

---

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the sliced sausage, red onion, bell peppers, zucchini, mushrooms, and cherry tomatoes.
3. Add the minced garlic, olive oil, oregano, basil, and red pepper flakes (if using). Season generously with salt and pepper. Toss everything together until well coated.
4. Spread the sausage and vegetable mixture in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 25 to 30 minutes, or until the sausage is cooked through and the vegetables are tender and slightly caramelized. Toss the vegetables halfway through for even cooking.
6. Remove from the oven and garnish with fresh chopped parsley.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: Italian

Nutrition

• Calories: 350
• Sugar: 8g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 10g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 75mg

Keywords: sausage, vegetables, roasted, sheet pan, easy, dinner