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Sheet Pan Sausage and Vegetables is the ultimate easy dinner recipe – Chicken apple sausage, tender roasted vegetables, and ranch seasoning come together on one pan for a meal that’s packed with flavor and incredibly easy to make with fresh & healthy ingredients.
Do you want more delicious sheet pan dinners? 🍽 Be sure and also make Sheet Pan Taco Pizza, Sheet Pan Mini Meatloaf and Vegetables, Ground Beef Sheet Pan Quesadillas, and Sheet Pan Teriyaki Chicken with Vegetables.
Sheet Pan Sausage and Vegetables
This recipe for sheet pan sausage and vegetables is a quick, flavorful dinner with minimal cleanup! Smoked chicken apple sausage is roasted alongside colorful vegetables, and an easy blend of seasonings – ranch seasoning, salt & pepper. The result is an easy dinner that’s both comforting and nutritious without sending hours in the kitchen.
Everything roasts together on one pan until perfectly caramelized with slightly crispy roasted edges. It’s hearty, healthy, made with fresh healthy ingredients, and simple to make with your favorite vegetables.
Whether you’re looking for a quick dinner for busy weeknights, or an easy meal prep recipe for the week, this one-pan sausage and roasted veggies recipes checks every box – it’s endlessly customizable, naturally gluten-free, packed with hearty and satisfying flavor, and everything bakes on just one sheet pan!
Why You’ll Love This Sheet Pan Recipe
- 🫑 healthy meal prep option
- 🥦 loaded with nutritious, colorful vegetables
- 🥔 easily customizable with your favorite veggies
- 🧅 everything bakes on one large baking sheet
- 🧄 one sheet pan means easy cleanup
Simple Ingredients Needed For This Healthy Dinner
- Chicken Apple Sausage : This is pre-cooked chicken sausage and I think it tastes the best in this recipe, however, any pre-cooked sausage, or even turkey sausage, can be used with great results; just make sure it’s the same 12 ounce size package or similar.
- Baby Potatoes : Either baby red potatoes or yellow baby potatoes; these are the small, mini-sized potatoes that are labeled as baby potatoes and usually come in a small 1.5 pound bag at the store. You will just need 1 pound of them, so a little less than the full bag.
- Broccoli : Fresh broccoli florets
- Red Bell Pepper : Other options include a yellow bell pepper or orange bell peppers.
- Red Onion
- Zucchini
- Olive Oil : I prefer extra-virgin ‘light tasting’ olive oil but any olive oil can be used.
- Ranch Seasoning Packet
- Garlic Cloves : Fresh garlic that has been minced or pressed is best.
- Kosher Salt & Black Pepper
How To Make Sheet Pan Sausage and Vegetables (Printable Recipe Card)
Preheat the oven to 375°F. Line a rimmed sheet pan with parchment paper or aluminum foil.
Add the sausage, potatoes, broccoli, red bell pepper, red onion, and zucchini to the sheet pan. Drizzle the olive oil over top, along with the ranch seasoning, salt & pepper; toss everything together until everything is coated in the seasonings and oil.
Bake for 35-45 minutes, stirring the mixture halfway through, until the potatoes are fork tender. Enjoy!
How To Store Leftover Oven Roasted Sausage and Vegetables
Leftovers should be stored in an airtight container, in the refrigerator, for up to 4 days. You can store leftovers in one large container, or in individual meal prep container for the week.
To reheat, microwave for 45-60 seconds at a time until the desired temperature is reached. You could also pan fry leftovers in a skillet pan, over medium heat, with some oil to help make them crispy and roasted again.
To freeze, place in a freezer-safe Ziploc bag and freeze for 2-3 months. Thaw in the refrigerator before reheating.
Substitutions & Ingredient Notes
- Chicken Apple Sausage : You can use any pre-cooked sausage you want! I love the flavor of the chicken apple sausage; however, feel free to use pork sausage, turkey sausage, andouille sausage, spicy sausage, or another sausage you prefer. Make sure it’s the same size of 12 ounces that the recipe calls for.
- Baby Potatoes : Use yellow baby potatoes, red baby potatoes, or multi-colored baby potatoes. The baby potatoes come in a 1.5 pound bag, so just use slightly less than a bag of them. If you prefer sweet potatoes then use those, but make sure they are cut into smaller chunks similar to the size of a baby potato that has been quartered.
- Broccoli Florets : These can be chopped from a head of broccoli or bought packaged and already cut down to just the florets (the leafy green “tree” part of the broccoli).
- Red Bell Pepper : Green, yellow, or orange bell peppers are other options as well.
- Red Onion : The red onion adds an additional pop of color, but you can also use a yellow onion or sweet vidalia onion.
- Olive Oil : Avocado, coconut oil, and grapeseed oil are other options.
Pro Tips From The Test Kitchen
- Don’t Overcrowd The Pan : We don’t want to steam everything, we want to roast and caramelize everything – which means, you don’t want to overcrowd the pan and have everything on top of each other. Giving everything enough space helps the vegetables roast instead of steam, and to get those browned roasted crispy edges.
- Cut Vegetables Evenly : Uniform, same-sized pieces cook at the same rate.
- Stir Halfway : Turning and mixing everything at the hallway cooking point ensured even roasting and caramelization.
- Mix It Up : If you don’t like a certain vegetables then swap it with another; some ideas include fresh green beans, brussels sprouts, cherry tomato, sliced carrots, asparagus, or sweet potatoes instead of baby potatoes. Again, if subbing another vegetable, make sure they are cut in smaller, bite-sized, uniform pieces so everything cooks in the same amount of time.
- Tip : Add a burst of fresh flavor before serving; freshly squeezed lemon juice, parmesan cheese, fresh herbs of choice, or red pepper flakes for some heat. Lots of options to dress it up for serving if wanted.
More Sheet Pan Meals
- Sheet Pan Pancakes
- Sheet Pan Chicken Fajitas
- Sheet Pan Meatloaf Recipe (Glazed Meatloaf)
- Sheet Pan Citrus Herb Chicken and Potatoes
- Sheet Pan Cilantro Lime Chicken (Cilantro-Lime Marinade)
- Loaded Oven Baked Nachos (Sheet Pan Nachos Recipe)
- Sheet Pan Honey Garlic Chicken & Potatoes
Sheet Pan Sausage and Vegetables
Equipment
Ingredients
- 1 package (12 oz) chicken apple sausage sliced
- 1 pound baby potatoes quartered
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 red onion sliced into half moon shapes
- 1 zucchini sliced
- ¼ cup olive oil
- 1 packet (1 oz) ranch seasoning
- 2 garlic cloves minced or pressed
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 375°F. Line a rimmed sheet pan with parchment paper or aluminum foil. * I use a 13"x18" rimmed sheet pan/cookie sheet. You can also use an XL sheet pan which is 21"x15"
- Add the sausage, potatoes, broccoli, red bell pepper, red onion, and zucchini to the sheet pan.1 package (12 oz) chicken apple sausage, 1 pound baby potatoes, 2 cups broccoli florets, 1 red bell pepper, 1 red onion, 1 zucchini
- Drizzle the olive oil over top, along with the ranch seasoning, garlic, salt & pepper; toss everything together until everything is coated in the seasonings and oil.¼ cup olive oil, 1 packet (1 oz) ranch seasoning, 2 garlic cloves, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Bake for 35-45 minutes, stirring the mixture halfway through, until the potatoes are fork tender. Enjoy!
Notes
- Don’t Overcrowd The Pan : We don’t want to steam everything, we want to roast and caramelize everything – which means, you don’t want to overcrowd the pan and have everything on top of each other. Giving everything enough space helps the vegetables roast instead of steam, and to get those browned roasted crispy edges.
- Cut Vegetables Evenly : Uniform, same-sized pieces cook at the same rate.
- Stir Halfway : Turning and mixing everything at the hallway cooking point ensured even roasting and caramelization.
- Mix It Up : If you don’t like a certain vegetables then swap it with another; some ideas include fresh green beans, brussels sprouts, cherry tomato, sliced carrots, asparagus, or sweet potatoes instead of baby potatoes. Again, if subbing another vegetable, make sure they are cut in smaller, bite-sized, uniform pieces so everything cooks in the same amount of time.
- Tip : Add a burst of fresh flavor before serving; freshly squeezed lemon juice, parmesan cheese, fresh herbs of choice, or red pepper flakes for some heat. Lots of options to dress it up for serving if wanted.
Nutrition
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