Sheet Pan Sausage and Vegetables

Sheet pan with roasted sausage and vegetables on it

Sheet Pan Sausage and Vegetables

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.

Course Dinner

Cuisine American

Keyword easy sausage and vegeatbles recipe, sheet pan dinner with sausage, sheet pan sausage and vegetables, sheet pan sausage recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 338kcal

Author Jessica - Together as Family

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