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    Home » Dinners » Sheet Pan Sausage and Veggies

    Sheet Pan Sausage and Veggies

    Published: Aug 11, 2021 · Modified: Aug 16, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Sheet pan sausage and veggies is an easy dinner recipe that turns roast veggies like broccoli and cauliflower and sausage (kielbasa) into a delicious and healthy meal.

    Wooden spoon with roast sausage and vegetables on it.

    This is a great use-it-up meal! Use-it-up meals are meals that take what you have left in your fridge at the end of the week, and they turn those items into a meal.

    And this is one of my family's favorites. It seems like no matter how carefully I plan, we end up with some spare veggies. This sheet pan and sausage recipe is a great way to make those odds and ends into a delicious dinner!

    Check out the "Variations" section below for more flavor combination ideas.

    Wooden spoon and roast veggies on a sheet pan.

    Ingredients and substitutions

    • Broccoli: The florets should be about ½-inch in size. I usually include the stems, but you can either include or omit the stems. 
    • Cauliflower: The florets should be about ½-inch in size. 
    • Carrots: Regular carrots that have been peeled and cut into ½-inch chunks will also work.
    • Baby potatoes: Baby potatoes are sometimes called creamer potatoes. You can use gold, yellow, or red baby potatoes. The size of the potatoes can vary quite a bit. If you get a tiny potato, you may need to just halve it. If you get a large potato, you may need to cut it into more pieces. The important thing is that the pieces are about the same size. 
    • Bell peppers: Feel free to use any color bell pepper that you like. 
    • Other veggies that work well: Zucchini and yellow squash both work well in this recipe. If using, cut (without peeling) into ½-inch slices. I've included ideas for other veggies in "Variations" below.
    • Kielbasa: Beef smoked sausage, kielbasa, turkey kielbasa, or a similar meat will work well. 
    • Seasoning: I don't add any additional salt to the recipe as I find it to be salt enough with the kielbasa and parmesan. However, if you would like, feel free to add salt or use a flavored salt like garlic salt. 
    • Parmesan cheese: Feel free to omit the parmesan cheese if you prefer. However, you may find that you need to add a bit of salt to the dish if you omit the parmesan. 

    How to make sheet pan sausage and veggies

    Veggies and sausage on a sheet pan.

    Preheat the oven to 400 F. Lightly grease or line a very large rimmed baking sheet or pan with parchment paper or foil and set aside. I use an extra large 21x15-inch rimmed cookie sheet.

    It's important that all of the veggies are in pieces that are about the same size so that they cook at the same rate.

    Place the veggies and sausage pieces on the sheet pan.

    Sausage and veggies on a sheet pan.

    Drizzle with olive oil, and then toss to coat everything in oil. Spread everything out into an even layer in the pan. The veggies need to be spread out because if the veggies are on top of each other, they won't roast properly.

    Sprinkle with Italian seasoning and garlic powder. Bake for 15 minutes.

    Flip the veggies and sausage over, and continue cooking for about 15 minutes more, or until the veggies are desired level of doneness. Remove from oven, and sprinkle with parmesan cheese.

    Baked sausage and vegetables on a sheet pan.

    Variations

    One of my favorite things about this recipe is that it's so flexible. I adjust the veggies depending on the season and what I have on hand.

    It's important that regardless of which veggies that you use, that you keep the pieces uniform so that everything roasts at the same rate. I've included some other ideas below to give you more option ideas.

    • Sweet potatoes
    • Brussels sprouts
    • Zucchini
    • Yellow squash
    • Mushrooms
    • Butternut squash
    • Onion

    The spices can also be changed up. For example, you can throw in some red pepper flakes to spice up the meal.

    Wooden spoon scooping up roast vegetables.

    More easy dinner recipes!

    • Sheet Pan Cashew Chicken
    • Red Beans and Rice Skillet
    • Skillet Chicken Parmesan

    If you’ve tried this sheet pan sausage and veggies recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Baked sausage and vegetables on a sheet pan.

    Sheet Pan Sausage and Veggies

    Easy dinner recipe that turns roast veggies and sausage into a simple but delicious meal.
    5 from 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 6 servings
    Calories: 395kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Extra large sheet pan

    Ingredients

    • 2 cups broccoli florets about 1 small head
    • 1 ½ cups cauliflower florets about 1 small head
    • 1 ½ cups baby carrots halved
    • 1 ½ pounds baby potatoes quartered
    • 2 bell peppers seeded and cut in 1-inch chunks
    • 12-14 ounces kielbasa or smoked sausage sliced in ½-inch pieces
    • ¼ cup olive oil
    • 1 tablespoon Italian seasoning
    • ½ teaspoon garlic powder
    • Parmesan cheese

    Instructions

    • Preheat the oven to 400 F. Lightly grease or line a very large rimmed baking sheet or pan with parchment paper or foil and set aside. I use an extra large 21x15-inch rimmed cookie sheet. If you don't have a sheet pan that large, you can use two smaller pans.
    • It's important that all of the veggies are in pieces that are about the same size so that they cook at the same rate. Please check out the notes below the recipe about the size of the veggies.
    • Place the veggies and sausage pieces on the sheet pan.
    • Drizzle with olive oil, and then toss to coat everything in oil.
    • Spread everything out into an even layer in the pan. The veggies need to be spread out because if the veggies are on top of each other, they won't roast properly.
    • Sprinkle with Italian seasoning and garlic powder.
    • Bake for 15 minutes.
    • Flip the veggies and sausage over, and continue cooking for about 15 minutes more, or until the veggies are desired level of doneness.
    • Remove from oven, and sprinkle with parmesan cheese.

    Notes

    • Broccoli: The florets should be about ½-inch in size. I usually include the stems, but you can either include or omit the stems. 
    • Cauliflower: The florets should be about ½-inch in size. 
    • Carrots: Regular carrots that have been peeled and cut into ½-inch chunks will also work.
    • Baby potatoes: Baby potatoes are sometimes called creamer potatoes. You can use gold, yellow, or red baby potatoes. The size of the potatoes can vary quite a bit. If you get a tiny potato, you may need to just halve it. If you get a large potato, you may need to cut it into more pieces. The important thing is that the pieces are about the same size. 
    • Bell peppers: Feel free to use any color bell pepper that you like. 
    • Other veggies that work well: Zucchini and yellow squash both work well in this recipe. If using, cut (without peeling) into ½-inch slices. 
    • Kielbasa: Beef smoked sausage, kielbasa, turkey kielbasa, or a similar meat will work well. 
    • Seasoning: I don't add any additional salt to the recipe as I find it to be salt enough with the kielbasa and parmesan. However, if you would like, feel free to add salt or use a flavored salt like garlic salt. 
    • Parmesan cheese: Feel free to omit the parmesan cheese if you prefer. However, you may find that you need to add a bit of salt to the dish if you omit the parmesan. 

    Nutrition

    Serving: 1serving | Calories: 395kcal | Carbohydrates: 30g | Protein: 12g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 40mg | Sodium: 548mg | Potassium: 955mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5860IU | Vitamin C: 114mg | Calcium: 67mg | Iron: 3mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Debbie M

      June 27, 2022 at 6:20 am

      5 stars
      Great recipe and so easy! I added so many vegetables that I forgot the potatoes. Next time I’ll try a new vegetable combination.

      Reply
      • Kate

        June 27, 2022 at 10:07 pm

        Great! One of the things I love about this recipe is how flexible it is!

        Reply
    2. Sarah

      August 28, 2021 at 6:13 pm

      5 stars
      This was my kind of cooking and it was super.

      Reply
      • Kate

        August 28, 2021 at 8:51 pm

        Thank you! Glad you liked it!

        Reply
    3. Pam

      August 20, 2021 at 9:47 pm

      5 stars
      Great combination…delicious and easy!

      Reply
      • Kate

        August 20, 2021 at 10:00 pm

        Thank you!

        Reply
    4. Shannon

      August 19, 2021 at 12:09 am

      5 stars
      One pan was not enough for our brood. I made two pans of sausage with veggies and there were no leftovers, it was a BIG hit.

      Reply
      • Kate

        August 20, 2021 at 10:00 pm

        I'm so glad to hear that!

        Reply
    5. Lori

      August 18, 2021 at 11:59 pm

      5 stars
      I was looking for a recipe to use some of my garden bounty. Jackpot! This was even better than I had hoped. I threw in what I had and it was a party at the table. The kids requested this again.

      Reply
      • Kate

        August 20, 2021 at 9:59 pm

        Thank you! I'm glad that it was a hit!

        Reply

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