There’s something about sliced sausage sizzling on a hot pan with peppers and onions that just feels like home. Sheet Pan Sausage and Vegetables is the kind of dinner that gives you golden-edged, caramelized bites without hovering over the stoveeverything roasts together while you catch your breath.
I started leaning on this back in spring 2019 when I was shooting three recipes a day and couldn’t face another complicated cleanup. After a long day, I need dinner to be comforting but not heavyand this delivers every time. The trick is cutting everything the same size so it all finishes together, which I learned after a few lopsided batches where the potatoes lagged behind. After ten years of documenting weeknight wins, this one still makes it into my regular rotation.
Thomas Baker
Sheet Pan Sausage and Vegetables Easy Weeknight Dinner
This sheet pan sausage and vegetables recipe makes a delicious and easy dinner that’s perfect for any weeknight meal. With simple preparation and wholesome ingredients, it’s a one pan meal the whole family will enjoy. A great choice for a family dinner that’s both hearty and fuss-free.
1 pound fresh broccoli florets (from about 2 crowns, about 4 cups)
3 cloves garlic, minced
12 to 16 ounces smoked sausage, such as kielbasa, cut crosswise into 1/2-inch-thick rounds
3 teaspoons chopped fresh herbs, such as thyme, oregano, rosemary, and sage, divided
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 medium bell peppers, cut into 1-inch pieces (about 3 cups)
Grated Parmesan cheese (optional)
Method
Preheat your oven to 425°F.
Combine the broccoli florets, minced garlic, smoked sausage slices, and two teaspoons of the chopped herbs in a large rimmed baking sheet. Drizzle with olive oil, sprinkle kosher salt and freshly ground black pepper, then mix well to coat everything.
Arrange the mixture evenly across the pan and roast in the oven until the broccoli starts to develop a golden color, about 20 minutes.
Next, add the chopped bell peppers to the pan, stir them in gently, and spread the ingredients out evenly again.
Place the pan back in the oven and continue roasting until the sausage is nicely browned and all the vegetables are tender, which should take another 15 to 20 minutes.
When ready, sprinkle the remaining teaspoon of herbs over the dish and add grated Parmesan cheese, if desired, before serving.
Notes
Store leftover sausage and vegetables in an airtight container in the refrigerator for up to 4 days.
Why You’ll Love This Dinner
This is one of those reliable weeknight wins that gets you back into a rhythm. Everything goes on one pan, and you don’t have to babysit it. The sausage gets crispy at the edges, the broccoli picks up those golden roasted bits, and the peppers soften into sweet, caramelized ribbons.
Minimal cleanup: One pan, one mess, done in under an hour.
Flexible timing: The broccoli gets a head start, then the peppers join halfway through so nothing turns mushy.
Comfort without heaviness: It’s hearty and satisfying, but you won’t feel weighed down afterwardperfect for spring evenings.
Beginner-friendly: If you can toss and spread, you can make this.
What You’ll Need (and Why Each Ingredient Matters)
Here’s the beauty of this recipe: every ingredient pulls its weight, and you probably have most of them already. The sausage is the starsmoky, savory, and pre-cooked, so it just needs to brown. The broccoli and bell peppers bring color, texture, and a little sweetness once they roast.
A quick note on the fresh herbs: I like a mix of thyme, rosemary, oregano, and sage, but honestly, whatever you have works. Even just one herb is enough to add that cozy, homey scent that fills the kitchen.
Ingredient
Why It Works
Smoked sausage (kielbasa)
Already cooked, just needs browningtons of flavor, zero fuss
Broccoli florets
Roasts up crispy and caramelized, holds its shape beautifully
Bell peppers
Sweetens as it roasts, adds color and a soft, jammy texture
Garlic + fresh herbs
Bring warmth and depth without any extra work
Olive oil
Helps everything brown evenly and keeps it from sticking
How the Timing Works
The trick here is staggered roasting. Broccoli takes longer to get tender and crispy, so it goes in first with the sausage. After about 20 minutes, once the broccoli edges start to brown, you toss in the bell peppers. This way, everything finishes at the same timeno soggy peppers, no raw broccoli.
I learned this the hard way after a batch where I added everything at once and ended up with mushy peppers and stubborn broccoli stems. Now I set a timer, and it works every time.
Step
Time
What’s Happening
First roast
20 minutes
Broccoli and sausage start browning
Add peppers
Toss in bell peppers, spread everything back out
Second roast
15–20 minutes
Everything finishes tender and caramelized
Simple Swaps and Tweaks
You can make this work with what’s in your fridge. Swap the smoked sausage for Italian sausage links (just slice them), or use turkey sausage if you prefer. If broccoli isn’t your thing, cauliflower florets work beautifullysame timing, same crispy edges.
No fresh herbs? Use 1 teaspoon dried Italian seasoning instead.
Want more veggies? Red onion wedges or zucchini slices fit right inadd them with the peppers.
Add a little kick: Toss in a pinch of red pepper flakes with the garlic.
Serving and Storing
This is delicious straight off the pan, but it’s also great over rice, quinoa, or with crusty bread for scooping. I like to sprinkle a little grated Parmesan on top while it’s still hotit melts just enough to add a salty, nutty finish.
Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat to bring back some of that crispiness, or warm it in the microwave if you’re in a hurry. It also makes a great lunch bowl with a handful of greens.
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FAQs (Sheet Pan Sausage and Vegetables)
What temperature should I cook this at?
Preheat your oven to 425°F for best results. This high heat ensures the vegetables caramelize nicely while the sausage cooks through completely. The higher temperature also prevents the dish from becoming soggy by cooking everything quickly.
How long does this recipe take to cook?
Total cooking time is typically 25-30 minutes. Start checking at 20 minutes to ensure the vegetables reach your preferred doneness. Thicker sausages may need an extra 5 minutes to cook through completely.
What vegetables work best for this meal?
Bell peppers, onions, zucchini, and Brussels sprouts are excellent choices. Cut harder vegetables like potatoes and carrots smaller so they cook evenly. Avoid delicate greens like spinach as they’ll wilt too much in the oven.
Should I use fresh or frozen vegetables?
Fresh vegetables work best for this dish as they roast more evenly and develop better flavor. If using frozen, thaw and pat them completely dry first to prevent excess moisture. Fresh vegetables also maintain better texture during roasting.
Can I prep this dish ahead of time?
Yes, you can cut vegetables and sausage up to 24 hours in advance. Store them separately in the refrigerator and combine with seasonings just before cooking. This saves significant time on busy weeknights while maintaining optimal flavor and texture.
Sheet Pan Sausage and Vegetables comes together in about 40 minutes, and the payoff is realcrispy broccoli edges, tender peppers, and sausage with all those golden, caramelized bits. The whole kitchen smells like garlic and herbs while it roasts, and there’s something about sliding that pan out of the oven that just feels satisfying. It’s hearty without being heavy, and cleanup is basically nonexistent.
If you want to switch things up, Italian sausage or turkey sausage works beautifully heresame timing, just slice and roast. A handful of red onion wedges or zucchini rounds fit right in with the peppers. Leftovers reheat great in a skillet to bring back that crispiness, or toss them over greens for an easy lunch bowl. I picked up this staggered timing trick years ago from a neighbor who always had dinner ready without looking frazzledit’s a small move that makes everything finish just right.
I’d love to know what you think once you try thistag me if you snap a photo, or tell me what veggies you tossed in. Did your family grow up with sheet pan dinners like this? Save this one for a night when you need something easy but still want it to feel like home. Some nights just need a dinner that helps you get back into a rhythm.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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