Home > Dinner > One Pan Italian Sausage and Veggies One Pan Italian Sausage and Veggies September 1, 2020 | 267 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. One–Pan Italian Sausage and Veggies is loaded with nutritious and good-for-you ingredients. Smoked sausage with zucchini, carrots, red peppers, potatoes, broccoli and an Italian-inspired seasoning blend. Top with some Parmesan cheese and herbs for a filling, simple, nutritious meal. Pair this hearty dinner with fruit salad recipe, Olive Garden salad, or easy panzanella salad. One-Pan Italian Sausage and Veggies Say hello to our go-to easy weeknight dinner! After sharing this one pan sausage & veggies meal with you all, I knew an Italian-inspired version was in order! So here it is in all its glory. And to say we’re obsessed would be an understatement! This dish is quick and easy to make, nutritious, loaded with good ingredients, and super tasty. The whole family loves it. It’s also highly customizable — more on this below! Variation ideas This dish is very forgiving and can easily be customized to fit your personal preferences or needs. Below are some variation options: Sausage: We love smoked turkey sausage best in this One-Pan Italian Sausage and Veggies meal. We’ve also used Italian-flavored chicken sausage and thoroughly enjoy that. Smoked beef sausage also works great in this meal. Veggies: Use whatever veggies you like best, but keep in mind that root veggies typically take longer to bake. Because of that, you’ll want to cut them especially small so they’ll cook at the same rate as the other veggies. Some other options that would work great in One-Pan Italian Sausage and Veggies are cauliflower, brussels sprouts, green bell pepper, summer squash and cherry tomatoes. Swap potatoes: We love baby red potatoes, but baby gold (Yukon) potatoes are another favorite and work well in this meal. Add some heat: If you like a hit of spice, increase the amount of red pepper flakes or sprinkle red pepper flakes on individual plates. Add a sauce: While we love this dish as is, if you’d like some sort of sauce, I’d recommend a good basil pesto, creamy cilantro sauce (like the one on these shrimp tacos) or a homemade chimichurri. QUICK TIPIf you are on the Whole 30 meal plan, there are several types of sausage that fit into the guidelines. To read about what, why and how of Whole 30 and sausages, read this article! Also if you’re doing Whole 30, skip the dairy options. One-Pan Italian Sausage and Veggies tips Use a LARGE sheet pan. The more space the vegetables have (aka the less crowded they are) the better they roast. When vegetables are overlapping or crowded onto a sheet pan, they end up steaming instead of roasting. This greatly affects the end taste/texture. We use this 15×21 inch sheet pan and I can’t recommend it enough. You’ll get perfectly caramelized roasted veggies every time! Add some Parmesan cheese on top for the perfect finishing touch. I recommend grating the Parmesan with a microplane, which gives it a great texture and melts beautifully into the veggies and sausage. Pecorino Romano is a hard, salty Italian cheese and makes for another great finishing touch. Cut vegetables into indicated sizes. It might not seem like it would work to cook root veggies like carrots and potatoes alongside more delicate veggies like zucchini and broccoli. However, when cut to the indicated sizes, it works! The potatoes need to be cut into small pieces and carrots are very thinly coined. The broccoli remains in larger florets and the zucchini is cut into thick half-moons. Cut veggies evenly to further ensure even cooking. Add fresh herbs. To add brightness to the dish, I recommend adding on some finely chopped flat-leaf Italian parsley along with the Parmesan cheese. QUICK TIP If you aren’t using an extra-large sheet pan, you’ll need to increase the cooking time more than the recipe indicates. When the veggies and sausage have plenty of room to roast, they’ll develop beautiful, caramelized edges and cook faster. Use two sheet pans if needed! Serving suggestions As is. We love this meal straight from the oven as is! Served this way, it makes a great keto/low carb dish. Over a grain. We also like to serve One Pan Italian Sausage and Veggies over a cooked and seasoned grain such as white rice, brown rice or quinoa. This meal can also be served over cauliflower rice to keep it low carb. As a taco. I’ve had a few readers try this in taco form! Char some corn or flour tortillas and load this veggie filling into the taco shell with some sour cream or herb-y sauce (The one on this healthy tacos recipe would be delish!) More Easy One-Pan Dinners Easy, one-pot Chicken Burrito Bowls One-Pan Jambalaya with rice, veggies, shrimp and sausage all cooked on one pan One-Pan Lemon Parmesan Chicken with asparagus One-Pot Sausage, Cabbage, and Potatoes Dinner with a simple Dijonnaise One-Pan Potatoes and Sausage with baby carrots FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. One Pan Italian Sausage and Veggies 4.94 from 124 votes - Review this recipe One-Pan Italian Sausage and Veggies is loaded with delicious and good-for-you ingredients. Roast smoked sausage with zucchini, carrots, red peppers, potatoes, broccoli and an Italian-inspired seasoning blend. Top with some Parmesan cheese and herbs for a filling, simple and nutritious meal. SAVE TO RECIPE BOX Print Recipe One Pan Italian Sausage and Veggies 4.94 from 124 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe One-Pan Italian Sausage and Veggies is loaded with delicious and good-for-you ingredients. Roast smoked sausage with zucchini, carrots, red peppers, potatoes, broccoli and an Italian-inspired seasoning blend. Top with some Parmesan cheese and herbs for a filling, simple and nutritious meal. Course Dinner, Main Course Cuisine Healthy, Italian Keyword one pan italian sausage and veggies Prep Time 25 minutes minutes Cook Time 30 minutes minutes Total Time 55 minutes minutes Servings 6 when served with rice or quinoa; 4 servings without the rice/quinoa Calories 411kcal Author Chelsea Lords Cost $5.12 Ingredients▢ 2 large carrots (~1 and 1/2 cups; 186g)▢ 2 small red potatoes (~2 cups; 285g)▢ 1 small-medium zucchini (~2 cups; 264g)▢ 2 red peppers (~2 cups; 248g)▢ 1 head broccoli (~1 and 1/2 cups; 80g)▢ 13 ounces (368g) Smoked Italian Turkey or Chicken SausageSeasonings▢ 1/2 tablespoon EACH: dried basil, dried oregano, dried parsley, garlic powder▢ 1/2 teaspoon EACH: onion powder, dried thyme▢ 1/8 teaspoon red pepper flakes optional▢ Fine sea salt & freshly cracked pepper▢ 1/3 cup Parmesan cheese freshly grated▢ 4 and 1/2 tablespoons (59g) olive oil▢ Optional: fresh parsley▢ Optional: serve over cooked quinoa/rice/cauliflower rice InstructionsPREP: Preheat the oven to 400 degrees F. Line a very large pan (I use this 15×21 inch pan)(or use 2 smaller sheet pans) with parchment paper or foil and set aside.PREP VEGGIES: It is important to prep the veggies according to directions to ensure they all cook at the same rate. Peel and thinly slice the carrots (1/8th inch thick). Wash and chop the red potatoes (leave the peel on). You want the pieces quite small here. (I halve the potatoes and then dice each half. This yields a total of 10-12 pieces per potato)PREP VEGGIES CONT.: Halve the zucchini lengthwise and then cut thick half-moons about 1/2 inch thick. Coarsely chop the broccoli into florets. Remove the stems and seeds from the peppers and chop into 1-inch pieces. Chop the sausage into thick (1/2-inch) coins.SEASON: Place all the veggies and sausage on the prepared sheet pan. Drizzle the olive oil over everything. Add the seasonings right on top: the basil, oregano, parsley, garlic powder, onion powder, thyme, and optional red pepper flakes. Season to taste with salt and pepper (I use about 1/8 teaspoon pepper and 1/2 teaspoon salt). With your hands, toss to coat all the veggies and sausage in the seasoning/oil mixture. Once well coated, quickly space the veggies/sausage so none are overlapping and everything has plenty of space to roast. If everything is overlapping, cook time will be longer and veggies will steam not roast.BAKE: Place sheet pan in the oven and roast for 15 minutes. Remove and toss/flip the veggies and sausage. Return to the oven for another 10-20 minutes or until veggies are crisp-tender.TOP: Remove pan from the oven and top, if desired, with freshly grated Parmesan cheese and fresh chopped parsley.SERVE: Serve as is out of the oven or on top of rice, quinoa, or cooked cauliflower rice. Video Recipe NotesThis dish doesn't freeze and thaw well. Leftovers keep well for 3-4 days; reheat in the microwave or in a skillet over medium heat. Nutrition FactsServing: 1serving | Calories: 411kcal | Carbohydrates: 24g | Protein: 14g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 675mg | Potassium: 920mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5938IU | Vitamin C: 149mg | Calcium: 136mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
This is such a simple recipe with lots of good veggies. We’ve made it a few times already and it never disappoints. We make it with Andouille sausage and it’s amazing! Tons of flavor without hours of slaving over the stove. We toss everything in a large Ziploc, shake, and then bake 🙂 Reply
So happy you’ve enjoyed this dish Sarah!! Thank you so much for the comment 🙂 And great idea to use a Ziploc to toss it all! Reply
How does this recipe freeze? Should I cook it then freeze it? Mix it, freeze it, cook? Any help, tips would be appreciated! Thank you Reply
I don’t recommend freezing this recipe; the fresh (or roasted) veggies don’t freeze and thaw very well! Reply
DOES the calorie count for this meal include rice. I’m thinking it domes since it is not in the ingredients but I would like to make sure Reply
Smoked sausage is really already cooked so when you add it to the veggies, you’re just heating it through! Reply
This turned out extremely well, and is so adaptable! I used turkey sausage and made enough to fill two sheet pans. It made meals for days! Initially I decided to eat it with cous cous, but ended up preferring it on its own. Thanks so much for this great recipe. Reply
This recipe looks delicious, and easy! I would appreciate, though, any suggestion(s) on what to use in place of the broccoli. I hate broccoli. Reply
This turned out great for me! I used frozen baby brussel sprouts instead of broccoli just because I already had them. (I steamed them a couple minutes in the microwave while I was cutting up the other vegetables and they roasted perfectly.) I also used Tofurky Kielbasa for my sausage. The results were delicious- this is definitely in the rotation from now on. Thanks for the terrific recipe! Reply
This recipe looks delicious, and easy! I would appreciate, though, any suggestion(s) on what to use in place of the broccoli. I hate broccoli. Reply
How would you measure this out using the 21 day fix containers? I’m new to meal prepping. But this looks amazing! Reply
I’m sorry, I’m not familiar enough with the 21 day fix to give measuring recommendations. Wish I could be of more help! Reply
I’m not 21 Day fix expert, but what I did was cook the sausage on one side veggies on the other. Than I measured 1/2 cup of brown rice (1 Yellow), 1 cup veggies (1 Green), and 3/4 cup sausage (1 Red) Reply
Do you think I could add grape tomatoes to this? Or would they cook too fast compared to the rest of it? Reply
I made this for my work week. It work out awesome. The only change I made was I added minced garlic. Still tasted awesome. Reply
I’m sorry, I’m not familiar enough with Weight watchers to know the points; hopefully someone else can chime in here! Reply
I take recipe headlines with a grain of salt…some are fine, some are okay, some not so great. However, I think this one is truly delicious and is definitely a keeper. I’m not much of a salt person so probably will skip that next time as the pre-cooked chicken sausage was salty enough. Yum and simple! Reply
Would this freeze ok? I’m interested in doing all of the prep pretty much up to cooking, and instead freezing. Not sure how the veggies would come out though? Thanks! Reply
I’ve never tried freezing this dish so I really can’t say. I doubt the veggies would be as crisp tender after being frozen, but I could be wrong! Reply
Just tried this recipe today, and I can definitely say I’ll use it again! It’s a quick and easy way to get in fresh veggies! Thanks for sharing! Reply
This was so delicious! I’m so happy I came across your recipe. My 2 daughters and I scarfed down the whole dish! Good thing my husband was at work or there may not have been enough:) Reply
This was really delicious! I pre-chopped all of the veggies and only had to add the potatoes and sausage before roasting. Served it with brown rice. Hubby loved it, too! Will definitely make again. Reply
You mentioned in a comment far below that you use precooked sausage – if I’m planning on using uncooked, would I just cook it first and then add it in to the pan when you say to? Reply
I’m sorry I was a little unclear in that response; I’m using smoked turkey sausage so it does need to still be heated through/cooked. Here’s a link to what I’m using: https://www.google.com/search?q=smoked+turkey+sausage&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjZvdLAztTSAhVoqVQKHTdDA-8Q_AUICSgC&biw=1254&bih=612#imgrc=_STrSFhuOCZ3JM: What sausage do you have that you want to use? It could probably still cook through in the time depending on what you are using and the size. Reply
I’m wondering the same thing. I’m using freshly ground italian chicken sausage from a deli. Should I cook it first? Reply
It really depends on the size (particularly the thickness) of them. If they are especially large/thick they can take up to 40+ minutes to cook all the way through so in that case you’d want to pre-cook them. But if they are small to medium they should be able to cook in 20-25 minutes Reply
We sauteed the sausage before adding it to the vegetables since we didn’t have smoked sausage. I also made some changes to the seasoning to accommodate what I had and added 1 teaspoon of lemon pepper – which is one of my favorite seasonings and it was great. We didn’t have red potatoes but used one big white one cut in thin slices and we also added a yellow squash cut like the zucchini. It was delicious! My guys said it was a hit! Reply
This dish was awesome. It earned me double brownie points for the. I used hot Italian sausage which added a little extra zing. Thanks Reply
I made this last night and it was delicious! My 10 year old son loved it. I did brown the turkey sausage just a bit on the stove before I cut them up and put them in the pan with the veggies. Also does the calories listed include calories for the rice, and if you can put the saturated fat on here I could manually add this to my foods on my weight watchers tracker. This also was great for leftovers and to pack for lunch. Reply
I’m so happy you enjoyed this!! The nutrition label does not include the rice 🙂 Also, unfortunately, I don’t have a way (yet) to add a saturated fat breakdown on my labels. Reply
This was so delicious!! I made it on Sunday for my meal-prepped lunches for the week and added some veggie pasta with it instead of rice. So so yummy, I loved it everyday and kept me so full! Reply
How did you reheat it? I am making ahead to take to someone and wondering if I should use the oven to reheat or the microwave. Reply
Such a cute story. Loved it! The recipe looks delicious. I hope to make it soon. Im glad someone shared you on facebook, Ill be subscribing… Reply
Oh my heart!!! That is so sweet (and funny). My toddler too comes home from preschool and loves to talk all about the sandbox and his buddy “Jack”. I’m not even sure Jack is a real kid, but I’m hoping so! I make something similar like this in a big pan over the stove but throwing it all in the oven is genius. I have to try your version asap! Reply
I’m so glad you posted this recipe, I’ve been trying to find something for sausage and this was delicious! My family loved it- even my son who isn’t crazy about veggies. I was out of foil and parchment paper, so I coated the pan with butter, which surprisingly worked great. I also replaced the peppers with grape tomatoes- both my husband and son don’t like peppers. It came out sooo good! Will definitely do it again. Thanks 🙂 Reply
Me a sausage lover 😛 To be frank I never thought that we can make a sausage in that way as well. I am surely gonna try it at home. Reply
Tamillia, that should be okay. I’ve never actually tested it in a toaster over, so I can’t say for sure. You’ll have to let me know. 🙂 Reply
Loved it! Had to take the red peppers out because my husband is a picky eater. But it was really yummy! Reply
I made this for the second time tonight and it was a hit once again. Even my picky eaters end up having seconds! We like it over quinoa (cooked in chicken broth.) Thanks for the great recipe! Reply
Want to add shrimp to this…would I cook it the same time frame with the rest of the ingredients? Thanks Reply
I’d toss the shrimp in seasoning, but add it later so it’s not overcooked. Depending on the size of the shrimp it only will need 8-10 minutes cooking time. Reply
Second time cooking in my whole life! My fiancé loves tooo cook, so I never get a chance too! I saw this recipe and I thought I would cook for him! It was an easy recipe and it tasted soooo good!! So glad I was able to cook this time ? After seeing the comments I will use the ziploc bag technique! Reply
For the person who asked about Weight Watchers smart points – this recipe (with 4 1/2 tablespoons of oil) is 9 smart points when figured with 6 servings. Reply
I’m so sorry Amy! I have some people looking into it and in the meantime, if you copy and paste the recipe into a word document, you can print it without the commentary and pictures. Thank you for your patience while I worked to get it fixed. Reply
Three out of four of my kids can be picky, but I have made this several times with great results. I made it again last night and even my two year old was scarfing it down. Thank you for such a great recipe and for detailing how big to cut everything. Reply
Thank You!! Your recipe has made my week! Easy, delicious and tasty. I’ll be doing this again 🙂 Reply
Do you think it would be good with substituted veggies? I want to substitute green beans for broccoli and mushrooms for carrots and skip potatoes since it is going over rice. Do you think this combo would work well? Reply
Made this and served it over Quinoa. It is awesome. Loved the blend of flavors. I now make it regularly using Polska Kielbasa sausage and have tried it with white sweet potatoes and have subbed in yellow summer squash instead of zucchini but it is great with any combo of meat and veggies. My kiddos love it so much that I now double the sausage and we have plenty for leftovers for lunch the next day. Thanks for sharing. Reply
Question…do you guys use precooked sausage? Sausage in the casings? I tried to make this and bought uncooked in the casing and had to cook it in a pan because it was impossible to cut them! Other than that…it was delicious. I used different seasonings but really enjoyed it 🙂 Reply
This is one of 7 meals I feature on my blog as being a great, healthy and easy meal for families. We are going to try it tonight!! Can’t wait, looks so yummy! Thanks Chelsea for sharing this recipe with us 🙂 Reply
We’ve made this at least half a dozen times in the last 4 months! We add shrimp to ours too and use jalapeño sausage (?? Texans) it’s so easy and delicious!! Reply
This recipe is so simple and flavorful. I have made it a few time and it’s always a hit. The only thing I’d change is to not add basil, I’m not a fan other that that it’s get a TEN!! Reply
This recipe has been a Godsend and I’ve made it every week since I pinned it a few months ago. We leave out the potatoes and I will sometimes have brown rice to keep the carb count lower. It’s easy, quick, flavorful and leaves enough for leftovers. It also gives me a break from all of the bacon and ground beef the Hubs insists on eating! Thanks again! Reply
The whole family loved it! I usually don’t add this many tablespoons of spices to my veggies, but it totally worked. I appreciate all of the tips on how big to cut each vegetable. Thanks! This recipe’s in the regular rotation from now on. Reply
This one pan healthy italian sausage and veggies recipe looks absolutely fantastic. Beautiful photos, too. I look forward to trying this. Thx for sharing Chelsea! Reply
is Polish Kielbasa a precooked sausage when bought,or should I cook it first before adding it too the veggies in your recipe.? Reply
Yes it should be smoked/pre-cooked but I would just confirm with your butcher if you aren’t sure! This article could be of help for you: https://www.thespruce.com/types-of-sausage-4064593 Reply
I made this last night for my family and they loved it! Even my 15 year old stepson liked it (he’s an exceptionally amazing stepson but can be a little picky)! We always ask “the question” to see if a new recipe is good or not. I ask “can I make it again?” And the answer was a definite YES! I used a steakhouse seasoning blend instead of Italian seasoning and omitted the salt and garlic since the blend I used already had both. It was so good and I felt that my family was getting something good for them. Reply
Do you need to steam/pre-cook the veggies and potatoes before throwing them all into the oven with the sausage? Reply
What a terrific dish! Paired with a nice salad this was a big hit with hubby. I used fresh herbs in place of the dried because I have them in my garden along with minced garlic and organic Hot Italian Chicken sausage. Yummy! Thanks for sharing! Reply
I have tried this recipe three or four times now and it is PERFECT for my husband and I. It has everything you could want in a meal and the seasonings are so good! I’ve changed up the veggies too – it truly is one of my favorite meals to make! Reply
I very rarely leave replies to recipes, but I had to let you know how much my family ABSOLUTELY LOVES this meal!!! I’ve made it over 3 dozens times after I pinned it on pintrest, and each time it has come out FANTASTIC! I sent this recipe to my neighbor and she uses it just as frequently as I do. We’ve made it with a wide variety of veggies and each time it comes out great. Thanks for sharing this recipe!!! Reply
I’m so thrilled to get your comment and happy this has been a hit! 🙂 Thanks so much for taking the time to leave your review Rachel! Reply
Tried this recipe last night after seeing it on pinterest last week! The recipe is delicious and was worth the effort but it took wayy longer than 15 minutes to prep, closer to 35 for me. Plus it made so much that I had to make it in two batches because it was overflowing in the large sheet pan I used. Other than those two things, I highly recommend this recipe! Reply
It took longer than 15 minutes for me, too, but I made a double batch and added more veggies, so I expected it to take longer to cook, but it was so worth it! Reply
We make this recipe at least once a week. It is my husbands favorite! We add portobellos! So yummy! And it makes great left overs. Reply
Hmm I haven’t ever tried that, but I think the veggies might end up mushy/soggy. Wish I could be of more help. Reply
Can this be made as a meal prep lunch? The directions don’t say anything about storing it even though the title indicates that possibly. Reply
Wow! Thisone pan healthy italian sausage and veggies recipe is incredible! I’m seriously so inspired right now! Reply
I wanted to thank you for this AMAZING recipe! So simple and flavorful. I’ve been cooking low carb dinners for 2 months and this is the only one my husband has actually liked. Reply
This was absolutely fantastic! I added some freshly chopped garlic just because I love the taste and my family devoured it. I’m not usually a sausage fan but this was SO good! Can’t wait to make it again! Reply
I appreciate the directions on how to cook the veggies so they cook (mostly) evenly! I’m going to try this with vegetarian sausage since I don’t eat meat, but I bet it will turn out great. Reply
Curious if you’ve ever used chicken. The adults in the house love the sausage and this recipe but the kids are not fans! Reply
Your recipe is truly amazing! I made this for my boyfriend and his family and they absolutely loved it. Thank you so much! I can’t wait to try your other ones. Reply
I made 2 big pans of this the first time I made it. I thought I had made way too much, but, we devoured it in just 2 days! I’m making it again tomorrow…can’t wait. It’s so easy and delicious. Thanks, for the recipe! Reply
I found this recipe some time last year and have made it regularly ever since. It is one of my favorite dinners! I am going to try and make this a freezer meal as I am due for my second in a couple weeks. I’ll let you know how it goes. Reply
I’m so glad you love this! I’d love to hear how you liked it as a freezer meal!! ALSO congrats!!!! Good luck with baby number two!:) Reply
I love this, thank you so much for sharing! I made this on Sunday and am now eating it for the 3rd day in a row and it’s still delicious! I really appreciate you including detailed instructions on how to cut everything so it cooks evenly because that is usually my downfall! Reply
Ahh i’m so glad you have enjoyed this! I cook it up at the start of the week sometimes and use it for meal prep! I hope you continue to enjoy! 🙂 Reply
Omg this was delicious. So easy to make and it made two baking pans worth for me and my fiance. We were eating it cold the next day it was so good! Next time I think I’ll add brussel sprouts. Definitely 5 stars as is though! Reply
Ooh it would be awesome with brussel sprouts! I’ll have to try it! I’m so glad you guys enjoyed!! 🙂 Reply
This may be a silly question but is the calorie count per serving or for the whole pan? I tried to read all the comments but there are so many! 🙂 It’s soooooo delicious! Reply
I love this recipe! The seasoning makes the vegetables so yummy and flavorful. My family loves it, and I cook the sausage separately just because I don’t like my vegetables too soft, but still amazing! Reply
Love this recipe! Replaced Bell Peppers with mushrooms, and they cooked perfectly. I was wondering if you had a fridge life in mind? Is five days reasonable? Reply
Thank you so much for this recipe! I have made it two nights in a row for extra meal prep and my husband and I LOVE it! So fragrant and flavorful and really encourages us to eat more vegetables. A small side of brown rice and it’s such a complete satisfying meal. Reply
I accidentally added the parmesan into the sauce mixture, will it still cook/taste the same or should I toss the sauce and remake it? Reply
Maaaaan. I wish I had scrolled further. I did this too. I thought it was part of the seasonings. 😂 Then I saw in the instructions that you can top it with it. Oooops. Mine is still cooking. We’ll see how it comes out!! Reply
Great recipe! I used frozen broccoli since we had some in the freezer but all other veggies were fresh. With the frozen, I nuked them for a few minutes and patted them dry. I also used baby carrots since that is what we had as well. This definitely makes a lot and my husband is taking leftovers for lunch tomorrow so a win in my book! Reply
Amazing! this recipe has been a Godsend and I’ve made it every week since I pinned it a few months ago. We leave out the potatoes and I will sometimes have brown rice to keep the carb count lower. It’s easy, quick, flavorful and leaves enough for leftovers. It also gives me a break from all of the bacon and ground beef the Hubs insists on eating! Reply
I’m sooo glad you enjoyed this! That’s definitely my favorite part of this meal, how filling it is, while also being so healthy! 🙂 Reply
I accidentally used uncooked turkey sausage instead of smoked, will it still cook in the 35 minute time frame? Reply
Looks delicious! If I want to use frozen veggies instead.. should I let them defrost or put in the microwave before adding the seasoning? If so, how long? Reply
Soo yummy!! I also added some yellow squash with mine and it was delicious! Served it with brown rice. Reply
This dish is wonderful! So filling and helps me get in all my veggies and taste great! I eat over brown rice and take out the potatoes as to not have too many carbs! Thanks for the recipe! 🙂 Reply
This was yummy! Made it last night and everyone (4 kids, hubs) went for seconds. The kids asked me to make it again tonight and this time we’re gonna sub broccoli and zucchini for the bell peppers and carrots. Thanks for posting! Reply
Ahh I’m soo happy to hear this! I’m sure it’ll be amazing with zucchini. Thanks so much for your comment! 🙂 Reply
What sausage do you use for the recipe? I saw somewhere that you used smoked sausage which is already cooked. Does it still work if you use raw Italian sausage and have you done it with this before? Reply
Yes, smoked sausage! I haven’t actually tried this with raw Italian sausage, sorry to not be of more help! Reply
Great recipe! We omitted the carrots and peppers but every else was the same. Used my 12 inch cast iron skillet and cooked the whole thing on the grill to keep the kitchen cool. Did cook the sausage first though. Easier to slice then. Whole family loved this! Reply
I am sooo happy to hear you loved this!! It sounds amazing hon a cast iron skillet!! Thanks for sharing! 🙂 Reply
Hi! I love this recipe so much!!! It’s a staple recipe in our home. We also love the one pan roasted garlic and herb sausage but I can’t access it. Your website says error when I click on it. I hope this gets resolved soon, one pan sausage diners are our faves!!! Reply
I’m soo happy to hear you love this dish and my one pan sheet pan meals! They are a staple at my home as well. Sorry about the site! Everything is up and running now! (https://www.chelseasmessyapron.com/roasted-garlic-potatoes-and-sausage/) Thanks for your comment! 🙂 Reply
I love this recipe and I make it all the time. I eat it as-is, but my boys like it over mini bow-ties. Nobody likes roasted broccoli, so I cook that separately and throw it in the pan with the other veggies the last 5 minutes of cook time. Thank you for this! Reply
This colorful recipe is sure to cheer anyone up, it looks super delicious and healthy an excellent choice for growing kids, hope your kid is over the heartbreak now. Reply
This has been a family favorite since you posted it. Have a question. Exactly how much is a serving? Thanks for sharing such a great recipe. 🙂 Reply
Thank you so much Lisa! 🙂 If you serve it with a grain; it serves 6; so equally dividing the entire recipe by 6, each portion is a serving! 🙂 Reply
WOW! I spent the weekend camping with my daughter, son-in-law and two VERY energetic little girls. I needed a dinner that was fast, nourishing easy clean-up and comforting. Yes, at 62 I am done in, and basically spending today only twitching to confirm life. THIS RECIPE IS AMAZING!!! Used Kielbasa, broccoli, baby carrots, orange bell, zucchini, yellow squash, onion, garlic and Italian Seasoning (yes, I cheated). Oven was done preheating when I finished prep. Next time this goes on the camping trip!!! OUTSTANDING!!!!! Reply
Oh my goodness !!! This was the best!!! My son and I finished it !! It’s an A double ++!!! We followed it to the tee !!! Just a tad bit more olive oil since we put extra broccoli !! And we ate it alone no rice or quinoa !! We used turkey sausage it was so freakin good ! We will make it again and again Reply
Hi I love this meal but I don’t use the sausage in it to cut back a little but was wondering if you would know the nutrition facts without the sausage ? I’m trying to add it to my fitness pal but it won’t take away the sausage! Thanks! Reply
oh wow great ! healthy and fresh recipe sausage veggies tride and it at home on holiday and enjoyed with family healthy italian sausage veggies .thanks for this post Reply
Fantastic! Better than I expected! The only thing I changed was adding 1/2 tbsp of onion powder instead of 1/2 tsp. It was an accident but it still came out delicious Reply
I haven’t weighed/measured out individual servings on this recipe. To figure it out — you can weigh the total amount of the recipe and then divide that by 6 (Each part will be 1 serving you can individual measure out :)) Reply
I thought the Parmesan went in the seasoning mix so I was definitely worrying about it ruining everything, but this came out amazing!! Even if you screw up and put the Parmesan in the seasoning mix! I used sweet Italian chicken sausage and served over brown rice. Reply
I have ade this meal several times. My family loves this. I make extra to have for another meal. Reply
Amazing!! Used this recipe as a rough guide for me to make this dinner — everyone looooved it. Thanks for the herbs tip — it helped a lot!! I served it with a little rice & a wee salad on the side as well. Reply
I’ve been making this recipe for so long – I absolutely love it! What is the serving size for the 411 calories? Is that based on 1/6 of the total sheet pan or 1/4? Thanks! Reply
Hey Molly, that’s based off 4 servings without a rice/quinoa base! I’m so glad you’re loving this recipe! Thanks! 🙂 Reply
this is such a wonderful dinner, I’ve been using it for years and figured I’d leave a comment today (it’s cooking in the oven). So far everyone I’ve made it for has loved it, including my toddler! I never serve with another carb option, and find it to be perfect by itself. Thank you for this perfect, easy recipe! Makes week nights so much less stressful Reply
Everyone in my family loves this recipe, especially served over rice, we use stadium brats instead of smoked sausage and I like to mix the oil and the herbs together before pouring over the pan. Love this recipe tho, thank you for sharing it Reply
The way you have presented this blog I liked it. Thank You for sharing such an amazing article. This article contains great facts which I liked. Reply
I made this recipe last night and it was delicious! I love how easy it was to make and a great use of incorporating a lot of veggies with yummy andouille sausage for an easy, quick and healthy meal. Reply
I’ve got 6 kids and 4 of them love this meal!! That’s a win for me! My husband loves it too! They’ve named it Sausage Bake. I use 2 packages of the smoked turkey links (4 links total) . I have 3 teen boys so they want meat. Thank you! Reply
This surpassed our expectations. One of the most delicious meals we’ve ever made. This will be a weekly staple in our home. Thank you so much for sharing. Reply
I have made this twice now. My family loves this! For my 90 year old mother, I cut the pieces up much smaller. The flavor is so robust that she can actually taste the goodness. So easy to make, and hardly any clean-up. Reply
This is the recipe that made me discover your site, when I was searching for one-dish recipes. This has become one of our favorite meals. I use Turkey Kielbasa and switch up the veggies. You have allowed me to enjoy cooking again during the pandemic. I have shared your site with everyone I know. Thank you! Reply
I made this recipe with Vegan plant based sausage and it is awesome!! Thank you for posting. 🙂🤘 Reply
I was a bit underwhelmed by the seasoning and would suggest not to cut the zucchini too thick if you’d like some charring. Reply
Maybe I’m just not doing something right, but this recipe didn’t cook up like described AT ALL … I followed the suggestions & cut up the veggies exactly the way I was supposed to … even ordered a larger sheet pan off Amazon to use! To get the carrots/potatoes to cook, I ended up with burnt/crunchy/dried out broccoli. Plus, the entire meal tasted EMPHATICALLY of oregano. Definitely a “miss” with me … if I ever try this recipe again, I’ll just salt/pepper it & omit the broccoli. Reply
I have made this recipe many times but never had a moment to comment til now. This is by far one of the best, easiest & flavorful meals ever! Family and guests always love & rave about it. The only thing I do differently is add more veggies & double the spices becuz of the added veggies. 5 stars! Reply
Looks so good! Just wanted to ask if I were to make a big batch of this on the weekend, how would I keep it for over the week? Would I keep it in the fridge? Reply
This is amazing and so easy to make! We made enough to have it with several different sides. Pasta, rice and spinach salads! I wish I could send a picture! Reply
We make this recipe all the time, its delicious. We like it served on polenta. It is a great way to use up my veggies. Reply
I made this tonight! It was really good and flavorful. I had it over rice and added pesto and goat cheese crumbles. I will definitely be making us again before the summer is over. Reply
Love this recipe! If reheating leftovers for lunch the next day, how long do you recommend I microwave it for? Or is it good cold? Thanks! Reply
