Home > Dinner > One Pan Italian Sausage and Veggies One Pan Italian Sausage and Veggies September 1, 2020 | 243 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 5 from 68 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 5 from 68 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 Cook Time 30 minutes Total Time 55 minutes Servings 6 when served with rice or quinoa; 4 servings without the rice/quinoa Calories 411kcal Cost $5.12 Ingredients2 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 SausageSeasonings1/2 tablespoon EACH: dried basil, dried oregano, dried parsley, garlic powder1/2 teaspoon EACH: onion powder, dried thyme1/8 teaspoon red pepper flakes optionalFine sea salt & freshly cracked pepper1/3 cup Parmesan cheese freshly grated4 and 1/2 tablespoons (59g) olive oilOptional: fresh parsleyOptional: 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 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.