Sheet Pan Sausage and Veggies

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Healthy garlic parmesan roasted veggies with sausage and herbs all made and cooked on one pan. 10 minutes prep, easy clean-up! GREAT MEAL PREP IDEA. Recipe via

Sheet Pan Sausage and Veggies makes for the best simple, filling, and nutritious dinner with virtually no cleanup! Toss this killer seasoning blend with your favorite veggies and smoked sausage and then roast them all to perfection. Top with freshly grated Parmesan cheese and enjoy as is or over a cooked grain.

Pair Sheet Pan Sausage and Veggies with a quick and simple salad like this Cucumber salad or Fruit salad recipe.


Perfectly cooked and seasoned sheet pan sausage and vegetables, ready for serving.

Sheet Pan Sausage and Veggies

This Sheet Pan Sausage and Veggies is easily the most popular meal at my home. It’s a hit with the kids, and my husband– and I love it as well!

Start by tossing loads of veggies and smoked sausage with olive oil and the best seasoning blend. This meal has it all: quick prep, practically nonexistent cleanup, inexpensive to make, and every single bite is loaded with flavor. Who says healthy can’t also be downright delicious?!

I hope you love this one-pan healthy dinner as much as my family does!

Assorted vegetables being chopped on a cutting board for this recipe.

Variation ideas

This recipe is very forgiving and can easily be customized to fit your personal preferences. Below are some variation options:

  • 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 quite small so they’ll cook at the same rate as the other veggies. Some veggies that would work great in this dish are cauliflower, Brussels sprouts, green or red bell pepper, diced sweet potato, summer squash, zucchini, onion, and/or cherry tomatoes.
  • Swap potatoes: We love baby red potatoes, but baby gold (Yukon) potatoes are another favorite and work well in this meal. Whatever potatoes you use, make sure they are chopped into small pieces, so they’ll cook in the indicated amount of time.
  • Spice levels: If you like a hit of spice, add the optional red pepper flakes or sprinkle red pepper flakes on individual plates. If heat isn’t your thing, leave them out — no other changes necessary!
  • Add a sauce: While we love Sheet Pan Sausage and Veggies as is, but if you’d like some sort of sauce, I’d recommend a good basil pesto or similar herb sauce (like a chimichurri). For a creamy sauce, I’d recommend a cilantrolime sauce (like the one on this Shrimp Tacos recipe). One other sauce option would be a balsamic glaze.
  • Serving suggestions: For a more filling meal, serve this dish over cooked quinoa (how to cook quinoa here) or cooked rice. Don’t forget to season the quinoa or rice with salt and pepper so the meal as a whole isn’t under seasoned when served together. To keep this meal low carb, use cauliflower rice as the base.
  • Sausage: More on possible variations for this ingredient below!

Vegetables being tossed on a sheet pan with seasonings sprinkled on top, in preparation for cooking the sausage and veggie sheet pan.

Let’s talk sausage

  • We prefer smoked turkey sausage when making Sheet Pan Sausage and Veggies. We love the flavor and that turkey is a bit healthier.
  • We’ve also used chicken sausage and thoroughly enjoy that. Aidells® is a chicken sausage brand we enjoy (not sponsored); they create a lot of different flavored (and well-seasoned) smoked sausages. Some of our favorites in this dish are the Italian Sausage, Bacon, Mushroom, and Swiss Cheese Sausage, and Sun-dried Tomato Sausage. Check out all the varieties here; it’s a fun way to enjoy this meal while also changing it up a bit!
  • Smoked beef sausage also works great in this dish!

The sheet pan veggies and sausage on a foil-lined sheet pan, cooked to perfection and ready to be enjoyed.

My top tip for roasting veggies

Use a LARGE sheet pan. The more space the vegetables and sausage have to cook (and the less crowded they are), the better they roast.

When vegetables overlap or crowd onto a sheet pan, they end up steaming instead of roasting, which greatly affects the end taste/texture; it also takes longer for everything to cook when there is less space.

I recommend this 15×21-inch sheet pan or using two pans to cook this Sheet Pan Sausage and Veggies meal.


Finished meal ready to serve, showcasing a healthy and delicious dish.


Want the quickest possible cleanup? Line the sheet pan with parchment paper. Once the veggies and sausage have been served, you can discard the parchment paper and the pan will just need a quick rinse!

More Sheet Pan Sausage and Veggies variations

This recipe has been one of the most-popular concepts published on this site! And to answer various requests from readers, I’ve created several different variations on this original recipe. These variations swap out the veggies, use different seasoning blends, and some are served with a sauce. Enjoy working your way through these other favorite sheet pan sausage and veggie meals:

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Sheet Pan Sausage and Veggies

4.87 from 208 votes
Sheet Pan Sausage and Veggies makes for the best simple, filling, and nutritious dinner with virtually no cleanup! A killer seasoning blend gets tossed with your favorite veggies and smoked sausage and roasted to perfection. Top with freshly grated Parmesan cheese and enjoy as is or over a cooked grain.
Perfectly cooked and seasoned sheet pan sausage and vegetables, ready for serving.
Print Recipe

Sheet Pan Sausage and Veggies

Perfectly cooked and seasoned sheet pan sausage and vegetables, ready for serving.
4.87 from 208 votes
Sheet Pan Sausage and Veggies makes for the best simple, filling, and nutritious dinner with virtually no cleanup! A killer seasoning blend gets tossed with your favorite veggies and smoked sausage and roasted to perfection. Top with freshly grated Parmesan cheese and enjoy as is or over a cooked grain.
Course Dinner, Main Course
Cuisine American
Keyword Sheet Pan Sausage and Veggies
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 if served with rice/quinoa
Chelsea Lords
Calories 692kcal
Cost $6.81


  • 2 cups (276g) diced baby red potato
  • 3 cups (298g) trimmed and halved green beans
  • 1 large head of broccoli (2 cups; 137g)
  • 1 and 1/2 cups (161g) chopped bell peppers (2 large or 6-7 mini sweet bell peppers)
  • 13 ounces (368g) smoked sausage (See Note 1)
  • 6 tablespoons (73g) olive oil
  • 1/4 teaspoon red pepper flakes, optional (leave out if you don't like heat!)
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon EACH: dried oregano, dried parsley
  • Salt & pepper
  • Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese


  • PREP: Preheat the oven to 400 degrees F. Line a very large sheet pan (I use this 15x21 inch sheet pan) or 2 smaller pans with parchment paper and set aside.
  • PREP VEGGIES: It is important to prep the veggies according to directions to ensure they all cook at the same rate. Wash and chop the unpeeled baby red potatoes. You want the pieces quite small. I halve the baby potatoes and then dice each half. This yields a total of 10-12 pieces per potato. Trim the green beans and then cut in half, chop the broccoli into florets, chop the peppers into 1-inch pieces, and coin the sausage in thick (1/2-inch) slices.
  • OLIVE OIL AND SEASONINGS: Place all the veggies and sausage on the prepared sheet pan. Pour the olive oil and all the seasonings on top. Season to taste with salt and pepper (I add 1/2 teaspoon of salt and 1/4 teaspoon pepper to start with). Use your hands to toss and evenly coat all the veggies and sausage with seasonings. Space everything out so it has plenty of space to cook. If veggies are crammed/overlapping they'll steam instead of roast and will take longer to cook.
  • BAKE: Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp-tender.
  • ENJOY: If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven. (If you aren't adding the cheese, you'll likely need to add some more salt to the dish.) Add fresh parsley if desired and enjoy immediately. Serve over cooked rice or quinoa if desired.
  • STORAGE: I don't recommend freezing this recipe; the veggies end up mushy upon being thawed. Leftovers will stay great in airtight containers in the fridge for 3-4 days. Obviously, there is a loss of texture, but overall it's still delicious!


Recipe Notes

Note 1: Turkey, chicken, or beef smoked sausage all work great; we typically use hardwood smoked turkey sausage.

Nutrition Facts

Serving: 1serving | Calories: 692kcal | Carbohydrates: 49g | Protein: 22g | Fat: 48g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 870mg | Potassium: 1754mg | Fiber: 13g | Sugar: 14g | Vitamin A: 5025IU | Vitamin C: 282mg | Calcium: 162mg | Iron: 5mg

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.


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.


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4.87 from 208 votes (45 ratings without comment)

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Recipe Rating


  1. 5 stars
    I made this today, and ate until I almost burst! Delicious! My boyfriend also loved it. The parmesan – amazing! ? Greetings from Norway!

    1. I’m so happy to hear this was a hit! 🙂 Thank you so much Hanne!! And wow, Norway! I’ve always wanted to travel there 🙂

          1. 4 stars
            The 6 Tbsp of oil is a ridiculously high amount, and you can reduce that *a lot*, especially since even turkey smoked sausage is high in fat.

            I use about 2 Tbsp of oil (so 1/3 of the recommended amount), which cuts the fat and calories considerably. I made it the first time with the entire 6 Tbsp and it was greasy and unpleasant, IMO, but I love it with less oil.

          2. 5 stars
            I cut back on the Olive Oil and omitted the salt, leaving only the sausage with sodium( the sausage is high in sodium only if you eat every single piece of it yourself) and the cheese, depending on the brand of the cheese used. Still delicious and healthy. Or just omit the sausage completely and eat the veggies over Quinoa.

          1. I thought about doing the same with bacon grease. I made BLT’s last night baking my bacín in sheet pan and it’s with the grease still on it in my oven.

      1. I was totally excited to make this. I was disappointed that all the food was Not done when we were supose to eat. I have a picky husband and I can’t feed him food that’s not cooked. I left it in longer then you stated and then I cooked it some more. ?

        1. Hmm, is your oven calibrated to the correct temperature? And did you chop the veggies relatively small? I haven’t had or heard of any problems with the cook time being off from other readers.

        2. 4 stars
          Not cooked in time, especially the green beans. and the broccoli almost burnedsshould cook at lower temperature for longer time,
          so I reduced it to 350 and covered it with tinfoil!

        3. I read your review, and appreciate your review and knowing the vegetables are not cooking evenly. I was wondering what would you do differently to Perfect this recipe..?

          1. I have not made this yet but as I was reading it I was thinking that I would boil the potatoes for maybe five to 12 minutes to get them started with the cooking process and if the green beans are frozen then maybe have them out and thawed before cooking or if they are fresh then boil them along with the potatoes.

    1. I use smoked turkey sausage (so it is pre-cooked), but I put it in just straight out of the package 🙂

        1. I’m pretty sure that smoked turkey sausage is cooked, at least that’s what is says on the label. If you use raw fresh link sausage it doesn’t cut into pretty circles unless you bake or fry it first.

          1. 5 stars
            True. That’s what I used (Hillshire Farms, I believe) and it is definitely already cooked.

  2. Cooking this tonight! Adding diced sweet potatoes in place of the regular potatoes and adding mushrooms and Brussels sprouts….all over quinoa!

      1. 5 stars
        This meal was fantastic and had a good burst of lots of flavors, would recommend be careful with the spicies I add too much!!! My face is on fire but would 100% recommend this recipe!

  3. 5 stars
    I made this for supper last night to rave reviews! I used Italian sausage, zucchini and peppers. It was delicious with the spice combo and parmesan. Definitely saving – Thank You!

      1. 5 stars
        Recipe was great. I cooked it for a total of 25 minutes and everything was more on the ‘done’ side than undercooked. I also crammed way more veggies in than the recipe stated but used the 6T of oil – we thought it was the right amount. Next time I’ll spread it out more per the recipe suggestion so it doesn’t steam cook as much. But overall a thumbs up!

  4. What kind (brand) of sausage do you use? I got the Jennie O lean turkey sausage but it looks much different than the sausage in your video. Just curious!

    1. What I bought was Italian sausage, yours reminds me more of like a hot dog. I definitely couldn’t cut mine into pieces before it was cooked…hope this helps give more info so you’ll know what I’m talking about 🙂

      1. Turkey sausage by Butterball is my absolute favorite!! They don’t have it in the tiny town I’ve moved to so I’ve been craving it. Gotta try this!

  5. Tonight I made it for the 2nd time in the last few weeks! The spice mixture is great and I mostly kept it the same.* Both times I used a different mixture of veggies. That is what makes this recipe so great – the versatility – you can just use whatever veggies you have on hand, for the most part. So, here is the version I made tonight that my husband can’t stop raving about (well, neither can I, to be honest)!

    1/2 large sweet potato, skinned and chopped in small cubes
    1 medium zucchini, chopped in 1/2 moon shapes
    2 medium red potatoes, skinned and chopped in small cubes
    1 can green beans (14.5 oz)
    1/2 red pepper, chopped in thick squares
    1/2 orange pepper, chopped in thick squares
    1/2 yellow pepper, chopped in thick squares
    1 medium yellow onion, chopped in thick squares
    1pkg apple chicken sausage links

    *only difference I made in the spices is bumped the spice level up by adding 1/2 tsp instead of 1/4 tsp of red pepper powder

    thanks so much for sharing your recipe! it’s so easy and cleanup is a breeze, especially if you line your pan with foil.

    1. ps. also we ate it on small corn tortillas toasted on the stovetop, like little tacos. perfect combo! also good with brown rice.

    2. Thank you so much for sharing your version April! It sounds delicious and I’ll definitely have to try that next! 🙂 And yes; the clean-up on this one is my favorite!!

  6. Have you ever prepped this and then frozen it to cook at a later time? Wondering if this would work as freezer meal? Thanks!

    1. I haven’t tried that, but I don’t know how well the fresh veggies would do with freezing and thawing — they would probably be a lot softer/mushier after being frozen. Let me know if you try it 🙂

    1. You don’t have to, it just makes clean-up a lot easier 🙂 (Don’t cover the food, just underneath the food)

  7. 5 stars
    What a great meal for a crowd! It has so much flavour ! I think everyone in my family not to mention friends has made it this week!! Can’t wait to use fresh garden veggies next year!! Thanks again!!

    1. That is such a great compliment to hear!! Thank you so much Marg 🙂 And yes, garden veggies with this dish is the BEST!!

  8. I made a version of this tonight using your recipe as a guide! Munchies entire family enjoyed it. Very colorful and yummy. I showed my kids the picture first to get them excited about the meal so they wouldn’t wrinkle their noses at a plate full of veggies. Worked like a charm.

  9. I’m usually pretty disappointed by healthy recipes on the internet but this recipe is awesome!! As a college student, this is a cheap, easy, and quick recipe that lasts the whole week. I just used my favorite vegetables and sausage on a bed of quinoa and it surprisingly filled me up. Thanks for the recipe!
    A broke, stressed, and hungry college student

    1. I’m so, so thrilled to hear this was a hit! 🙂 Thanks so much for taking the time to comment Lauren!

    2. 5 stars
      I’m also a broke, stressed college student and this is one of my favorite go-to recipes! I like to use chicken sausage and whatever veggies happen to be on sale at my local grocery store + brown rice. It makes eating a healthy lunch so much easier when it’s already cooked (and didn’t cost a lot to make).

  10. 5 stars
    This was very good. I added zucchini and yellow onion and used Apple Chicken Sausage as someone else had tried. I did have to roast everything an extra 10 minutes. Very good, very easy and healthy.

  11. 5 stars
    I’ve made this and also your one pan tortilla chicken. I am now a HUGE fan of Chelsea’s Messy Apron! Searching blogs for recipes is my favorite thing… i’ll be a regular here now. I love the simplicity of this dish and lack of… DISHES! I just had twin girls. Need simplicity in my life! Thanks girl!

    1. Awe, thank you for making my day Gina! 🙂 I’m so thrilled to hear you’ve been enjoying a couple of my recipes! And twins?! How fun!! Congrats!! 🙂

  12. 5 stars
    I made this for dinner last night…amazing! i did peppers, red onion, broccoli, asparagus, carrots, red baby potatoes with Chipotle lime chicken sausage. Definitely going on the regular rotation. I was out of parm but will definitely add it next time. I served this over brown rice. This is great for meal prepping for weekly lunches.

    1. So glad you enjoyed it Kristina! 🙂 And yes — the perfect meal prep! My husband loves having this for lunches at work! 🙂

    1. Thank you Paula! 🙂 The 429 calories is for 1/4th of the entire recipe; so split the recipe equally in 4 parts and each part is 429 calories. 🙂

      1. 5 stars
        Hi! you said by the nutrition label that the serving size is 4 if you serve with rice/quinoa…what is it if you don’ t? Thank you!! Love this recipe!

  13. 5 stars
    I loved this recipe! My sausage didn’t look like I could cut it raw so I fried them for a bit first! Also I had to use frozen veggies and it still turned out good! Thank you for the recipe! Can’t wait to try more! From NWT, Canada

  14. Turned out delicious! We doubled the amount of spices for the same measurements of the rest of the ingredients. Really lovely!

    1. I’m glad to see someone else doubled the spices. My first try on this recipe is in the oven at the moment, and I added more spices than what was called for. It looks great, so hopefully it will turn out good!

  15. 5 stars
    This dish is delicious! I added a few tablespoons of balsamic vinegar along with the olive oil and cut the potato quantity down by half. Thank you for the recipe. We like to find new low carb dinner ideas and this one was perfect!

  16. 5 stars
    This recipe was absolutely delicious! I had some turkey kielbasa on hand so I used that but am eager to try other types of sausage. My husband and toddler (great finger food dish for her) loved it! Thanks!

  17. 5 stars
    Made this 2 days ago and absolutely loved it!!! Could you use bite size pieces of chicken breast? Just wondering if you could put it in raw or cook it first.

    1. 5 stars
      I really loved this recipe. I personally cut the olive oil amount in half. it did the job. really full dish that we will be eating again and again. thank you for sharing

  18. This was Scumptious!!!! Loved the flavor! I totally needed to mix everything together in a large bowl, and then place on the baking sheet! Will make again & again!

  19. 5 stars
    Hi Chelsea;
    I came across this recipe yesterday and made it for dinner last night. Hubby and I loved it. We had leftovers for lunch today..yummy….hubby says that I have to make it again and again….thank you for sharing..

  20. 5 stars
    This recipe was simply AMAZING. I’m a firefighter, and I’m always on the lookout for relatively cheap and easy healthy meals that the fellas will still actually want to eat…and this totally fits the bill! The seasoning blend was delicious! This is definitely going into my “keeper” cookbook for when my cook rotation comes up.

    (And thank you for including nutrition information, as well. Makes counting macros so much easier than having to input it all myself ?)

    1. Thanks so much for your kind comment Sarah! I’m so happy this recipe makes it in the cookbook 🙂 And also many thanks for all you do to keep our world a safer place 🙂

  21. This was delicious! I used a skinless smoked sausage with red bell peppers, zucchini, onion and fresh green beans. Didn’t have broccoli. I served it over quinoa with freshly grated Parmesan. My 10 year old had 2nds and my husband had 3rds….There will even be enough leftover for lunch for my husband tomorrow. #winning! Thank YOU!!

  22. 5 stars
    Tried this tonight and it went over great. This recipe is definitely man proof. I used quinoa cooked in organic chicken broth. I also used liquid amino on my serving. The spices are great. This will definitely be a go to meal. Thank you.

  23. 5 stars
    This was the best recipe so far in 2017. I could eat this once a week forever. So adaptable.. Farmers Markets will give me tons of new options for summer… but that spice blend and easy prep is just a winner. Can’t thank you enough!

  24. 5 stars
    Easy and delicious! I made this for dinner tonight. I am not a big fan of bell peppers so I didn’t use them. However I did add some tomatoes and the taste was perfect! Will definitely be making this again!

  25. 4 stars
    This recipe had great tastes to it but I couldn’t get each vegetable cooked through before others were going to be overdone. I’ll blanch the green beans first next time, and roast the potatoes separately for longer.

    1. Did you cut the potatoes small and half the beans? You can definitely roast separately for longer, but if you want to do it all at once you could try cutting the veggies smaller 🙂

  26. 5 stars
    Made this again tonight… can not believe the versatility… used potatoes and asparagus instead of broccoli… People are screaming for seconds.. served it over a bit of parsley/lime rice… Its a forever keeper in my house..

  27. 4 stars
    I made this last night & my kids gobbled it up! I used turkey kielbasa, sweet potatoes & broccoli. I found it a little heavy on the oregano which is why I didn’t give it 5 starts. I’ll cut back next time & add a bit more salt just to the veggies. Looking forward to making it again! It’s a great way to use up extra veg.

    1. So happy to hear you enjoyed this dish! And luckily reducing the oregano to taste is an easy change for next time! Thank you so much for the comment Sarah 🙂

  28. Is there a reason to use fresh veggies instead of frozen? I have frozen beans and broccoli in my freezer right now and didn’t know if I could still use those?

    1. I prefer the taste of fresh roasted veggies. Frozen should work fine, but the cook time will likely be different. Enjoy!

  29. 5 stars
    I’ve made this 3 times in the last month. So yummy! All of my kids 7-19 love it as does my husband! I have also used sweet potatoes, brussel sprouts and mushrooms & zucchini added the last 15 min. I also mixed up a quadruple batch of spices in a spice jar to have on hand. Makes the prep so quick to sprinkle on the veggies & meat. Thanks for the awesome recipe. Oh, my husband loves to take leftovers in a Thermos to work too!

    1. I’m so thrilled to hear this meal has been a hit this past month! Thanks for sharing your tips and tricks to making this even quicker 🙂

  30. 5 stars
    Made tonight and hubby had seconds. We have more to serve with leftover quinoa tomorrow. Only change I made was to cook kielbasa separately in skillet. Even though I used lower-fat turkey type, I still like to fry and drain fat on paper towel. Maybe adjust seasoning next time like using less paprika and adding fresh chopped garlic later in cooking process.
    This is a keeper!

  31. 5 stars
    I made his recipe tonight with just a couple of variations because I amdoing the whole 30 program. I found 2 kinds for Ken sausages that were compliant and skipped the parmesan. I made 2 pans so we would have leftovers! The hubs wants the rest with eggs in the morning. Thanks for such an easy meal idea!

  32. 5 stars
    The recipe looks great, but how long does it keep for in the fridge? I make a lot of meals ahead of time for packed lunches, so I’m hoping that this would keep in the fridge for a couple days.

    1. It keeps really well in the fridge! I make it at the beginning of the week and my husband has it for lunch for the next 3-4 days!

  33. How much saturated fat is there in this? I’m on weight watchers and this matters. I’m planning on making this tonight.

    1. I’m sorry I don’t have the ability to include the saturated fat breakdown in the nutrition labels. I’d recommend My Fitness Pal or something similar to find that amount 🙂

  34. 5 stars
    Really yummy! I used local apple chicken sausage (spolumbos) and fried them up first because they were raw. Then followed the recipe as written. (except I didn’t have garlic salt so I used some minced garlic) Cooked up some quinoa and served it over that. Great way to get lots of veggies in!

    1. Melissa, that sounds delicious! I don’t know if I’ve ever tried apple chicken sausage, but i’m definitely adding it to my list! I love how easy it is to get my veggies in too with this meal! Glad you enjoyed!

  35. 4 stars
    The sausage used is your main evil doer for the sodium, fat and cholesterol. It’s a processed meat and as my Dr. tells me NO. Not that it stops me, I just eat it far less often and I like to use fresh chicken brats from a near by place were there is only chicken, some fat and seasonings. NO Nitrates or Nitrites or other garbage. Still a process meat but not as bad. So if you would like to reduce some of those numbers I would recommend checking out local butchers for fresh chicken or turkey brats with no nitrates, nitrites or other filler. That or use chicken or turkey meat diced up.

  36. 5 stars
    I don’t usually do a lot of cooking – never been one of my fortes lol. But I made this today and it turned out delicious! It was so easy to make. I used zucchini and yellow squash, green and red peppers for the veggies along with potatoes and beef sausage. Used Italian seasoning, because I had it handy, and an Italian mix of cheeses. It’s so yummy with some rice! I know I’ll be making it again and again! Thanks for the recipe!

  37. Hey, this looks and sounds awesome. My only question: the nutritional facts are including the potatoes and quinoa, correct? Do you know what it looks like without both (or at least the quinoa)?

    1. I’m sorry I don’t; I’d recommend My Fitness Pal to plug in your individual version 🙂 Enjoy!

  38. 5 stars
    I made this tonight. Delicious!! I used canned sliced potatoes. And I used Wilshire kielbasa instead of sausage. Used frozen carrots. Again DELICIOUS!
    Definitely on my “make again” list.

  39. 5 stars

    When you used this for meals during the week, did you reheat or eat cold? And if you reheated it, how? Microwave or oven?

    Thanks in advance!


    P.S it’s delicious, LOVE this! x

  40. 5 stars
    Easy week night recipe! I add cayenne to the seasoning, took out the potatoes, and added seasoned shrimp in the last 5 minutes. New go to recipe 🙂

  41. 5 stars
    This was amazing. I just added radishes. I had the roasted once and loved them I saw them when I was shopping and grabbed them too it was so good.

  42. 5 stars
    This was GREAT!!! Even my teenaged granddaughter came back for seconds. I used whatever vegetables I had in my fridge in addition to those listed: asparagus, sugar snap peas (steamed a bit first), broccoli, onions. It came out fantastic. I had some mozzarella stuffed sausage in my fridge also that I used. Will definitely make again. I’m working my way through all the sheet pan recipes, lol. My husband thought it was a Blue Apron meal which we have used before.

  43. I have a hard time finding dinners that my teenage boys will eat. One loves all things meat and sausage and the other is almost vegetarian. I have made this several time with a quality turkey or chicken sausage and everyone loves it. We put extra veggies in and they can’t get enough. Thank you!

  44. Tried this as a quick and easy option for an early pre-concert dinner, and it fit the bill perfectly! I prepped everything the night before, then threw it together right after work. I used sweet potato instead of regular, and added onion, mirliton, mushrooms to the other veggies and used 2 types of chicken sausage. So simple to just use what you have and it got rave reviews; it will definitely go into my regular rotation. I packed up the extras for lunches throughout the week. Thanks for a keeper recipe!

  45. 5 stars
    Hi there – This looks like a great recipe to take for lunch at work. The only change I will make is to use Kielbasa instead of Sausage. Thanks again.

  46. 5 stars
    This is so good! I really didn’t make many revisions, but here are my comments:
    I see many people upset over the amount of oil in the recipe. No big deal, I used just enough oil to lightly coat the veggies. Substituted the oregano with Montreal Seasoning. Mainly because I wasn’t in the mood for an oregano flavor at the time I made this. And added garlic powder. No other seasonings were needed. I had so many veggies I was worried things wouldn’t cook timely, so I blanched the green beans. Andouille was my choice of sausage and basmati rice. Added parmesian cheese when the veggies were done and put back in the oven to melt. Otherwise, that’s it. No other changes. Will be making again! Thank you for the recipe!!

  47. 5 stars
    This was incredible! I’ll definitely be putting this recipe into my meal planning rotation every month. The fresh parmesan on top was the icing on the cake!

  48. This was absolutely AMAZING!! I was short on time and it came together so quickly. I paired it with basmati rice and a quinoa mix and it was so filling and full of flavor :)!!

  49. 5 stars
    Thanks for this recipe! I love how versatile it is. I did it with kielbasa (it’s what I had) and boiled the green beans instead of roasting them, since I was out of oven room. I also upped the potato count instead of adding the rice. It turned out lovely and kept me going through several long days at work.

  50. 5 stars
    I loved this recipe! Lots of flavor. I followed it to the “T”. I usually do not comment on recipes that I have tried, but I thoroughly enjoyed this one. Definitely a keeper in my book. I would only change one thing when I cook this again and that is the amount of olive oil. I will reduce it next time. Thank you for sharing!

  51. 5 stars
    Made this for the 2nd time.. it’s so good I’m hooked! I also did cut the oil but other than that was perfect 🙂

  52. Instead of quinoa or rice, would cauliflower “rice” work? Thanks. Planning on this for Easter dinner w/guests. Looks gorgeous; haven’t ever used cauliflower rice–hence, the query.

  53. I would like to try this recipe but I do have some questions. The nutrition facts posted is it per serving or the whole pan? And also if I were to try this with chicken would I put the chicken raw?

  54. 5 stars
    This recipe was delish and sooooo easy! Packed a kick (I did a heaping 1/4 t of red pepper).
    I did alter the oil to 2 T. It was PERFECT, thank you for making a recipe that is healthy and will fit into my hectic life! My super picky husband liked it as well.

  55. 5 stars
    This was just awesome. I paired with cauliflower rice and a cilantro lime sauce. My better half thought it was great as well. Thanks for another “keeper” from pinterest… I’ll be checking back to your blog often for other ideas…

  56. 5 stars
    It was delicious Chelsea!! I didn’t use everything in the recipe, but I followed it very closely. This is a keeper for sure..thank you for sharing it!

  57. 5 stars
    This has seriously become one of my all time favorites, Chelsea! I often skip the potato and rice for a low carb option, and add butternut squash, brussels sprouts, and chick peas. Thank you, thank you, thank you 🙂

    1. I LOVE hearing that! So thrilled it’s a favorite 🙂 Thanks for the comment Elaine!

  58. 5 stars
    I’m obsessed with this recipe. I’ve made it many times now with many diffeeent vegetables. Thank you for an awesome herb combo! I like to use Pederson’s organic smoked sausage, sweet potatoes, bell pepper, asparagus, and green beans. It freezes well in lunch portions too. Thanks again!

  59. Can this be cooked on a grill/ barbecue? If so, how long would you recommend it be cooked? Should it be left open on a flat pan or wrapped on foil?

  60. 5 stars
    Great recipe. It came out looking beautiful and the whole family loved it. Like you said, it was pretty easy to put together, even for a non-cook like me. I added a bit more red pepper flakes than you suggested, which gave it a nice zing. Thanks for putting this out there for the masses.


    1. I’m so glad to hear it all worked out and you guys enjoyed it! And if you can take the spice add all the red pepper flakes you can take! Haha! Thanks David! 🙂

  61. 5 stars
    Amazing! Made this tonight and it was a hit! Used a whole pound of sausage. The smell is wonderful while cooking and the flavors just pop! I don’t normally comment on recipes but just had to here. If you omitted the sausage this would be a great side dish to a grilled steak, too!

  62. 5 stars
    Hi! this looks great, I’m trying to meal prep and make more lunches I can take to school. What would you say the shelf life is for this meal?


  63. SO! Too much olive oil, as stated by others. Also you’ll want to avoid the part of the directions that tells u to mix ur now seasoned veggies in the baking sheet. Huge mistake!
    I’m mixing in a bowl before sheeting next time.

  64. 4 stars
    It smells delicious but it takes much longer than 10 minutes to prepare.
    Also concerned that the brocoli is turning brown after 15 in the oven but the potatoes (which i cut tiny) are going to need at least another 30.
    All total this will take about 2 hrs, not 40 minutes.

  65. Another thing i want to say is that the amount of veggies in the recipe makes MUCH more than 4 servings. I used1/2 what it calls for and my baking sheet is overflowing, which is probably why these potatoes are going to take so much longer.
    It’s still going to taste good; i just wasn’t expecting this ?

  66. 5 stars
    This one-pan dish looks amazing, Chelsea! But for vegetarians following a strict Ketogenic diet, does replacing smoked turkey/chicken sausages with vegan sausages or vegan patties change the overall taste and quality of the dish?

    Do you have good recipe suggestions for fellow vegetarians in a Ketogenic diet? To know more about Vegetarian keto, the link provides information about the diet.

    1. Did you try this with veggie sausage? I would like to serve this to a vegetarian friend, but not familiar with using veggie sausage–afraid it would dry out? Thanks!

  67. 5 stars
    So good! I subbed asparagus and mushrooms in for the broccoli and potatoes. I served it with lemon herb basmati rice. Thanks!!

  68. 5 stars
    Thank you for the recipe. We really enjoyed it. I used Kroger brand Polska Kielbasa, large chunks of onions, red, green, and orange peppers, and regular potatoes (we didn’t have red). The shredded parmesan cheese was the perfect topping for it.

  69. Family loved this, it will become a regular weeknight dinner. Hubby wants to add onions, and I hate them, so we’ll make on two cookie sheets instead of one large pan next time. I found that seasoning and coating was easier in a bowl than on the cookie sheet. Thanks!

  70. 5 stars
    Hi! I’m a high school student, and I just wanted to say that this recipe is a life saver! Everybody in my family loves it, and I’ve tweaked it here and there so its perfect for us! I use this recipe for meal prep, and it tastes just as good when it’s reheated, so it’s a step up from making sandwiches everyday… Thank you so much for this recipe, and I’m actually making it as we speak…

    1. This made my day! I’m soo happy to hear you enjoy this! It’s one of my favorites for meal prep. Thank you so much Georgia!:)

  71. We are currently following a Keto Diet so I omitted the potatoes and added in a variety of other veggies I have on hand, onions, radishes, cauliflower, mushrooms and organic carrots, scallions when serving. My family has now asked for this multiple times and squabble over who gets the leftovers for lunch.

  72. 5 stars
    Loved this meal! It was so easy. I had it for dinner and the leftovers are perfect for work. Instead of bell pepper I used mushrooms and it was perfect. Thanks for an awesome recipe.

  73. I made this dish for my husband and I! It was absolutely delicious! I would like to make this for the 4th of July cookout. Could I serve this cold or at room temp??

  74. I wish you guys would put the serving size!! How much of this equates to 1 serving? A cup? A half of the pan? Why so many calories for one serving?

    1. There is a serving size for the recipe — it says 4. So if you divide the total quantity of the recipe into 4 equal parts, each part is one serving size

  75. 5 stars
    I made this a few nights ago. Delicious! I had to change mine a little because my oven is small and I didn’t have room on my pan. (Instead of potatoes I just made mash to go with it) The recipe was loved by my family. Veggies turned out nice and crisp and the sausage with seasoning gave everything a lovely flavor. I’ll definitely make it again soon. So yummy!

  76. 5 stars
    This was delicious!! I cooked the sausage on a separate pan with a few veggies and then did a pan of just veggies for the non-meat eaters. A few of us put it all on a roll and ate as a sandwich – so good!! Thanks!!

  77. I tried the recipe and thought it was great. My only problem was my choice of sausages,so we are having it with pre cooked lamb brisket this time. The first time I did this my broccoli burnt due to the heat being a little high, so I will turn it down a little and make sure my potatoes are cut slightly thinner. All due to different types of ovens used I think. The recipe is def a keeper. My tip is to adapt the recipe to your own temp of oven you have. Most ovens are slightly different. Know your oven. Very happy.Thanks for posting and regards from Australia.

  78. 5 stars
    This is one of my go to recipes! Not a lot of recipes I try out make it into my normal rotation, but this one is a staple. This is a crowd pleaser, everyone I make this for loves it!

  79. 5 stars
    Made this today and we had a great dinner. Everyone loved it and noone felt stuffed.
    Its alrdy on the “cook it again!”-list

  80. 5 stars
    SOOOOO good! I used broccoli, peppers, cauliflower, carrots and onions. I cut the potatoes a tiny bit bigger so I put them in 10 minutes before I added the rest. Everything was cooked perfectly. My mid-west fireman, meat and potatoes boyfriend said this recipe was a keeper. I was a little shocked actually. Lol. Only changes that I will make next time are a little less oil since the sausage adds so much, a spicier sausage (per his request-I used a cooked, mesquite smoked sausage this time) and maybe either a little more spice or some diced tomatoes. I might also do some garlic bread on the side. In any case, this was delicious. Will definitely make again! Thank you!

  81. Easy and practical – I’m just learning to cook and am a big fan of one-pan meals as it’s a minimal mess and pretty straightforward.

    Took about 30 minutes – threw in sweet potatoes, potatoes, mushrooms, carrots, broccoli, bell peppers, and the sausage.

    Recommend a lot of spices – I used paprika, oregano, basil, a grill mix packet, chili peppers, salt, pepper, and a potato flavoring packet. Otherwise, I think it could be rather bland.

    Baked for 20 minutes – came out alright. Sausage is a nice touch and the vegetables feel healthy. Also a good meal prep.

  82. My kids loved it, husband, not so much as he hates veggies. But, I made this with chicken and smoked beef kielbasa sausage. I made the chicken and sausage separately. I cut the chicken into chunks of course and cook in chicken broth, rosemary, garlic, oregano, and butter. I had my kids cut up veggies and we cut up butter and tossed the veggies and butter on a pan mixed it up with all seasoning and italian seasoning, let it kinda fry up a but on 400 then mixed in the meat. Mixed it all up, 30 minutes and done. Kids loved it. Will def cook more.

  83. Delicious! Easy! Tasty! Family-friendly! I did not have smoked sausge, but fresh Italian chicken sausage. Simply par-boiled my fresh sausage, let it cool, sliced and tossed with veggies. The sausage continued to cook in the oven. Thanks for the recipe.

  84. 5 stars
    We were introduced to this dish at our son’s at Christmas and liked it so much we got the recipe from him. I fixed it for lunch today and we enjoyed it again. Thanks so much for sharing the recipe with us. We will continue to enjoy it in the future.

  85. 5 stars
    Monday and Friday nights are my turn for dinner. I found this recipe literally at a red light on the way home on a Friday! Stopped by the store and the went back for seconds! I couldn’t find the oregano so I used general Italian seasoning. It made more than I anticipated though. We’ll see how the leftovers go. ????

  86. Hi. Did you use precooked sausage? Because mine surely didn’t cut into rings It’s more like blobs. I had the pre-cooked sausage in my hand and then put it back because I thought the other sausage by the butcher would be better.

  87. Super yummy! I mixed it up a bit by using polska kielbasa (kielbasa is the only sausage my husband will eat) and I put it over penne noodles tossed in olive oil, pepper and garlic. Very tasty and quick to make.

    1. Yummy, those substitutions sound awesome! So glad you guys enjoyed this! Thanks so much for your comment Bailey! 🙂

  88. Can this be cooked and then frozen? I’m looking to batch cook and I love this recipe. Thank you

    1. I wouldn’t recommend freezing this dish; I don’t think it would thaw very well. Roasted veggies typically thaw very watery

  89. 5 stars
    My family loves this recipe. I have used fresh and frozen veggies and turns out yummy either way. I don’t use as much olive oil and tend to change up veggIes depending on what I have on hand. I usually cook about 45 min to make sure my potatoes are done. Thanks for sharing.

  90. I have made this a few times, and it’s always a hit! I do cut down the olive oil a lot. Besides that, so yummy!!

  91. 5 stars
    This was a huge hit with my family. I thought the oil worked well Not too much for me! The flavors, texture and colors worked beautifully. I’ll definitely make this again and again.

  92. 5 stars
    Turned out awesome! Used sweet potato and asparagus with other veggies listed. Everything was cooked perfect!

  93. 5 stars
    This is a family favorite at my house… We make it all. the. time. And I recommend it to everyone I know. Thank you!

  94. 5 stars
    This is a winner. I substituted sweet potatoes for the red potatoes and omitted the salt. The time and temp were perfect. Everything came out tender and delicious. I tried it with and without the parmesan and it was great both ways. My seven year old really liked it, too!

  95. 5 stars
    Made this tonight it is super good. One serving left for a family of five. I used beef sausage and red yellow green peppers, mushrooms, and green beans. And then made rice as side. You can use any veggies you like. I used rosemary olive oil which added a lot of flavor.

  96. 5 stars
    delicious!!!! It was a winfor the whole family. As my husband said “a must on the rotation list”! Question, can I use chicken instead of sausage? If so,wpuld it be the same cook time/temperature? Thank you

    1. So happy this was a hit! Chicken will cook differently, but you could certainly use chicken sausage in place of the turkey sausage!

  97. 5 stars
    Great recipe, super fast and delicious, everyone in the family was happy. Substituted the sausage for Veggie Sausage. 10 minute prep, did an extra 5-10 minutes in the oven. Thanks so much!

  98. 5 stars
    Wow. This is everything a good weeknight family dinner recipe should be- quick, easy, nutritious and delicious. Plus it’s colorful and fun! My family loved it. Thanks!