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Sheet Pan Italian Sausages with Parmesan Roasted Vegetables

Sheet Pan Italian Sausages with Parmesan Roasted Vegetables makes a spectacular family-style meal all made in the oven in one fell swoop. Fresh vegetables tossed with simple seasonings and a light drizzle of extra virgin olive oil, turns this into a low-stress complete meal.

Sheet Pan Italian Sausages With Parmesan Roasted Vegetables

Sheet Pan Italian Sausages with Parmesan Roasted Vegetables

This particular ingredient combination is one of our absolute favorite oven meals. Sheet pan cooking is a lifesaver. It’s specifically designed for those moments you have no time to fuss over mealtime. One thing I love about sheet pan dinners is; you can get creative with the ingredients making them a very versatile choice much like campfire foil packets. Easy clean-up rounds out this fantastic flavorful goodness that’s a winner every single time.


Stgep-by-step preparation images and ingredients doe sheet pan sausages and vegetables


Helpful Tips for Making Sheet Pan Meals

  • This recipe uses spicy and smoky seasoned Italian sausages and a sweet red onion. roasted together on one sheet pan. On a separate pan, cubed zucchini, yellow squash and sweet mini peppers. This is to ensure that there’s plenty of room for everything to roast beautifully.
  • You may use any flavor of sausage that you enjoy. Brats, andouille sausage, kielbasa or your favorite flavor of chicken sausage for a lighter take.
  • Due to the fact I cook for a family, it takes 2 pans to make the amount that I need for my crew. However, this can easily be adapted when cooking for 2 and you may only need one pan to make enough for your meal.
  • The amounts of vegetables can easily be adapted using more. or less.
  • Keep in mind when roasting vegetables, it’s important to arrange everything in a single layer for the best browning results. Otherwise, the vegetables won’t roast, they’ll steam.
  • Parmesan cheese can also be eyeballed adjusting the amounts to your personal preference.
  • You may also enjoy my Parade article featuring 30 days of Sheet Pan Meals.

Sheet Pan Italian Sausages With Parmesan Roasted Vegetables

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Sheet Pan Italian Sausages with Parmesan Roasted Vegetables

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: garlic-parmesan-roasted-vegetables, roasted-vegetables, sheet-pan-italian-sausages
Servings: 5 servings (2) sausages each
Calories: 583kcal
Author: Melissa Sperka


  • 10 4 oz sweet or spicy pork Italian sausage links
  • 1 large red onion 1/4-inch wedges
  • 3 medium zucchini 1/2-inch cubes
  • 3 medium yellow squash 1/2-inch cubes
  • 10 mini sweet peppers
  • 1 1/4 tsp garlic salt divided
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes optional
  • 3 Tbsp grated Parmesan cheese divided
  • Olive oil


  • Preheat the oven to 400°F. Line (2) 12 x 17-inch jelly roll pans or similar size rimmed baking sheets, with heavy duty aluminum foil. Spray liberally with cooking spray.
  • On one pan, arrange the sausages around the edge of the pan and the onion wedges in the center. Spray with cooking spray. Season the onions lightly with 1/4 tsp garlic salt.
  • On the second pan, arrange zucchini, squash and peppers in a single layer. Spray the vegetables liberally with cooking spray or drizzle lightly with olive oil. (You may use only cooking spray or only olive oil, if desired. I tend to use both) Sprinkle with 1 tsp garlic salt, Italian seasoning, black pepper and red pepper flakes. Gently toss to coat. Sprinkle with 2 Tbsp Parmesan cheese
  • Place both pans into the oven and bake for 30 minutes. Rotate the pans halfway through baking.
  • Increase the oven temperature to 450°F and continue to bake for an additional 15-20 minutes or until the vegetables are beginning to caramelize and brown.
  • Remove from the oven, sprinkle with the remaining Parmesan cheese and serve.


You may use your preference of sweet, spicy or smoked Italian pork sausage in this recipe. When using chicken sausage, adapt the oven time to prevent over cooking.


Serving: 1serving | Calories: 583kcal | Carbohydrates: 16g | Protein: 32g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 103mg | Sodium: 1783mg | Potassium: 667mg | Fiber: 3g | Sugar: 11g | Vitamin A: 627IU | Vitamin C: 45mg | Calcium: 83mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. What kind of peppers are you using? Other than bell peppers, not seeing anything at the grocery store referred to as a sweet pepper. There are chilacas and the typical peppers. I am shopping online so maybe overlooking? What do you rec? Thank you for your help!

    1. You can use any peppers you like but red, yellow and orange bell peppers are by their very essence sweeter than the unripened green bell pepper. Feel free to use whatever you like.

    1. Hi Jackie, I usually spray the onions AND sausages. I don’t drizzle that pan with oil because the sausages tend to release their own juices and with that some fat. There’s no wrong way though so, if you want to drizzle go for it. ☺

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