Sheet Pan Sausage and Vegetables

Sheet pan suppers are the kind of meals that make busy weeknights feel a little easier. This Sheet Pan Sausage and Vegetables recipe combines Italian sausage with a colorful mix of fresh vegetables, all tossed with simple seasonings and a light drizzle of extra virgin olive oil before roasting to perfection. It’s a hearty, Southern-style family meal that comes together on a sheet pan, making both dinnertime and cleanup a breeze.

Sheet Pan Sausage and Vegetables Recipe

This Sheet Pan Sausage and Vegetables recipe is one of our favorite go-to meals for busy weeknights, but it’s just as welcome on a lazy Sunday evening or whenever you’d rather spend time with family than standing over the stove. Sheet pan dinners are made for those hectic days when you need a hearty, homemade meal without a lot of fuss.

The beauty of this recipe is how easy it is to customize with your family’s favorite vegetables or whatever happens to be in season, making it as versatile as a campfire foil packet supper. Everything roasts together on one pan, allowing the flavors to mingle while keeping cleanup to a minimum. It’s simple, satisfying Southern comfort food that proves delicious family dinners don’t have to be complicated.

Key ingredients you’ll need to make Sheet Pan Sausage and Vegetables: (Scroll down for full printable recipe card and quantities.)

• Sausage – You can use mild or spicy pork Italian sausage links.
• Zucchini and Squash – Fresh zucchini and yellow squash add bulk and fiber.
• Onion – Red onion for an earthy flavor.
• Peppers – Mini peppers for color and texture.
• Spices – Garlic salt, dry Italian seasoning, black pepper, crushed red pepper flakes.
• Cheese – Grated Parmesan cheese adds a salty bite.
• Oil – Olive oil for a rich flavor.

How to Make Sheet Pan Sausages and Vegetables Recipe

• Heat Oven and Prepare Pans – Preheat the oven to 400°F. Line teo rimmed sheet pans with heavy duty aluminum foil. Spray liberally with cooking spray.
• Arrange Sausages on Pan – 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.
• Vegetables – 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 garlic salt, Italian seasoning, black pepper and red pepper flakes. Gently toss to coat. Sprinkle with Parmesan cheese
• Oven – Place both pans into the oven and bake per the recipe rotating the pans halfway through baking.
• Char – 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.
• Parmesan Cheese – Remove from the oven sprinkle with the remaining Parmesan cheese and serve.

Kitchen Equipment to Make Sheet Pan Sausage and Veggies

• Two large rimmed baking sheet pans.
• Sharp knife and cutting board.
• Cheese grater.
• Measuring cups and measuring spoons.
• Large bowl – if you prefer tossing the vegetables with olive oil prior to arranging on the pan.

Recipe Variations, Tips and Substitutions

• Sausages – This recipe uses spicy seasoned Italian sausages. You could adapt using bratwurst, andouille sausage or smoked sausages like kielbasa. You could also use chicken sausages or turkey sausage.
• Vegetables – Making onions, squash and roasted zucchini in oven brings out the natural sweetness and flavor. That said, you could adapt this recipe using other vegetables like broccoli, cauliflower, carrots, mushrooms or your favorite root vegetable.
• Fresh Herbs – You could add fresh rosemary, fresh parsley, basil or chives.
• Garlic Salt – You can use garlic powder and sea salt in place of garlic salt.
• Roasting on Separate Pans for Even Cooking – This recipe demonstrates how to roast vegetables that cook at different rates. The sweet red onion and sausages roast together on one sheet pan with the zucchini, yellow squash and sweet mini peppers on a separate pan. Doing it this way means all of the veggies are arranged in a single layer ensuring that there’s plenty of room for everything to roast and char until golden brown. Stacked veggies will steam, not char.
• Adjust the Amounts As Needed – 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 fewer people and when cutting the amounts in half, you may only need one pan to make enough for your meal.
• Cheese – You can use more, or less Parmesan cheese according to you personal taste.

Storage and Leftovers

• Leftovers – Store Sheet Pan Sausages and Vegetables in an airtight container chilled in the fridge for up to 3 days.
• Reheating – You can reheat leftovers in an air fryer, on a sheet pan under the broiler in the oven or in a skillet over medium heat.
• Freezer – You can freeze leftovers for up to 2 months. Thaw in the refrigerator and reheat just before serving.

More Sheet Pan Meals to Make

• Start your day with this amazing Sheet Pan Omelet.
• Throw down a Sheet Pan Shrimp Boil for the family.
• Sheet Pan Italian Sausages with Parmesan Roasted Vegetables is packed with flavor.
• Sheet Pan Steak Fajitas are a family fiesta in the making.
• Baked Teriyaki Salmon and Vegetables is better than restaurant quality made at home.
• Sheet Pan Breakfast Stacks are a meal in one that the whole family will love.
• You may also enjoy my Parade article featuring 30 days of Sheet Pan Meals.

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Helpful Kitchen Items:

• Sheet Pan
• Cheese Grater
• Kitchen Utensils
• Mixing Bowls