Name: Fail-Proof Sheet Pan Sausage and Veggies in Under 60
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 large red onion, halved and sliced ¼-inch thick; 3 large carrots, sliced on an angle ½-inch thick; 1 pound Brussels sprouts, stemmed and halved (if small, leave whole); 3 tablespoons extra virgin olive oil; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 1 teaspoon dried thyme; 1 pound fresh hot (or sweet) Italian sausage links (bratwurst, chorizo, or any sausage that you like may be substituted)

Jump to Recipe

Okay, let’s be real. Weeknights? They’re CRAZY. Between work, the kids, and trying to remember if I paid that bill… dinner can feel like a Herculean task. That’s where my trusty Sheet Pan Sausage and Veggies comes to the rescue! It’s seriously the *easiest* way to get a healthy, delicious meal on the table, and the best part? One pan. ONE! That means cleanup is a breeze.

I remember this one Tuesday… total chaos. The kids were fighting, I was on a conference call, and my husband was stuck in traffic. I was about to order pizza (again!), but then I remembered I had some sausage and veggies in the fridge. I literally just chopped everything up, threw it on a sheet pan, and BAM! Dinner was served in under 30 minutes. Seriously, this Sheet Pan Sausage and Veggies recipe saved my sanity that night. And it tastes amazing, too!

Why You’ll Love This Sheet Pan Sausage and Veggies

Quick and Easy Weeknight Meal

Seriously, who has time to slave over a hot stove all night? Not me! This Sheet Pan Sausage and Veggies is ready in under an hour, start to finish. That’s what I call a weeknight win!

Simple Cleanup

Okay, this is my *favorite* part. One pan. That’s it! No mountains of dishes to face after dinner. Just toss the foil (if you used it!) and you’re done. Hallelujah!

Customizable with Your Favorite Veggies

Don’t like Brussels sprouts? No problem! Swap ’em out for broccoli, bell peppers, or whatever veggies you’re craving. This recipe is super flexible, so get creative!

Healthy and Delicious

This isn’t just fast food, it’s GOOD food! You get your protein from the sausage and a whole lotta vitamins from the veggies. It’s a balanced meal that tastes amazing. What’s not to love?

Ingredients for Sheet Pan Sausage and Veggies

Alright, let’s gather our goodies! Here’s what you’ll need for the best Sheet Pan Sausage and Veggies ever. Trust me, using good ingredients makes all the difference!

1 large red onion, halved and sliced ¼-inch thick (not too thick, or they won’t caramelize right!)
3 large carrots, sliced on an angle ½-inch thick (makes ’em look fancy, plus they cook evenly!)
1 pound Brussels sprouts, stemmed and halved (if small, leave ’em whole!)
3 tablespoons extra virgin olive oil (the good stuff!)
1 teaspoon salt (I use sea salt, but whatever you have is fine)
½ teaspoon freshly ground black pepper (freshly ground is key!)
1 teaspoon dried thyme (adds a little somethin’ somethin’)
1 pound fresh hot (or sweet) Italian sausage links (bratwurst, chorizo, or whatever sausage makes your heart sing!)

How to Prepare Sheet Pan Sausage and Veggies

Okay, now for the fun part! Let’s get this Sheet Pan Sausage and Veggies masterpiece cookin’. Don’t worry, it’s super easy, I promise!

Preparing the Vegetables

First things first, preheat your oven to 425°F. Seriously, don’t skip this! A hot oven is key for getting those veggies nice and caramelized. While that’s heatin’ up, let’s tackle the veggies. Grab your red onion, carrots, and Brussels sprouts. Chop ’em up like I mentioned in the ingredients list— ¼-inch thick slices for the onion, ½-inch angled slices for the carrots, and halved (or whole if they’re small!) for the Brussels sprouts.

Sheet Pan Sausage and Veggies - detail 1

Now, throw all those gorgeous veggies right onto your sheet pan. I like to line mine with foil for easy cleanup (because, let’s be honest, who wants to scrub?). Drizzle ’em with that extra virgin olive oil, then sprinkle on the salt, pepper, and thyme. Get your hands in there and toss everything together until the veggies are nicely coated. Don’t be shy!

Arranging the Sheet Pan

Alright, time for a little artistic flair! Place your sausage links on the baking sheet, spacing them out evenly. Then, arrange the veggies around the sausage in a single layer as best you can. Don’t worry if it’s not perfect – we’re going for rustic charm here! Just try not to overcrowd the pan, or the veggies will steam instead of roast.

Roasting Sheet Pan Sausage and Veggies

Pop that Sheet Pan Sausage and Veggies into the preheated oven and roast for 25 minutes. Yep, that’s it! No need to stir or flip anything. Just let the oven do its magic. You’ll know it’s done when the sausages are cooked through (internal temp of 160°F, if you’re fancy!), and the veggies are tender and caramelized. Mmm, I can almost smell it now!

Tips for Perfect Sheet Pan Sausage and Veggies

Want to take your Sheet Pan Sausage and Veggies game to the NEXT LEVEL? Here are a few little secrets I’ve learned over the years. Trust me, they make a difference!

Don’t Overcrowd the Pan

This is HUGE, you guys! If you pile everything on top of each other, the veggies will steam instead of roast, and nobody wants soggy veggies. Give everything some breathing room so it can get nice and brown. Seriously, use two pans if you have to!

Use High Heat

425°F is where it’s AT! That high heat is what gives you that gorgeous caramelization and crispy edges. Don’t be afraid to crank it up! Just keep an eye on things to make sure they don’t burn.

Check for Doneness

You want to make *sure* that sausage is cooked all the way through. The easiest way? Use a meat thermometer. It should read 160°F. If you don’t have a thermometer, just cut into one of the sausages – there shouldn’t be any pink inside. And the veggies should be tender when you poke them with a fork. Easy peasy!

Sheet Pan Sausage and Veggies Variations

Okay, so you’ve mastered the basic Sheet Pan Sausage and Veggies? Awesome! Now, let’s get a little crazy and mix things up! The beauty of this recipe is how easily you can customize it. Here are a few ideas to get your creative juices flowing!

Different Vegetables

Feeling bored with the usual suspects? No problem! Toss in some baby potatoes (halved, of course!), sweet potatoes (cut into 1-inch chunks), big ol’ broccoli florets, or even cauliflower. Just remember to adjust the cooking time if you’re using denser veggies like potatoes – they might need a few extra minutes.

Different Sausages

Italian sausage is a classic, but don’t be afraid to experiment! Bratwurst is amazing with a little Dijon mustard mixed in with the veggies. Chorizo adds a spicy kick. Or try chicken sausage for a lighter option. So many possibilities!

Spice It Up

Want to add a little *oomph* to your Sheet Pan Sausage and Veggies? A pinch of red pepper flakes will do the trick! Or try different herbs like rosemary or oregano. Smoked paprika adds a smoky depth. Get creative and find your perfect flavor combo!

Sheet Pan Sausage and Veggies - detail 2

Serving Suggestions for Sheet Pan Sausage and Veggies

Alright, so you’ve got your amazing Sheet Pan Sausage and Veggies all roasted and ready to go. Now what? Here are a few ideas to make it a complete meal!

Side Salads

A light, fresh salad is the perfect complement to the rich sausage and veggies. Think a simple green salad with a vinaigrette or a bright and zesty slaw. Yum!

Grains

Want to add a little more substance to your meal? Serve your Sheet Pan Sausage and Veggies over a bed of quinoa, rice, or couscous. It’s a great way to soak up all those delicious pan juices!

FAQ About Sheet Pan Sausage and Veggies

Got questions about my amazing Sheet Pan Sausage and Veggies? I got answers! Here are a few of the most common things people ask me. Don’t be shy if you have more!

Can I use frozen vegetables for Sheet Pan Sausage and Veggies?

Okay, so technically, YES, you *can* use frozen veggies. But honestly? I don’t recommend it. They tend to release a lot of water, which means they’ll steam instead of roast, and you’ll end up with soggy veggies. If you *have* to use frozen, make sure to thaw them completely and pat them dry with paper towels before roasting. And maybe add a few extra minutes to the cooking time.

How do I store leftover Sheet Pan Sausage and Veggies?

Super easy! Just let your Sheet Pan Sausage and Veggies cool completely, then transfer them to an airtight container and pop them in the fridge. They’ll keep for about 3-4 days. Perfect for a quick lunch or another easy dinner!

Can I make Sheet Pan Sausage and Veggies ahead of time?

You can definitely prep some of the ingredients ahead of time! Chop your veggies and store them in an airtight container in the fridge. You can even toss them with the olive oil and spices! But I wouldn’t recommend roasting the whole thing ahead of time, as the veggies will lose their crispness. It’s best to roast it right before you’re ready to eat.

Storage & Reheating Instructions for Sheet Pan Sausage and Veggies

Got leftovers? Lucky you! Here’s how to keep that Sheet Pan Sausage and Veggies goodness going.

Storing Leftovers

Just let everything cool down, then toss it in an airtight container. Fridge is your friend here! It’ll keep for 3-4 days, easy.

Reheating Instructions

Oven’s best for bringing back the crisp! Spread it on a baking sheet at 350°F for about 10 minutes. Microwave works in a pinch – just don’t expect that same crispy magic. About a minute should do it!

Nutritional Information for Sheet Pan Sausage and Veggies

Okay, so you’re curious about the numbers? Per serving, you’re lookin’ at roughly 350 calories, 25g fat, 15g protein, and 15g carbs. But hey, it’s an *estimate*, okay?

Love this Sheet Pan Sausage and Veggies recipe? Leave a comment below!

So, what’d ya think? Did this Sheet Pan Sausage and Veggies become a weeknight hero for you, too? Leave a comment and let me know! Bonus points if you share your favorite veggie variations!