Sheet pan Sausage and Veggies

This sheet pan sausage and vegetables are made in just 30 minutes with hardly any cleanup! It’s healthy, loaded with flavor, and is Whole 30-approved. 

30 Minute Sausage and Vegetables

Ever since my first Whole 30, there are several meals and snacks that I’ve adapted into our regular routine. This sausage sheet pan dinner is one of them, as well as my one pan of balsamic chicken and veggies and baked sweet potato fries. All are so easy and yummy!

This is a healthy dinner idea that we love to make about once a month. Whenever I do a Whole 30, I make smoked sausage and roasted vegetables weekly. It’s an easy 30-minute meal that has hardly any cleanup. Then I eat it every day for lunch because it is just that good! It keeps me full and satisfied.

If you want to take it a little further, you can serve it over rice and drizzle over a little soy sauce or teriyaki sauce. I love enjoying it as is though. Sometimes I’ll even sprinkle a little parmesan cheese on top (when I’m not doing a Whole 30 of course!).

Why I Love This Sausage Sheet Pan Dinner

There are so many reasons to love this sheet pan dinner! It is full of nutritious ingredinets, ready in minutes, and is a family favorite. Find out more below why this sausage and veggie dinner is the best!

• It’s Whole 30 approved and full of clean ingredients.
• It’s an easy sheet pan dinner, making cleanup a breeze.
• From start to finish, it’s ready in 30 quick minutes.
• It’s the perfect dish to meal prep for lunch or dinner.
• Completely customizable – add any type of sausage and veggies to roast.

Recipe Ingredients

Four bowls filled with delicious and healthy ingredients that is filling and nutricious. Sheet pan meals are so easy to make and come together quickly and easily. Get ready for your dinner to be ready in under 30 minutes!

Find the full printable recipe with specific measurements below.

• Red potatoes: Wash and then slice your potatoes in thin slices. You will want your slices to be even to help cook together.
• Broccoli: Either purchase a bag of broccoli florets already chopped and ready or buy a head of broccoli. If you have a head of broccoli break apart or chop the broccoli into smaller sections to cook quicker.
• Bell peppers: Slice into long slices. Use red, yellow, and orange bell peppers for more fun flavor on your sheet pan.
• Sausage links: I prefer Aidells chicken sausage or roasted turkey sausage. This sausage is more lean and has a great flavor to it.
• Olive oil: This will help crisp and create the golden brown on the vegetables and sausage as it is cooking. It also helps the seasoning to stick to the ingredients better too.
• Seasonings: Combine in a bowl the salt, garlic powder, lemon pepper, and fresh parsley. Mix together for a flavorful zest and savory combination!

How to Make Sheet Pan Sausage and Veggies

In 30 minutes you will have an amazingly delicious dinner that your family will request over and over again! All you need is a sheet pan, vegetables, sausage, and a knife to chop, slice, and cut the ingredients. It is the dinner made for those busy nights!

1. Add to pan. To start, all you need to do is line your vegetables onto your baking sheet. My favorites are chopped bell peppers, red potatoes, broccoli, and carrots…but feel free to use any vegetables of your choice. Then you’ll top the veggies with the sliced sausage.
2. Season. Next, drizzle the olive oil on top and sprinkle on the seasonings. I used a mixture of salt, garlic powder, and lemon pepper, but you can absolutely play around with different spice combinations. Then stir the sausage and veggies together in the pan until well coated with oil and spices.
3. Bake. Place the pan in the oven and bake at 415°F until the veggies are fork-tender and crispy on the outsides. Mine usually takes around 25 minutes. Don’t forget to flip halfway through so that both sides cook evenly and don’t burn.

Cooking Tips

Make the best sheet pan dinner your family will love with these substitutions, helpful tips, and ideas. Here are great add ins or different ideas for vegetables, sausage, how to prepare the sheet pan, and all about serving. Find out all the information below!

• Veggies. Feel free to use or add in extra veggies like green beans, carrots, cauliflower, asparagus, onion, and even tomatoes. If using root vegetables like potatoes or carrots, bake those first for about 10 minutes before adding the sausage and other veggies.
• Sausage. If doing a Whole 30, make sure to check the ingredients on your sausage package. I prefer Aidells chicken sausage…most of their sausages are Whole 30 approved. If you aren’t doing a Whole 30, feel free to use your favorite sausage of choice (chicken, turkey, kielbasa, or pork sausage).
• Line your pan. If I don’t feel like doing dishes that night, I’ll line my pan with aluminum foil to make it easy to clean up.
• Don’t overcrowd. It’s important not to overcrowd the pan so the veggies don’t steam instead of roast. Use a large pan and line them in a single layer with not much overlap.
• Flip halfway. Toss the veggies halfway through so they get evenly roasted on all sides.
• Serving. Sometimes we’ll serve our sausage and veggies on a bed of rice or cooked quinoa (if not doing a Whole 30).

Meal Prep

This dish is absolutely perfect for meal prep. After cooking, simply divide the sausage and veggies into 4 meal prep containers. I like to include about 1/2 cup of rice in each container too. For an even light rice, try cauliflower rice.

This gives you the perfect balance of protein, veggies, and grains. Then cover with lids and store in the refrigerator. I love it because the veggies stay crispy and don’t get soggy. Feel free to add a dash of soy sauce (or coconut aminos) before enjoying it!

More Healthy Dinner Recipes

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