This sheet pan sausage and vegetables is made in just 30 minutes with hardly any cleanup! It’s healthy, loaded with flavor and is Whole 30 approved.
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 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
- It’s Whole 30 approved and full of clean ingredients.
- It’s an easy sheet pan dinner, making clean up 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.
How to make sausage and veggies
- 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 choice. Then you’ll top the veggies with the sliced sausage.
- 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 on the pan until well coated with oil and spices.
- 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.
- Veggies. Feel free to use or add in extra veggies like green beans, carrots, cauliflower, etc. 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 favorite sausage of choice (chicken, turkey, kielbasa, etc.).
- Line your pan. If I don’t feel like doing dishes that night, I’ll line my pan with foil to make easy 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 quinoa (if not doing a Whole 30).
This dish is absolutely perfect to 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. That way you have 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!
More healthy dinner recipes:
- Sheet pan chicken fajitas
- Baked teriyaki chicken bowls
- Mexican chicken soup
- Taco lettuce wraps
- One pot sweet potato bowls
Sheet Pan Sausage and Vegetables
- 4 small red potatoes , washed and sliced
- 1 head broccoli , washed and chopped
- 1-2 bell peppers or green beans , washed and sliced
- 4 sausage links , sliced (I prefer Aidells chicken sausage or roasted turkey sausage)
- 1/4 cup olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon lemon pepper
- Fresh parsley , if desired
- Preheat the oven to 415°F. Line a pan with foil or spray with non-stick spray.
- Place the potatoes (and carrots if you're using them) on the pan. Drizzle with a little of the olive oil S&P. Bake for 10 minutes while you prep the other vegetables since they take longer to cook. Pull the pan from the oven and top with the remaining vegetables and sliced sausage links. Drizzle olive oil over the top and then sprinkle the salt, garlic powder and lemon pepper on top. Toss with a spatula, until evenly coated.
- Bake for 20-25 minutes, or until vegetables are fork tender. I like to toss the vegetables half way through. Top with chopped parsley if desired. Enjoy plain or on top of a bed of rice.