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.
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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.
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!
- 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.
- 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.
- 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.
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. You may just want veggies only like sheet pan 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).
“I have made this recipe over and over again in the last few years! It is so easy and yummy! I love how versatile it is and can make in a variety of ways with the veggies I have on hand.”-Audrey
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!
It depends on what is on the sheet pan itself. For this recipe, we cook it at 415 degrees F. This will help cook at a rapid speed but also cook the sausage thoroughly. For my sheet pan pork chops, I recommend 425 degrees F, so it really depends on what you are making on the sheet pan.
You do cover the bottom of the pan before adding all of the veggies and sausage. You do not cover the veggies and sausage when baking though. That will be out and baking without being covered.
Depending on the sheet pan dinner there are a variety of side dishes that will work best. We love to pair this will rice, salads, or even mashed potatoes. All of these are common side dishes to make a meal complete.
Looking for more recipes with sausage? We love this jambalaya in the crockpot, it’s easy and a complete meal with sausage, shrimp, chicken, and rice!
More Healthy Dinner Recipes
Sheet Pan Sausage and Veggies
- 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)
- ¼ cup olive oil
- ¾ teaspoon Kosher salt
- ½ teaspoon garlic powder
- ¼ 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) in 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 it 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 halfway through. Top with chopped parsley if desired. Enjoy plain or on top of a bed of rice.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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