30 Minute Roasted Sausage And Veggies
One of my favorite things about any sheet pan dinner is pulling it out of the oven and knowing I’m about to dive into something utterly delicious. Charred cabbage, sweet peppers, onions, and savory sausage make this roasted sausage and veggies one of my go-to easy weeknight dinners.
It’s also versatile! Serve it over mashed potatoes for the ultimate comfort food, turn it into a rice bowl with a bright, zesty sauce, or tuck it into tortillas with beans and cheese for quick, hearty burritos. My favorite way to enjoy the leftovers is the next day, topped with fried eggs.
Pair with my foolproof white rice recipe, which can cook right in the oven at the same time, and you’ve got yourself an easy weeknight dinner to add to your rotation!
The inspiration for this roasted sausage and veggies actually came from my weekly food prep. If you missed that post, you can read it here. Since everything except the sausage was already prepped, I literally had this in the oven in five minutes. I have made it several times since, and it’s quickly become one of our favorites!
Having cooked sausages on hand is a nonnegotiable for me. They’re an easy protein source for any meal of the day, and they’re packed with flavor. Toss them in the air fryer or microwave, or add them to a sheet pan meal. They cook in minutes, and the flavor variations are endless.
Sheet pan dinners are perfect when you need a quick and mostly hands-off meal. Once everything is in the oven, you have a perfect window to make a salad, whip up a sauce, or clean up the kitchen. Multitasking is your secret weapon for true kitchen efficiency.
Roasted Sausage and Veggies
Sheet pan sausage and vegetables seems simple enough, but I have a few tips to make sure your sheet pan meals come out perfect every time.
- Use high heat. Higher heat helps ingredients brown and caramelize instead of steaming, adding deep, rich flavor. This process is called the Maillard reaction. When the natural sugars and proteins in food are exposed to high heat, they transform into deeper flavors.
- Give your ingredients room to breathe by using a pan large enough to spread everything out. Otherwise, they will steam instead of brown. You don’t need a ton of space, but avoid crowding the pan so much that the ingredients pile up.
- Choose ingredients with similar cooking times. Because sheet pan dinners cook quickly, everything needs to finish at the same time. For example, if you pair a whole chicken breast with asparagus, the asparagus will overcook before the chicken is done. In that case, I would wait till the last 5 minutes to add the asparagus.
- Season generously and use a big bowl. While the internet is hyper-focused on one-pan cleanup, it only takes 60 seconds to wash a mixing bowl while your dinner is in the oven. That extra minute ensures every single bite is perfectly seasoned.
Step By Step Instructions
- Preheat the oven to 450°F. Then, prep the ingredients by slicing them into thin strips. I like the onion quite thin so more pieces are scattered throughout and caramelize nicely.
- Add the sliced veggies and sausage to a large mixing bowl, followed by the olive oil and seasonings. Toss the ingredients until evenly coated with olive oil and seasoning.
- Transfer everything from the bowl onto a large sheet pan and spread into an even layer.
- Place the pan on the middle rack and bake for exactly 15 minutes. After 15 minutes, the ingredients should be just tender and nicely charred. If you want more color, carefully move the pan to the top rack, turn the heat to broil, and watch it very closely. It can go from perfectly browned to burned in seconds!
- I love serving this rustic-style, so I garnish with fresh herbs and serve it right in the pan!
Tips & Variations
- For easier cleanup, you can line your baking sheet with parchment paper. However, I prefer to skip it because roasting your ingredients directly on the metal pan helps them form a caramelized crust.
- Know your oven. Oven dials are rarely accurate, creating inconsistent cook times. Oven thermometers are cheap, remove the guesswork, and ensure your recipes cook at the exact time they should.
- To completely change the flavor profile, swap the seasonings for whatever you like. For an Italian spin, use your favorite Italian seasoning, add garlic, and garnish with fresh basil. Craving Asian flavors? Toss the ingredients with ginger powder, garlic, onion, sesame oil, and soy sauce, then serve my creamy soy-ginger dipping sauce on the side.
- Loaded with veggies and healthy protein, this is already a nutritious meal, but lately, I’ve been adding a can of rinsed and drained beans or frozen edamame right onto the pan. It’s a cheap way to stretch the meal while adding a bit more protein and fiber.
- Make extra. It only takes a few extra minutes of prep to fill two pans, giving you a healthy meal prep option for the rest of the week.
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Roasted Sausage and Veggies
Ingredients
- 12 ounce package cooked sausage links
- 1 small yellow bell pepper
- 1 small orange bell pepper
- 1 small red onion
- 1/4 of a head of cabbage
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 3 tablespoons extra-virgin olive oil
Instructions
- Preheat the oven to 450°.
- Thinly slice the veggies and sausage.
- Add them to a big mixing bowl.
- Drizzle the olive oil over the top.
- Sprinkle on the seasonings.
- Toss well to coat evenly.
- Spread onto the baking sheet.
- Place the baking sheet on the center rack.
- Bake for 15 minutes or until the veggies are lightly charred.
- If desired, broil for a minute or two for extra color.
- Garnish with fresh herbs like parsley and oregano and enjoy!
