Sausage and Veggie Bowls with Creamy Yogurt Sauce

Roast your favorite sausage with vegetables and top with a creamy (and easy!) yogurt sauce for a meal that always impresses! You’re really going to love this one.

Lately I’ve added greek yogurt to so many of my savory dinners at home. I love how the creamy texture elevates any meal without much effort or extra calories. While I enjoy it plain, I typically stir in dried herbs and seasonings to really give it flavor. Then I add it to chicken, beef, seafood, and roasted vegetables or potatoes.

Since we’re transitioning from summer to fall (boy am I ready for that!) it’s time to start thinking about quick cozy dinners and sheet pan meals always fit the bill.

This easy sheet pan meal combines slices of sausage with zucchini, green beans, and sliced mushrooms. Then we add a generous dollop of my homemade yogurt sauce before serving. Trust me, this is a dinner that wows but it won’t require you spend much time in the kitchen. We have better things to do, don’t we?

Ingredients for Sausage and Veggie Bowls with Creamy Yogurt Sauce

• Fully cooked dinner sausage: Use your favorite fully cooked sausage. Chicken, beef, pork, or turkey sausage would all work. If you like a lot of heat hot italian sausage is another option. I prefer Applegate chicken sausages because the ingredient list is short but the flavor is always great. Two other brands you might enjoy are Bilinski’s and Aidells.
• Fresh green beans: I recommend fresh green beans in this sheet pan meal because they’ll hold on to their crispness better than frozen or canned. Trim the stem end (not all of them will still have this).
• Zucchini: We’re roasting zucchini here because it cooks quickly and softens as it roasts for a nice texture contrast to the crispy green beans.
• Mushrooms: I prefer sliced baby portabello mushrooms but you can use whatever you prefer.
• Olive or avocado oil: You’ll want to use extra-virgin olive oil or avocado oil to help get our vegetables perfectly tender in the oven.
• Plain nonfat greek yogurt: Select a plain (unflavored and unsweetened) nonfat greek yogurt. It’s perfectly creamy and mostly flavorless so that our flavors come from herbs and seasonings in our yogurt sauce.
• Lemon juice: A splash of lemon juice adds a brightness to this sauce.
• Seasonings: Dried parsley, dried dill, dried thyme, garlic powder, onion powder, salt, and black pepper flavor this easy entree.

How to Make Sausage and Veggie Bowls with Creamy Yogurt Sauce

Spread the sausage, zucchini, green beans, and mushrooms on the baking sheet. Drizzle with oil. Sprinkle dried parsley, garlic powder, onion powder, salt, and pepper over everything. Stir so it’s all well seasoned. Spread sausage and veggies in a single layer on a 12″ x 17″ baking sheet after stirring. Place in the oven and bake for 25 to 30 minutes or until zucchini is tender.

While sausage and veggies are roasting, add all yogurt sauce ingredients to a bowl and stir to combine.

Divide into bowls. Top with a generous dollop of the yogurt sauce. I like to serve over white or brown rice for a heartier meal. Cauliflower rice or roasted diced potatoes are also delicious options!

Should You Line the Sheet Pan with Parchment Paper?

Parchment paper is optional for this recipe since we use enough olive oil to prevent sticking. However, feel free to use it if you tend to experience issues with food sticking to your baking sheet or you just prefer parchment paper to minimize clean up.

What Size Sheet Pan is Best?

I recommend a large sheet pan for all my sheet pan recipes. I prefer a 12 x 17. This accommodates a lot of food without overcrowding. You want your ingredients to be in a single layer if possible. If your baking sheet is smaller, use two instead of one. (Don’t overcrowd.)

Can You Use Different Vegetables?

Absolutely! You’re welcome to use another vegetable that cooks in the same amount of time. Some of my favorite veggies that would work with this roasting temp and time include brussels sprouts (I recommend halving them first), broccoli, or yellow squash. The natural sweetness of sweet potatoes would also be delicious with the other veggies. Red potatoes, baby potatoes, russet potatoes, or yellow/gold potatoes are other options. If you do add potatoes be sure to dice them into small bite-sized pieces to ensure they cook quickly.

How to Store Leftovers

Want to enjoy this sheet pan recipe the next day or later in the week? This is great for meal prep! Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a large skillet on the stovetop on low to medium-low heat until warmed through.

You can also freeze this sheet pan meal in an airtight freezer safe container (like freezer bags). Then thaw and reheat in a skillet on the stovetop or in the microwave.

How to Serve Sausage and Veggie Bowls

You can enjoy this roasted sausage and vegetables recipe as is or serve over cauliflower rice to keep it low carb. If you’d like to make this heartier serve over white or brown rice (that’s what I do).

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