Sausage and Veggie Bowls with Easy Mustard Sauce

Sausage, broccoli, mushrooms, bell pepper, and onion all roast together in this easy sheet pan meal. Top with my homemade mustard sauce and you have a flavorful weeknight winner!

Update: This recipe was originally published in 2020 and has been republished with all new photos.

I know how much ya’ll love my Beef and Veggies Bowls with Comeback Sauce. It makes so happy to see people appreciate a good simple meal and that classic Mississippi sauce from my childhood! If you’re one of those people, this Sausage and Veggie Bowl with Easy Mustard Sauce is for you.

It has that can’t be beat combination of protein + roasted vegetables + an easy sauce. Everything I love in a perfectly simple meal!

Use your favorite fully cooked sausage. Chicken, beef, turkey, or pork would all work. I prefer Applegate chicken sausages because the ingredient list is short but the flavor is always great. (Not an ad. Just sharing my preference if you’re looking for a brand to try.)

You’re welcome to swap out the veggies for another option that cooks in the same amount of time. I love the broccoli, mushrooms, pepper, and onion together! Some other fresh veggies that would work with this roasting temp and time include brussels sprouts, green beans, carrots (cut into sticks or circles), zucchini, or squash.

Oh friend, about that sauce. My goal with this Easy Mustard Sauce was to make it fast with minimal ingredients. I also really appreciate mustard with sausages. Anyone else? So this felt like a very natural flavor pairing. It has a mustard taste that you’ll definitely recognize but it’s not overpowering.

When you’re ready to eat simply layer everything on top of brown rice rice, white rice, cauliflower rice, or diced potatoes. (Or don’t, if you want to keep this extra light.)

There you have it! A healthy meal that’s dairy free, gluten free, Paleo, Keto, and Whole30 in around 30 minutes! Plus there’s minimal prep so it’s easy enough even for busy weeknights. I promise you the whole family will love this simple sheet pan meal.

Craving more sheet pan dinners? Try my Easy Sheet Pan Sausage and Vegetables, Sheet Pan Sausage with Zucchini and Broccoli, Sheet Pan Chicken and Rainbow Vegetables, Easy Sheet Pan Steak Dinner, or Sheet Pan Greek Shrimp and Broccoli.

Ingredients for Sheet Pan Sausage and Veggies with Easy Mustard 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 I hot italian sausage is another option. I prefer Applegate chicken sausages because the ingredient list is short but the flavor is always great. I get mine at Whole Foods or Sprouts. (Not an ad. Just sharing my preference if you’re looking for a brand to try.) Two other brands you might enjoy are Bilinski’s and Aidells.
• Broccoli: We’re roasting fresh broccoli florets in this sheet pan meal. They cook quickly and add extra fiber that makes this entree more filling.
• Bell pepper: I prefer the vibrant color and sweetness of a red bell pepper in this easy meal. Orange, yellow, or green bell peppers are also yummy.
• Onion: White, yellow, or red onion all work well here.
• 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.
• Mayonnaise: Use regular mayo or a light mayo. Both work well in the creamy mustard sauce we’re creating here.
• Dijon mustard: Dijon mustard is made from brown or black mustard seeds and includes white wine. It is slightly spicier than yellow mustard which is made from yellow and white mustard seeds.
• Lemon juice: Just a small amount of lemon juice helps balance the mustard flavor in the sauce.
• Garlic: Minced garlic is delightful and pungent. You can mince your own garlic or use a jarred variety.
• Seasonings: Dried oregano, dried basil, garlic powder, salt, and black pepper flavor these oven-roasted vegetables.

How to Make Sausage and Veggie Bowls with Easy Mustard Sauce

Spread sausage, broccoli, onion, mushrooms, and peppers on the parchment paper lined baking sheet. (They do not need to be kept separate but I like to put them in different sections. Be sure to spread everything in an even layer. If your vegetables are piled on top of each other they’ll take longer to cook and may cook unevenly.) Drizzle everything with olive oil. Sprinkle with salt, pepper, garlic powder, basil, and oregano.

Place in the oven and bake for 20 to 25 minutes or until veggies are tender. When done, taste and add more salt or pepper if desired.

To make the Easy Mustard Sauce, combine mayo, mustard, water, lemon juice, garlic, and salt together in a small bowl. Stir until well combined.

To assemble, divide sausages and roasted veggies into bowls. Top with Easy Mustard Sauce. To make this meal heartier serve over white or brown rice.

What Size Sheet Pan is Best for Sheet Pan Meals?

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), green beans, zucchini, 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 a complete meal that’s low carb. If you’d like to make this heartier serve over white or brown rice.

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