Easy Sheet Pan Sausage and Vegetables
It doesn’t get easier than this healthy Sheet Pan Sausage and Vegetables dinner! Everything cooks together on one pan for a delicious and healthy low carb meal. It’s also a great option for meal prep!
Update: This recipe was originally published in 2018 and has been republished with all new photos and updated recipe instructions.
This Easy Sheet Pan Sausage and Vegetables meal has minimal prep and clean up. I can’t tell you how many evenings I’ve thrown this dinner together when I was feeling particularly unmotivated to cook.
It is truly the best meal to make when you want to make nothing.
Chop. Drizzle. Sprinkle. Bake. BOOM. Dinner is served. Yes, it really is that easy.
Easy Sheet Pan Sausage and Vegetables Ingredients
- Fully cooked dinner sausage: 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. 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.
- Green beans: Roasting fresh green beans makes them tender with a great char that everyone loves.
- Brussels sprouts: You’ll never convince me that there’s a better way to prepare brussels sprouts than in the oven. They are crispy, salty, and completely craveworthy!
- Olive or avocado oil: The oil ensures we get that beautiful browning we want on our sausage and the good crunchy bits on our veggies.
- Garlic powder, salt, and black pepper: These are the only seasonings you need to give this sheet pan meal great flavor!
This dinner is also incredible adaptable. Want to use another veggie? I’ve got recommendations for that below. Have some mushrooms and peppers in the fridge that will go bad in a few days if you don’t use them? Toss those babies on the pan. You can truly make this winner of a dinner your own.
What sausage is best?
Use your favorite fully cooked sausage. Chicken, beef, turkey, or pork would all work.
Can you use a different vegetable?
Absolutely! You’re welcome to use another vegetable that cooks in the same amount of time. Some other fresh veggies that would work with this roasting temp and time include brussels sprouts or carrots (cut into sticks or circles).
What size sheet pan is best?
I use a 12 x 17 baking sheet for all my sheet pan recipes. This accommodates a lot of food without overcrowding. If your baking sheet is smaller, use two instead of one. (Don’t overcrowd.)
How to roast veggies so they’re tender with crispy edges
Make sure you spread the vegetables in a single layer. You don’t want to pile the veggies on top of each other or they’ll cook unevenly. You’ll wind up with some underdone and some way overdone. For this reason it’s important to use a large enough sheet pan. For this recipe you’ll want one that’s at least 12×17.
Add plenty of olive or avocado oil.
I recommend roasting at a fairly high heat and I’ve found that 425 degrees is just perfect.
Then let that oven work its magic. You’re only 20 to 25 minutes from perfectly tender veggies with crispy bits!
Does this sheet pan meal freeze well?
Yes! If making this meal for future enjoyment you can freeze it 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
You enjoy this recipe as a complete meal or serve with a simple side salad to keep things lighter and low carb. My Easy Homemade Italian Dressing or Healthy Caesar Salad Dressing (without Anchovies) would be perfect salad dressings to try.
Easy Sheet Pan Sausage and Vegetables
- 4 fully cooked sausages, Can use chicken, beef, pork, or turkey
- 16 oz fresh green beans, trimmed
- 16 oz fresh brussels sprouts
- 3 tbsp olive oil, extra virgin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Preheat oven to 425 degrees.
- Slice sausage into circles and add in a single layer to baking sheet.
- Chop your green beans in half and add to baking sheet.
- Trim the bottom of each brussels sprout and peel away the first layer of leaves. That's where you usually see the dirt and any brown spots. Once this is done you'll have beautiful little bright green sprouts. Slice each sprout in half unless they're already small. Add to baking sheet.
- Drizzle olive oil over all ingredients. Add salt, black pepper, and garlic powder to everything. Stir everything together so olive oil is evenly distributed on all ingredients. Spread in a single layer.
- Bake for 20 to 25 minutes. Remove from oven and serve!