Sheet Pan Sausage & Veggies
Sausage and roasted veggies are the easiest dinner solution on a busy evening! This sheet pan meal is so simple you’ll find yourself making it again and again.
This Sheet Pan Sausage & Veggies 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.
For this recipe you’ll need:
- Fully cooked dinner sausage
- Fresh green beans
- Fresh brussels sprouts
- Extra virgin olive oil
- Minced garlic or garlic powder
- Salt and black pepper
This dinner is also incredible adaptable. Want to use another veggie? I’ve got recommendations for that below. Want to use a beef sausage because that’s what you have on hand? Do it! 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. 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.)
Can you use a different veggie?
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).
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 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!
How to serve this delicious sheet pan meal?
Maybe you’d like to add some grains or carbs to make this extra satiating? That works too! Try serving with traditional white or brown rice, Easy Seasoned Roasted Potatoes, Easy Diced Air Fryer Potatoes, or Skillet Breakfast Potatoes. You’ll also love my Smashed & Roasted Italian Potatoes, Baked Herb Potato Rounds, Smashed & Roasted Rosemary Garlic Potatoes, Light & Creamy Mashed Potatoes, and Cinnamon Pecan Sweet Potato Rounds.
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Sheet Pan Sausage & Veggies
- 4 fully cooked chicken sausages, Can use beef, or pork, 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!