This one-pan sausage and vegetable dinner is the simplest, most flavorful meal to make on a busy weeknight. Colorful vegetables tossed with a straightforward spice mix roast beautifully alongside sliced garlic or smoked sausage. Try this sheet-pan sausage and veggies for an easy, satisfying dinner.
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We leave for Hawaii tomorrow! Maui has always been a favorite—the warm island breeze, the ocean scent, palm trees and sandy beaches. I haven’t been since our son Oscar was about the same age as Hattie is now. I can still picture him running on the beach, laughing as the waves reached his feet. I’m excited to see how the kids react to the ocean this time.
This simple one-pan sausage and veggies meal began as a way to use up some garlic sausage in the fridge and to create a quick, healthy dinner with minimal fuss. It’s the kind of dish you can assemble in minutes, pop into the oven, and enjoy a glass of wine while it roasts.
What vegetables work best for this one-pan sausage and veggies?
One of the best things about this recipe is how flexible it is. Use whatever vegetables you have on hand. Sweet potatoes and bell peppers are staples in my kitchen, so they often end up on the pan. Roasted broccoli and cauliflower are excellent too. You can also use beets, carrots, Brussels sprouts, asparagus, butternut squash, or any combination you like.
This recipe is a great way to clear out odds and ends from the fridge—toss them together with sliced sausage, oil and seasoning, and roast until tender and caramelized.
What spice mixes pair well with sausage and roasted veggies?
I usually reach for a Cajun or Creole seasoning because the bold flavors complement the sausage and bring warmth to the vegetables. Other good options include a Tex‑Mex blend, taco seasoning, or a homemade mix of paprika, cumin and chili powder. A simple salt and pepper base will also work if you prefer milder flavors.
How long should you roast this one-pan dinner?
Line a large baking sheet with parchment or aluminum foil for easy cleanup. Preheat your oven to 400°F (about 200°C). Toss the sliced sausage and vegetables with olive oil, seasoning and minced garlic, then spread everything in a single layer on the prepared sheet. Roast for about 30 minutes in total, stirring once after 20 minutes to ensure even browning. If needed, rotate the pan halfway through for uniform roasting.
If you’re finishing other components of the meal, you can keep the sheet pan on the oven’s “keep warm” setting for a short time without losing texture.
What to serve with sheet-pan sausage and veggies?
This dish is hearty enough to stand on its own, but if you’d like a grain, serve it over rice, quinoa, or couscous. Coconut rice or yellow rice offer a nice contrast to the spice if you want something a bit sweeter or more fragrant. The vegetables and sausage also pair well with a simple green salad or crusty bread.
I plan to relax over the next two weeks while we travel, so my presence on the blog and social media might be lighter—but I’ll still be thinking of you, hopefully with a pina colada in hand. The plane ride will be long and the kids may be restless, so I’ve packed plenty of snacks. Wish us luck and happy weekend!
I love sheet-pan dinners—here are a few other favorites I recommend trying if you enjoy simple oven meals: sheet-pan chicken with sweets and beets, pan-seared tilapia with lemon butter sauce, and one-pan pork with mushrooms.
One Pan Sausage and Veggies
5 from 11 reviews
- Author: Katherine | Love In My Oven
- Total Time: 45 minutes
- Yield: 4 servings
Description
This one-pan sausage and veggies dinner is easy to assemble and packed with color and flavor. A simple spice mix and olive oil coat sliced garlic or smoked sausage and an assortment of vegetables, which roast until slightly caramelized. The result is a simple, satisfying dish perfect for busy weeknights.
Ingredients
- 1 lb pre-cooked garlic or smoked sausage, sliced into 1/2″ pieces
- 1 large bell pepper, sliced into large chunks
- 2 cups peeled sweet potatoes, cut into 1″ cubes (or use butternut squash)
- 1 cup broccoli florets
- 1 cup cauliflower florets
- Handful of baby corn (optional)
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tbsp Cajun seasoning (or substitute your preferred spice blend)
- Salt and pepper, to taste
- Optional: rice or quinoa for serving
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a large bowl, combine the sliced sausage and all vegetables. In a small bowl, whisk together the olive oil, minced garlic and Cajun seasoning (or chosen spice mix). Pour the oil and seasoning over the sausage and vegetables and toss to coat evenly.
- Spread the mixture in a single layer on the prepared baking sheet. Season with salt and pepper. Roast for 20 minutes, then stir and spread the pieces out again. Roast for an additional 10 minutes, or until the vegetables are tender and nicely browned at the edges.
- Serve immediately on its own or over rice or quinoa. Leftovers can be stored in an airtight container in the refrigerator for 2–3 days.
Notes
You can use any pre-cooked sausage you prefer—turkey, chicken, pork or plant-based varieties all work well. In the photos I used butternut squash for some batches and sweet potatoes for others; both are delicious. If you like different flavor profiles, swap the Cajun seasoning for taco seasoning, a Greek spice blend, or a simple mix of smoked paprika, cumin and garlic powder.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: sheet pan dinners
- Method: oven roasted