Healthy Sheet Pan Sausage and Veggies is a simple and delicious meal that brings together flavorful sausage pieces and a colorful mix of roasted vegetables all cooked on one pan. The sausage gives the dish a nice, juicy bite, while the veggies add a fresh, slightly sweet crunch. It’s the kind of dinner that looks as good as it tastes and doesn’t keep you tied to the kitchen for too long.
I love making this dish on busy weeknights when I want something satisfying but easy to prepare. Tossing everything on a sheet pan means less cleanup, and it’s really flexible—you can use your favorite sausage and whatever veggies you have on hand. I usually add a little olive oil, salt, pepper, and some herbs, then pop it all in the oven. It’s a simple way to get a balanced meal on the table with minimal fuss and maximum flavor.
One of my favorite ways to serve this meal is straight from the pan, maybe with a little crusty bread or even over a bed of rice or quinoa. It’s comforting, filling, and packed with wholesome ingredients. Plus, this dish is great for leftovers and tastes just as good warmed up the next day. Healthy, hearty, and happy on one pan—that’s a win in my book.
Key Ingredients & Substitutions
Sausage: Chicken or turkey sausage is lean and healthy, but you can swap this for pork sausage or even plant-based sausage for a vegetarian version. Just choose a sausage that holds up well to roasting.
Baby Potatoes: These add a nice, soft bite. If you don’t have baby potatoes, use any small waxy potato, or substitute with sweet potatoes for a sweeter flavor and extra nutrients.
Asparagus & Zucchini: Both roast quickly and add great texture. You can switch zucchini with summer squash or green beans depending on what you like or what’s in season.
Red Bell Pepper: This adds color and sweetness. If you prefer, use yellow or orange bell peppers, or throw in some cherry tomatoes for a juicy pop.
Fresh Corn: Adds a subtle sweetness and crunch. If fresh corn isn’t available, frozen corn works fine. Just toss it on the pan at the end to avoid overcooking.
Olive Oil and Spices: Olive oil helps everything roast nicely and adds flavor. Feel free to adjust seasonings to your taste—smoked paprika brings a lovely warmth, but cumin or chili powder could work too.
How Can I Get All Veggies and Sausage Cooked Perfectly Together?
Balancing cook times when roasting different ingredients is the key. Here’s how I do it:
- Cut veggies evenly: Cut potatoes and corn into larger chunks because they take longer to cook.
- Arrange wisely: Place denser veggies like potatoes on the edges where heat is higher, keeping softer veggies closer to the center.
- Stir halfway: Tossing everything once during roasting helps cook evenly and develop a golden color.
- Watch timing: If some veggies cook faster (like asparagus), you can add them halfway through the roast time to avoid overcooking.
Taking these steps ensures tender potatoes, nicely browned sausage, and perfectly roasted veggies all in one pan. It saves time and keeps the flavors balanced.
Equipment You’ll Need
- Large baking sheet – I prefer a rimmed sheet to keep everything contained and allow even roasting.
- Mixing bowl – helps toss the sausage and veggies with oil and spices evenly.
- Cutting board and sharp knife – for chopping potatoes, peppers, and other vegetables safely and quickly.
- Measuring spoons – keep your seasonings precise and consistent.
Flavor Variations & Add-Ins
- Use spicy sausage or add red pepper flakes for a kick of heat.
- Toss in different vegetables like zucchini, cherry tomatoes, or Brussels sprouts for more color and nutrient variety.
- Add fresh herbs like thyme, rosemary, or basil after roasting for extra fresh flavor.
- Finish with a squeeze of lemon or a drizzle of balsamic vinegar to brighten the dish before serving.
Healthy Sheet Pan Sausage And Veggies
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) chicken or turkey sausage, sliced into 1-inch pieces
- 1 cup baby potatoes, halved or quartered
- 1 cup fresh asparagus spears, trimmed
- 1 cup zucchini, cut into chunks
- 1 red bell pepper, seeded and chopped
- 1 small white or yellow onion, roughly chopped
- 2 ears fresh corn, cut into 1-2 inch sections
Seasonings & Extras:
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish (optional)
How Much Time Will You Need?
This recipe requires about 10 minutes of preparation time and 25 to 30 minutes of baking time. It’s a quick and easy meal idea that’s ready in under 45 minutes, including prep and cooking.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Mix the Ingredients:
In a large bowl, combine the sliced sausage, baby potatoes, asparagus, zucchini, red bell pepper, onion, and corn pieces.
3. Season the Mix:
Drizzle olive oil over everything. Sprinkle garlic powder, smoked paprika, oregano, thyme, salt, and pepper. Toss well until all pieces are coated with the oil and seasoning.
4. Arrange and Roast:
Spread the mixture in a single layer on your prepared sheet pan, making sure to leave some space between pieces so they roast evenly. Roast in the oven for 25–30 minutes, stirring halfway through, until the sausage is cooked, potatoes are tender, and vegetables turn golden.
5. Finish and Serve:
Remove from the oven and, if you like, sprinkle fresh parsley over the top. Serve immediately, enjoying a colorful and tasty meal straight from the pan!
Can I Use Frozen Sausage or Vegetables?
Yes, but be sure to thaw them completely before cooking to ensure even roasting. Frozen veggies may release more moisture, so pat them dry if needed to help with browning.
How Can I Make This Recipe Vegetarian?
Simply swap the sausage for plant-based sausage alternatives or add hearty veggies like mushrooms, eggplant, or chickpeas to keep it filling and flavorful.
Can I Prep This Meal Ahead of Time?
Absolutely! You can chop the veggies and slice the sausage the night before. Store everything separately in the fridge and toss with oil and seasoning just before roasting.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through for best taste and texture.
