Sheet Pan Sausage and Veggies – An easy sheet pan dinner the whole family can enjoy! The combinations are endless! (Gluten free, paleo, Whole30 approved)
The more tight our time is, the happier I am to rely on simple dinners. On days where someone has dance or sports class, we’re hopping from one place to another until dinnertime. By then, everyone is STARVING, so I’ve been turning to slow cooker classics, make-ahead dinners, and easy one-pan meals like this easy sheet pan sausage and veggies.
I love that I can literally toss in any veggies and any flavor of sausage I have around, and it always turns out. It’s one of my favorite throw-together meals that always tastes good. Here’s how I do it:
I use fully cooked sausages, like kielbasa, chicken sausages, or turkey sausage sliced into rounds. Then I add small-diced veggies (I shoot for several colors) and I often throw in potatoes (sweet, white, or red) or some finely diced squash to round things out. The dinner itself is delicious (even if kids pick out some/most of the veggies), and the leftovers make a great breakfast or lunch the next day.
It’s easy to change up the flavors here. I almost always add a little garlic powder, salt, and pepper to the mix. Then, I like to stir in some fresh herbs if I have them (cilantro, dill, basil, or rosemary are all nice!). The sausage is the major flavor star here, so I take my cues from the type I choose. If I’m using a sweeter sausage (like chicken and apple), I might add a little pinch of red pepper flakes or extra herbs for some punch. If I’m choosing something with a little kick, I might opt for more mild veggies. If it’s got an Italian or Cajun flair, I might choose veggies or herbs that go with those flavors.
As for veggies, there are LOADS of combinations that work here. My most frequent combination is the one I’ve listed below in the directions. But I often toss in yellow squash or zucchini when they’re on sale or in season, or I’ll toss in sweet potatoes instead of white/red ones. Another favorite is a handful or two of baby tomatoes, which get nice and caramelized and lovely. Broccoli is really nice too (though it WILL make your house smell like broccoli). Use what you like, what you have, what is on sale. It’s alllllll good.
Notes and Tips For Sheet Pan Sausage and Veggies
Let’s Talk Sausage. You can use turkey, pork, or beef kielbasa, smoked sausage, or chicken sausages for this recipe. You just want to look for sausages that are already fully cooked so they slice easily. We look for Nitrate-free sausage, which tends to have the fewest additives, preservatives, or added sugars. Pedersons Farms makes a good one that’s Whole30 approved. We also really like Aidell’s brand chicken sausages, and even more mainstream brands like Hormel and Hillshire Farms are offering “natural” versions of their classic recipes (without nitrates, etc.). Look for what you like and what fits in your budget. This is a judgment free zone!
Paleo & Whole 30 Notes. This meal IS Whole30 approved, so long as you use compliant sausage. Pedersons Farms, Teton Waters Ranch, and Wellshire Farms offer compliant versions, and several flavors of Aidell’s chicken sausage also fit the bill. For paleo, you can sub out the white potatoes for sweet potatoes, more veggies, or diced butternut squash. See the next note for cook time adjustments.
Po-TAY-to, Po-TAH-to. I’ve found my red or yellow potatoes are totally tender and golden with 30-40 minutes of cook-time. If you want them even more crisp, you can start the potatoes with a little olive oil 10 minutes or so before adding the other ingredients. I like to do this with sweet potatoes or squash so they have more time to get that nice golden crust.
Spices and Seasonings. My go-to seasoning blend for this sheet pan sausage and veggies is a simple mix of garlic powder, onion powder, salt, and pepper. If your sausage is on the sweeter side, it’s nice to add a pinch of red pepper flakes, or a dash of smoked paprika for a little heat. Feel free to add pre-mixed spice blends, or just play around with fresh herbs as you like. Cilantro, dill, basil, and rosemary are my favorites.
More easy dinners for the family:
PS – I get a lot of questions about my white sheet pan. They’re these ones and they actually come in lots of pretty colors!Print
Mix and match your favorite veggies here! Feel free to substitute butternut squash or sweet potatoes for the regular potatoes, or mix in your favorites (like zucchini, broccoli, etc.)
- 1 Tbsp olive oil or avocado oil (more, if needed)
- 12 oz pre-cooked link sausage, cut into rounds (like pork or turkey kielbasa, chicken sausages, Andouille, smoked sausage, etc.)
- 2–3 medium Yukon Gold or red potatoes, cut into 1/2” cubes
- 8 oz mushrooms, sliced
- 2 bell peppers, seeded and diced into 1” pieces
- 1 onion, diced into 1” pieces
- 1/2–1 tsp garlic powder
- 1/2–1 tsp onion powder
- 1/4 tsp salt
- 1/2 tsp pepper
- 3–4 Tbsp fresh herbs (like cilantro, parsley, dill, or basil)
- Optional: a pinch of red pepper flakes
- Preheat oven to 425 degrees F.
- Drizzle olive oil on a baking sheet. Add sausage, potatoes, mushrooms, peppers, and onion, to pan. Sprinkle with garlic and onion powder, salt, and pepper (and red pepper flakes, if using). Stir to combine very well, adding more oil if needed.
- Shake to distribute as well as you can (pan will be quite full). Bake 25 minutes. Stir, then bake another 25 minutes or so, until veggies are caramelizing and sausage is browned.
- Sprinkle with herbs and stir to combine. Serve immediately.
***I’ve found my red or yellow potatoes are totally tender and golden with 30-40 minutes of cook-time. If you want them even more crisp, you can start the potatoes with a little olive oil 10 minutes or so before adding the other ingredients. I like to do this with sweet potatoes or squash so they have more time to get that nice golden crust.