Easy Sheet Pan Sausage and Veggies – 20 Minutes

This easy Sheet Pan Sausage and Veggies is a quick and simple one-pan meal you can have on the table quickly on busy weeknights. It cooks in about 20 minutes and is made with chicken sausage, butternut squash, brussels sprouts, and bell peppers. It makes a wonderful balanced meal full of fiber and protein that is so delicious!

I love a sheet pan meal recipe that is easy to throw together for busy weeknights. This Sheet Pan Sausage and Veggies could not be easier to make and my whole family loves it! It’s full of flavor, and makes the perfect balanced meal that cooks in 20 minutes!

To make it, you simply chop the veggies (or buy pre-chopped), season them well, combine them with the sliced sausage, and cook until tender, golden, and flavorful. How easy is that? Plus this sausage and veggies meal makes a good amount of food that will likely yield some leftovers for the next day. It’s also full of fiber and protein!

Making it all on one sheet pan also makes clean-up a breeze! You can even chop and season the veggies up to one day ahead.

Short on time? Check out this 10 minute Sausage and Veggies. 

Why you’ll love this recipe

• Quick and easy and ready in 20 minutes
• Low carb and packed with nutrition
• Kid-friendly
• Gluten-free + Paleo
• Easy cleanup!

Jump to:

• Why you’ll love this recipe
• Recommended Kitchen Tools
• Ingredients and substitutions
• How to make sheet pan sausage and veggies
• Recipe Variations
• What type of sausage works best in this recipe?
• What Vegetables Pair Well With Sausage?
• Recipe Tips for Making Sausage and Veggies
• Serving suggestions
• Storing and reheating
• More sausage and veggie recipes to try:
• Sheet Pan Sausage and Veggies

You can keep this chicken sausage and veggies recipe low-carb and serve it as is over cauliflower rice. It is also great served over some cooked brown or jasmine rice. Either way, it is so good!

Get the complete list of recipe ingredients, instructions, and nutrition in the recipe card located at the bottom of this post.

Recommended Kitchen Tools

• Mixing bowls
• Measuring cups + measuring spoons
• Baking sheet
• Rubber spatula

Ingredients and substitutions

• Chicken sausage – I used Bilinski’s chicken sausage in this recipe. I also love Trader Joe’s and Applegate Farms brands. Any sausage will work but you want to use pre-cooked so it is easier to slice into rounds.
• Brussels sprouts – fresh brussels sprouts add a nice pop of color, and nutrition to this recipe. They also pair nicely with the rest of the veggies. I sliced them in half but you can leave them whole if you are working with smaller Brussels sprouts.
• Bell pepper – You will need about 1 cup, chopped. I used red bell pepper since it’s my family’s favorite.
• Butternut squash or sweet potato – I love the squash in this recipe since it cooks quickly and is so good this time of year. Sweet potatoes are another great option if you don’t have any squash. Make sure to cut them into ¾-1 inch size cubes so they cook at the same time as the sausage and other veggies. Use pre-cut fresh squash or sweet potato for a shortcut.
• Seasoning – I used Italian seasoning, paprika, garlic powder, salt, and pepper but you can use any seasoning you like. See variations below.
• Olive oil – extra virgin olive oil or avocado oil is used to help the seasoning stick to the veggies. The use of the oil also helps the veggies become nice and golden and delicious.

How to make sheet pan sausage and veggies

1. Prep the veggies and sausage – cut the veggies into 1-inch pieces and add them to a bowl. Drizzle them with olive oil, add the seasoning, and toss to coat them in the oil and seasoning.
2. Add the sausage to the bowl with the veggies and toss everything together.
3. Cook – place the seasoned veggies and sausage onto a lined baking sheet and roast them at 400° F or 20 minutes.
4. Serve – enjoy in bowls as is or over cauliflower rice, cooked rice, or quinoa.

Recipe Variations

• Switch up the veggies – you can use any veggies that roast well. Some vegetables that would work great in this recipe are cauliflower, sweet potato, green beans, onions, or yellow and red potatoes.
• Change up the protein – you can use any type of link pre-cooked sausage in this recipe. Cubed chicken breast or chicken thighs will also work but you would need to season them first before adding them to the pan with the veggies.
• Seasonings – use any seasoning you like on sausage and veggies. Some others that work great are cajun seasoning, fajita seasoning, or taco seasoning.
• Add a sauce – my kids love a sauce on anything so we like to have one prepared on the side for people to add to this dish, some of our favorites are basil pesto, beet pesto, romesco sauce, or healthy buffalo sauce.

What type of sausage works best in this recipe?

We enjoy all types of sausage but chicken sausage is our favorite. Some that we prefer are Applegate Farms, Trader Joes, Whole Foods, and Sprouts organic brands. Italian or chicken apple sausage flavors are my family’s favorite but you can use plain, unseasoned, and season it yourself if you prefer. In this sheet pan sausage and veggies recipe, we use Bilinski’s chicken sausage.

What Vegetables Pair Well With Sausage?

Here is a list of vegetables that I have found go great with sausage.

• Bell peppers
• Onions
• Squash – butternut, yellow squash, or zucchini
• Brussels sprouts
• Cauliflower
• Potatoes
• Broccoli

Recipe Tips for Making Sausage and Veggies

• Even sizes – Cut the veggies and sausage into ¾-1-inch pieces so they cook at the same time. This is especially important for the squash since it will take the most time to cook. Cutting it into smaller pieces allows it to cook at the same time as the rest of the veggies and sausage.
• Season well – Toss the veggies in the oil and season to ensure everything is well-flavored. Then add the sausage since most chicken sausage is pre-seasoned. Sausage also naturally becomes flavorful as it cooks and veggies become more flavorful when you season and roast them.
• Don’t overcrowd the pan – Spread the sausage and veggies out evenly on the sheet pan with only a little bit of overlapping so everything gets nice golden and crispy.
• Make ahead – to make this recipe ahead of time, you can chop and season the veggies, then store them in an airtight container in the refrigerator for up to one day before you cook them.

Serving suggestions

This sheet pan sausage and veggies recipe is a meal all on its own but it is great over cooked cauliflower rice or brown rice. You can even serve it with a kale salad or some butternut squash soup! We love to add a drizzle of sauce like romesco sauce or pesto.

Storing and reheating

You can store this sausage and veggies in an airtight container in the refrigerator for up to 4 days. Easily reheat it right in the oven or air fryer at 350° for a few minutes or in the microwave until warmed through.

More sausage and veggie recipes to try:

• Sausage and kale soup
• Sausage and pepper breakfast egg muffins
• Pepper and Sausage Twice Baked Sweet Potatoes
• Sausage and Apple Stuffed Butternut Squash

If you try this Sheet Pan Sausage and Veggies recipe or any other recipe on Pinch Me Good, please don’t forget to rate the recipe and leave a comment below! It helps others to find the recipe so they can also try it out! I would love to see you’re creations, so if you happen to take a photo of this recipe then please share it with me on Instagram.

Print