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This sheet pan sausage and vegetables dinner is one of the easiest meals you can make. It’s not only a breeze to cook, but it is also delicious.
I’m always looking for ways to finish off the overage of vegetables I purchase for other recipes.
For that reason, this recipe will rise to the top of our dinner rotation list because I always purchase more veggies than I need. After all, I figure that’s better than not having enough.
We love our vegetables around here. Well, at least I do. My husband enjoys them as long as I prepare them with a ton of flavor like I do in this Italian chicken zucchini casserole or this cheesy zucchini ham bake.
He also likes this Mediterranean salad covered in feta cheese. My husband has basically turned into a veggie lover because of the way I prepare them. He just doesn’t like them plain.
Another delicious meal with sausage is this Crockpot sausage and black beans dinner for two. You can also double the recipe for a family of four.
The ingredients for this dinner are fluid. For starters, you’ll need sausage, potatoes olive oil, Worcestershire sauce, salt, and pepper.
Other than that, it’s up to you. Rummage around your refrigerator and freezer for several vegetables to add.
This time, I used the sausage and a potato that I cut into bite-size pieces. Secondly, I threw in some zucchini I had left from the last dinner I cooked.
Next, I added some sliced orange bell peppers, sliced baby carrots from the pack I always keep in the vegetable crisper, and cut tomatoes.
Medical News Today has listed carrots, tomatoes, and bell peppers among some of the most nutritious vegetables you can eat. So this is definitely a good meal.
I also used Worcestershire sauce, seasoned salt, and pepper.
You can add other seasonings if you want. In fact, I also used Italian seasoning because it adds a lot of flavor.
How to Make a Sheet Pan Sausage and Vegetables Dinner
This dinner is almost too easy to make. Basically, you just cover the pan in foil or parchment paper and throw everything on top. It’s that easy.
But first, you need to put all of the ingredients into a bowl. Make sure everything is cut into similar sized pieces so they all cook at the same speed. After all, you don’t want to take a chance on having raw or burned pieces.
Next, put all of the seasonings—the Worcestershire sauce, seasoned salt, pepper, and Italian seasoning on the veggies. Stir it up until all the pieces are coated.
Turn the contents of the bowl onto the foil-covered pan. Smooth it out until all of the pieces are in one layer.
It’s always a good idea to use a bigger pan than you think you’ll need because you don’t want everything on top of each other. That would cause it to steam instead of roast.
Put it in a hot oven and let the sausage and veggies roast for about 15 minutes.
Remove it from the oven and turn everything over. Return it to the oven and roast it for another 20 minutes.
When it comes out of the oven, the edges of the potatoes and vegetables should be browned.
You can serve it either by itself or over rice. This time, we ate it with rice.
What’s for Dessert?
Shortly after my husband and I got married, I learned that he didn’t consider a meal complete without dessert. Although I enjoy sweets every now and then, it wasn’t a regular thing for me.
Even More Recipes
It’s always fun to discover new recipes. If you want to see more, check out Full Plate Thursday at Miz Helen’s Country Cottage, Meal Plan Monday at Julia’s Simply Southern, and Weekend Potluck at South Your Mouth.
- 2 cups of sliced sausage
- 2 medium sliced zucchinis
- 1/2 cup of sliced bell peppers
- 1/2 cup of sliced carrots
- 1/2 cup of cut tomatoes
- 1 medium potato cut into bite-size pieces
- 1/4 cup of olive oil
- 1/4 cup of Worcestershire sauce
- 1 tablespoon of Italian seasoning (optional)
- 1/2 teaspoon of seasoned salt
- Dash of pepper
- Preheat oven to 400 degrees. Cover a sheet pan with aluminum foil or parchment paper.
- In a large mixing bowl, combine the sausage, zucchini, bell peppers, carrots, tomatoes, and potato pieces.
- Add the olive oil, Worcestershire sauce, seasoned salt, and pepper. Mix well.
- Turn the mixture onto the sheet pan and spread out to a single layer.
- Bake for 15 minutes. Remove from oven and turn everything over. Bake for an additional 15-20 minutes until the potatoes are done.
- Serve over steamed rice.
Serve with rice, noodles, quinoa, or by itself.
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Amount Per Serving Calories 557Total Fat 46gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 28gCholesterol 69mgSodium 1317mgCarbohydrates 21gFiber 3gSugar 7gProtein 17g