How to make sheet pan sausage and vegetables baked in the oven. Easy and healthy, one pan dinner recipe that’s perfect for those busy weeknights where you just need a quick, hearty meal. Packed with smoked sausage, caramelized veggies and your favorite seasonings, this is a harvest meal that the whole family will love!
Sheet pan meals are great because there’s practically no dishes and no mess. This is why I like to make chicken and hummus loaded nachos on a sheet pan, and lately I’ve found myself making baked chicken drumsticks on a sheet pan in the oven for an easy protein.
All in all, my family really loves sheet pan sausage and vegetables, and it’s a great way to get the kids to eat their veggies! My oldest son is always bringing us fresh veggies out of his market garden, and this is a great way to use up all the extra root vegetables during the harvest season. In fact, it’s my favorite way to use up old veggies and meats, period!
Ingredients & Substitutions Notes
This recipe is super versatile and customizable. Don’t be afraid to try other veggies and add-ins that aren’t mentioned below…
- Veggies – Depending on what’s in season when I make our sheet pan veggies, the root vegetables used may vary. Usually I gravitate towards rutabagas, turnips, carrots, bell peppers, minced garlic, broccoli and green onions. You can add baby potatoes, but I prefer not to so that this recipe is low(er) carb.
- Olive Oil – Once everything is layered onto the pan, I like to drizzle a little bit of olive oil over the top. The oil will help to moisten and caramelize the veggies as they cook. I like olive oil because it’s healthier, but you can also use vegetable oil or even canola oil.
- Seasonings – The type of seasoning you use is up to you. Personally, I like this poultry seasoning for a little extra “oomph”. And of course, you’ll want to generously coat everything with salt and pepper! If you’re making this recipe gluten free, be sure to check the ingredient labels over, especially on the seasonings, to ensure that everything is gluten free!
- Smoked Sausage – Any pre-cooked sausage will work for this recipe. I find myself using this smoked kielbasa sausage most often.
How to Make Sheet Pan Sausage and Vegetables
Before getting started, you’ll need to prep all the vegetables. Start by using a large knife (or vegetable chopper) to chop up the rutabagas, turnips, carrots and green onions; then slice and chunk up the bell peppers. Mince up the garlic if you’re using fresh garlic, and break up the broccoli head into individual florets. Last but not least, slice the sausage into 1-inch slices.
You’ll also need to spray a large baking sheet with nonstick cooking spray. Then preheat the oven to 400ºF. Let’s get started…
Layering Your Sheet Pan Sausage and Vegetables
- First, add the chopped rutabagas, turnips, carrots, chunked peppers and minced garlic to the large sheet pan that you prepped in the first step.
- Next, drizzle the olive oil all over the sheet pan veggies. Then sprinkle on a generous coating of any seasoning of your choice, as well as the salt and pepper.
- Add the separated broccoli florets to the top.
- Finally, add the sliced sausage and then the green onions on top. That’s it; your layered sheet pan meal is ready to bake!
How to Bake Sheet Pan Sausage and Vegetables in the Oven
Once your sheet pan meal is layered together, cover it with aluminum foil and bake at 400ºF for about 2 hours. You can tell that your sheet pan sausage and vegetables are fully cooked when the root vegetables are perfectly caramelized and tender when poked with a fork.
That’s it! Sprinkle with grated parmesan cheese and enjoy while nice and warm. You can pair your sheet pan vegetables and sausage with this easy broccoli salad, dill veggie finger salad, or even this 30 minute layered salad!
Expert Tips and Recipe FAQ’s
Yes, you can use raw sausage instead of pre-cooked sausage. So long as you follow the cooking time given in the instructions, it should cook through by the time the root veggies are fully cooked.
Sheet pan veggies and sausage store best in an airtight container in the refrigerator for up to 3 days.
Yes, you can freeze sheet pan sausage and vegetables. Once fully cooled, transfer any leftovers to an airtight, freezer-safe container or freezer bag and into the freezer for up to 3 months. Alternatively, you can also fully assemble your sheet pan meal, wrap with foil and then plastic wrap, and freeze everything raw so that it’s ready to bake whenever you need an easy dinner.
First, be sure to let it thaw out overnight in the refrigerator. Then you can reheat for a few minutes in the microwave on high. You can also bake it in the oven at 400ºF for about 10-15 minutes, or ’til good and hot. If you froze your fully assembled sheet pan meal before cooking, there’s no need to let it thaw out before baking. Just bake as the directed in the recipe, keeping in mind that you may have to add on a little bit of extra time to account for the thawing process.
Recipe Variations
- You can add so many other veggies to this sheet pan recipe. Think Brussels sprouts, baby potatoes, sweet potatoes, zucchini, cauliflower, green beans, asparagus, cherry tomatoes, sugar snap peas, sweet onions or even butternut squash. Just about anything will work!
- Add more herbs and seasonings! I like basil, oregano, thyme, smoked paprika or some sort of Italian seasoning. Parsley, cilantro, rosemary and garlic powder also work well!
- You don’t have to use kielbasa sausage. In fact, this is a great way to use up any leftover meats that you might have on hand! Ground beef, chicken, Italian sausage, breakfast sausage and even turkey sausage all go great with this recipe.
- Towards the end of the baking time, remove the foil and sprinkle on your favorite cheese to melt down on top. I like cheddar cheese, mozzarella cheese, Monterey jack or Colby jack. It’s also really good served with a heap of cottage cheese. Cheese makes everything better!
More Easy Dinner Recipes With Veggies
Looking for more harvest dinner recipes? Here are some of my favorites…
- Cheesy Baked Frittata With Tomatoes & Peppers
- V8 Vegetable Soup
- Instant Pot Vegetable Soup
- Green Bean Casserole
- Spaghetti Squash Spaghetti and Meatballs
- Cauliflower Chicken Fried Rice
- Low Carb Roast Beef Lettuce Wraps
- Spinach and Chicken Stuffed Peppers
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Sheet Pan Sausage and Vegetables
Ingredients
- 1 Rutabaga chopped
- 1 Turnip chopped
- 5 Carrots chopped
- 1 Bell Pepper sliced and chunked
- 2 cloves Garlic Minced
- 3/4 cup Olive Oil
- 2 tablespoons Poultry Seasoning
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 2 cups Broccoli
- 2 1/2 pounds Smoked Sausage sliced
- 4 Green Onions chopped
Instructions
- Before getting started, spray a large baking sheet with nonstick cooking spray, and preheat the oven to 400ºF.
- Start by using a large knife to chop up the rutabagas, turnips, carrots and green onions; then slice and chunk up the bell peppers. Break up the broccoli head into individual florets, and then slice the sausage into 1-inch chunks.
- Add the chopped rutabagas, turnips, carrots, chunked peppers and minced garlic to the large sheet pan that you prepped in the first step.
- Next, drizzle the olive oil and sprinkle the minced garlic over top of the fresh vegetables.
- Next, drizzle the olive oil over the fresh veggies, and sprinkle on a generous coating of the poultry seasoning, salt and pepper.
- Add the broccoli to the top of your sheet pan veggies.
- Finish it off by adding the sliced sausage and green onions on top. That's it; your layered sheet pan meal is ready to bake!
- Cover your sheet pan meal with aluminum foil, and bake at 400ºF for about 2 hours, or 'til the root vegetables are caramelized and tender when poked with a fork.
- That's it! Sprinkle with grated parmesan cheese and enjoy while nice and warm.
