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Sheet pan sausage and veggies with roasted bell peppers, broccoli, zucchini, and baby potatoes on a large baking sheet

Sheet Pan Sausage and Veggies

A simple, hearty one-pan meal featuring Italian sausage and colorful roasted vegetables. Everything bakes together on a single sheet pan for easy cleanup and a satisfying weeknight dinner ready in 45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian sausage sweet or spicy, cut into bite-sized pieces
  • 2 cups bell peppers sliced, mixed colors
  • 1 cup red onion sliced
  • 2 cups broccoli florets
  • 1 zucchini sliced into half-moons
  • 2 cups baby potatoes halved
  • 4 tbsp olive oil
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • salt and pepper to taste
  • fresh parsley for garnish, optional

Equipment

  • Large sheet pan
  • Large mixing bowl
  • Sharp knife and cutting board
  • Measuring spoons

Method
 

  1. Preheat your oven to 400 degrees F (200 degrees C).
  2. Wash and chop all vegetables into similar sizes. Halve the baby potatoes, slice the zucchini into half-moons, and slice the bell peppers and onion. Place everything into a large mixing bowl. If skipping the parboil step for potatoes, give them a 5-minute head start on the pan before adding the rest.
  3. Add the sausage pieces to the bowl. Drizzle with olive oil and sprinkle on the garlic powder, onion powder, paprika, salt, and pepper. Toss well until every piece is coated.
  4. Spread the mixture in a single layer on a large sheet pan with no overlapping pieces. Use two pans if needed to avoid crowding.
  5. Bake for 30 to 35 minutes, stirring once at the halfway mark, until the sausage reaches an internal temperature of 160 degrees F and the vegetables are tender with lightly browned edges.
  6. Remove from the oven, scatter fresh parsley over the top if using, and let cool for a couple of minutes before serving warm.

Notes

Use sweet or spicy Italian sausage based on preference. For a leaner option, substitute chicken or turkey sausage and reduce bake time to 20 to 25 minutes if pre-cooked. Cut all vegetables to similar sizes for even cooking. Do not overcrowd the pan — use two pans if needed. Parboiling potatoes for 5 minutes before baking ensures they finish at the same time as the other vegetables. A drizzle of balsamic glaze before serving adds a nice finishing touch.