Sheet Pan Sausage and Vegetables (in Oven) is an easy oven baked dinner that's healthy, high protein, and made with simple ingredients. It's a great option for weeknight dinners, meal prep, or nights when you want an easy cleanup meal.
The sausage roasts alongside the vegetables so everything finishes at the same time. This low carb sheet pan dinner keeps prep simple while still feeling filling and balanced. Here's how to make it.
Things to Know Before Making Sheet Pan Sausage and Vegetables
- Cut the vegetables into similar sizes so they roast evenly
- Spread everything into a single layer so the vegetables brown instead of steam
- Fully cooked sausage works best for quick roasting and easy prep
- Stir halfway through cooking for more even browning
- Roasting the sausage directly with the vegetables helps everything caramelize together without extra pans or steps.
I've been creating high protein, healthy recipes for readers since 2018.
Sheet pan dinners are always one of my favorites. If you're enjoying this recipe, you should also check out my Sheet Pan Salmon with Veggies (Healthy & Easy!), Sheet Pan Chicken Thighs and Sweet Potatoes, or this Sheet Pan Rainbow Chicken Recipe.
Ingredients Overview
- Sausage: Fully cooked pork, turkey, or chicken sausage all work well, or substitute smoked sausage if preferred
- Bell peppers: Red, yellow, and green bell peppers roast evenly and add color to the pan
- Zucchini: Slice into thick coins so it stays tender without getting mushy
- Red onion: Cut into wedges for the best texture after roasting
- Olive oil: Avocado oil can be substituted if preferred
- Seasonings: Italian seasoning, garlic powder, salt, and black pepper keep the flavor simple and versatile
- Optional toppings: Parmesan cheese or chopped parsley can be added before serving
Full ingredient amounts are listed in the recipe card below.
How to Make Sheet Pan Sausage and Vegetables
Step 1: Prep the Ingredients
Preheat the oven to 400°F and line a large sheet pan with parchment paper or foil. Slice the sausage into rounds and chop all vegetables into evenly sized pieces.
Step 2: Season the Vegetables
Spread the vegetables across the sheet pan and drizzle with olive oil. Sprinkle with Italian seasoning, garlic powder, salt, and pepper, then toss everything together until coated.
Step 3: Add the Sausage
Add the sliced sausage to the pan, spacing the pieces between the vegetables for even roasting. Keeping everything in a single layer helps the vegetables brown better.
Step 4: Roast Until Tender
Bake for 30 to 35 minutes, stirring halfway through cooking. The vegetables should be tender with browned edges and the sausage lightly caramelized.
Step 5: Finish and Serve
Top with shredded Parmesan or chopped parsley if desired. Serve warm straight from the pan.
Substitutions and Variations
- Swap zucchini for broccoli or mushrooms
- Use spicy sausage for extra heat
- Add sweet potatoes for a heartier version
- Make it dairy-free by skipping the Parmesan
- Serve over cauliflower rice for a lower carb option
What to Serve With Sheet Pan Sausage and Vegetables
Serve this one pan sausage and vegetables recipe with cauliflower rice, roasted asparagus, or a simple green salad. It also pairs well with quinoa or brown rice if you want a more filling meal.
Storage and Freezing
Refrigerate leftovers in an airtight container for 3-4 days. Reheat at 350°F until warmed through. Freeze for up to 3 months and thaw in the fridge before reheating.
FAQs
Can I use uncooked sausage for sheet pan sausage and vegetables?
Yes, but uncooked sausage may need additional cooking time. Make sure it reaches an internal temperature of 165°F before serving.
What vegetables work best for sheet pan sausage and veggies?
Bell peppers, zucchini, onions, broccoli, mushrooms, and green beans all roast well. Try to cut everything into similar sizes for even cooking.
How do I keep vegetables from getting soggy on a sheet pan?
Spread the vegetables into a single layer and avoid overcrowding the pan. Stirring halfway through roasting also helps them brown evenly.
Is sheet pan sausage and vegetables good for meal prep?
Yes. This recipe reheats well and works great for lunches or quick dinners throughout the week.
Can I make this recipe low carb?
Yes. Use lower carb vegetables like zucchini, peppers, broccoli, and cauliflower while skipping potatoes or sweet potatoes.
More Easy Dinner Recipes
- Sheet Pan Chicken Fajita Meal Prep
- Sheet Pan Roasted Vegetables
- Oven Baked Balsamic Chicken Breast & Veggies
- 25 Healthy Sheet Pan Dinners
Recipe
Easy Sheet Pan Sausage and Veggies (Low Carb)
Ingredients
- 1 pound fully cooked sausage
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 zucchini
- 1 red onion
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Optional: shredded Parmesan, chopped parsley
Instructions
- Preheat the oven to 400°F and line a large sheet pan with parchment paper or foil.
- Slice the sausage into rounds. Chop the bell peppers, zucchini, and red onion into evenly sized pieces.
- Spread the vegetables across the sheet pan. Drizzle with olive oil and season with Italian seasoning, garlic powder, salt, and pepper. Toss everything together until coated.
- Add the sliced sausage to the pan, spacing the pieces evenly between the vegetables.
- Bake for 30 to 35 minutes, stirring halfway through cooking, until the vegetables are tender and the sausage is browned.
- Optional: top with shredded Parmesan and chopped parsley before serving.
Notes
- Spread ingredients evenly for better roasting
- Turkey or chicken sausage can be substituted
- Stir halfway through cooking for even browning
- Parmesan cheese adds extra flavor before serving
- Reheat leftovers in the oven or skillet for the best texture
Nutrition
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