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Sheet pan dinners are so much fun to make. Plus, they’re quick and easy. To make them you just throw a bunch of ingredients together on a sheet pan, drizzle on olive oil, top with seasonings, and roast in the oven. What could be easier?Jump to Recipe
Almost anything can be roasted on a sheet pan. So, sheet pan meals are ideal for last minute and weeknight dinners. After all, everyone has those days when appointments ran late, you unexpectedly had to take the dog to the vet, or something came up that kept you from getting dinner ready. It’s sheet pan sausage and veggies to the rescue!
WHAT’S COVERED IN THIS POST
For this sheet pan sausage and veggies, I’m using precooked sausage and potatoes, carrots, and kale.
About the sausage, well I’m pretty picky when choosing sausage. I look for precooked and uncured (or naturally cured) sausage.
When I’ve shared this recipe on Instagram or Facebook, I’ve received a number of messages asking about what “uncured” means. Curing is a process of preserving foods. With meats, especially ham and sausage, it involves using nitrates. Uncured meats have only naturally occurring nitrates like those in found in celery. So, I choose uncured meats when possible as a healthier alternative to nitrates and added chemicals.
The beauty of it, though, is you can use almost any vegetables you have on hand. Try green beans, broccoli, cauliflower, bell pepper, and corn on the cob. Since they all work really well.
Sausage and Veggies – Mixing It Up
Since the roasting temperature is pretty high, be sure to preheat your oven before you prep the sheet pan dinner.
It’s most practical to mix the sausage and vegetables up on the sheet pan. The higher fat content in the sausage helps keep the vegetables from drying out. For food bloggers, though, separating them out makes for prettier photos.
Drizzle olive oil over everything. If you don’t mind getting messy, get your hands in there and mix everything up. Otherwise, just ensure the drizzle is evenly applied to the sausage and vegetables.
Sprinkle your favorite all-purpose seasoning on top. If you have and fresh herbs like rosemary or thyme, throw them on for even more flavor.
And, you’re ready to roast. Oh, you might have noticed that I’ve been saying roast instead of bake. Though roasting and baking are done in the oven, there are some subtle differences as discussed here.
Roasting is a preferred method for oven cooking meats and vegetables. If your oven has a roasting function, use that. It circulates the heat, creating an even browning. Otherwise, just set your oven to bake.
Sheet Pan Sausage & Vegetables
- Baking Sheet
- 1 lb pre-cooked link sausage, sliced
- 2 potatoes
- 1-2 sweet potatoes
- 3 carrots
- 1 onion (red gives a nice color)
- 1 bunch Lacinato kale, stems removed and ribboned
- Scrub the potatoes and carrots, and cube them up. Cut the onion in half, then into 1/2” slices. Rinse the kale, then cut it into 1” ribbons.
- Preheat your oven to 400°. Place everything but the kale on the sheet pan. Drizzle with olive oil and sprinkle with your favorite seasoning. Bake for 20 minutes.
- Sprinkle kale on top, and bake for another 5 minutes.
Isn’t that an easy 30 minute dinner? Keep this recipe handy for those nights when you have no idea what to make for dinner. With just a little prep, you’ll have this meal on the table in a hurry.
Make something special today! Until next time,
FREQUENTLY ASKED QUESTIONS
Sautéed Peppers and Onions.
Mac & Cheese.
Rosemary and Garlic Baked Potato Wedges.
Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Drizzle with remaining 1 teaspoon vinegar; toss.
Yes, when roasting vegetables, parchment paper is better than foil. Recent research in the International Journal of Electrochemical Science suggests that when we use aluminum foil during cooking, some aluminum leaches into food.
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