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Sheet Pan Sausage and Veggies

Sheet pan sausage and veggies! A colorful mix of roasted vegetables and sausage makes this easy sheet pan dinner a weeknight lifesaver.
Course Main Course
Cuisine American
Keyword sheet pan dinner recipes
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 4 servings
Calories 654kcal
Author Kathleen

Ingredients

  • 2 cups baby red or gold potatoes halved
  • 2 cups green beans trimmed and halved
  • 1 cup carrots slice on a sharp diagonal (bias-cut) into ¼-inch thick ovals
  • 1 cup red onion cut in half inch rings, then quartered
  • 1 cup broccoli florets cut into small pieces
  • 1 cup chopped bell peppers cut into 1/2 pieces
  • 13 ounces Andouille or gourmet chicken sausage sliced into ½-inch thick coins
  • 6 tablespoons olive oil divided
  • 8-10 whole garlic cloves, peeled
  • 1 teaspoon paprika,
  • 1/4 teaspoon red pepper flakes, optional
  • 1 tablespoon Italian seasoning
  • salt and black pepper to taste (start with ½ tsp salt, ¼ tsp pepper)
US Customary - Metric

Instructions

  • Prep: Preheat oven to 425°F (218ºC). Line a large 15x21-inch sheet pan (or two smaller pans) with parchment paper.
  • Parcook potatoes: Place halved potatoes (2 cups) in a microwave-safe bowl with 1–2 tablespoons water. Cover and microwave for 5–6 minutes, until just fork-tender. Drain and set aside.
  • Make garlic beggar’s purse: Place whole peeled garlic cloves (8-10) in the center of a small piece of foil (about 6x6 inches). Drizzle with 1 teaspoon olive oil and toss to coat. Gather the foil corners together and twist to form a small pouch. Keep it loosely closed so steam can circulate.
    Step 1 how to make Sheet Pan Sausage and Veggies, Make garlic beggar’s purse: Place whole peeled garlic cloves in a foil. Drizzle with 1 teaspoon olive oil and toss to coat.
  • First roast (15 minutes): On the prepared sheet pan, spread potatoes, carrots (1 cup), green beans (2 cups), red onion (1 cup), and sausage (13 ounces) in a single layer. Drizzle with 5 tablespoons olive oil, sprinkle with paprika (1 teaspoon), Italian seasoning (1 tablespoon), red pepper flakes (1/4 teaspoon), salt, and pepper. Toss well. Place the garlic beggar’s purse in a corner of the sheet pan. Roast for 15 minutes.
    Step 5 how to make Sheet Pan Sausage and Veggies, First Roast: Spread the potatoes, carrots, green beans, red onion, and sausage in a single layer. Drizzle it with the oil and toss to evenly coat. Place the garlic beggar’s purse in a corner of the sheet pan. Roast.
  • Prep Broccoli + Red Pepper: Meanwhile, toss the broccoli (1 cup) and red pepper (1 cup) with 1 tablespoon canola oil and 1/4 teaspoon salt.
    Step 6 how to make Sheet Pan Sausage and Veggies, Meanwhile, toss the broccoli and red pepper with oil and salt.
  • Second Roast: Remove the pan from the oven. Increase oven to 450ºF (232ºC). Scoot the cooked veggies and sausage to the bottom 2/3's of the pan. Add broccoli and bell peppers to the top 1/3 of the pan. Return to the oven for another 7–10 minutes, or until veggies are tender and golden brown in spots.
    Step 7 how to make Sheet Pan Sausage and Veggies, Second Roast: Add broccoli and bell peppers to the pan. Roast again.
  • Finish + Serve: Carefully open the garlic beggar’s purse. The cloves should be soft and golden — mash lightly with a fork if desired, then mix into the veggies or serve alongside. I serve it whole and let everyone mash and use it as they like.
    Step 8 how to make Sheet Pan Sausage and Veggies, Finish + Serve: Open the garlic beggar’s purse. Mash lightly with a fork if desired, then mix into the veggies or serve alongside.
  • Sprinkle with feta and parsley, if using. Serve hot as-is, or over rice, buttered noodles, or quinoa.

Notes

  1. Cut broccoli into larger florets (about 1½–2 inches). Smaller pieces can burn before the rest of the veggies finish cooking.
  2. Make a garlic foil “beggar’s purse.” Place whole garlic cloves in a small foil pouch with olive oil. This keeps them soft and sweet instead of burnt or raw.
  3. Parcook the potatoes. A quick microwave step ensures they roast up golden and tender in the same time as the other veggies.
  4. Don’t overcrowd the pan. Use a large sheet pan (or two smaller ones) so everything roasts instead of steaming.
  5. Stir halfway through. Adding the broccoli at the halfway point and tossing the veggies ensures even cooking and caramelization.

Nutrition

Serving: 1serving | Calories: 654kcal | Carbohydrates: 40g | Protein: 23g | Fat: 47g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Cholesterol: 79mg | Sodium: 797mg | Potassium: 1294mg | Fiber: 8g | Sugar: 9g | Vitamin A: 7380IU | Vitamin C: 105mg | Calcium: 108mg | Iron: 4mg