Delicious dinner for the whole family is ready in just under 30 mins with sausage and veggies roasted together in a sheet pan with some spices. This is Whole30 approved and Paleo friendly. It is an easy recipe for meal prep.
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This is my lazy day dinner recipe as it is basically no-prep and no baby sitting. It cannot get better than this, right?! Sheet Pan dinners are seriously the best! It's a complete meal in itself with minimal effort before and after cooking. This easy Sheet Pan Chicken Fajitas is another one of our go-to sheet pan dinner recipes.
We always have some or the other kind of sausage in hand to use in a fried rice, to add to eggs, or to just heat it up and eat as a side for breakfast. Recently I even tried an Indian fusion recipe of sorts, by making a Sausage Thoran, on my Instagram stories. Roasted vegetables are also a favorite in our family for easy additions to dinners.
So, this is a combined recipe of some good protein in the form of sausage and some good for you veggies. If you are like me and always have some cooked quinoa or rice in the refrigerator then you are golden! I love to make this Instant Pot Cilantro Lime Quinoa in bulk and keep in the refrigerator to use throughout the week.
This Sheet Pan Sausage and Vegetables is
- Easy and quick to make
- Low carb, full of flavor and healthy
- Versatile - you can make it different every time you make it, by changing up the sausage or the vegetables.
- A great option for meal prepping
- Whole30 approved and Paleo friendly.
How to make this quick and easy Sheet Pan Sausage and Vegetables
- Line a sheet pan with parchment paper.
- Place the sausage slices and vegetables in a single layer.
- Toss with olive oil, spices, salt and pepper.
- Bake in the oven till done.
Cooking Tips
- Always use a parchment paper liner (I love these pre-cut ones) or Silpat on your sheet pan for ease of clean and to avoid sticking.
- Feel free to use any combination of sausages and vegetables for this recipe. Try and swap up the spices too to see what other wonderful flavors you can come up with.
- You can serve this Sheet Pan Sausage and Veggies over a bowl of rice, quinoa, couscous or cauli rice (Whole30/Paleo) for a filling meal.
- This recipe can be easily doubled to make extra for leftovers or to accomodate more people.
- This is a great make ahead recipe for meal prep. You can make a whole bunch and keep in the refrigerator in an airtight container. You can use it up in wraps, with your morning breakfast or even as a snack.
- This recipe can be made even easier by using pre-cut vegetables.
Quick and Easy Sheet Pan Sausage and Vegetables
Ingredients
- 12 oz sausage any kind that you like, sliced in rounds
- 3 medium yellow potatoes cubed
- 1 cup sliced mushrooms
- 2 cups chopped bell peppers about ½ green bell pepper, ½ red bell pepper and ½ yellow bell pepper
- 2 cups halved Brussels sprouts
- 5 tablespoon olive oil
- ½ teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
- salt to taste
- crushed black pepper to taste
- ¼ cup fresh parsley minced
Instructions
- Preheat oven to 400F
- Line a sheet pan with parchment paper or Silpat.
- Place the sausage slices and vegetables in a single layer on the sheet pan.
- Drizzle the olive oil over the sausage and veggies.
- Mix in the garlic powder, dried oregano, paprika, red pepper flakes, salt and pepper together and sprinkle over the sausage and veggies.
- Bake for 15 mins or so. Turn the sausage slices or just toss all of the together to make sure most of them turn around. Bake for another 10 mins, till the sausage is crispy along the edges and the vegetables look done.
- Sprinkle fresh parsley over it.
- Serve over a bowl of cauli rice, rice, couscous or quinoa.
Notes
- Always use a parchment paper liner (I love these pre-cut ones) or Silpat on your sheet pan for ease of clean and to avoid sticking.
- Feel free to use any combination of sausages and vegetables for this recipe. Try and swap up the spices too to see what other wonderful flavors you can come up with.
- You can serve this Sheet Pan Sausage and Veggies over a bowl of rice, quinoa, couscous or cauli rice (Whole30/Paleo) for a filling meal.
- This recipe can be easily doubled to make extra for leftovers or to accomodate more people.
- This is a great make ahead recipe for meal prep. You can make a whole bunch and keep in the refrigerator in an airtight container. You can use it up in wraps, with your morning breakfast or even as a snack.
- This recipe can be made even easier by using pre-cut vegetables.
Amanda says
Hi is the sausage on sheet pan precooked sausages or are they the raw ones
Manju says
Amanda, they are cooked sausages. You brought up a good question. I need to update that in the recipe. Thanks.
Sarah says
I made this with raw sausage (beer brats because that’s what was in the freezer) with a total cook time of 45 minutes. I left out the pepper flakes because I made it for my young kids. The flavor was amazing and this is a new favorite recipe!
Manju says
Thank you! I appreciate you taking the time to let me know! 🙂