Easy One Pan Sausage and Veggies Recipe

I made this when the week felt like a runaway train and dinner needed to basically cook itself. It’s a sheet pan full of juicy sausage, roasty-caramelized veggies, and a quick little lemony finish—like weeknight confetti. No marinade, no fuss, no drama. Just slice, toss, roast, and try not to burn your fingers snagging bites off the pan before it hits the table.

My husband calls this “the good chaos dinner” because our kids can pick their colors—one swipes all the peppers, the other is suddenly a broccoli goblin, and he’s posted up with the crispy potatoes and sausage ends. We put the pan in the middle of the table and it gets quiet in that way that only happens when everyone’s happy and chewing. It’s become our back-pocket meal for soccer nights, last-minute company, and Sundays when I pretend I’m meal prepping.

How to Make It

Here’s the vibe: crank the oven to 425°F so it’s good and hot. Slice 1 lb smoked sausage (kielbasa, andouille, chicken sausage—whatever you’ve got) into coins. Chop a pile of veggies: 2 bell peppers, 1 red onion, 1 medium zucchini, about 1.5 cups broccoli florets, and a couple big handfuls of baby potatoes halved (aim for 1–1.25 lb). If your potatoes are chunky, cut them smaller so they finish with the rest.

Toss everything on a big sheet pan (or two—space is crispiness) with 2–3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp dried oregano, 3/4–1 tsp kosher salt, and black pepper. I like a tiny sprinkle of red pepper flakes if it’s just adults. Roast 20–25 minutes, tossing halfway. If you want those gorgeous browned edges, broil for 2–3 minutes at the end. Pull it out, squeeze over half a lemon, shower with chopped parsley, and if you’re feeling extra, drizzle a quick honey-Dijon (1 tsp honey + 1 tsp Dijon) across the top. Done. Dinner wins.

✔Ingredient Notes

– Smoked sausage: Kielbasa is classic, but chicken sausage keeps it lighter. Andouille = spicy, which I love but my kids do not. Slice on a bias for more caramelized edges.
– Baby potatoes: They take the longest. Cut them small. If you’re in a rush, microwave them 3 minutes first and then toss with the rest.
– Bell peppers + onion: The sweetness after roasting is unreal. Don’t skip the onion—it’s the flavor glue.
– Zucchini + broccoli: Zucchini cooks fast; cut it chunky. Broccoli gets deliciously toasty—dry it well so it doesn’t steam.
– Olive oil: Enough to gloss the veggies means browning instead of sadness. Dry veggies + hot pan + oil = crisp.
– Smoked paprika + garlic powder: The secret to “tastes like you tried” with zero effort. Paprika gives color and cozy.
– Lemon + parsley: Bright finish that wakes everything up. If you forget it, you’ll miss it (I always do, then kick myself).
– Optional honey-Dijon: Tiny drizzle at the end for shine and sweet-tang. Skip if your sausage is already sweet.

✔Recipe Steps

1. Preheat oven to 425°F and line a large sheet pan with parchment for easy cleanup.
2. Slice 1 lb smoked sausage and chop peppers, onion, zucchini, broccoli, and baby potatoes into similar bite-size pieces.
3. Toss sausage and veggies with 2–3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp dried oregano, 3/4–1 tsp kosher salt, and black pepper.
4. Spread in a single layer (use two pans if crowded) and roast 20–25 minutes, tossing halfway.
5. Broil 2–3 minutes for crispy edges, watching closely so nothing burns.
6. Finish with a squeeze of lemon and parsley; drizzle optional 1 tsp honey + 1 tsp Dijon if you like, then serve hot.

What to Serve It With

– Fluffy rice, quinoa, or buttery polenta
– Garlic bread or warm pita to scoop everything up
– A simple green salad with a zingy vinaigrette
– Tzatziki, garlicky yogurt, or chipotle mayo on the side
– For breakfast-for-dinner: fried eggs on top and hot sauce

✔Tips & Mistakes

– Don’t crowd the pan. If the veggies touch too much, they steam and sulk. Use two pans if needed.
– Cut potatoes small so they finish with the zucchini and peppers.
– Pat veggies dry before oiling—water is the enemy of crisp.
– Your oven runs cool? Go 450°F. This meal thrives on heat.
– Broil at the end. Two minutes takes it from “good” to “where has this been all my life.”
– Salt twice: a little before roasting, a tiny pinch after lemon to lock in flavor.
– Frozen veggies work, but don’t add them all at once; roast the potatoes first, then toss in frozen things later.

✔Storage Tips

Pop leftovers into an airtight container and refrigerate up to 4 days. Reheat on a sheet pan at 400°F for 8–10 minutes or in the air fryer for 5–6 to bring the crisp back. Freezes fine for up to 2 months (zucchini goes softer, but still tasty). Also: zero judgment if you eat it cold, standing at the fridge. It’s actually amazing with a squeeze of lemon and a fork. And for breakfast? Chop it up, toss in a skillet, crack in a couple eggs—dreamy.

✔Variations and Substitutions

– Sausage swap: chicken sausage, turkey, or andouille for heat. Plant-based sausage works—oil it well so it browns.
– Veggie freestyle: Brussels sprouts, green beans, sweet potato cubes, cauliflower, asparagus tips—mix and match.
– Seasoning moods: Cajun, Italian, lemon-pepper, or taco seasoning. Add a pinch of fennel seed for that “sausage shop” aroma.
– Saucy route: Whisk 1 tbsp soy sauce with 1 tsp honey (or sugar) and 1 tsp vinegar; drizzle post-roast. Tamari ↔ soy sauce works perfectly.
– Low-carb: skip potatoes, add more peppers and broccoli.
– Cheesy: sprinkle feta or parmesan the second it comes out to melt into the veggies.
– Sweet-savory: add pineapple chunks if you’re feeling wild—just drain them like crazy so the pan still crisps.

Frequently Asked Questions

Easy One Pan Sausage and Veggies Recipe

This weeknight-friendly sheet-pan dinner pairs smoky turkey sausage with colorful veggies and crisp-tender potatoes—simple seasonings, minimal prep, and just one pan to wash.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb smoked turkey sausage, sliced into 0.5 inch coins
• ▢ 1 lb baby gold potatoes, diced into 0.75 inch pieces
• ▢ 2 cup broccoli florets
• ▢ 2 cup zucchini, halved and sliced about 2 medium
• ▢ 1 cup red onion, thick slices about 0.5 large
• ▢ 1 cup red bell pepper, strips about 1 large
• ▢ 1 cup yellow bell pepper, strips about 1 large
• ▢ 3 tbsp olive oil
• ▢ 1 tsp garlic powder
• ▢ 1 tsp onion powder
• ▢ 1 tsp Italian seasoning
• ▢ 1 tsp smoked paprika
• ▢ 1 tsp kosher salt plus more to taste
• ▢ 0.5 tsp black pepper
• ▢ 0.25 tsp red pepper flakes optional, for heat
• ▢ 1 tbsp lemon juice fresh, for finishing
• ▢ 2 tbsp fresh parsley, chopped for garnish

Instructions

Preparation Steps

• Preheat oven to 425°F. Place a rimmed sheet pan on the middle rack while the oven heats.
• In a small bowl, mix the garlic powder, onion powder, Italian seasoning, smoked paprika, salt, black pepper, and red pepper flakes.
• Toss the diced potatoes with 1.0 tbsp olive oil and half of the seasoning mix. Carefully spread on the preheated sheet pan and roast for 10 minutes.
• Meanwhile, in a large bowl combine the sausage, broccoli, zucchini, onion, and bell peppers. Add the remaining 2.0 tbsp olive oil and the rest of the seasoning mix; toss to coat evenly.
• After the potatoes have roasted 10 minutes, push them to one side and add the sausage and vegetables to the pan. Spread everything in a single layer.
• Roast for 15 minutes, stirring once halfway through, until the vegetables are crisp-tender and the sausage is browned at the edges.
• Remove from the oven and toss with lemon juice. Sprinkle with parsley, taste, and adjust salt if needed. Serve hot.

Notes

Cut potatoes into small, even pieces so they cook through in the same time as the veggies. Swap turkey sausage for pork sausage if you prefer (cook time stays the same). Leftovers reheat well in a skillet over medium heat; add a splash of water to keep veggies tender.