Looking for a simple and delicious dinner idea? This sheet pan sausage and vegetables recipe is sure to be a crowd-pleaser! With savory Italian sausage links and a colorful mix of bell peppers and onions, this dish is flavorful and packed with nutrients. Plus, it's easy to make and can be ready quickly, making it a perfect choice for busy weeknights. So why try this recipe and see how it can spice up your dinner routine?
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What are Sausage and Vegetables?
Sausage and vegetables are two types of food combined to make a delicious and satisfying meal. Sausage is a seasoned meat product usually made from ground meat, such as pork or beef, along with various spices and seasonings. Conversely, vegetables are edible parts of plants often used in cooking and are known for their various health benefits. In this recipe, hot or sweet Italian sausage links are paired with sliced bell peppers and onions and roasted on a sheet pan with olive oil and seasonings to create a flavorful and nutritious meal.
ingredients
Note: The full ingredients list is provided in the recipe card below.
- Hot or sweet Italian sausage links: These are the main protein source and the recipe's star ingredient. They add flavor and texture to the dish.
- Red, yellow, and/or orange bell pepper: These colorful bell peppers are thinly sliced and roasted along with the sausage to add flavor, texture, and nutrients to the dish.
- Green bell pepper: The green bell pepper is also thinly sliced and roasted with the other vegetables and sausage to provide additional flavor and color to the dish.
- Red or yellow onion: The onion is halved and thinly sliced, then roasted along with the other vegetables and sausage to add sweetness and depth of flavor to the dish.
- Extra-virgin olive oil: This oil coats the vegetables and sausage before roasting to help them cook evenly and add flavor and moisture to the dish.
- Kosher salt: This seasoning enhances the flavors of the vegetables and sausage.
- Ground black pepper: This seasoning adds a subtly spicy, earthy flavor.
- Granulated garlic: This seasoning adds a hint of garlic flavor to the dish without the need to peel and chop fresh garlic cloves.
Tools you'll need
How to Make Sausage and Vegetables
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 450 degrees F. Toast the rolls on a sheet pan for 5 minutes. Set aside. Lower the oven temperature to 425 degrees F. Line a rimmed baking sheet with parchment paper. Spread the peppers and onions on the sheet pan. Drizzle with olive oil, sprinkle with salt, garlic, and pepper, and toss. Nestle the sausages in and around the vegetables.
Bake until the onions are translucent and tender, the peppers are soft and charred in spots, and the sausage is completely cooked, about 25 to 30 minutes, turning the vegetables halfway through cooking. Spread each roll with Mayo, then place the sausage and vegetables. Drizzle ketchup and mustard on top, or serve it on the side if desired. Enjoy!
Substitutions
- Sausage: If you don't have Italian sausage or prefer a different type, you can substitute it with any other sausage you like, such as chorizo, bratwurst, or kielbasa. You can also use plant-based sausages if you're vegetarian or vegan.
- Bell peppers: If you don't have all the bell peppers listed in the recipe, you can use any color you have on hand or prefer. You can substitute bell peppers with other vegetables that roast well, such as zucchini, eggplant, mushrooms, or cherry tomatoes.
- Onion: If you don't have red or yellow onions, use white onions, shallots, or leeks instead.
- Olive oil: If you don't have extra-virgin olive oil or prefer a different oil, you can use any other oil with a high smoke point, such as canola oil, vegetable oil, or grapeseed oil.
- Seasonings: If you don't have kosher salt, you can use any other type of salt you have on hand. You can also experiment with different herbs, such as smoked paprika, cumin, or dried oregano, to add more depth of flavor to the dish.
Variations
- Mediterranean-style: Use lamb sausage instead of Italian sausage, and add sliced zucchini, eggplant, cherry tomatoes, and olives to the sheet pan—season with dried oregano, lemon juice, and crumbled feta cheese.
- Mexican-style: Use chorizo sausage instead of Italian sausage, and add sliced bell peppers, red onions, and canned black beans to the sheet pan—season with cumin, chili powder, lime juice, and fresh cilantro.
- Cajun-style: Use andouille sausage instead of Italian sausage, and add sliced bell peppers, red onions, and sliced okra to the sheet pan. Season with Cajun seasoning, hot sauce, and fresh parsley.
- Asian-style: Use chicken sausage instead of Italian sausage, and add sliced bell peppers, onions, and broccoli florets to the sheet pan—season with soy sauce, sesame oil, ginger, and garlic.
- Vegetarian-style: Use plant-based sausage instead of Italian sausage, and add sliced bell peppers, onions, and sliced mushrooms to the sheet pan—season with smoked paprika, garlic powder, and nutritional yeast.
How to Serve
Sheet Pan Sausage and Vegetables is a versatile dish that can be served in many ways. You can enjoy it straight from the sheet pan for a casual and rustic meal. Alternatively, you can serve it over a bed of cooked rice, quinoa, or pasta to make it more filling and satisfying. You can also use it to fill sandwiches, wraps, pita pockets, greens, and a dollop of yogurt or hummus. Pair it with a side salad or some crusty bread to make it a complete meal. The leftovers can be stored in the fridge for up to three days and reheated in the oven or microwave.
How to Store & Re-Heat
To store: Let them cool to room temperature first. Then, transfer the leftovers to an airtight container and refrigerate for up to three days. If you have leftover sausage links, it's best to store them separately from the vegetables to prevent them from becoming too soggy.
To reheat: Preheat your oven to 350°F (175°C) and transfer the desired leftover amount to a baking dish or sheet pan. Cover the dish with foil or a lid and bake for 10-15 minutes or until heated.
You can also reheat the leftovers in the microwave by placing them in a microwave-safe dish and covering them with a damp paper towel. Microwave on high for 1-2 minutes or until heated through, stirring once or twice. Remember always to use caution when handling hot dishes and to check the internal temperature of the food to ensure it's reached 165°F (74°C) before consuming.
Make-Ahead
Sheet Pan Sausage and Vegetables can be made ahead of time to save you time and effort on busy weeknights. You can prepare the vegetables and sausage a day in advance, but it's best to roast them just before serving to ensure they're crispy and fresh. To prepare the vegetables and sausage ahead of time, wash and slice the vegetables and store them in separate zip-top bags or containers.
Store the sausage links in the fridge or freezer, depending on how soon you use them. When you're ready to cook, toss the vegetables and sausage with olive oil and seasonings, arrange them on a sheet pan, and roast in the oven as directed in the recipe. This way, you can have a delicious and nutritious meal ready in under 30 minutes without the stress of last-minute prep.
How to Freeze
If you have leftovers or want to make a big batch of Sheet Pan Sausage and Vegetables ahead of time, you can freeze it for future meals. Let the dish cool to room temperature first to freeze the sausage and vegetables. Then, transfer the leftovers to a freezer-safe container or zip-top bag, removing as much air as possible to prevent freezer burn. Label the container with the date and contents and freeze it for up to three months. When you're ready to reheat, thaw the dish overnight in the fridge or use the defrost function on your microwave.
Then, reheat the dish in the oven as directed in the recipe, adding a few extra minutes if needed, until it's heated through and crispy. Remember that freezing and reheating can affect the texture and flavor of the vegetables and sausage, so it's best to consume them within a few months for the best quality.
Tips for Making The Best Sausage and Vegetables
- Use a good quality sausage: Look for sausages made with high-quality meat and natural ingredients. Avoid sausages that are loaded with preservatives, fillers, or artificial flavors.
- Cut the vegetables evenly: To ensure even cooking and browning, slice the vegetables into similar sizes and thicknesses. This will help them roast evenly and prevent some pieces from being undercooked or burnt.
- Use enough oil: Coat the vegetables and sausage generously with olive oil to prevent them from sticking to the sheet pan and to help them cook evenly. You can also use a silicone baking mat or parchment paper to prevent further sticking.
- Season well: Don't skimp on the seasoning; it gives the dish flavor. Use kosher salt, black pepper, and granulated garlic to taste, and feel free to add other seasonings, such as smoked paprika, cumin, or dried herbs, to customize the flavor.
- Arrange the ingredients in a single layer: Avoid overcrowding the sheet pan, as it can cause the vegetables and sausage to steam instead of roast, resulting in a soggy and less flavorful dish. Arrange the ingredients in a single layer, with some space between each piece, to allow for proper browning and caramelization.
- Preheat the oven: Preheat your oven to 400°F (200°C) before roasting the vegetables and sausage. This will help them cook evenly and crisp up nicely.
- Serve immediately: For the best flavor and texture, serve the Sheet Pan Sausage and Vegetables as soon as it come out of the oven. This way, the vegetables will be crispy, and the sausage will be juicy and hot.
FAQ
Can I use frozen vegetables for this recipe?
While it's possible to use frozen vegetables for this recipe, fresh vegetables will give you better flavor and texture. Frozen vegetables tend to release more moisture and can turn mushy when roasted, which can affect the overall quality of the dish.
Can I use a different type of sausage?
You can use any sausage you like or have on hand. Just make sure to adjust the cooking time accordingly, as different types of sausage may require other cooking times.
Can I add other vegetables to this recipe?
You can customize this recipe by adding vegetables that roast well, such as potatoes, carrots, asparagus, or Brussels sprouts. Adjust the cooking time and temperature accordingly, as different vegetables may require other roasting times.
The vegetables are not getting charred.
If your peppers are not getting as charred as you'd like, try placing them closer to the top of the oven, or you can switch the oven to broil for a few minutes at the end of cooking. Keep an eye on them to prevent burning.
The sausages are not cooked through.
Ensure they are fully cooked through by checking their internal temperature. They should reach 160-165°F (71-74°C). If they're not cooked to your liking, you can cook them a bit longer, but be careful not to overcook them, as they may become dry.
The vegetables are too soft.
If the peppers and onions become too soft for your preference, reduce the cooking time slightly. Different ovens may vary, so keep an eye on them during cooking and adjust as needed.
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Recipe
Easy Sheet Pan Sausage and Vegetables
Ingredients
- 6 hot or sweet Italian sausage links
- 1 large red , yellow, and/or orange bell pepper,
- stemmed , seeded, and thinly sliced
- 1 large green bell pepper , stemmed, seeded, and thinly sliced
- 1 large red or yellow onion , halved and thinly sliced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon Kosher salt , to taste
- ½ teaspoon ground black pepper , to taste
- ¼ teaspoon granulated garlic
To Assemble the Sausage and Vegetables:
- 6 hoagie rolls
- mayonnaise
- ketchup
- mustard
Instructions
- Preheat the oven to 450 degrees F. Toast the rolls on a sheet pan for 5 minutes. Set aside. Lower the oven temperature to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Spread the peppers and onions on the sheet pan. Drizzle with olive oil, sprinkle with salt, garlic, and pepper, and toss. Nestle the sausages in and around the vegetables.
- Bake until the onions are translucent and tender, the peppers are soft and charred in spots, and the sausage is completely cooked through, about 25 to 30 minutes, turning the vegetables halfway through cooking.
To Assemble the Sausage and Vegetables:
- Spread each roll with Mayo, then place the sausage and vegetables. Drizzle ketchup and mustard on top, if desired, or serve it on the side. Enjoy!
Notes
- To store: Let them cool to room temperature first. Then, transfer the leftovers to an airtight container and refrigerate for up to three days. If you have leftover sausage links, it's best to store them separately from the vegetables to prevent them from becoming too soggy.
- To reheat: Preheat your oven to 350°F (175°C) and transfer the desired leftover amount to a baking dish or sheet pan. Cover the dish with foil or a lid and bake for 10-15 minutes or until heated.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.