Sheet Pan Sausage and Vegetables

If you're looking for a simple and delicious dinner idea, This sheet pan sausage and vegetables recipe might be up your alley! This recipe is sure to be a crowd-pleaser!

This dish is flavorful and packed with nutrients, featuring savory Italian sausage links and a colorful mix of bell peppers and onions.

Plus, it's easy to make and can be ready quickly, making it a perfect choice for busy weeknights. 

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!

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Recipe

Easy Sheet Pan Sausage and Vegetables

by Camila Benitez

If you're looking for a simple and delicious dinner idea, This sheet pan sausage and vegetables recipe might be up your alley! This recipe is sure to be a crowd-pleaser! This dish is flavorful and packed with nutrients, featuring savory Italian sausage links and a colorful mix of bell peppers and onions. Plus, it's easy to make and can be ready quickly, making it a perfect choice for busy weeknights. 

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Paraguayan

Servings 6

Calories 437 kcal

Equipment

• Sheet pan
• Chef's knife
• Cutting board
• Measuring spoons
• Mixing Bowl

Ingredients

  

1x2x3x

• ▢ 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

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. To freeze, let the dish cool to room temperature first. 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.

Nutrition

Nutrition Facts

Easy Sheet Pan Sausage and Vegetables

Amount per Serving

Calories

437

% Daily Value*

Fat

 

29

g

45

%

Saturated Fat

 

9

g

56

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

14

g

Cholesterol

 

61

mg

20

%

Sodium

 

947

mg

41

%

Potassium

 

377

mg

11

%

Carbohydrates

 

26

g

9

%

Fiber

 

2

g

8

%

Sugar

 

6

g

7

%

Protein

 

18

g

36

%

Vitamin A

 

1307

IU

26

%

Vitamin C

 

53

mg

64

%

Calcium

 

77

mg

8

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.