Sausage and Roasted Vegetables Sheet Pan

We know you love sheet pan dinners as much as we do.  They are easy, healthy, delicious and usually mess-free.  Our sausage and vegetables won’t disappoint.  Flavorful and a crowd pleaser!  Serve ‘as is’ for a high protein option or over rice for a heartier entree.

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Sausage and Roasted Vegetables Sheet Pan

Course: Main Course
Keyword: Gluten Free, High Protein, Weeknight Meals
Servings: 4 servings
Author: Denise


  • 2 lbs sausage links in casing I like to use chicken sausage with a light flavoring
  • 3-4 red yellow and orange bell peppers, sliced into 1” strips
  • 1 large yellow onion sliced
  • 1 1/2 lb fingerling potatoes halved
  • 1/2 lb asparagus tough ends trimmed
  • 1 cup olive oil
  • 1/2 cup lemon juice
  • 2 tsp kosher salt
  • 3/4 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 2 tsp thyme
  • 2 tsp oregano
  • 1 tsp smoked paprika
  • 2 tsp garlic powder

To Serve:

  • Fresh herbs lightly chopped


  • Preheat oven 400 degrees.
  • Slice peppers, onions, potatoes and asparagus. Place in large bowl.
  • In small bowl, mix olive oil through paprika. Whisk well. Pour 3/4 of mixture over top of vegetables and toss well to coat. Set remaining oil mixture aside.
  • Spread vegetables over baking sheet coated with nonstick spray. Ensure vegetables aren’t crowded and if they are, split amongst two baking sheets.
  • Lay peeled garlic cloves on small piece of foil. Coat with olive oil and wrap in foil. Nestle in center of vegetables.
  • Cook for 20 minutes. Remove mixture from oven and toss vegetables. Nestle sausage links amongst vegetables and return to oven. Cook 15-20 more minutes. Turn sausage midway through.
  • Remove from oven.
  • Plate all vegetables and sausages on platter. Drizzle remaining olive oil mixture over top. Garnish with fresh herbs.


Serves 4-6
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