This healthy and easy sheet pan sausage and veggies dinner is made in 20 minutes using any vegetables you have in the fridge.
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This recipe is perfect as a quick and easy weeknight meal, with lots of room for improvisation. Use whichever vegetables you have in your fridge at the end of the week, and roast them with your favorite type of sausage.
🥘 Ingredients
For this recipe, you will need any type of sausages, vegetable oil and a variety of vegetables.
I use potatoes, carrots, broccoli and red peppers, but you can replace these with any veggies of your choosing.
🔪 Instructions
Cut and dice the vegetables in similar sized pieces. Coat them with a light layer of vegetable oil, and any seasoning you might want to use.
Add the vegetables to a baking sheet covered baking tray along with sausages. Roast them in the oven until all the vegetables and sausages have roasted through, approximately 20 minutes.
💭 Top tips
Here's my best tips to succeed with this recipe:
- Try to use vegetables that cook in approximately the same amount of time. Combining zucchini and potatoes might not be a good idea, as the zucchini will be burned before the potatoes finish. Alternatively, you can cut certain vegetables in larger chunks than others.
- Feel free to coat the vegetables in any seasoning, herbs or spices if you wish. You can also add a sauce or dressing after roasting the sausages and vegetables.
- Use your favorite sausages. I used pork chipolatas, or thin pork sausages. Any sausage, including chicken, pork and vegetarian sausages will work for this recipe.
🥗 Serving suggestions
Serve this sheet pan meal as is, or with your favorite sides. Try serving it with lemon garlic rice, roasted red pepper hummus or ranch dressing.
🍲 Leftovers
Leftover roasted sausages and vegetables can be stored in airtight containers in the fridge for up to 4 days, or frozen for up to 3 months.
Thaw and reheat the leftovers before serving them, or use them in vegetable soups, stews or casseroles.
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📋 Frequently asked questions
Is this recipe allergy friendly? - Always consult the nutritional labels on the ingredients you use. This recipe is usually gluten free, soy free, nut free, dairy free and egg free.
Can I eat this on my diet? - This recipe is suitable for most diets, and the vegetables can be replaced as needed.
Can I use something other than sausages? - Absolutely. Feel free to replace the sausages with other cuts of meat, such as meatballs, chicken fillets or pork chops.
Recipe
Sheetpan Sausage and Veggies
Ingredients
- 8 sausages
- 1 broccoli
- 4 carrots
- 2 peppers
- 4 potatoes
- 2 tsp olive oil
Instructions
- Cut and dice the vegetables in similar sized pieces. Coat them with a light layer of vegetable oil, and any seasoning you might want to use.
- Add the vegetables to a baking sheet covered baking tray along with sausages. Roast them in the oven until all the vegetables and sausages have roasted through, approximately 20 minutes.
Notes
Leftovers
Leftover roasted sausages and vegetables can be stored in airtight containers in the fridge for up to 4 days, or frozen for up to 3 months. Thaw and reheat the leftovers before serving them, or use them in vegetable soups, stews or casseroles.Top tips
Here’s my best tip to succeed with this recipe:- Try to use vegetables that cook at approximately the same length. Combining zucchini and potatoes might not be a good idea, as the zucchini will be burned before the potatoes finish.
- Feel free to coat the vegetables in any seasoning, herbs or spices if you wish. You can also add a sauce or dressing after roasting the sausages and vegetables.
- Use your favorite sausages. I used pork chipolatas, or thin pork sausages. Any sausage, including chicken, pork and vegetarian sausages will work for this recipe.
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