Sheet Pan Sausage and Vegetables
Smoked sausage roasted with crispy potatoes, broccoli, peppers and onions on one pan. A colorful, filling dinner with 10 minutes of hands-on work.
22% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 35 min
- Serves
- 4
- Calories
- 555
- Protein
- 17 g
- Per serving
- $3.00
Why this recipe works
This is the dinner for the evening you have nothing planned. Most of these ingredients keep for a week or more, and the oven does nearly all the work.
- Potatoes get a 15-minute head start so they turn crisp while the faster vegetables stay bright.
- Pre-cooked smoked sausage just needs to brown, adding smoky flavor to everything around it.
- A hot 425°F oven caramelizes the edges of every vegetable.
Ingredients
You will need
- Large rimmed sheet pan (18 x 13 inches)
Method
Tap a step number to mark it done.
Start the potatoes
Heat the oven to 425°F (220°C). Toss the potatoes with 1 tablespoon of oil and a pinch of salt on the sheet pan and roast.
Season the rest
Toss the sausage, broccoli, pepper and onion with the remaining oil and all the seasonings in a large bowl.
Roast together
Add the sausage and vegetables to the pan, toss with the potatoes and spread into one layer. Roast until the potatoes are crisp and the broccoli is charred at the edges, stirring once.
Serve
Serve straight from the pan, with mustard or hot sauce on the side.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideCrowded: steams and turns grey Spaced out: browns and crisps Don't crowd the pan
Give food space in the pan or on the sheet pan so moisture can escape. Crowded food steams and turns grey; spaced-out food browns and crisps.
Read the full guide
Cook's notes
- Cut the potatoes small so they cook through in time; quarters of baby potatoes are ideal.
- Use two pans if everything does not fit in a single layer.
- Swap in any sturdy vegetables: sweet potato, Brussels sprouts, zucchini or cauliflower.
Nutrition per serving
555 calories
$3.00 estimated cost per serving
Where the calories come from
| Protein | 12% of calories | 17 g |
|---|---|---|
| Carbs | 26% of calories | 37 g |
| Fat | 62% of calories | 39 g |
| Fiber | 7 g | |
| Sodium | 1090 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What kind of sausage works best?
Any fully cooked smoked sausage: kielbasa, andouille for heat, or chicken sausage for a lighter version. Raw sausages need longer and should be cooked to 160°F.
Is this gluten-free?
Most smoked sausages are, but some contain wheat fillers. Check the label.
Can I meal-prep it?
Yes. It keeps 4 days in the fridge; reheat on a sheet pan at 400°F for 10 minutes to re-crisp the potatoes.
