Name: Sheet Pan Sausage and Veggie Bake
Prep time: 15 min
Cook time: PT-485882H41M38S
Total time: 1 h
Cuisine: American
Ingredients: 1 lb smoked sausage, sliced into coins; 1.5 lbs baby or gold potatoes, diced; 2 cups broccoli florets; 1 each red, yellow, and orange bell pepper, sliced; 1 medium yellow onion, chopped; 3 tablespoons olive oil, divided; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon Italian seasoning; Salt and black pepper to taste

A colorful and satisfying dish made with juicy smoked sausage, tender roasted potatoes, and vibrant vegetables, all seasoned and baked to perfection. This is one of those comforting, fuss-free meals I love to make when I want something filling but don’t want to spend hours in the kitchen. Sheet Pan Sausage and Veggie Bake

Why You’ll Love This Recipe

I like how everything roasts together in one pan, making cleanup super simple. The smoked sausage adds tons of flavor, and the veggies turn beautifully tender and slightly caramelized in the oven. It’s also totally customizable—perfect for whatever I have on hand.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Smoked sausage, sliced into coins
Baby potatoes or gold potatoes, diced
Broccoli florets
Red, yellow, and orange bell peppers, sliced
Yellow onion, chopped
Olive oil
Garlic powder
Paprika
Italian seasoning
Salt and black pepper to taste

Directions

I preheat my oven to 400°F (200°C).
I toss the chopped potatoes in olive oil, garlic powder, paprika, Italian seasoning, salt, and pepper.
I spread the potatoes on a large baking sheet or in an aluminum tray and roast for 15 minutes first to get them started.
While the potatoes are roasting, I mix the sliced sausage, broccoli, peppers, and onion in a bowl with a bit more olive oil and seasoning.
After 15 minutes, I add the sausage and veggies to the tray with the potatoes and toss everything together.
I bake it all for another 25–30 minutes until the potatoes are tender and everything is slightly crispy around the edges.
I serve it hot right from the pan.

Servings and timing

This recipe serves about 4–6 people.
Prep time: 15 minutes
Cook time: 40–45 minutes
Total time: around 1 hour

Variations

I sometimes swap the smoked sausage for kielbasa or chicken sausage.
Sweet potatoes make a nice substitute for regular potatoes if I want a little natural sweetness.
I’ve added zucchini or mushrooms when I had extra veggies in the fridge.
For a spicy kick, I sprinkle in some crushed red pepper or use spicy sausage.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F for about 10–15 minutes, or microwave individual portions for 2–3 minutes. I add a splash of water before reheating to keep everything moist.

FAQs

How do I keep the vegetables from getting too soft?

I like to roast the potatoes first, then add the veggies later to prevent overcooking. This keeps everything nicely tender-crisp.

Can I make this ahead of time?

Yes, I prep everything the night before and keep it covered in the fridge. Then I just toss it all in the oven when I’m ready to bake.

What type of sausage works best?

I usually go with smoked sausage or kielbasa because they hold up well during roasting and bring bold flavor.

Can I make this low-carb?

Yes, I just skip the potatoes and add more low-carb veggies like zucchini, cauliflower, or green beans.

Do I need to line the baking tray?

It’s optional, but I sometimes line the tray with parchment paper or foil for easier cleanup.

Conclusion

This sausage and veggie bake is one of my go-to meals for busy nights. It’s hearty, wholesome, and lets me use up whatever veggies I have on hand. Whether I’m feeding family or just meal prepping for the week, it always hits the spot.