This Sheet Pan Sausage and Vegetable Dinner is perfect for busy weeknights! It's a healthy meal that requires minimal prep and clean-up.
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado or canola oil.
- Turkey sausages – swap out for another sausage of your choice like pork or chicken sausage.
- Sweet potato – carrots, butternut squash, parsnips or yam would be good too.
- Brussels sprouts – you could also add in broccoli, cauliflower florets or asparagus.
- Beets – add in another vegetable of your choice.
- Red pepper – substitute for another colour bell pepper like yellow or orange pepper.
- Garlic – freshly minced garlic is best but jarred minced garlic or garlic powder can be used in a pinch.
- Rosemary – thyme, sage or parsley would be good too.
- Salt & black pepper – to taste.
How to make sheet pan sausage and vegetables
Step 1: Cook the sausage.
Brown the sausage in a skillet until cooked through.
Step 2: Slice up the sausage.
Step 3: Add everything to a sheet pan.
Toss the veggies with olive oil, garlic, rosemary, salt and pepper.
Step 4: Cook and then serve!
Roast the veggies, then add the turkey sausage and cook for another 5 minutes. Serve and enjoy!
Recipe variations
One of the best parts of sheet pan meals is that you can easily customize them! Here are some different variations to try:
- Sausage: I like to use turkey sausage, but pork sausage, chicken sausage, Italian sausage or kielbasa would all be good.
- Potatoes: Instead of (or in addition to) sweet potato, add some diced baby red potatoes or Yukon gold potatoes.
- Veggies: Throw in any veggies of your choice like carrots, butternut squash, parsnips, zucchini, yam, broccoli, cauliflower, asparagus and more.
- Sauce and seasonings: I typically just season the sausage and veggies with olive oil, garlic, rosemary, salt and pepper, but throw on any seasonings, spices or sauces of your choice for added flavor.
- Side dishes: This sheet pan sausage dinner is an entire meal on its own, but you could also serve it with some cauliflower rice or quinoa.
Frequently Asked Questions
You can add pretty much any vegetables you want to this sausage sheet pan dinner! More vegetable ideas include butternut squash, carrots, parsnips, onion, yams, broccoli, cauliflower and asparagus.
I'd recommend chopping up all the veggies into 1/2 inch pieces so they cook evenly.
No, you'll need to cook the sausage before adding it to the sheet pan with the rest of the veggies. Cook it in a pan on the stovetop for about 5 minutes, then cook it for another 5 minutes in the oven with the rest of the veggies.
I'd recommend using fresh vegetables for this recipe, as frozen vegetables would likely make the rest of the ingredients too watery.
No, there's no need to peel the sweet potatoes or any other potatoes you want to add. Just chop them up into evenly-sized pieces.
Storing and reheating
This sheet pan sausage and veggies recipe is great for meal prep! You can store individual portions in the refrigerator for up to 5 days in glass meal prep containers. When you're ready to enjoy, sprinkle some water over top for 1 to 2 minutes until heated through. If you have a bit more time, you could also reheat the sausage and veggies in a pan on the stovetop with a bit of olive oil.
Freezing the turkey sausage
While you can't freeze this entire recipe as the veggies won't defrost well, you can freeze the cooked sausage! Brown and slice the sausages ahead of time, then freeze them in Ziploc bags for up to 3 months. Let the sausage defrost in the fridge overnight then add it to the sheet pan with the rest of your veggies during the last 5 minutes of cooking time.
Make healthy eating easy! Join our Dinner Prep Pro app.
- ZERO ADS on over 450 recipes
- Customizable weekly meal plans
- Grocery and meal prep checklists
- Bonus resource library and community
More sheet pan dinners
Meal Prep Tools
- Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
- I get all my free-range turkey sausages from Butcher Box, conveniently delivered to me frozen.
- **Get my full list of tools here**
Sheet Pan Sausage and Vegetables
Ingredients
- 2 tbsp olive oil, divided
- 4 turkey sausages
- 1 small sweet potato, chopped
- 1 cup brussels sprouts, sliced in half
- 2 medium-sized beets, chopped
- 1 red pepper, chopped
- 2 cloves garlic, minced
- 1 tsp rosemary
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 450 F. Heat 1 tbsp olive oil over medium heat in a large skillet. Add turkey sausages and cook for 5 minutes until browned but not quite cooked in the middle.
- Meanwhile, add veggies to a large baking sheet and toss with olive oil, garlic, rosemary, salt and pepper. Bake in the oven for 20 minutes until veggies are tender.
- Remove from oven and add turkey sausage, cooking another 5 minutes. Remove from oven, serve and enjoy!
Comments & Reviews
Leslie says
Really enjoyed this! Added in 2 shallots and was lucky to have fresh Rosemary in my fridge. Thanks!
Taylor Stinson says
I’m so happy you enjoyed!
Jennifer says
HI there can you tell me the brand of turkey sausage you use?
Taylor Stinson says
Hi Jennifer – I’m from Toronto, Canada and I buy the turkey sausage from the Longo’s grocery store chain. You can also make your own by mixing together 1 lb ground turkey with 1 tbsp fennel seeds, 1 tsp paprika, 1 tsp onion powder and 1/2 tsp each salt & pepper.
Jessica says
Do you cook the Brussels sprouts or beets before roasting? Someone told me I should blanch the Brussels sprouts but I have never tried either one before.
Taylor Stinson says
You only have to roast them on the one pan, no cook time beforehand is needed 🙂 Just make sure you cut them into small pieces!
Stephanie says
This recipe was really great! I also added sweet onions after reading the comments, but only because I had some already chopped and leftover from another recipe. I was nervous about beets (never had them!), and I’m a brussel sprout hater, but everything came together nicely with the sausage. All of the colors were beautiful, too. Definitely will be using this one again!
Deni says
How small did you chop your sweet potato? Mine was still hard after the 15 min + the 5 mins + 5 extra. Not sure where I went wrong. Thanks in advance!
Taylor Stinson says
Oh no, I’m sorry to hear that Deni! I chopped mine up into about 1/2-inch pieces so they were pretty small. Sometimes oven temperatures can vary and this could also account for them being undercooked.
Paige says
Just made it! Added zucchini to the mix! Love it.
Renae says
Just made this! It was better then expected! Only thing I added was half a sweet onion! Very Good!
Taylor Stinson says
That makes my day Renae, thanks so much for sharing with me!! So glad you liked it 🙂
Daisy DeLapp says
I tried this recipe using Jenny O hot Italian sausages. I added a small sweet onion to the recipe (didn’t have garlic). Oh my! I was looking for something easy, tasty, low calorie and healthy. This dish was all that and some! However, I am curious as to how long it will keep. I want to starting preparing this dish on a Sunday night and take for my lunch a few days during the week. I’ve already shared this recipe with my daughter, sisters and girl pals. I absolutely love this dish!!!
Taylor Stinson says
Aww thank you so much Daisy, so happy you liked it! This recipe should last in the fridge up to 5 days. Hope that helps 🙂