This Sheet Pan Sausage and Vegetable Scramble is a quick and easy dinner cooked all on one pan in the oven with rosemary and garlic.
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 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 can be used in a pinch.
- Rosemary – thyme or sage would be good too.
- Salt & pepper – to taste.
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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!
Cook the veggies, then add the turkey sausage and cook for another 5 minutes. Serve and enjoy!
Making it in a skillet
You don't need to cook this recipe on a sheet pan (although it's much more hands-off). You can easily do it all in one skillet! Just follow the instructions below:
- Heat olive oil a large skillet.
- Saute the veggies for 5 minutes.
- Clear some space in the middle, then add the turkey sausages.
- Fry the sausages until fully cooked, about 15 minutes.
- Remove the sausages and slice them up.
- Return the sausages to the skillet, season with garlic, rosemary, salt and pepper, then serve!
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, 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.
Storing and reheating
This sheet pan sausage and veggies recipe is great for meal prep! You can store individual portions in the fridge 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.
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Meal Prep Tools
- Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
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Sheet Pan Sausage and Vegetables {Easy Dinner}
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!
Video
Notes
Nutrition
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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 🙂