Sheet Pan Sausages and Veggies
Sheet Pan Sausages and Veggies is a bold, satisfying dinner made with smoky sausage, tender sweet potatoes, and perfectly roasted vegetables with caramelized edges. Everything cooks together on one pan for easy prep and even easier cleanup. It’s a hearty, flavor-packed meal that’s perfect for busy weeknights.
Servings: 6
Calories: 426kcal
Equipment
- Sheet Pan
Ingredients
- 1 lb smoked sausage sliced into ½-inch rounds
- 4 cups sweet potatoes peeled and cut into 1/2-inch cubes (about 2 medium)
- 12 oz green beans fresh, ends trimmed
- ½ Red Bell Peppers cut into 1-inch pieces
- ½ yellow bell pepper cut into 1-inch pieces
- 1 cup broccoli florets
- 1 medium Red Onion cut into thick wedges
- 4 tbsp Olive Oil
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp dried oregano
- ½ tsp Ground Cumin
- ½ tsp Red Pepper Flakes optional for added heat
- ½ tsp Natural Ancient Sea Salt or more to taste
- ¼ tsp Black Pepper or to taste
- Grated Parmesan cheese for serving (optional)
- Fresh chopped parsley for serving (optional)
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil.
- Cut the vegetables and sausage. I keep them organized into separate piles
- Add sweet potatoes, green beans, bell peppers, broccoli, and red onion to a large bowl.
- Drizzle with olive oil and sprinkle smoked paprika, garlic powder, oregano, cumin, red pepper flakes (if using), salt, and black pepper. Toss until all the vegetables are coated evenly.
- Arrange the vegetables on the sheet pan in a single layer. Nestle the sausage slices throughout the pan.
- Roast for 15 minutes. Stir everything gently, then roast for another 15-20 minutes, or until the sweet potatoes are tender and all the edges look nicely browned.
- Top with Parmesan and fresh parsley, if desired. Serve warm and enjoy!
Notes
- Cut the sweet potatoes into even pieces so everything cooks at the same rate.
- Don’t overcrowd the pan, use two pans if needed so the vegetables roast and caramelize instead of steam.
- Stir halfway through cooking to help the edges brown evenly.
- If adding cherry tomatoes, toss them in during the last 10 minutes so they don’t overcook.
Nutrition
Calories: 426kcal | Carbohydrates: 28g | Protein: 13g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 54mg | Sodium: 897mg | Potassium: 703mg | Fiber: 6g | Sugar: 7g | Vitamin A: 13617IU | Vitamin C: 55mg | Calcium: 75mg | Iron: 3mg
