If you need an easy dinner that feels filling without creating a pile of dishes, this one-pan sausage and vegetable dinner is the kind of recipe busy families will make again and again.
Loaded with roasted potatoes, Brussels sprouts, asparagus, mini peppers, and savory sausage, everything cooks together on one sheet pan for a healthy meal with almost no cleanup.
This healthy sheet pan sausage dinner is perfect for busy weeknights, lazy mom dinners, quick family meals, and easy meal prep.
If you need low-carb dinner ideas, diabetic-friendly dinner inspiration, or easy sausage recipes for dinner, this one-pan meal is quick, comforting, and perfect for everyday cooking.
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Ingredients
14 oz smoked sausage or kielbasa, sliced into ½ inch rounds (or Italian sausage links sliced diagonally)
1 lb baby potatoes or small potatoes, halved
2 cups Brussels sprouts, trimmed and halved
8–10 sweet mini peppers, halved and seeds removed
3 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp Italian seasoning
Salt and black pepper to taste
Fresh parsley to garnish
Optional — 1 tsp Dijon mustard mixed into the olive oil for an extra layer of flavour
Directions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy clean-up. If you have a large enough pan use it — everything needs room to roast rather than steam.
- In a large bowl combine the halved baby potatoes and halved Brussels sprouts.
These are your hardiest vegetables and need the most time in the oven so they go on first.
Drizzle 2 tablespoons of olive oil over them and add the garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper. Toss until everything is evenly coated.
Spread the potatoes and Brussels sprouts in a single layer across the sheet pan.
Place the Brussels sprouts cut side down so they have maximum contact with the hot pan — this is what creates that beautiful golden caramelised surface. - Scatter the sliced sausage pieces across the pan among the potatoes and Brussels sprouts. The sausage does not need any extra oil or seasoning — it has enough fat and flavour already.
Make sure nothing is stacked or overlapping — every piece needs space to roast rather than steam. - Place the pan in the preheated oven and roast for 20–22 minutes.
The potatoes should be starting to turn golden on the bottom.
The Brussels sprouts should be caramelised on their cut sides, and the sausage will be starting to colour on the edges. - Pull the pan out of the oven. Add the trimmed asparagus spears and halved mini peppers to the pan.
Drizzle the remaining tablespoon of olive oil over them and season lightly with salt and pepper.
Toss them gently among the other vegetables.
If the asparagus spears are long you can cut them in half for easier serving. - Roast for another 12–15 minutes until the asparagus is tender, the mini peppers are blistered and slightly caramelised, the sausage is golden and caramelised on the edges, and the Brussels sprouts have crispy golden cut sides.
If you want extra caramelisation on the sausage and vegetables switch the oven to broil for the final 3–4 minutes. Watch carefully — it goes from perfect to too dark quickly. - Let the pan rest for 3–5 minutes then scatter fresh parsley generously over everything. Serve straight from the pan.
Tips for the Best Sheet Pan Sausage and Veggies
Use pre-cooked smoked sausage for the easiest results.
Smoked kielbasa and smoked sausage are already cooked. So you are just roasting for colour and flavour rather than worrying about the chicken or meat being cooked through.
Chicken sausage or Italian sausage links work beautifully too.
Cut the potatoes small.
Baby potatoes halved or larger potatoes cut into 1-inch pieces will roast through in the time this recipe allows. Large potato chunks will still be hard in the centre when everything else is done.
Always place Brussels sprouts cut side down.
The flat side against the hot pan is what creates that stunning golden caramelised surface. Roasting them the other way up gives you soft steamed Brussels sprouts instead of crispy golden ones.
Do not add the asparagus too early.
Asparagus is a quick-cooking vegetable and will be limp and overcooked if it spends the full cooking time in the oven. The last 12–15 minutes is all it needs.
Do not overcrowd the pan.
This is the most important tip for any sheet pan dinner. Overcrowding causes the vegetables to steam rather than roast and you lose all the caramelisation and crispiness that makes this dish so good. Use two pans if needed.
Score or pierce the sausage lightly before roasting.
A few light scores on the sausage allows the flavour to seep out into the vegetables and also helps the casing get extra crispy in the oven.
Variations
Different sausage
Try chicken and apple sausage for a slightly sweet flavour, spicy Italian sausage for heat, or smoked andouille for a Cajun-inspired twist.
Add onion
Red onion cut into wedges added with the potatoes and Brussels sprouts roasts into something sweet and caramelised and pairs beautifully with sausage.
Parmesan finish
Scatter freshly grated parmesan over the whole pan in the last 5 minutes of roasting and let it melt and crisp slightly.
Spicy version
Add a pinch of chili flakes to the olive oil and seasoning mixture for a pan with a little heat.
Make-Ahead and Storage
You can prep everything ahead — slice the sausage, halve the Brussels sprouts, cut the potatoes, and trim the asparagus — then store everything in the fridge in separate containers for up to 24 hours.
When ready to cook just toss and roast.
Leftovers keep in an airtight container in the fridge for up to 4 days.
Reheat in a 375°F oven for 10 minutes to bring back the crispiness or in a hot skillet for a few minutes.
The microwave works but the vegetables will lose their texture.
Sheet Pan Sausage and Veggies Dinner for Easy Weeknight Meals
Course: Dinner, Recipes4
servings10
minutes25
minutes480
kcalIngredients
14 oz smoked sausage or kielbasa, sliced into ½ inch rounds
1 lb baby potatoes, halved
2 cups Brussels sprouts, trimmed and halved
1 bunch asparagus, woody ends trimmed
8–10 sweet mini peppers, halved and seeds removed
3 tbsp olive oil, divided
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp Italian seasoning
Salt and black pepper to taste
Fresh parsley to garnish
Directions
- Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil.
- Toss halved baby potatoes and halved Brussels sprouts with 2 tbsp olive oil, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper until evenly coated.
- Spread potatoes and Brussels sprouts in a single layer on the pan. Place Brussels sprouts cut side down. Scatter sliced sausage pieces across the pan among the vegetables.
- Roast for 20–22 minutes until potatoes are starting to turn golden and Brussels sprouts are caramelising on their cut sides.
- Remove pan from oven. Add asparagus spears and halved mini peppers. Drizzle with remaining 1 tbsp olive oil and season lightly with salt and pepper.
- Return to the oven for 12–15 minutes until asparagus is tender, mini peppers are blistered, and sausage is golden and caramelised at the edges.
- For extra caramelisation switch to broil for the final 3–4 minutes watching closely.
- Rest for 3–5 minutes. Scatter fresh parsley over everything and serve straight from the pan.
Notes
- Do not overcrowd the pan — use two pans if needed. Space around each piece is what makes everything roast rather than steam.
- Cut potatoes small — about 1 inch — so they cook through in the time allowed.
- Leftovers keep in the fridge for up to 4 days. Reheat at 375°F for 10 minutes or in a hot skillet for best results.
