Sheet Pan Roasted Sausages & Vegetables
- Preparation 45 min
- Cooking 55 min
- Servings 4
- Freezing Absolutely
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Sheet pan grilled sausage and veggies: Quick, easy, and packed with mouthwatering flavor!
If you’re looking for a quick, delicious, and hassle-free meal, this sheet pan roasted sausages & vegetables is for you! Picture juicy, golden-brown sausages, surrounded by perfectly caramelized roasted veggies, infused with herbs and spices… All cooked on one single pan, with minimal cleanup and maximum flavor! 😍🔥
A Versatile & Customizable Recipe!
The best part? You can make it your own! Choose your favorite sausages—Italian, merguez, bratwurst, or even plant-based—and switch up the veggies based on the season and your cravings. Bell peppers, zucchini, sweet potatoes, mushrooms, red onions… everything works and blends beautifully with the rich, savory juices from the sausages. Just toss everything in olive oil, garlic, smoked paprika, and fresh herbs, pop it in the oven, and let the magic happen. Your kitchen will smell incredible in no time!
Perfect for Busy Weeknights (and Even Meal Prep!)
No need to spend hours in the kitchen to whip up a balanced, flavorful meal! This sheet pan dinner comes together in just 5 minutes, and while the oven does all the work, you can relax or check things off your to-do list. It’s the perfect weeknight dinner, but also a fantastic meal prep option—make a big batch and save the leftovers for easy lunches. You can even repurpose them into a salad, wrap, or omelet the next day!
A Meal Everyone Loves!
Whether you’re cooking for the whole family or just yourself, this recipe is a true game changer. Perfectly roasted sausages will satisfy meat lovers, while the flavor-packed veggies bring a healthy and delicious balance. Serve it with rice, quinoa, crusty bread, or a honey mustard sauce, and this sheet pan meal will quickly become a go-to in your kitchen! 🔥🍽️😏
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🔥 Pro Tips
- Juicy, perfectly grilled sausages! Lightly prick them with a fork before cooking to prevent bursting and to let all those delicious juices blend with the veggies.
- Perfectly roasted veggies! Cut everything into similar-sized pieces for even cooking and spread them in a single layer on the sheet pan. No overcrowding, or they’ll steam instead of roast!
- Extra crunch boost! Add softer veggies (like zucchini or mushrooms) halfway through cooking to keep them from getting too mushy.
- Flavor explosion! Toss your veggies with olive oil, garlic, smoked paprika, Herbes de Provence, and a touch of mustard for an extra punch of taste.
🧊 Storage & Meal Prep
- A meal prep dream! Make a big batch and store leftovers in an airtight container for up to 4 days in the fridge.
- Quick & easy reheating! Pop them back in the oven at 350°F (180°C) for 10 minutes to bring back that perfect texture.
- Freezer-friendly? ❌ Not recommended for veggies (they’ll turn mushy), but cooked sausages freeze well—use them later in wraps, salads, or pasta!
🥩 Customization & Variations
- Sausage swap! Switch things up with spicy merguez, smoky chorizo, plant-based sausages, or even meatballs for a different twist.
- Seasonal veggie mix! Try asparagus in spring, sweet potatoes in winter, or eggplant in summer to keep things fresh and exciting.
- A little extra crunch! Sprinkle toasted sesame seeds, crushed nuts, or even grated parmesan at the end for an indulgent finishing touch.
🍽️ Perfect Pairings
- Rice or quinoa – a balanced, hearty meal.
- Crusty bread – perfect for soaking up all those delicious juices.
- Honey mustard or tzatziki sauce – a little something extra that makes all the difference!
With these pro tips, your sheet pan sausages & roasted veggies will be even more delicious and an absolute must-have in your kitchen! 🔥😏
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Sheet Pan Roasted Sausages & Vegetables
- 15 small potatoes, cut in 2 or 3 pieces, boiled 5 minutes
- 2 yellow onion, cut in big wedges
- 5 big Nantes carrots, cut in half lengthwise and crosswise
- Olive oil
- 1/2 teaspoon Provence herbs
- 8 mixed pork sausages (Italian, Toulouse, tomato and basil etc.)
- 325 g asparagus, stems removed and cut in half lengthwise
- 1 big fennel bulb, top and bottom removed, cut in half then sliced
- 8 big garlic cloves, unpeeled
- Salt and ground pepper
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Preparation
- Preheat the oven at 425°F.
- On your bigger ever cooking tray (or on two), add potatoes, onions and carrots. Add a good drizzle of olive oil, about 3 tablespoons, Provence herbs, season with salt and pepper then toss well.
- Place in the oven and cook for 20 minutes to roast the life out of them. Toss halfway.
- Remove from the oven and add sausages, asparagus, fennel, and garlic cloves. Add a drizzle of olive oil then toss well with the rest. Place back in the oven and cook for about 25 minutes or until potatoes are tender and sausages are cooked and grilled. Toss from time to time. Serve with a fresh arugula salad !
- Don’t overload the griddle! Vegetables must be well spaced out in a single layer, otherwise they’ll steam instead of roast.
- Add tender vegetables as you cook! Zucchini, mushrooms or asparagus can become too soft if cooked too long. Add them halfway through cooking to maintain their texture.
- Turn up the heat! Cooking at 220°C (425°F) produces golden, caramelized vegetables.
Almost all of them! The best choices are :
- Peppers, red onions, sweet potatoes, carrots, broccoli, Brussels sprouts (they become ultra-tasty once roasted!).
- Zucchinis and mushrooms, but add them halfway through cooking to prevent them from becoming too soft.
Yes, this recipe is perfect for meal prep:
- Pre-cooking: Prepare and cook the baking sheet, then store in the fridge for up to 4 days.
- Reheating: In the oven at 180°C (350°F) for 10 minutes, or in the air fryer to restore crispness.
- Avoid freezing: Vegetables may become soft after thawing, but cooked sausages can be frozen and used later.
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