Alex Daynes

Sheet Pan Sausage and Vegetables

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This sheet pan sausage and vegetables dinner can be made with your pre-cooked sausage of choice and is cooked completely in under an hour! If you are looking for an easy dinner option, try out this sheet pan bake! You can customize this recipe to fit your family- or your garden’s needs! Make it with me!

What Do I Need to Make Sheet Pan Sausage and Vegetables?

  • 6 chicken & apple sauce links- precooked
  • 1 medium/large zucchini, chopped
  • 1 medium/large yellow squash, chopped
  • 2 beets, rinsed thoroughly, and chopped
  • 1 cup carrots
  • 1/2 white onion, chopped
  • 2 to 3 tablespoons avocado or olive oil
  • 2 Tablespoons Italian seasoning
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly grated black pepper, or to taste
  • freshly grated Parmesan cheese, optional for garnishing

This recipe is also totally customizable! Feel free to use any vegetables that you have/prefer.

This sheet pan bake also works well with broccoli, asparagus, Brussel sprouts, cherry tomatoes, or bell peppers. The vegetable possibilities are endless!

If you want, you could also do potatoes on your veggie bake too. Just remember, if you decide to add potatoes, they will need to cook alone on the baking sheet for about 15 minutes before the rest of the veggies are added.

Potatoes have a longer cook time, but you can totally add them to this dish!

Make it a Meal

I like serving this Sheet Pan Sausage and Vegetables recipe over a bed of quinoa. That way, I add a little carb to the dish to help keep me feeling full longer!

You could also serve the roasted veggies over rice or pasta too!

Feel free to use additional sauces or seasonings. Sometimes I like adding a little pesto or ranch dressing to the roasted veggies for more flavor!

What Sausage Should I Use?

You can use ANY pre-cooked sausage in this recipe.

My personal favorite is the Aidells Chicken Apple Dinner Sausage. I mainly buy it at Costco, but Target and Walmart also carry this brand.

Can This Recipe Be Meal Prepped?

Absolutely.

Yes, this Sheet Pan Sausage and Vegetables dinner is a great meal prep option! Simply bake it all and section it out into containers.

This recipe will keep in the fridge for up to 5 days! That makes it an awesome meal prep option.

If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram!  I love to see what you’ve been cooking. It always makes my day!

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Yield: 6 servings

Sheet Pan Sausage and Vegetables

Sheet Pan Sausage and Vegetables

This sheet pan sausage dinner can be made with your pre-cooked sausage of choice and is done in under an hour.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 6 chicken & apple sauce links- precooked
  • 1 medium/large zucchini, chopped
  • 1 medium/large yellow squash, chopped
  • 2 beets, rinsed thoroughly, and chopped
  • 1 cup baby carrots
  • 1/2 white onion, chopped
  • 2 to 3 tablespoons avocado or olive oil
  • 2 Tablespoons Italian seasoning
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly grated black pepper, or to taste
  • freshly grated Parmesan cheese, optional for garnishing

Instructions

  1. Preheat oven to 400F. Line a baking sheet with aluminum foil for easier cleanup, and add all of the chopped sausage and vegetables.
  2. Drizzle the oil over the top and season with Italian seasoning, salt, and pepper. Toss to evenly distribute seasonings and then scatter vegetables to make sure they are not piled on top of each other.
  3. Bake for about 45 minutes, or until vegetables are tender and have as much color as desired; toss halfway through baking to ensure even cooking. Start checking at 30 minutes for doneness since all ovens, veggies, etc. vary.
  4. Optionally sprinkle with Parmesan and serve immediately. The dish is best warm and fresh. I like to serve it over a bed of quinoa. Any extras will keep airtight in the fridge for up to 5 days.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 269Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 81mgSodium: 315mgCarbohydrates: 12gFiber: 3gSugar: 7gProtein: 22g
© Alex Daynes
Category: Dinner
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