Sheet Pan Sausage and Vegetables
Everything for this dinner roasts on a single rimmed baking sheet. Halved baby potatoes go in first for a 15-minute head start, then raw Italian sausages, bell peppers and red onion join them, and broccoli goes in for the last 12-15 minutes so each vegetable finishes at the same time. The sausages brown in the dry oven heat, and the fat they release roasts into the vegetables around them. It takes about 15 minutes of chopping and 40 minutes in the oven, and the sausages are done at 71°C (160°F).
Published
- Prep Time
- 15 mins
- Cook Time
- 40 mins
- Total Time
- 55 mins
- Servings
- 4 servings
How do you make Sheet Pan Sausage and Vegetables?
Toss 500 g halved baby potatoes with oil and seasoning on a large sheet pan and roast at 220°C (425°F) for 15 minutes. Add 6 raw Italian sausages (about 600 g), 2 bell peppers and a red onion and roast for 12 minutes. Turn the sausages, add 250 g broccoli and roast 12-15 minutes more, until the sausages reach 71°C (160°F).
- Total time
- 55 mins
- Calories
- 630 per serving
- Protein
- 27 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Roasting
Ingredients
To serve
Equipment
Large rimmed baking sheet, about 33 x 46 cm (13 x 18 inch) · Small bowl · Tongs · Instant-read thermometer
Quick Directions
Heat the oven and mix the seasoning
Heat the oven to 220°C (425°F) with a rack in the centre.
Roast the potatoes
Put the potatoes on a large rimmed baking sheet, drizzle with 1 tbsp of the oil, sprinkle with half the seasoning and toss them right on the pan.
Add the sausages, peppers and onion
Take the pan out and push the potatoes together slightly to make room.
Add the broccoli
Turn the sausages over with tongs and stir the vegetables.
Check the sausages and serve
Push an instant-read thermometer into the end of the thickest sausage.
Step-by-Step Instructions
Every step for making sheet pan sausage and vegetables, written out in full.
Heat the oven and mix the seasoning
Heat the oven to 220°C (425°F) with a rack in the centre. Mix the oregano, smoked paprika, garlic powder, salt and pepper in a small bowl.
Roast the potatoes
Put the potatoes on a large rimmed baking sheet, drizzle with 1 tbsp of the oil, sprinkle with half the seasoning and toss them right on the pan. Turn them cut side down and roast for 15 minutes.
Add the sausages, peppers and onion
Take the pan out and push the potatoes together slightly to make room. Add the peppers and onion, drizzle them with 1/2 tbsp oil, sprinkle with the rest of the seasoning and toss them where they sit. Tuck the whole sausages in between the vegetables so they touch the pan, then roast for 12 minutes.
Add the broccoli
Turn the sausages over with tongs and stir the vegetables. Scatter in the broccoli, drizzle it with the remaining 1/2 tbsp oil and roast for 12-15 minutes more, until the sausages are browned all over, the potatoes are tender with crisp edges and the broccoli is charred at the tips.
Check the sausages and serve
Push an instant-read thermometer into the end of the thickest sausage. It should read 71°C (160°F), with no pink inside. If not, roast for a few minutes more. Scatter with parsley, if using, and serve straight from the pan with mustard on the side.
Recipe Tips
- Give everything room. Crowded vegetables steam instead of browning, so use a full-size 33 x 46 cm (13 x 18 inch) sheet pan and spread the pieces in a single layer.
- Cut the potatoes small. Pieces about 3-4 cm (1 1/4-1 1/2 inch) across are tender by the time the sausages are cooked.
- Leave the sausages whole and unpricked. Their casings hold the juices in while they brown.
- A sheet of parchment under everything makes washing up easier, but the potatoes crisp best directly on the metal.
Variations
- Smoked sausage: use 450-600 g precooked smoked sausage, sliced into 2 cm (3/4 inch) coins, and add it with the broccoli for the last 12-15 minutes, since it only needs to heat through and brown.
- Chicken sausage: use raw chicken sausages and roast them until they reach 74°C (165°F) in the centre.
- Other vegetables: halved Brussels sprouts, green beans or thick zucchini slices can replace the broccoli for the same last 12-15 minutes. Sweet potato cubes can replace the baby potatoes.
Nutrition (per serving)
| Calories | 630 |
|---|---|
| Protein | 27 g |
| Carbs | 39 g |
| Fat | 40 g |
| Saturated fat | 14 g |
| Fibre | 6 g |
| Sugar | 8 g |
| Sodium | 1390 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftovers in airtight containers within 2 hours of cooking for up to 4 days.
- Freezer
- The cooked sausages freeze for up to 2 months. The roasted vegetables turn soft and watery when thawed, so eat them within 4 days.
- Reheat
- Reheat on a baking sheet in a 200°C (400°F) oven for 10-12 minutes, or in the microwave, until hot to 74°C (165°F).
Sheet Pan Sausage and Vegetables FAQs
What temperature should sausages be cooked to?
Fresh pork sausages are done at 71°C (160°F) in the centre. Push an instant-read thermometer into the end of a sausage to check. A cooked sausage is firm, browned outside and has no pink inside.
How long do sausages take in the oven at 220°C (425°F)?
Raw sausages about 2.5 cm (1 inch) thick take about 25 minutes at 220°C (425°F), turned once halfway. Thinner sausages can be done in 18-20 minutes, so check them with a thermometer for 71°C (160°F).
Should I prick sausages before roasting them?
No. Pricking lets the juices run out and can leave the sausages dry. Roast them whole at a steady heat and turn them once so they brown on both sides.
Can I use precooked or smoked sausage?
Yes. Slice 450-600 g precooked smoked sausage into 2 cm (3/4 inch) coins and add it with the broccoli for the last 12-15 minutes, since it only needs to heat through and brown.
Can I meal prep sheet pan sausage and vegetables?
Yes. Divide the cooled sausages and vegetables between containers and refrigerate them within 2 hours of cooking for up to 4 days. Reheat until hot to 74°C (165°F).
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
