Roasted vegetables and sausage is an easy, flavorful sheet-pan meal that comes together in about 30 minutes. Minimal prep makes it perfect for busy weeknights, and the dish is naturally gluten-free and adaptable for low-carb, keto, paleo, or Whole30 preferences.
On hectic evenings I love that this recipe requires only chopping vegetables, tossing them with a few seasonings and olive oil, and roasting alongside sliced sausage. The result is a satisfying mix of sweet, smoky, and savory flavors with minimal cleanup.
Ingredients you will need
- Sausage: spicy or smoked sausage works well
- Vegetables: bell peppers (red & yellow), broccoli florets, red onion, garlic
- Olive oil
- Spices: Italian seasoning (or dried thyme and basil), red pepper flakes (optional), salt and pepper
How To Make Roasted Vegetables And Sausage
- Preheat the oven to 400°F (200°C).
- Arrange sliced sausage and chopped vegetables in a single layer on a foil- or parchment-lined baking sheet.
- In a small bowl, combine olive oil, minced garlic, and the seasonings. Drizzle over the sausage and vegetables and toss to coat evenly.
- Roast in the preheated oven for about 25–30 minutes, flipping halfway through, until vegetables are tender and browned and the sausage is heated through.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Cut all ingredients into similar-sized pieces so everything cooks evenly and is easy to eat.
- Swap vegetables freely: sweet potatoes, carrots, or Brussels sprouts work well (add heartier vegetables like Brussels sprouts in the last 10–15 minutes so they don’t overcook).
- Use your favorite sausage—spicy or smoked varieties add great flavor.
- Line the sheet pan with foil or parchment for easy cleanup and to prevent sticking.
A Healthy And Delicious Sheet Pan Meal
This tray of roasted vegetables and sausage is both simple and satisfying. The mix of caramelized vegetables and smoky sausage creates a balanced, comforting meal that’s easy to scale for families or meal prep. It’s filling, nutritious, and adaptable to several dietary styles.
Can You Make It Ahead of Time?
The recipe serves about 4–6 people depending on portions, and it stores well for meal prep:
- Assemble the sliced sausage and chopped vegetables in a covered container and refrigerate for up to 24 hours before roasting.
- Cooked leftovers keep in an airtight container in the refrigerator for 3–4 days. Reheat in a 300°F (150°C) oven until warmed through.
More Easy Weeknight Meals
- Baked Chicken and Potatoes
- Chicken Francese
- Blackened Salmon Tacos with Pineapple Avocado Salsa
- Zucchini Lasagna Roll Ups (low-carb, gluten-free)
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Roasted Vegetables and Sausage
Ingredients
- 1 lb smoked sausage, sliced
- 2 bell peppers (red & yellow), coarsely chopped
- 2 cups chopped broccoli florets
- ½ red onion, coarsely chopped
- 3 cloves garlic, minced
- 3 Tbsp extra virgin olive oil
- 2 tsp Italian seasoning
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Spread the sliced sausage and chopped vegetables in a single layer on a foil- or parchment-lined baking sheet.
- In a small bowl, mix olive oil, minced garlic, and seasonings. Drizzle over the sausage and vegetables and toss to coat.
- Bake for about 25–30 minutes, flipping halfway through, until vegetables are tender and sausage is heated through.
Notes
- Cut ingredients into similar sizes to ensure even cooking.
- You can substitute many vegetables — sweet potatoes, carrots, or Brussels sprouts are great options (add Brussels sprouts later to prevent overcooking).
- Use spicy or smoked sausage for extra flavor, or any sausage you prefer.
- Line the sheet pan with foil or parchment for easy cleanup and to prevent sticking.
Nutrition
Carbohydrates: 12 g |
Protein: 16 g |
Fat: 41 g
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredient brands and portion sizes. Use your preferred calculator for exact values.