I know what you're thinking - another boring sheet pan dinner. But STAY with me, this recipe is too good to pass up. Sheet pan sausage & veggies bakes up your favorite links with seasoned carrots & roasted potatoes - all in under 30 minutes!
This was inspired by my Sheet Pan Buffalo Chicken & Broccoli recipe. Both are a complete meal on one-pan & are weeknight staples at our house. I bet these will be part of your dinner rotation too - see why below.
Jump to:
Ingredients
Here are the simple ingredients needed to make this recipe. Start by using your favorite link sausage. Any kind will do so whether you like beef, pork, chicken, turkey, veal, or a combination - go for it. Add some heat and use hot links or chill with something mild. You cannot go wrong here.
Here are the ingredients needed to make this recipe for sausage & vegetables roasted on a sheet pan.
- Sausage Links - whole (not sliced or ground) is best for juicy on the inside with a crispy skin outside. Any variety or brand you love will work.
- Potatoes - any thin-skinned variety that does not need peeling such as new, red, or yukon gold.
- Carrots - colorful ones are fun & most appealing. I am using a bunch with purple, yellow, & orange varieties.
- Olive Oil - for roasting the vegetables.
- Spices - a variety of bold flavors such as seasoned salt, black pepper, garlic powder, & minced onion.
Optional - ¼ teaspoon cayenne pepper for spicy veggies.
See the recipe card for quantities & substitutions/variations.
How to Make Sheet Pan Sausage & Veggies
Quick & easy is the name of the game with most sheet pan recipes & this delivers. With just 5 minutes prep & 25 minutes in the oven, dinner is ready in no time.
Here are the two steps for oven cooking sausage & vegetables.
- Prep the Ingredients
- Roast in the Oven
See the recipe card for full instructions.
Step 1 - Prep the Ingredients
Begin by preheating the oven to 400°F. Next prep the ingredients & get them on the sheet pan by doing the following:
- Combine the spices in a small bowl, set aside.
- Wash, dry, & cut the potatoes & carrots into bite-sized pieces. Make them uniform in size so they cook at the same rate.
- Place the veggies on one side of the pan & sausage links on the other.
- Drizzle with olive oil & sprinkle the spices evenly over the vegetables. Toss to coat evenly.
TIP: DO NOT poke the sausage links or cut into slices. As I mention in my recipe for cooking brats in the oven, you do not want the juices to leak out any more than they already will = my trick for moist & juicy oven-baked sausages.
Step 2 - Roast in the Oven
Once the oven reaches 400°F, place the sheet pan in the center of the oven to cook. Cook for 10 minutes & stir/flip the food to rotate so all sides get golden. Continue roasting for 10-15 minutes longer for a total of 20-25 minutes.
It is done when the internal temperature of the 160°F for pork/beef/veal sausage OR 165°F for chicken/turkey sausage. Using a instant read thermometer takes away the guess work & ensures they are safe to eat.
The potatoes & carrots should be fork-tender in the center yet slightly crisp with golden caramelized edges, not mushy or overcooked. Look how good that looks!!!
Serving Suggestions
This recipe is a complete meal as is. But you can also add a simple spinach salad or some homemade dinner rolls if desired.
Top Tips
All of these great tips are shared but are so important they are worth highlighting so you don't miss them.
- Cut the potatoes & carrots into similar sizes that are bite-sized so they cook at the same rate as the sausages.
- DO NOT poke or cut the links. For juicy sausages, keep the fat/flavor inside & keep the links whole.
- Check for doneness with an internal meat thermometer so it is cooked to a safe temperature but not over cooked & dry.
- For another easy 30-minute dinner try my Sheet Pan Tomato Basil Gnocchi.
FAQ
There is a variety of different types of links you can use. Some like bratwurst & Italian sausage are raw. I find raw sausages do bake best.
Precooked (sometimes smoked) ones like many hot links, wursts, or kielbasa are ok too. Most kinds of sausage will work - maybe not salami or cured sausages meant for eating cold.
** NOTE: precooked or smaller links may cook quicker. Time may need to be adjusted & the potatoes/carrots may need to be cut even smaller.
Sheet Pan Sausage and Veggies
Equipment
- sheet pan 13"x18" or similar with rolled edges
Ingredients
- 1 pound sausage links hot, mild, pork, beef, chicken, etc - use your favorite
- 1 pound potatoes thin-skinned (peel on or off is ok)
- 1 pound carrots
- 3 tablespoons olive oil
- ½ teaspoon seasoned salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 tablespoon minced dry onion
Instructions
- Preheat the oven to 400°F.
- Combine the spices in a small bowl & stir to combine. Set aside.
- Wash, dry, & cut the potatoes (peel if desired) & carrots into bite-sized pieces. Make them uniform in size so they all cook at the same rate & will be done at the same time.
- On the baking sheet line up the sausages on one side of the pan. Do NOT cut, slice, or poke holes in the links. You want the juices to stay inside as much as possible. On the other side, add the cut vegetables. Drizzle the 3 tablespoons of olive oil on the vegetables. Sprinkle with the seasoning blend. Use your hands or tongs to toss & coat.
- Bake on the center rack in the oven for 10 minutes. Stir & rotate the food. Cook for an additional 10-15 minutes. It's done when the vegetables are fork-tender & golden. The sausage will have an internal temperature of 165°F for chicken/turkey or 160°F for pork, veal, or beef.
- Remove from oven & serve immediately.
Notes
- Cut the potatoes & carrots into similar sizes that are bite-sized so they cook at the same rate as the sausages.
- DO NOT poke or cut the links. For juicy sausages, keep the fat/flavor inside & keep the links whole.
- Check for doneness with an internal meat thermometer so it is cooked to a safe temperature but not over cooked & dry.
Nutrition
Final Notes
Here is all the reasons you will love this recipe.
- Little prep time & ready in under 30 minutes.
- One pan for easy assembly & clean-up.
- Hearty & comforting for fall & winter meals.
- Gluten-free, dairy-free, nut-free, & paleo-friendly.
- Great for meal prep since it stores & reheats well.
Leave a Reply