Go Back
+ servings
Overshot photo of browned sausages on top of a sheet pan of seasoned roasted veggies

Easy Sheet Pan Sausage and Peppers Dinner

5 from 1 vote
This sheet pan sausage and peppers meal is made on a single baking sheet and is easy to customize with whatever vegetables you have on hand! Great for a quick and easy dinner or for weekly meal prep.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings


  • 3 Tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • teaspoon red pepper flakes
  • 4 Italian sausage links
  • 2 red potatoes, diced into ½" pieces (about 2 cups)
  • 1 zucchini, diced into 1" rounds
  • 3 red, yellow and/or orange bell peppers, cored and cut into thin strips
  • 1 head broccoli, chopped (about 4 cups)
  • ½ onion, cut into thin strips (about 2 cups)
  • Salt and pepper, to taste (I use about ½ teaspoon of each)
  • Lemon wedges, for garnish


  • Preheat oven to 400°F and line a large sheet pan with parchment paper or foil. Set aside.
  • Place all veggies on the prepared baking sheet, drizzle with oil and top with seasonings. Use tongs to toss and coat. 
  • You can also combine oil and seasonings in a large bowl, then add veggies and toss or stir to evenly coat before transferring to prepared baking sheet in an even layer.
  • Top with whole sausage links, and use tongs to nestle them into the veggies a little so they don't slide around. Brush the tops of the links with a little olive oil to help them brown.
  • Cook in oven on the middle rack for 15 minutes, then use a spatula or tongs to shuffle the veggies around a tad. Turn the sausage links over, brush with a little more oil on the side facing up, and cook another 15 minutes or until veggies are tender and sausage is cooked through. 
  • This step is optional, but encouraged:
    Turn the oven to Broil and let it brown the tops of the sausage and veggies for 3-5 minutes - keep a close eye on things so they don't burn! 
  • Top with fresh chopped parsley. Serve alone or on top of cooked rice, couscous or quinoa and enjoy!


Vegetables: Use whatever you'd like! Other great options include green beans, asparagus, tomatoes, sweet potatoes and carrots.
Storage: You can store leftovers in an airtight container for up to 5 days.
Reheating: Either reheat in a skillet over medium low heat until warmed through, or lightly covered in the microwave until warm.


Calories: 635kcal | Carbohydrates: 34g | Protein: 22g | Fat: 47g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Cholesterol: 85mg | Sodium: 878mg | Potassium: 1421mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3506IU | Vitamin C: 217mg | Calcium: 115mg | Iron: 4mg
Course Dinner
Cuisine American
Tried this recipe?Leave a comment and rating!