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By Taylor Stinson | 14 Comments | Posted: | Updated:
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This Sheet Pan Sausage and Vegetable Dinner is perfect for busy weeknights! It's a healthy meal that requires minimal prep and clean-up.
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Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado or canola oil.
- Turkey sausages – swap out for another sausage of your choice like pork or chicken sausage.
- Sweet potato – carrots, butternut squash, parsnips or yam would be good too.
- Brussels sprouts – you could also add in broccoli, cauliflower florets or asparagus.
- Beets – add in another vegetable of your choice.
- Red pepper – substitute for another colour bell pepper like yellow or orange pepper.
- Garlic – freshly minced garlic is best but jarred minced garlic or garlic powder can be used in a pinch.
- Rosemary – thyme, sage or parsley would be good too.
- Salt & black pepper – to taste.
How to make sheet pan sausage and vegetables
Step 1: Cook the sausage.
Brown the sausage in a skillet until cooked through.
Step 2: Slice up the sausage.
Step 3: Add everything to a sheet pan.
Toss the veggies with olive oil, garlic, rosemary, salt and pepper.
Step 4: Cook and then serve!
Roast the veggies, then add the turkey sausage and cook for another 5 minutes. Serve and enjoy!
Recipe variations
One of the best parts of sheet pan meals is that you can easily customize them! Here are some different variations to try:
- Sausage: I like to use turkey sausage, but pork sausage, chicken sausage, Italian sausage or kielbasa would all be good.
- Potatoes: Instead of (or in addition to) sweet potato, add some diced baby red potatoes or Yukon gold potatoes.
- Veggies: Throw in any veggies of your choice like carrots, butternut squash, parsnips, zucchini, yam, broccoli, cauliflower, asparagus and more.
- Sauce and seasonings: I typically just season the sausage and veggies with olive oil, garlic, rosemary, salt and pepper, but throw on any seasonings, spices or sauces of your choice for added flavor.
- Side dishes: This sheet pan sausage dinner is an entire meal on its own, but you could also serve it with some cauliflower rice or quinoa.
Frequently Asked Questions
What other vegetables can you add?
You can add pretty much any vegetables you want to this sausage sheet pan dinner! More vegetable ideas include butternut squash, carrots, parsnips, onion, yams, broccoli, cauliflower and asparagus.
How small do you need to chop up the ingredients?
I'd recommend chopping up all the veggies into 1/2 inch pieces so they cook evenly.
Do you add the sausage to the sheet pan raw?
No, you'll need to cook the sausage before adding it to the sheet pan with the rest of the veggies. Cook it in a pan on the stovetop for about 5 minutes, then cook it for another 5 minutes in the oven with the rest of the veggies.
Can you use frozen vegetables?
I'd recommend using fresh vegetables for this recipe, as frozen vegetables would likely make the rest of the ingredients too watery.
Do you need to peel the potatoes?
No, there's no need to peel the sweet potatoes or any other potatoes you want to add. Just chop them up into evenly-sized pieces.
Storing and reheating
This sheet pan sausage and veggies recipe is great for meal prep! You can store individual portions in the refrigerator for up to 5 days in glass meal prep containers. When you're ready to enjoy, sprinkle some water over top for 1 to 2 minutes until heated through. If you have a bit more time, you could also reheat the sausage and veggies in a pan on the stovetop with a bit of olive oil.
Freezing the turkey sausage
While you can't freeze this entire recipe as the veggies won't defrost well, you can freeze the cooked sausage! Brown and slice the sausages ahead of time, then freeze them in Ziploc bags for up to 3 months. Let the sausage defrost in the fridge overnight then add it to the sheet pan with the rest of your veggies during the last 5 minutes of cooking time.
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Meal Prep Tools
- Grab someglass meal prep bowls if you plan on turning thisrecipe into your weekly lunches.
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Sheet Pan Sausage and Vegetables
This Sheet Pan Sausage and Vegetable Dinner is perfect for busy weeknights! It's a healthy meal that requires minimal prep and clean-up.
4.74 from 34 votes
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Servings: 4 servings
Calories: 309kcal
Author: Taylor Stinson
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Ingredients
- 2 tbsp olive oil, divided
- 4 turkey sausages
- 1 small sweet potato, chopped
- 1 cup brussels sprouts, sliced in half
- 2 medium-sized beets, chopped
- 1 red pepper, chopped
- 2 cloves garlic, minced
- 1 tsp rosemary
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Preheat oven to 450 F. Heat 1 tbsp olive oil over medium heat in a large skillet. Add turkey sausages and cook for 5 minutes until browned but not quite cooked in the middle.
Meanwhile, add veggies to a large baking sheet and toss with olive oil, garlic, rosemary, salt and pepper. Bake in the oven for 20 minutes until veggies are tender.
Remove from oven and add turkey sausage, cooking another 5 minutes. Remove from oven, serve and enjoy!
Video
Notes
Try out different veggies like butternut squash, carrots, parsnips, broccoli or cauliflower.
You can make this recipe in a skillet – just sauté the veggies, then cook the sausages and season everything.
Chop the ingredients into 1/2 inch pieces to ensure they cook evenly.
Store the leftovers in the fridge for 5 days. Sprinkle some water over top, then microwave for 1-2 minutes.
Nutrition
Serving: 1gCalories: 309kcal (15%)Carbohydrates: 20g (7%)Protein: 20g (40%)Fat: 18g (28%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mg (25%)Sodium: 947mg (41%)Potassium: 492mg (14%)Fiber: 4g (17%)Sugar: 8g (9%)Vitamin A: 8650IU (173%)Vitamin C: 117.2mg (142%)Calcium: 60mg (6%)Iron: 2.3mg (13%)
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Created by Taylor Stinson
Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!
Reader Interactions
Share With Me!
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Leslie says
Really enjoyed this! Added in 2 shallots and was lucky to have fresh Rosemary in my fridge. Thanks!Reply
Taylor Stinson says
I’m so happy you enjoyed!
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Jennifer says
HI there can you tell me the brand of turkey sausage you use?
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Taylor Stinson says
Hi Jennifer – I’m from Toronto, Canada and I buy the turkey sausage from the Longo’s grocery store chain. You can also make your own by mixing together 1 lb ground turkey with 1 tbsp fennel seeds, 1 tsp paprika, 1 tsp onion powder and 1/2 tsp each salt & pepper.
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Jessica says
Do you cook the Brussels sprouts or beets before roasting? Someone told me I should blanch the Brussels sprouts but I have never tried either one before.
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Taylor Stinson says
You only have to roast them on the one pan, no cook time beforehand is needed 🙂 Just make sure you cut them into small pieces!
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Stephanie says
This recipe was really great! I also added sweet onions after reading the comments, but only because I had some already chopped and leftover from another recipe. I was nervous about beets (never had them!), and I’m a brussel sprout hater, but everything came together nicely with the sausage. All of the colors were beautiful, too. Definitely will be using this one again!Reply
Deni says
How small did you chop your sweet potato? Mine was still hard after the 15 min + the 5 mins + 5 extra. Not sure where I went wrong. Thanks in advance!
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Taylor Stinson says
Oh no, I’m sorry to hear that Deni! I chopped mine up into about 1/2-inch pieces so they were pretty small. Sometimes oven temperatures can vary and this could also account for them being undercooked.
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Paige says
Just made it! Added zucchini to the mix! Love it.
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Renae says
Just made this! It was better then expected! Only thing I added was half a sweet onion! Very Good!
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Taylor Stinson says
That makes my day Renae, thanks so much for sharing with me!! So glad you liked it 🙂
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Daisy DeLapp says
I tried this recipe using Jenny O hot Italian sausages. I added a small sweet onion to the recipe (didn’t have garlic). Oh my! I was looking for something easy, tasty, low calorie and healthy. This dish was all that and some! However, I am curious as to how long it will keep. I want to starting preparing this dish on a Sunday night and take for my lunch a few days during the week. I’ve already shared this recipe with my daughter, sisters and girl pals. I absolutely love this dish!!!
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Taylor Stinson says
Aww thank you so much Daisy, so happy you liked it! This recipe should last in the fridge up to 5 days. Hope that helps 🙂
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