This post may contain affiliate links for which I earn a commission. Read my disclosure page here.
Roasted vegetables and sausage is simple to make, nutritious and wonderfully delicious. This simple sheet pan meal requires minimal prep and is ready on the table in 30 minutes for the perfect weeknight meal. Gluten-free, low carb, keto, paleo, and Whole30 compliant.
Email Me This Recipe
Enter your email and we'll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
I love that on busy weeknights I can make this dish in just 30 minutes. Just chop the veggies, toss with some spices & olive oil and pop them in the oven together with the sausage.
Be sure to check out these other easy and healthy sheet pan meals.
Ingredients you will need
- Spicy sausage
- Bell peppers (red & yellow), chopped
- Broccoli florets, chopped
- Red onion, roughly chopped
- Garlic cloves
- Olive oil
- Thyme and basil
- Red pepper flakes
How To Make Roasted Vegetables and Sausage
- Preheat oven to 400 F.
- Spread the sliced sausage and chopped veggies on a foil-lined baking sheet.
- In a small bowl, mix together olive oil, garlic, and all seasonings. Drizzle the olive oil mixture over the vegetables & sausage on the sheet pan and toss everything to coat.
- Bake in a preheated oven for about 30 minutes.
A healthy sheet pan meal
The best part… this quick meal is loaded with lots of fiber and is very filling. It’s a powerhouse of a meal – the bell peppers are packed with antioxidant beta-carotene and are anti-inflammatory. And the broccoli is a superfood loaded with fiber, antioxidants, and vitamin C to aid in iron absorption. This quick & easy meal is also low carb, keto, paleo, and Whole30.
Can you make oven-roasted vegetables and sausage ahead of time?
This recipe easily serves 5-6 people depending on appetites and it’s great for meal prep meals.
- You can prep the whole meal and then keep it covered in the fridge for up to 24 hours until you are ready to cook it.
- You can cook the meal and then transfer everything to an airtight container and keep in the fridge for 3 to 4 days. Reheat in the oven at 300F until warmed through.
A delicious sheet pan meal
This sheet pan vegetables and sausage is very easy to make, and it tastes fantastic! I love the combination of sweet and smoky – flavorful vegetables and smokey sausage. So good! This roasted vegetables and sausage recipe is definitely one of my go-to meals for busy days.
Recipe Tips and Notes
- Cut everything into similar sized pieces. It will be easier to eat and everything will cook evenly.
- You can use almost any vegetables you like – some other vegetables that are great substitutes in this recipe are sweet potatoes, carrots, Brussel sprouts (add them in the last 10-15 minutes of baking).
- I like to use spicy or smoked sausage in this sheet pan meal, but you can use your favorite brand.
- Be sure to line your sheet pan with foil before roasting the vegetables and sausage. It will ensure nothing sticks and clean up will be a breeze.
More Easy Weeknight Meals
Roasted Vegetables and Sausage
Email Me This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
INGREDIENTS
- 1 lb smoked sausage, sliced
- 2 bell peppers (red & yellow), coursely chopped
- 2 cups chopped broccoli florets
- ½ red onion, coursely chopped
- 3 cloves garlic, minced
- 3 Tablespoon extra virgin olive oil
- 2 teaspoon Italian seasoning
- salt and pepper, to taste
INSTRUCTIONS
- Preheat oven to 400 F.
- Spread the sliced sausage and chopped veggies in a single layer on a foil-lined baking sheet.
- In a small bowl, mix together olive oil, minced garlic, and all seasonings. Drizzle the olive oil mixture over the vegetables & sausage on the sheet pan and toss everything to coat.
- Bake in a preheated oven for about 25 minutes, fliiping half way through.
TIPS & NOTES
- Cut everything into similar sized pieces. It will be easier to eat and everything will cook evenly.
- You can use almost any vegetables you like – some other vegetables that are great substitutes in this recipe are sweet potatoes, carrots, Brussel sprouts (add them in the last 10-15 minutes of baking).
- I like to use spicy or smoked sausage in this sheet pan meal, but you can use your favorite brand.
- Be sure to line your sheet pan with foil before roasting the vegetables and sausage. It will ensure nothing sticks and clean up will be a breeze.
NUTRITION
Use the tag #DeliciousMeetsHealthy when posting a picture of your recipe, and make sure to follow @deliciousmeetshealthy on Instagram!
Wow, cooked this and took it to my mum and we had it together, absolutely delicious, love that’s all in the one tray, a great meal!
I made this tonight and was very happy with it. Having the whole meal cooked in the same pan was great. Another excellent recipe Neli.
Absolutely loved this! Little effort and cost with delicious results. We will be making this all of the time. Thank you for your amazing recipes 🙌😍
Thank you for sharing this recipe, I have made it twice now and I really enjoyed it
This is ridiculously easy and a home run everytime I make it! My husband RAVES about it, and the vegetables are so flavorful. Thank you for posting such a valuable recipe!
Another great recipe! I’ve been making your stuff for dinners the past week and have yet to find one I don’t like-finally, healthy, affordable, EASY recipes!! I’m a busy mama and am so glad to not be spending an hour making dinner every night! Thanks so much for your wonderful recipes!!
The easiest weeknight dinner ever! We have been making this at least weekly for the past few weeks. The best!
I love this recipe. Adding sausage to it gives it such a nice flavour. I’ve made it many times and with different veggies depending on what’s in the fridge. Thank you!!
Yikes, this is really high in Sodium. How can I mitigate that?
Hi Linda, I just double checked the ingredients list and used a more accurate platform to update the nutritional label. That’s why I don’t believe in calorie counting – it seems like every nutritional label generator is displaying information that is slightly off.
Right now, it is showing less sodium even though it’s still high. To avoid that, you could use chicken instead of sausage, or buy a different kind of sausage which has less sodium. Hope this helps and hope you enjoy the recipe!
I’m cooking for one, so I’ll definitely have leftovers! What do you think the best way to reheat this would be?
Hi Cara, you can reheat it in the oven or microwave (if you are okay using one).
Oh my goodness!! I made these last night (with a few minor auedstmjnts due to lack of ingredients) and they were absolutely delicious!! I was surpised as I would not have thought anything other than brown sugar and cinnamon would have worked on sweet potatoes. I did not have any cumin or chipotle chili powder so I left those out all toghether, and I did not have any garlic so just used garlic powder. Also, due to laziness, I only seasoned one side of the smashe potatoes. They were so good, I cannot even describe it. The way the potatoes crisp up and the sugar carmelizes the spice mixture yum! This should seriously be a recipe in a fancy steakhouse. I will definitely make this again and again and again. Thank you for sharing!!!
When prepared well, roasted veggies are the beeest! Never thought to add sausage to them though. The sausage/sweet potato flavor combo must be outta control!
Thanks, Christine! Yes, this flavor combo is the best! 🙂
This looks like the perfect weeknight meal! We can have sweet potatoes every night and I love how colorful and flavorful this dish is!
Thanks, Kelly! Yes, it is seriously so easy to make for dinner during the week. This is what we are having tonight. 🙂
sausage and roasted veggies is such a go to for brunches on weekends with my bf. we’d cook up a veggie hash and pair it with sausages. i love the inspiration i get from this because i love the types of veggies you used. way to go!
Thanks for stopping by, Kelsey! 🙂 I’ m glad my recipes are an inspiration for you!
Wow! Such fabulous flavors and colors – love it! This is one of those great dishes you could have for lunch, dinner, or breakfast with an egg overtop. Delicious!
Thanks, Kathleen! I will have to try it with an egg on top. I bet that will be great for brunch on a Saturday. 🙂
How yummy and healthy looking!! 🙂
Thanks Christina! 🙂