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Sheet Pan Sausage and Veggies

This easy recipe for Sheet Pan Sausage and Veggies will get you a healthy meal on your table in no time. The mix of chicken sausage and hearty vegetables is the perfect blend of protein, fiber, and nutrients that comes together quickly for an easy weeknight dinner!

Busy families need busy dinner solutions and sheet pan meals are always a hit! They’re easy to clean up and they can be customized to whatever protein and vegetables you enjoy. 

This sheet pan sausage and veggies recipes make it even easier by using pre-cooked chicken sausage. This means the cooking time is shorter and you don’t have much prep time at all!

Simply chop up your favorite chicken sausage into ½ inch rounds and add it to a bowl with chopped veggies. Season it with your favorite blend and bake in the oven for a meal that’s ready in less than 30 minutes of cook time. 
Serve up this easy sheet pan sausage and veggies recipe with your favorite salad or a homemade buttered dinner roll for a quick and healthy meal you’ll make again and again.

close up of chicken apple sausage and vegetables on a plate.

Why You’ll Love This Recipe

  • The entire sheet pan sausage and veggies meal is made on one sheet pan making the kitchen clean up fast and easy.
  • This dinner is packed with protein and healthy vegetables making it a well-rounded meal. 
  • From start to finish, this sheet pan dinner takes just 40 minutes or less to make which is great for a busy weeknight. 
  • You can customize the type of sausage you use, and you can change up the veggies to whatever you enjoy. 

Ingredients You’ll Need

  • Chicken Apple Sausage – You’ll need about 12 oz of chicken sausage that you can cut into ½ inch rounds. We love using chicken apple sausage because it has the perfect balance of sweet and savory flavor. 
  • Onion – This aromatic vegetable enhances the flavor of any vegetable it’s paired with by offering a mild onion flavor to the dish. 
  • Bell Peppers – Add a fresh garden taste and a hint of natural sweetness to the vegetable blend. You can use any color of bell peppers you enjoy. 
  • Broccoli Florets – Gives this dish a hearty green vegetable that adds tons of nutrients and fiber to this sheet pan meal. 
  • Olive Oil – Helps the vegetables roast properly in the oven and also gets the seasonings to stick. 
  • Garlic Herb Seasoning – This blend adds a proper blend of herbs and spices as well as garlic flavor. You can also use a mix of your favorite dried herbs. 
  • Salt & Pepper – This classic blend of seasonings enhance the flavor of the chicken sausage and the vegetables. 

How To Make Sheet Pan Sausage and Veggies

  1. Prepare for baking: Preheat your oven to 375°F while you prepare your ingredients. Line a sheet pan with parchment paper and set it aside. 
  2. Season the sausage and vegetables: After cutting your sausage into rounds and chopping your veggies to their desired size, add them to a large bowl. Drizzle the olive oil on top of the veggie and sausage mixture and sprinkle the garlic herb seasoning as well as the salt and pepper on top. Toss the mixture together so it is evenly coated with oil and seasonings. 
  3. Assemble the sheet pan dish: Once all of the mixture is seasoned, add it to your prepared sheet pan. Spread out the ingredients in an even single layer. 
  4. Bake and serve: Bake for 20-25 minutes tossing the mixture halfway through for even cooking. Once the chicken sausage is warmed and the veggies are fork-tender, remove from the oven and serve hot with your favorite sides.
Collage showing how to make sheet pan sausage and veggies.

Sheet Pan Sausage and Veggies Recipe Tips

  • When preparing the chicken sausage and the vegetables, make sure everything is roughly the same size. This will ensure that everything cooks evenly. 
  • You’ll need a sheet pan that is large enough to cook everything in a single layer. Crowding the sheet pan too much will result in the vegetables steaming and becoming soggy. Use two sheet pans if needed. 
  • Parchment paper on the bottom of the sheet pan isn’t necessary, but it really helps with clean-up and keeps the food from sticking to the sheet pan. If you do not have any parchment, spray the sheet pan lightly with cooking spray before adding the sausage and veggies. 
  • You can toss or flip the mixture halfway through, but only if needed. 
  • If you’d like to serve the sausage separately from the vegetables, season separately, then add the chicken sausage to one side of the sheet pan and the vegetables on the other side.


  • Change up the sausage: We love the flavor of chicken apple sausage, but you can use any sausage you enjoy. Make sure it’s already cooked so you can keep a lower cooking time. 
  • Use a different protein: If you’d like to use a completely different protein for this sheet pan meal, try cutting up chicken breast or beef into bite-sized pieces to replace the chicken sausage. It may need a few minutes more of cooking time depending on how thick the pieces of meat are. 
  • Use a variety of veggies: The veggie blend we used just scratches the surface of what you can use as far as vegetables. Try using some mushrooms, zucchini, eggplant, squash, or even potatoes in the veggie mix or whatever blend you enjoy!
  • Seasonings: We used a simple blend of garlic and herb seasoning, but you can make this dish using Cajun, Greek, Italian, Lemon Pepper, or any seasoning you enjoy.
Baking pan full of sausage and veggies.

Can I use frozen vegetables to make this sheet pan dinner?

We wouldn’t recommend using frozen veggies for sheet pan sausage and veggies as they will release too much moisture in the oven. This will cause them to get soggy.

What temperature should the oven be for a sheet pan dinner?

This depends on the type of protein and vegetables you use. Raw meats need to cook at a higher temperature whereas proteins that are already cooked such as most chicken sausage, a lower temperature can be used.

What can I use instead of a sheet pan?

If you don’t have a sheet pan, you can make one using the rack of your oven. Simply make a double-layered “sheet pan” using aluminum foil making sure the sides have a lip to catch any oil or moisture. Make it on the rack and slide in the rack when you’re ready to bake.

Storing and Freezing

Storing: Any leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the microwave or saute on a skillet over medium heat until warmed through. 

Freezing: Due to the varying levels of moisture in the vegetables, freezing is not recommended as the structure of the veggies will change making them soggy when thawed.

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Sheet pan sausage and veggies on a plate.

Sheet Pan Sausage and Veggies

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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 Servings
Calories: 277kcal

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  • 12 ounces chicken apple sausage sliced into ½ inch thick circles
  • 1 white onion medium in size, diced into ½ inch pieces
  • 2 bell peppers medium in size, any variety, diced into ½ inch pieces
  • 2 cups broccoli florets
  • 2 tablespoons olive oil
  • 2 teaspoons garlic herb seasoning or a combination of dried herbs
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper


  • Preheat the oven to 375°F, and line a large baking sheet with parchment paper. Set aside.
  • Place the sausage, onion, peppers, and broccoli into a large bowl. Add the olive oil, garlic herb seasoning, salt, and pepper. Toss to combine. 
    12 ounces chicken apple sausage
    1 white onion
    2 bell peppers
    2 cups broccoli florets
    2 tablespoons olive oil
    2 teaspoons garlic herb seasoning
    1 teaspoon kosher salt
    ¼ teaspoon ground black pepper
  • Transfer the sausage and vegetables onto the prepared baking sheet, and spread into an even layer. Bake for 20-25 minutes flipping halfway through if needed.
  • Serve hot with your favorite side salad.
  • See post for storage options.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ¼ cups. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 1.25cups | Calories: 277kcal | Carbohydrates: 14g | Protein: 15g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 1470mg | Potassium: 324mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2465IU | Vitamin C: 120mg | Calcium: 49mg | Iron: 2mg
Recipe Rating