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Healthy and easy roasted sheet pan sausage and veggies, bursting with flavor and popular with even the pickiest eaters! Swap in or out your favorite vegetables and serve with Spanish rice for a hearty and filling meal!
Sheet pan dinners are LIFE! They have saved me on a busy weeknight more times than I can count. My other go-to sheet pan meals include Sheet Pan Asparagus and Potatoes, Sheet Pan Balsamic Chicken with Potatoes and Carrots, and Healthy Sheet Pan Chicken Fajitas.
Why This Recipe Works
Easy — Not only does this recipe only take 30 minutes from fridge to oven to your table, it’s also so easy to prepare because you’re using pre-cooked Kielbasa turkey sausage. Just slice it up with your veggies, add Dijon and a few spices and you’re set!
Pre-cooked Sausage — I prefer to use turkey sausage in this one pan meal, but you can sub in any kielbasa you like. I think the best part of this recipe is using already-made sausage and a box of rice (though you can make this Spanish rice too, it’s so good). We all have our busy days when a sheet pan dinner and a box of rice both hit the spot and require very little clean up.
Substitute Any Veggies — Don’t like or have onions, broccoli, or peppers? No problem. This sausage and veggies one-pan meal works with just about any heartier veggies like cauliflower, cabbage, zucchini, yellow squash, or asparagus.
Budget Friendly — This meal is very budget-friendly. If you’re a meal planner and a grocery list maker, then might I suggest planning this meal out when there is a sale on sausage and/or boxed rice. Buy a few at a time and add them to your freezer and pantry. That way, you’ll have what you need to make this sausage dinner any night of the week!
This ingredients list may look long, but trust me, it’s still a cinch to pull together and you probably already have a lot of it on hand.
- Kielbasa Turkey Sausage — Use any good brand you like for the turkey sausage.
- Oil — I use olive oil but you can substitute canola or vegetable if you like.
- Bell peppers — Use three of any bell peppers you like. I like to use three different colors for variety but you can use any three. Or add one poblano for a tiny bit of heat.
- Broccoli — About one head of broccoli is fine here. I wouldn’t use frozen because it will make your dish too watery. You’ll enjoy the tender-crisp texture of the broccoli when cooked fresh.
- Red onion — Cut the onion how you like, I prefer mine in larger chunks or slices for the texture and bite. (My kids prefer them cut bigger too so they can more easily pick them out—ha!)
- Dijon mustard — Dijon is key here. It really ties in the flavors of the veggies with the kielbasa turkey sausage.
- Dried herbs — I used Herbs de Provence, but Italian seasoning will also work.
- Garlic powder — Garlic powder is delish here too on this sausage and veggies dinner. If you don’t have garlic powder, you can substitute 2 teaspoons minced garlic
- Salt and cracked black pepper — Add a little at a time, you only need enough to satisfy your tastes.
- Crushed red pepper flakes — Any brand of crushed red pepper flakes is fine in this sheet pan meal. I’ve tried just about every brand, some well-known, some generic and all red pepper flakes really seem to be the same to me. If you don’t want the added heat, just skip adding them.
Here’s How You Make It
Are you ready to make one of the easiest sheet pan dishes on this blog? Roll up your sleeves, cuz here we go.
- First, preheat your oven to 425 degrees. Chop up the veggies and sausage while the oven preheats.
- Next add the cut sausage, peppers, onions, and broccoli to your sheet pan. Drizzle with olive oil, then add the salt, pepper, garlic powder, dijon mustard, red pepper flakes, and dried herbs and combine together right there on your large sheet pan. Give everything a good toss to coat in the seasonings and oil and arrange in an even layer on the pan.
- Bake in a preheated oven for about 20 minutes until veggies are fork-tender. Serve and enjoy!
include a protein and some veggies and sometimes even a carb, like potatoes. Some sheet pan meal ingredients are cooked all at once, while some elements that require more cooking time (like potatoes) might go into the oven first with the faster-cooking ingredients (like veggies and fish) go in a bit into the cooking process.
No matter what your sheet pan dinner is, the best part is you will only have one dish — the sheet pan — to clean at the end. And, that, to me, is the best part!
To make your sheet pan meal even easier to clean up, you can first line the sheet pan with foil. Then, cook your meal according to instructions, and just toss (or clean and recycle) the aluminum foil when you’re done.
Expert Tips and Tricks
- My favorite way to serve this sheet pan dinner? Right over Spanish rice — here’s my homemade version OR I personally love the boxed Zatarains’ brand Spanish Rice when I’m in a hurry (which is almost always! 🙂 )
- My kids love to eat their sausages and veggies with ketchup, but if you have a more refined taste, try topping this turkey sausage and veggies off with Chimichurri Sauce.
- This dish is SO easy to make ahead. Mix it all in a bowl instead of on the pan, then cover it with a lid or plastic wrap and put it in the fridge until you’re ready to cook it. Dump it all out on a sheet pan and put it in your preheated oven when you’re ready to eat.
- As mentioned above, you’re by no means glued to the veggies listed in the one pan meal. Feel free to sub in other vegetables if you have favorites or want to use up what’s in your fridge!
More Dinner Recipes
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Sheet Pan Sausage and Veggies
Healthy and easy roasted sheet pan turkey sausage and veggies, bursting with flavor and popular with even the pickiest eaters!
Servings: 4 servings
Preheat oven to 425 degrees. Chop your veggies and sausages while the oven is preheating.
Combine sausage and veggies on a large sheet pan. Drizzle all over with oil, then add the dijon mustard, dried herbs, salt, pepper, garlic/garlic powder, and crushed red pepper flakes. Give everything a good toss to coat in the seasonings and oil and arrange in an even layer on the pan.
Bake in preheated oven for about 20 minutes until veggies are fork-tender. Serve and enjoy!
- My kids love to eat their sausages and veggies with ketchup, but my husband and I love to top it off with Chimichurri Sauce if we have any leftover in the fridge!
Make ahead: This dish is SO easy to prep ahead of time. Mix it all in a bowl instead of on the pan, cover and pop it in the fridge until you’re ready to cook it. Dump it all out on a sheet pan and put it in your preheated oven!
Vegetables: Feel free to sub in other vegetables if you have favorites or want to use up what’s in your fridge! Cauliflower, brussels sprouts, carrots, zucchini – whatever you like!
Calories: 119 kcal, Carbohydrates: 12 g, Protein: 3 g, Fat: 8 g, Saturated Fat: 1 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 5 g, Trans Fat: 0.03 g, Cholesterol: 1 mg, Sodium: 652 mg, Potassium: 395 mg, Fiber: 4 g, Sugar: 6 g, Vitamin A: 3129 IU, Vitamin C: 157 mg, Calcium: 43 mg, Iron: 1 mg