Easy dinner recipes are my favorite kind of meals to make. Geared towards pleasing the whole family, this Sheet Pan Sausage and Potatoes recipe is highly adaptable with simple ingredients. Feel free to use any type of sausage and change up the veggies to what you like best!
When I’m searching for easy dinner recipes for busy weeknights, I often crank the oven up and get prepped for a fantastic meal.
Sheet pan dinners are not a new secret nor a novel idea but boy is it a brilliant way to make dinner! Sort of like one-pan meals, sheet pan dinners usually require minimal prep time and they make for easy cleanup.
But if you know me well enough, you’ll know that I’m a slow adopter. What this means is that essentially, I’m just now getting around to trying something many people have been doing for years.
I’m behind the times and I’ve never been a trend-setter. As Kyle would have said (and so often did), “It is what it is!”
This isn’t to say that I haven’t done my fair share of roasting food on a giant sheet pan covered in parchment paper before now. I just haven’t cooked an entire meal on a baking sheet before.
In fact, some of my most favorite meals in the world have been cooked this way, like this roasted vegetable orzo salad with bell peppers, eggplant, red onions, zucchini, and mushrooms topped with feta and a lemon garlic vinaigrette.
And like this winter roasted vegetable and chicken chopped salad with Brussels sprouts, cauliflower, lemon garlic chicken, and a sprinkle of aged gouda cheese.
So back to this sheet pan sausage and potatoes recipe! Here’s the very loose grocery list of simple ingredients you’ll need for this recipe.
I say “loose” because this is an easy recipe to adapt using lots of different veggies and types of sausage. Be sure to down scroll to the recipe card below for the full list of ingredients that I used this time!
- Sausage – You can use any type of sausage you’d like: chicken sausage, pork sausage (like hot italian sausage or sweet italian sausage), turkey sausage, or even something like Beyond Meat vegan sausage (see my notes below for vegan sausage).
- Bell peppers
- Red onion
- Baby potatoes – Baby gold potatoes or small red potatoes cut into smaller pieces work great here.
- Broccoli florets
- Extra virgin olive oil
- Red wine vinegar
- Fennel seeds
- Red pepper flakes – These are optional but even a little sprinkle makes a difference.
- Salt and freshly ground black pepper
- Chopped fresh herbs – Parsley, chives, and/or basil all work great here.
Can I Use Italian Seasoning?
Absolutely! The original recipe calls for red wine vinegar, fennel seeds, and red pepper flakes to flavor this sheet pan meal but like I said, this is a LOOSE recipe.
If you don’t have or don’t like the flavor of fennel seeds, you can certainly use Italian seasoning in place of the fennel.
What Kind of Sausage Should I Use?
You can make this meal with almost any type of sausage you want.
However, I do not recommend using pre-cooked sausage. Pre-cooked sausage will dry out in the oven because the cooking time for this recipe is set for it to cook fresh sausage.
The roasted sausage will add lots and lots of flavor to the food on the sheet pan from the juices that come from the fresh sausage.
You can use pork sausage, turkey sausage, or chicken sausage, as long as it is fresh sausage.
If you opt for vegan Italian sausage such as Field Roast or Beyond Meat, give the vegetables about 10 minutes head start to roast before you add the pieces of sausage to the sheet pan.
What Different Veggies Can I Use?
Again, because this is an easy meal with simple ingredients, it’s easy to change up the veggies! Use what you’ve got in your fridge or what makes your whole family happy.
- Halved Brussels sprouts would be excellent!
- Bell peppers of various colors work too.
- I plan to toss a handful of fresh green beans onto the sheet pan the next time I make this meal.
- Cherry tomatoes are probably my most favorite vegetable to roast so I’ll definitely be using a pint of these next time as well.
- Sweet potatoes in place of baby potatoes would be great but be sure to cut them into about ½-inch chunks to ensure they cook through during the baking time.
How to Make This Sheet Pan Sausage Dinner
Trust me when I say that this is a delicious recipe that you’re going to come back to routinely on busy weeknights.
Here are the basic steps for how to make this dinner. Be sure to down scroll to the recipe card below for the full list of Instructions!
STEP 1: Preheat the oven. For extra easy clean up, you can line two baking sheets with aluminum foil or parchment paper but this isn’t absolutely necessary.
STEP 2: Mix all of the veggies – except the broccoli – in a large bowl with some of the olive oil, fennel seeds, red pepper flakes, red wine vinegar, and some Kosher salt and black pepper. Dump the bowl contents in a single layer on one of the sheet pans and roast.
STEP 3: Add the broccoli to the now empty large bowl and add the pieces of sausage links to the second sheet pan. Toss the sausage with more olive oil and some Kosher salt and black pepper.
STEP 4: Toss the broccoli onto the pan with the other veggies and put both baking sheets in the oven. Roast until everything is cooked through. Combine the sausage and veggies on one pan and drizzle everything with one more tablespoon of olive oil. Serve right from the sheet pan or transfer everything to a bowl.
Other Easy Dinner Recipes You May Like
- One Pot Creamy Sausage Pasta
- Sundried Tomato Boursin Baked Orzo
- Chicken Marsala Pasta
- One Pan Mexican Chicken and Rice
- Instant Pot Honey Garlic Chicken
- 1 red bell pepper, cut into 1-inch strips
- 1 large red onion, halved through the middle and each half cut into 4 wedges
- 1 lb tiny yellow or red potatoes, cut into ½-inch pieces
- 1 lb fresh broccoli florets
- 4 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp fennel seeds (whole seeds, not ground fennel)
- ¼ tsp red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 lb sweet Italian sausage links, each cut into 4 1-inch pieces
- 2 tbsp chopped fresh parsley, chives, or basil, for serving
- Preheat oven to 400° F with the racks in the upper and lower third positions.
- To a large bowl, add the peppers, onions, potatoes, 2 tablespoons of oil, vinegar, fennel seeds, red pepper flakes, about 8 cranks of black pepper, and a heavy pinch of salt (about 1 teaspoon). Toss everything all together until the veggies are well-coated. Transfer the mixture to a large baking sheet. Roast the veggies for 35 minutes on the top rack.
- Meanwhile, add the broccoli to the bowl you used for the veggies and toss it around the bowl to soak up the leftover seasoning. Place the chunked sausage on another baking sheet.
- Drizzle the sausage with 1 tablespoon olive oil and a light sprinkle of salt and pepper. Toss to coat.
- Remove the veggie pan from the oven, add the broccoli to the pan, and toss everything together with a spatula, making sure to flip the hot veggies well. Put the veggie and sausage baking sheets into the oven (sausage on the top rack, veggies on the bottom rack). Roast for 20 minutes. The veggies should be on the crispier and soft/jammy sides (potatoes/broccoli and peppers/onions, respectively). If the veggies aren’t there yet, roast them for another 5 minutes.
- Remove the sausage pan from the oven. Check the sausage for doneness and if cooked through (should be lightly browned), remove the pan from the oven and let the veggies cook longer if needed.
- Transfer the roasted veggies to the sausage baking sheet and mix everything together. Drizzle up to the remaining tablespoon of oil over the sausage and veggies if they look a little dry, and top with fresh herbs to garnish. Serve right off the baking sheet or in a large serving bowl.
As a member of the Amazon Associate affiliate program, I earn a small percentage from your qualifying Amazon purchases when you click the Amazon links on this page. I'm not informed of who purchases what, just of what products are purchased.