Green beans, golden potatoes, carrots, peppers and succulent Italian sausage come together for a delicious and comforting Sausage Sheet Pan Dinner! It’s such an easy sausage recipe, perfect for hectic weeknights.
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When life gets busy, get your sausage in the oven with this super tasty and super easy Sausage Sheet Pan Dinner! Sausage recipes don’t get any easier than this lovely tray of goodies. Loaded with flavors and textures, it’ll please even the hungriest of crowds!
If you’re looking for other easy sausage recipes, why not also try my Chicken and Sausage Gumbo Recipe with Okra Pilaf or my Best Sausage Stuffing Recipe!
Why you’ll love this Sausage Sheet Pan Dinner
- A balanced meal. You’ve got your veggies, potatoes and sausage all together on one sheet.
- An easy sheet pan meal. With a few pantry staples, this comes together in a flash with little clean up needed – nice!
- Delicious. Crunchy green bean, crisped potatoes, sweet peppers and carrots cozy up to succulent Italian sausage pieces – yum!
How to make this Italian Sausage Sheet Pan Dinner
Be sure to see the recipe card below for full ingredients & instructions!
- Prep your veggies – Place the carrots, potatoes and pepper chunks into a large bowl and coat with olive oil, garlic and seasoning. Then place onto the sheet pan.
- Bake – Add the sausage coins to the sheet pan and bake for 25 mins. Then add the green beans and bake for another 15 mins.
- Garnish, serve and enjoy!
Other veggies you can use
This Sausage Sheet Pan Dinner is versatile, you can add in your favorite veggies. Just make sure you adjust cooking time and add veggies in as appropriate. Some other veggies you could try:
- Zucchinis
- Onions
- Asparagus
- Brussels Sprouts
- Sweet Potatoes
- Grape Tomatoes
What to serve with this Sausage Sheet Pan Dinner
This is a balanced meal on its own but you can certainly amp it up with any number of delicious sides. Here are some ideas:
Pair this with:
Is this good for meal prep?
Absolutely! This is a great meal prep idea for lunch or dinner. You can portion it out into separate containers and keep it in the fridge. And it reheats really well, so you won’t lose any flavor or texture. Make a big batch for the week ahead–so easy!
Tips!
- Make sure you don’t overcrowd the sheet pan. If veggies are all jammed together and overlapping they have a tendency to steam and you won’t get that lovely roasted texture.
- Try out different veggies. Use whichever vegetables are in season for best results!
- You can add the green beans in with the other vegetables if you would like but they tend to cook faster than the carrots, potatoes and peppers. My family like green beans that still have a bit of crunch to them so I prefer to add them later.
- I have used many different types of potatoes in this dish and they all work well but my favorites are any type of new potato with tender skins so that I don’t have to peel them.
- Try and cut the veggies roughly equal in size so that they cook evenly.
- Try topping with some Parmesan cheese.
- To get that deep caramelization, don’t flip the veggies during cooking, just shimmy the pan a bit to move them around.
More Sheet Pan Recipes
Italian Sausage Sheet Pan Dinner
Equipment
Ingredients
- ½ pound green beans topped and tailed
- 2 cups carrots cut into ½ inch chunks
- 3 cups baby white potatoes cut into ½ inch chunks
- 1 red bell pepper cut into ½ inch chunks
- 3 tablespoons olive oil
- ½ tablespoon minced garlic
- 1 ½ teaspoons Italian spice
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 Italian sausage links cut into coins 1 inch thick
- Fresh parsley for garnish
Instructions
- Preheat oven to 400F.
- Line a sheet pan with aluminum foil or parchment paper. Set aside.
- Place the carrots, potatoes and pepper chunks into a large bowl.
- Drizzle with olive oil and add the garlic, Italian spice, oregano, salt and pepper. Toss to coat.
- Use a slotted spoon to transfer the vegetables onto the sheet pan. Spread them out evenly.
- Put the green beans in the bowl the other vegetables came out of and toss them to coat them in the remaining oil and spices. Set aside.
- Place the sausage coins on the sheep pan in amongst the vegetables.
- Bake for 25 minutes. Remove from the oven mix in the green beans and return to the oven for an additional 15 minutes.
- Garnish with fresh chopped parsley.
Becky’s Tips
- Make sure you don’t overcrowd the sheet pan. If veggies are all jammed together and overlapping they have a tendency to steam and you won’t get that lovely roasted texture.
- Try out different veggies, go seasonal for best results!
- You can add the green beans in with the other vegetables if you would like but they tend to cook faster than the carrots, potatoes and peppers. My family like green beans that still have a bit of crunch to them so I prefer to add them later.
- I have used many different types of potatoes in this dish and they all work well but my favorites are any type of new potato with tender skins so that I don’t have to peel them.
- Try and cut the veggies roughly equal in size so that they cook evenly.
- Try topping with some Parmesan cheese.
- To get that deep caramelization, don’t flip the veggies during cooking, just shimmy the pan a bit to move them around.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
