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I have another sheet pan recipe to save dinner once again! This time we’re making sheet pan sausage and veggies. It’s colorful, easy to make, flavor-packed, and just what we all need for busy evenings. You can prep the whole dinner ahead of time, including the drizzle sauce, that way all you need to do is pop it in the oven for an easy weeknight dinner.
Sheet pan sausage and veggies
If you’re a fan of sheet pan dinners, you are in for a treat! My sheet pan sausage and veggies meal is seriously easy, as we rely on pre-cooked sausage. It just takes that extra step of prepping a protein out of the equation, making it quicker to throw together.
The beauty of this meal is that is it sooooo customizable. I’m using a roasted garlic chicken sausage, but feel free to sub in whatever flavor you want. You can use pork sausage or a combination of both. Use what you love!
And definitely use any veggies that you have on hand! It’s the perfect meal to empty out the veggie drawer with. When produce is getting towards the end of its time, roasting it brings life (and flavor) back in.
I used a mixture of broccoli, bell pepper, carrot, mini potatoes, and onion. Beets, sweet potato, cauliflower, green beans, and zucchini all would make delicious additions!
Prep it ahead
To save even more time, prep these items ahead of time
- Mix the drizzle sauce in advance
- Chop all the veggies ahead of time
- Slice the sausage
- Lay out the sheet pan you want to use
What you need for this sheet pan sausage and veggies recipe
- red bell pepper
- carrots
- mini potatoes
- broccoli
- red onion
- precooked chicken sausage
- extra virgin olive oil
- coconut aminos
- garlic granules
- sea salt
- avocado oil mayonnaise
- stone ground mustard
- honey
- lemon juice
How to make it
- Pre heat your oven to 425 degrees F. Line 2 baking sheets with parchment paper (optional).
- Dice the bell pepper, carrots, potatoes, broccoli, onion and sausage into small uniform pieces and place on baking sheets. In a small bowl mix the olive oil, coconut aminos, garlic granunles and sea salt together. Drizzle on the sausage and veggies and mix.
- Roast for 25-30 minutes, until the vegetables are cooked to your desired liking.
- To make the drizzle sauce, combine the mayo, mustard, honey and lemon juice together and whisk until smooth.
- Serve the sheet pan sausage and veggies with a good drizzle of the lemon honey mustard sauce. Enjoy!
Watch the recipe demo here!
Looking for more sheet pan meals? Try these
- Sheet pan salmon teriyaki bowls
- Sheet pan beef gyros
- Sheet pan steak fajitas
- Sheet pan pineapple pork and potato dinner
Sheet Pan Sausage and Veggies
Ingredients
- 1 red bell pepper
- 1.5 cups baby carrots
- 4 mini potatoes
- 1 broccoli crown
- 1/2 red onion
- 1 package precooked chicken sausage
- 2 tbsp extra virgin olive oil
- 2 tbsp coconut aminos
- 1 tsp garlic granules
- 3/4 tsp sea salt
- 2 tbsp avocado oil mayonnaise
- 1 tbsp stone ground mustard
- 1 tbsp honey
- 2 tbsp lemon juice
Instructions
- Pre heat your oven to 425 degrees F. Line 2 baking sheets with parchment paper (optional).
- Dice the bell pepper, carrots, potatoes, broccoli, onion, and sausage into small uniform pieces and place them on baking sheets. In a small bowl mix the olive oil, coconut aminos, garlic granules, and sea salt together. Drizzle on the sausage and veggies and mix.
- Roast for 25-30 minutes, until the vegetables are cooked to your desired liking.
- To make the drizzle sauce, combine the mayo, mustard, honey, and lemon juice together and whisk until smooth.
- Serve the sheet pan sausage and veggies with a good drizzle of the lemon honey mustard sauce. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you try this recipe? If so, could you leave a comment and star rating letting me know how it went for you? Thank you!!
XO
Heather
