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Sheet Pan Sausage and Veggies

Course Main Course
Cuisine American
Servings 4 people

Ingredients

  • 2 14 oz packages pre-cooked sausage or kielbasa, sliced into 1/2 inch pieces I used beef polska kielbasa
  • 1 large yellow squash, cut in half and then sliced into half circles
  • 1 16 oz bag Brussels sprouts, trimmed and cut in half
  • 2 carrots, sliced to about 1/4" thickness
  • garlic powder
  • onion powder
  • Italian seasoning
  • salt
  • pepper

Instructions

  1. Pre-heat oven to 425 degrees F. Lightly spray 12" x 17" pan with cooking spray or line with parchment paper. I use my Pampered Chef or Chicago Metallic pans (see Amazon link below) without lining and clean up is a breeze after a brief soak. Saves on paper/foil use!

  2. Arrange prepped sausage and veggies evenly across 2 sheet pans, in a single layer.

  3. Drizzle generously with olive oil over both pans and season by evenly sprinkling garlic powder, onion powder, Italian seasoning, salt and pepper over sausage and veggies. I'm typically stingy with the garlic powder and more generous with the other spices.

  4. Bake for about 20-25 mins, tossing halfway through, or until veggies (particularly carrots) are tender.

  5. That's it! Enjoy!

Recipe Notes

You can use all sorts of other veggies, too. I often mix and match broccoli, cauliflower, asparagus, and zucchini depending on what I happen to have on hand. You can even throw in some grape tomatoes and sprinkle some parmesan cheese on top like Averie Cooks did! Yum!

This meal was served with some bruschetta and was devoured by two adults and two teenage girls. We barely had any leftovers even though I used TWO packages of sausage! It was that good! In the words of Pedro from South of the Border, you never sausage empty plates! haha! :)

This recipe was adapted from Averie Cooks' Sheet Pan Sausage and Vegetables.