Sheet Pan Roasted Veggies and Sausage

Sheet pan roasted veggies and sausage

After dealing with a broken refrigerator for well over one month, I’m lucky to have functioning appliances and the opportunity to cook again! My newest favorite type of meal is sheet pan roasted starches, veggies, and meats. I’m always trying to find new ways to incorporate lots of vegetables in my lunches and dinners and nothing is better than a sheet pan roasted meal for easy clean up. Last week I had a ton of vegetables sitting in my fridge and a pack of Aidells chicken sausage in the freezer, so the obvious choice was to make this delicious one sheet pan roasted veggies and sausage that was delicious, cost-effective, and easy to clean! I made a huge portion to have leftovers for lunch and dinner throughout the week and to serve on top of salads for even more fiber and nutrients. I hope you like it!


  • One pack of chicken or turkey sausages (My choice was the Aidells Italian Style chicken sausages)
  • Veggies of choice (I used broccoli, red bell pepper, orange bell pepper, red onion, zucchini, and carrots)
  • Olive oil
  • Salt, pepper, garlic powder, onion powder, paprika, Italian seasoning to taste


  1. Preheat oven to 400 degrees
  2. Chop veggies of choice into bite sized pieces, making sure they’re all of similar size so they roast evenly
  3. Cover one large sheet pan or two medium sized ones in aluminum foil for easier clean up
  4. Cut one pack of sausages (my pack had four in their casings) into 1/2 inch slices
  5. Lay veggies and sausage on pans in an even layer
  6. Cover meat and vegetables in olive oil and season with seasonings of choice or the ones I listed above
  7. When oven is preheated, put pans in oven and roast for 40-ish minutes, flipping pieces halfway through
  8. Serve on top of rice, quinoa, couscous, or spring mix
  9. Store in fridge and use throughout the week to add more veggies to your meals