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A sheet pan with roasted sausage, potatoes, broccoli, and bell peppers next to a white plate with a serving of the same food and a bunch of fresh parsley on the side.
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Sheet Pan Sausage and Veggies Recipe That’s Easy and Full of Flavor

Whip up an easy sheet pan sausage and veggies recipe that’s full of flavor, colorful, and perfect for a quick, wholesome dinner.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: one pan sausage and veggies, sheet pan meal with sausage, Sheet pan sausage and veggies, sheet pan sausage bake, veggie and sausage sheet pan
Servings: 6
Calories: 347kcal

Ingredients

  • 14 oz kielbasa
  • 2 cups broccoli florets
  • 1 red bell pepper cut into 2-inch pieces
  • 1 yellow bell pepper cut into 2-inch pieces
  • 1 lb baby potatoes halved
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp freshly shredded parmesan
  • 1 tbsp fresh chopped parsley for garnish

Instructions

  • Preheat the oven to 400°F.
  • Line a large baking sheet with parchment paper for easier clean up.
  • Cut the red and yellow bell peppers into 1-inch pieces and the broccoli into bite-sized slices.
    1 red bell pepper, 1 yellow bell pepper, 2 cups broccoli florets
  • Sliced the baby potatoes into halves.
    1 lb baby potatoes
  • Then, slice the kielbasa into even pieces.
    14 oz kielbasa
  • In a large bowl, mix the olive oil, garlic powder, onion powder, paprika, salt, and black pepper in a large bowl.
    2 tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp black pepper
  • Add the baby potatoes and kielbasa, and toss to coat.
  • Add the sliced red bell peppers and mix well.
  • Put the sliced yellow bell peppers and stir to combine.
  • Next, add the broccoli.
  • Mix everything well to coat evenly.
  • Spread everything in an even layer on a parchment-lined baking sheet.
  • Bake for 15 minutes, then toss everything and bake for an additional 10–15 minutes, until the potatoes and vegetables are tender. Remove from the oven.
  • Finally, garnish with chopped parsley and sprinkle with parmesan, if desired.
    2 tbsp freshly shredded parmesan, 1 tbsp fresh chopped parsley
  • Serve warm and enjoy!

Notes

  • Don’t Overcrowd: Spread ingredients out so they roast rather than steam.
  • Toss Halfway: Flipping ensures golden edges and even browning.
  • Use Fresh Parmesan: It adds richer flavor.
  • Serve Hot: This dish tastes best straight from the oven.

Nutrition

Calories: 347kcal | Carbohydrates: 20g | Protein: 13g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 48mg | Sodium: 819mg | Potassium: 677mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1005IU | Vitamin C: 105mg | Calcium: 53mg | Iron: 2mg