The Sheetpan Sausage and Veggies recipe is a fast, flavor-packed dinner that comes together with almost no effort and even less cleanup. With juicy sliced sausage, tender potatoes, and a mix of colorful vegetables roasted in a simple balsamic-herb dressing, it delivers big flavor from everyday ingredients. Everything cooks on one pan, making it perfect for busy weeknights or meal prep. It’s customizable, family-friendly, and feels hearty and satisfying without requiring extra steps in the kitchen.

Sheetpan Sausage and Veggies

Dinner on one sheetpan? Yes, please! Easy dinner, easy cleanup, but big flavor= winner, winner sausage dinner!

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Total Time 30

Servings: 6

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

2 packs sausage or brats of choice recommended: Aidell’s pineapple and bacon, or something similar, sliced
1 bag fresh or frozen broccoli florets
1 red bell pepper chopped into bite size pieces
1 onion sliced
1 lb baby potatoes halved or quartered
1 pint cherry tomatoes
¼ c olive oil or avocado oil
2 tbsp balsamic vinegar
salt and pepper to taste
1 tsp dried Italian herbs

Method

Combine sausages and veggies and spread out on sheetpan.
Preheat oven to 400 degrees.
Stir together olive oil, balsamic vinegar, salt, pepper, and Italian herbs.
Pour over sausage and veggies and stir well, ensuring to coat everything.
Bake for about 20-25 minutes, until potatoes are fork tender.

If other veggies are over-browning, cover with foil to continue baking until potatoes are done.

Notes

Serve over rice or with your favorite bread (sourdough or soft French bread). Feel free to substitute your favorite veggies!

Sheetpan Sausage and Veggies Recipe