Name: Sheet Pan Roasted Sausage and Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: ½ lb baby purple potatoes (sliced in half or quarters); ½ lb brussels sprouts (trimmed and sliced in half); 2 carrots (sliced into 1/2-inch chunks on the bias); 1 crown broccoli (cut into florets); 1 small red bell pepper (sliced); 1 small red onion (cut into thin wedges); 12 oz pre-cooked chicken sausage (sliced in 1-inch chunks); 1 teaspoon Italian seasoning blend; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; ¼ cup avocado oil (or olive oil)

An overhead view of roasted sausage and vegetables on a white sheet pan after baking.

Sheet pan sausage and vegetables comes together on one pan in about 30 minutes. Pre-cooked chicken sausage roasts alongside six vegetables (purple potatoes, carrots, broccoli, brussels sprouts, red bell pepper, and red onion) tossed in a paprika and Italian seasoning blend until browned and tender.

This works as a straight weeknight dinner or a meal prep base you can portion for the week. The method is flexible too. Swap in whatever vegetables you have, as long as you cut the denser ones small enough to cook through in time. For a vegetable-only version, my Meal Prep Sheet Pan Roasted Rainbow Vegetables follows the same approach without the sausage.

Why You’ll Love This Recipe

One pan, easy cleanup. Everything roasts together on a single sheet pan, so there’s minimal dishes and no separate pots going at once.
Built for substitutions. The spice blend and method work with almost any vegetable combination. The spice blend and method work with almost any vegetable combination. Use whatever you have on hand and it will still turn out well.
Gluten-free without any workarounds. As long as you use a labeled gluten-free sausage, the whole recipe is naturally GF with no substitutions needed.

Ingredients in bowls to make sheet pan roasted sausage and peppers with text overlays.

Ingredient Notes

Pre-cooked chicken sausage – Pre-cooked sausage is key here. It roasts alongside the vegetables without any extra prep. Raw sausage needs to be cooked through before the vegetables go on the pan, or everything will be overcooked by the time the sausage is done. Always check the label if you need gluten-free. Aidells Italian Style chicken sausage is a reliable GF option. Kielbasa, smoked sausage, and Italian pork sausage all work too.
Avocado Oil or Olive Oil – Either works here. Coconut oil also works but adds a faint coconut flavor.
Baby Purple Potatoes – ound near the fingerling and baby potatoes at most grocery stores, usually sold in a bag. Cut them into half-inch pieces so they cook through in the same time as the faster vegetables. Baby red potatoes or Yukon golds work as a swap.
Italian Seasoning Blend – A combination of dried oregano, basil, rosemary, thyme, and marjoram. One blend instead of five separate spices. Find it in the spice aisle at any grocery store.

How to Cut Vegetables for Sheet Pan Roasting

The only real preparation you need to do for this sheet pan meal is to cut the vegetables and sausage. It’s simple to do and I’ve taken photos to show you how to cut each vegetable for this meal so that it cooks in the proper amount of time. Follow the steps below!

Red onion sliced on a white cutting board.

Peel the onion and trim the root, but leave it intact. Slice onion lengthwise from root to blossom. This will help the onions stay intact, whereas if you slice the onions crosswise, they will separate into individual onion pieces. Baby purple potatoes diced on a white cutting board.

Baby purple potatoes diced on a white cutting board.

Dice the baby purple potatoes into small 1/2-inch pieces. Carrots sliced on the bias on a white cutting board.

Slice the carrot into coins on the bias. If the carrot is really large, cut in in half to get 1/2-inch pieces. Red bell pepper julienned on a white cutting board.

Red bell pepper julienned on a white cutting board.

Julienne the red bell pepper. Broccoli cut into small florets on a white cutting board.

Cut the broccoli into small florets. Brussels sprouts trimmed and sliced in half on a white cutting board.

Remove the outer layer from the brussels sprouts, cut off the stem, and slice the brussels sprouts in half.

Recipe FAQs

Can I use other vegetables in this recipe?

Yes. Most vegetables work well here. Good options include sweet potatoes, squash, parsnips, asparagus, and green beans. If you’re using quick-cooking vegetables like kale or spinach, add them in the last 5 minutes so they don’t burn.

Is sausage gluten-free?

Not always. Some sausages use gluten as a filler or for flavoring, so always check the label. Aidells Italian Style chicken sausage is labeled gluten-free and works well in this recipe. If you have celiac disease, also check for a facility cross-contamination statement on the packaging.

Expert Tips

Cut the slower-cooking vegetables smaller. Potatoes and carrots take longer to roast than peppers and onions. Keep them at half-inch pieces so everything finishes at the same time.
Don’t crowd the pan. If the sausage and vegetables are packed too tightly, they’ll steam instead of roast. Use two sheet pans if needed and keep everything in a single layer.

A wood spoon scooping up roasted sausage and vegetables from a sheet pan.

Storage Instructions

Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in a 400°F oven for 10 minutes to bring back the crispy edges, or microwave until warmed through.

Serving Suggestions

This is filling enough on its own, but a simple bread alongside rounds it out well. My Gluten-Free Cornbread pairs naturally with sausage, with a slightly sweet, crumbly texture that works well against the savory roasted vegetables. If you want something softer, my Gluten-Free Dinner Rolls are pillowy enough to pull apart and soak up whatever is left on the pan.