One of my favorite easy things to make on a weeknight is a sheet pan dinner. I almost always have some kind of pre-cooked sausage in the fridge (Aidell’s is our favorite!). This Quick Sausage & Veggie Sheet Pan Dinner can be eaten alone or over salad greens or as part of a rice bowl.
It’s super versatile and easy to adjust depending on what you have on hand.
If you’ve been around here for more than a few posts, you might know that I LOVE roasting vegetables. Like, super love.
When I was growing up, I thought I hated vegetables because the only ones I ate were boiled or steamed. (Or part of a veggie tray, and in that case, covered in ranch dressing. I was totally OK with those.)
I’m not sure why boiling and steaming vegetables seemed to be the only choice in the 90s, but it was what it was.
Best Sheet Pans for Roasting Vegetables
After I started roasting vegetables them, I was like, “THIS IS THEIR DESTINY.” Don’t get me wrong, I LOVE me a “big ass salad” but there’s nothing quite like giving vegetables roasty, caramelized edges. It makes me so happy.
It also makes my sheet pans look about 100 years older than they are, but I consider those brown splotches and scorch marks badges of honor. They’ve earned their place as my dingy roasting pans.
By the way, my FAVORITE sheet pans are the Nordic Ware Aluminum Half Sheet pans. I’ve tried others and these are my favorite. (Don’t buy Martha Stewart’s. Trust me.)
I have about 7-8 sheet pans — 2 are dingy for roasting. A couple more are older, but less used, and I use those for roasting sometimes, too, if my dingy ones are dirty. And a couple more are nice and shiny silver — I used those for baking or if I have to take something like a sheet cake somewhere.
I don’t want to gross anyone out by bringing a cake to a party in a dingy sheet pan. And I’m not 100% certain that some of the funk on my roasting pans won’t transfer to the cake. I try to play it safe.
IMPORTANT ROASTING TIP: YES, use 2 sheet pans for this. Sure you could fit everything onto one sheet pan, but when you pack it to tightly, the moisture from the vegetables creates a lot of steam. If the vegetables are too close together, the steam has no where to go and you end up with oven-steamed vegetables. (Defeats the purpose, yo.) For more caramelized action, use two pans.
The nice thing about using pre-cooked, sliced sausage in this sheet pan meal is that they cook up really quickly and you don’t to have your “raw meat radar” on.
You know what I’m talking about, right? When you’re prepping raw meat and are super cautious about the surfaces you touch and where your utensils are that have touched the meat.
Sometimes turning on my raw meat radar is too much for a Wednesday night. I just want to throw stuff in the oven to feed the circus, you know?
That being said, you can totally use cubed chicken breast or thighs or even cubed pork tenderloin for a quick-cooking sheet pan meal.
Best Vegetables for Roasting
It probably goes without saying that using quick-cooking vegetables is key here, too. Broccoli, asparagus, summer squash, cabbage, Brussels sprouts, cherry tomatoes, and small-cut sweet potatoes work well here. And a bunch of other vegetables, I’m sure.
I’ve been on a mission my entire motherhood to get my kids to love roasted vegetables as much as I do. They like roasted sweet potatoes (with my Sweet Potato Fry Seasoning) and garlic roasted broccoli. And that’s about it. They complain about the rest of it. I’ve got a lot of work to do!
If you like this recipe, try my Thai Chicken Sheet Pan Dinner, too!
- 1/2 cup avocado oil or another heat-safe
- 2 teaspoons minced garlic or 1 teaspoon granulated garlic
- 12-16 ounces pre-cooked sausage links, cut into 1/2 inch pieces
- 2 pounds quick cooking vegetables, cut into 1-inch pieces (see note)
- 1/2 teaspoon sea salt
- Preheat your oven to 450 degrees F.
- Pour the oil into a small bowl and stir the garlic into the oil.
- Divide all of the sausage and vegetables among two large, rimmed sheet pans.
- Drizzle half of the oil and 1/4 teaspoon of salt on each pan and mix everything well with your hands. Spread the vegetables out evenly on the pans.
- Roast on a lower oven rack for 15-20 minutes, flipping everything around a couple of times during roasting, until everything has golden brown spots and the vegetables are cooked through.
- YES, use 2 sheet pans for this. Sure you could fit everything onto one sheet pan, but when you pack it to tightly, the moisture from the vegetables creates a lot of steam. If the vegetables are too close together, the steam has no where to go and you end up with oven-steamed vegetables. (Defeats the purpose, yo.) For more caramelized action, use two pans.
- You can substitute the sausage for 1 1/2 - 2 inch chunks of chicken breasts/thighs or cubed pork tenderloin.
- I love using broccoli because it's one of the only roasted vegetables my kids enjoy, but you could use other quick-cooking vegetables like bell peppers, small-cut sweet potatoes, summer squash, asparagus, small-cut cauliflower, cherry tomatoes, chopped cabbage, or Brussles sprouts. I'm sure there are more. That's just off the top of my head.
- Feel free to play with the seasonings here, too! My quick go-to is adding some minced garlic, but some no-salt all-purpose seasoning works really well or any seasoning blend you like. If your seasoning blend contains salt, you may want to cut back or omit the salt called for in the recipe.