Some dinners are at their best when they keep things simple, and this sheet pan sausage and vegetables does exactly that. It’s colorful, flavorful, and easy to pull together, with roasted sausage, tender vegetables, and just enough seasoning to make the whole tray feel satisfying without asking much from you.
This is the kind of recipe that works especially well on busy nights because everything cooks on one pan and the ingredients are flexible. You can use whatever bell peppers you have, swap in a different onion, or adjust the vegetables based on the season. The result is still the same kind of dinner: warm, practical, and easy to come back to.
It fits beautifully into the Joyvela kind of cooking — dependable, approachable, and full of everyday flavor.
Recipe Card
Sheet Pan Sausage and Vegetables
Description
An easy one-pan dinner with roasted sausage and colorful vegetables. It’s simple, flavorful, and perfect for nights when you want dinner and cleanup to stay easy.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serves
4
Category
Dinner
Cuisine Type
American
Diet
General
Calories
Approx. 430 per serving
Health Information
Protein: 18 g
Carbohydrates: 18 g
Fat: 31 g
Fiber: 4 g
Sugar: 6 g
Sodium: 780 mg
Health note: A simple protein-and-vegetable dinner with great weeknight ease. Use chicken or turkey sausage and add extra vegetables if you want a lighter version.
Nutrition information is an estimate and may vary depending on ingredients, brands, and portion size.
Equipment
Large sheet pan
Large mixing bowl
Measuring spoons
Knife
Cutting board
Spatula
Ingredients
14 ounces smoked sausage or chicken sausage, sliced into rounds
2 bell peppers, sliced
1 red onion, sliced
1 zucchini, sliced into half-moons
2 cups broccoli florets
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon paprika
1 tablespoon chopped fresh parsley, for serving
Lemon wedges, for serving, optional
Directions
Preheat the oven to 425°F.
In a large bowl, combine the sausage, bell peppers, onion, zucchini, and broccoli.
Drizzle with olive oil and sprinkle with salt, black pepper, garlic powder, oregano, and paprika.
Toss everything well until evenly coated.
Spread the mixture out on a large sheet pan in an even layer.
Roast for 25 to 30 minutes, stirring once halfway through, until the vegetables are tender and the sausage is lightly browned.
Sprinkle with fresh parsley and serve warm with lemon wedges if desired.
Recipe Notes
Chicken sausage works especially well here for a lighter option.
Cut the vegetables into similar sizes so they roast evenly.
Add baby potatoes if you want to make it a little heartier.
Leftovers are great for lunch bowls or wraps the next day.