One-Pan Roasted Veggies and Sausage (my family’s new favorite!)

Title of blog. One Pan Roasted Veggies and Sausage. Background: sheet pan with broccoli, sweet potatoes, sausage, carrots and seasoning.

I love a one pot or sheet pan recipe. While I enjoy cooking and trying out new recipes, I’ll admit the cleaning up part is not my favorite. I especially love a one pan dish recipe that literally just goes in the oven, gets a stir halfway through, and comes out done.

This One-Pan Roasted Veggies and Sausage is so delicious and comes together so easily. Besides just being plain good, it is packed with fiber, nutrients and antioxidants coming from the variety of veggies of all different colors.

It gets two thumbs up from every member of my family, including my not quite as food adventurous members. ? I know something is a hit in our house when it gets specifically asked for which happened a little while back. It was a weekday and I had something else planned for dinner, but my youngest and I were in the car, and she said, “oooh we should have that roasted veggie thing with potatoes and sausage for dinner!” How could I resist that special request? It warms my heart when the people I love love what I cook!

We serve this roasted goodness over a bed of Jasmine rice. The beauty of this is in its flexibility. It’s really anything goes. Sub in the veggies you prefer and leave out the ones you don’t. The key is to chop your veggies to about the same size, so they cook evenly and to not overcrowd your pan. The protein is customizable too. Pick from a chicken sausage, pork sausage, or even a veggie sausage – some options below.

Register’s Jalapeno Cheddar Sausage, Publix Greenwise Roast Red Pepper with Queso Fresco, Beyond Meat Beyond Sausage Plant Based Links

You can also buy pre-prepped veggies that are already rinsed and chopped to make this even easier. If you want to cook a smaller amount, just halve the recipe. I make this for our family of four and we have leftovers for lunches that are equally delicious!

Sometimes a sauce or condiment can take a meal from good to great. We love the Terrapin Ridge Farms sauces drizzled over the top of this one. I found them at Fresh Market, and they are so tasty! We use them to add flavor and extra deliciousness to dishes all the time. There are several flavors. My husband and I’s favorite is the Pesto Aioli, one daughter really likes the Buffalo Ranch and the other one likes the Chile Lime – beware that one is spicy!! I’m telling you this recipe is good, but the sauce takes it to the next level.

Terrapin Ridge Farms Buffalo Ranch, Chile Lime Aioli, and Pesto Aioli

One Pan Roasted Veggies and Sausage


  • 1 – 1 1/2 cups of baby carrots, halved
  • 1 large Idaho potato, peel on, cut into bite sized pieces
  • 1 large sweet potato, peel on, cut into bite-sized pieces
  • 1 red pepper, chopped into bite sized pieces
  • 1-2 cups broccoli, chopped into bite-sized florets
  • 1-2 cups cauliflower, chopped into bite-sized pieces
  • 1 cup baby Bella mushrooms, rinsed and quartered
  • 12-16 ounces Sausage of your choice, cut into bite-sized pieces
  • Jasmine Rice (optional)


  • 1/2 tablespoon EACH: dried basil, dried oregano, dried parsley, garlic powder
  • 1/2 teaspoon EACH: onion powder, dried thyme
  • 1/8 teaspoon red pepper flakes optional
  • salt & freshly cracked pepper
  • 1/3 cup Parmesan cheese freshly grated
  • 4 tablespoons olive oil

Optional: serve over cooked quinoa or jasmine rice


  1. Preheat oven to 400 degrees F.
  2. Spray two large half sheet pans with non-stick cooking spray. (Use one if halving the recipe)
  3. Place all the veggies and sausage on the prepared sheet pan(s). Drizzle the olive oil over everything. Add the seasonings right on top: the basil, oregano, parsley, garlic powder, onion powder, thyme, and optional red pepper flakes. Season with salt and pepper (about 1 tsp salt and 1/4 teaspoon pepper if you are measuring…I don’t)
  4. With your hands, toss to coat all the veggies and sausage in the seasoning/oil mixture. Once well coated, space the veggies/sausage so none are overlapping, and everything has plenty of space to roast.
  5. Place the sheet pan in the oven and roast for 15 minutes. Remove and toss the veggies and sausage. Return to the oven for another 10-20 minutes or until veggies are crisp-tender.
  6. Remove pan from the oven and top, if desired, with freshly grated Parmesan cheese.
  7. Serve as is out of the oven or on top of jasmine rice or quinoa and drizzled with a yummy sauce of your choice if desired.

I hope you give this recipe a try and enjoy it as much as my family and I do. If you do let me know. I would love to hear about it!