20: Recipe | Sheet Pan Roasted Vegetables and Sausage

I am doing NaBloPoMo this month. 30 blog posts in 30 days. Come join me. #nablopomo2022

One of my recent go-to dinners has been sheet pan roasted vegetables with chicken sausage. It’s super-easy to make (for two, or even one person) and while it takes a bit to cook, the preparation time is minimal. I also haven’t really gotten tired of it because it is versatile and ingredients can be easily switched up, so that it doesn’t fell like you’re eating the same thing over and over again.

It’s almost laughable to call this a recipe because there’s no real skill involved. Unless you call chopping a few veggies a skill. While I preheat the oven to 375F, I chop the vegetables and slice up the sausage.

I toss the vegetables in a bowl with olive oil and spices – usually just salt, pepper, and (smoked) paprika, which, by the way, I think is a highly underutilized spice. Do you use it often in your kitchen? If not, you need to remedy that.

Then I arrange the vegetables and sausage evenly in one layer on a foil-lined pan sheet, and roast everything for about 35-40 minutes. Done.


  • 2 medium zucchinis (cubed)
  • 1 medium red onion
  • 5 Baby Dutch yellow potatoes (cubed)
  • 4 oz mushrooms (halved)
  • 1 chicken sausage (sliced)

Other veggies that work well:

  • grape tomatoes
  • squash
  • carrots
  • Brussels sprouts
  • bell pepper
  • cauliflower
  • broccoli
  • sweet potato
  • fennel

The combinations are really limitless.


Yields: 2 servings  Calories: 273  Sugar: 9.9 g Sodium: 294 mg Fat: 10.6 g Saturated Fat: 1.8 g Carbohydrates: 32 g Fiber: 6.4 g Protein: 14.9 g Cholesterol: 32 mg (calculated with MyFitnessPal*)

Sheet Pan Roasted Vegetables and Sausage

  • 2 Zucchinis (cubed)
  • 5 Baby Dutch Potatoes (cubed)
  • 1 med red onion (quartered)
  • 1 chicken sausage
  • 4 oz crimini mushrooms (halved)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  1. Preheat oven to 375F.

  2. Cut the vegetables and toss in a bowl with olive oil and spices.

  3. Cut the sausage.

  4. Arrange on a baking sheet lined with aluminum foil.

  5. Bake for 35-40 minutes.

Yields: 2 servings  Calories: 273  Sugar: 9.9 g Sodium: 294 mg Fat: 10.6 g Saturated Fat: 1.8 g Carbohydrates: 32 g Fiber: 6.4 g Protein: 14.9 g Cholesterol: 32 mg (calculated with MyFitnessPal*)

*No responsibility is taken for the correctness of this information.

  1. I think this is the recipe I was missing. Coming home late and then trying to get dinner on the table sounds very daunting sometimes. I can do this!

    1. It’s a very doable, easy family dinner. I am glad you like it :)

  2. Note to self: everyone in my house likes roasted potatoes, mushrooms, and sausage. Get on it!

    1. Yes, indeed. This should satisfy just about anyone :)

  3. Why don’t I make sheet pan meals? I have NO idea? I love roasted veggies and even have all these ingredients in the house. I really, really need to add this sort of recipe into my regular rotation.

    And I am Team Smoked Paprika all the way. I LOVE this spice and put in so many things – soups, chilis, salad dressings. Yum (and a little goes a long way!)

    1. Sheet pan meals are so freaking easy. Everybody should do sheet pan meals. With paprika! (I am glad to hear you’re already using it in cooking :)).

  4. I love sheet pan meals! I don’t often use Zucchini as I find I can easily overcook it, but this looks delicious. We sometimes put gnocchi on the sheet pan with all the veg which bulks it out a bit.

    Also, I love smoked paprika. I feel like smoked paprika and garlic is the secret combination for “on this tastes really good!”

    1. Yes, that’s right – you gotta watch the zucchini. Gnocchi is a great adition to sheet pan meals too!
      Oh, and now I am intrigued and need to try paprika and garlic in combination. It sounds so good.

  5. This looks delicious! I love smoked paprika. I especially like it in shashuka.

  6. We have smoked paprika, but use regular paprika more regularly. I love the idea of using smoked paprika in a sheet pan recipe like this. Also, if anyone is trying to make this vegetarian, roasted chickpeas are delicious!!

    1. Yes, chickpeas! Definitely a great addition. Thanks for the reminder!

  7. I love sheet pan meals. So easy!

  8. Ooh, this sounds delicious, and I love NGS’s suggestion of using chickpeas. And, I LOVE smoked paprika! i’m going to try this.

    1. Yes! Let me know how it turns out!

  9. Why do I never put this ion my rotation? Everyone likes all of these things; I can prep ahead. People can eat when they’re home and then we can reheat for the stragglers: perfection!

    1. Yes! It’s really an easy meal for the whole family :)

  10. Always love those easy dinners. Healthy, warm, colorful.
    I haven’t tried it with broccoli or cauliflower or fennel. That sounds good.
    I often do a version with Hokkaido pumpkin or red beets and top it up with feta cheese or goat cheese.

    1. Oh, I need to branch out and try more pumpkin and squashes. Feta or goat cheese sound like a great addition.

  11. This is a one-pan approach to what I do nearly every week! I just roast a bunch of veggies (yay air fryer), keep them in the fridge, then choose from the veggies, add a protein depending on what I feel like, and heat it up. I love the idea of smoked paprika though – I love it and rarely use it in “Regular” weeknight dishes. Why? Who the heck knows… :)

Comments are closed.