One-Pan Sausage & Veggie Bake – A Simple, Satisfying Weeknight Dinner

If you want a hearty meal that practically cooks itself, this One-Pan Sausage & Veggie Bake is your answer. It’s colorful, full of flavor, and comes together with minimal prep. Everything roasts on one sheet pan, which means easy cleanup and no juggling pots and pans.

The best part? You can use whatever vegetables you have on hand and still get a great result. This is a reliable, no-fuss dinner you’ll make again and again.

One-Pan Sausage & Veggie Bake - A Simple, Satisfying Weeknight Dinner

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• 1 to 1.5 pounds (450–680 g) smoked sausage, Italian sausage, or chicken sausage, sliced into 1/2-inch rounds
• 1 large red bell pepper, sliced into strips
• 1 large yellow bell pepper, sliced into strips
• 1 medium red onion, cut into wedges
• 2 medium zucchini, sliced into half-moons
• 2 cups small potatoes (baby gold or red), halved; or 3 medium Yukon golds, cut into 1-inch chunks
• 1 cup cherry tomatoes (optional)
• 3 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
• 1/2 teaspoon smoked paprika (optional, but adds depth)
• Pinch of red pepper flakes (optional)
• 1 tablespoon balsamic vinegar or lemon juice (for finishing)
• Fresh parsley or basil, chopped, for garnish
• Grated Parmesan, for serving (optional)

Instructions

 

• Preheat the oven: Heat to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup.
• Par-cook the potatoes (optional but helpful): If using larger chunks, microwave them for 3–4 minutes until just starting to soften. This ensures everything finishes at the same time.
• Prep the sausage and veggies: Slice the sausage into rounds. Cut the peppers into strips, the onion into wedges, zucchini into half-moons, and tomatoes left whole.
• Season: In a large bowl, combine sausage, potatoes, peppers, onion, zucchini, and tomatoes. Add olive oil, salt, pepper, garlic powder, Italian seasoning, smoked paprika, and red pepper flakes. Toss until everything is evenly coated.
• Arrange on the pan: Spread the mixture in a single layer. Avoid crowding; use two pans if needed for better browning.
• Roast: Bake for 25–30 minutes, stirring once halfway through. You want caramelized edges on the veggies and browned sausage.
• Finish and taste: Remove from the oven and drizzle with balsamic vinegar or a squeeze of lemon. Toss gently. Taste and adjust seasoning with more salt and pepper if needed.
• Serve: Garnish with chopped parsley or basil. Add a sprinkle of Parmesan if you like. Serve as is, or over rice, quinoa, or with crusty bread.

What Makes This Recipe So Good

• One pan, zero stress: Toss everything together, spread it on a sheet pan, and let the oven do the rest.
• Customizable: Use your favorite sausage and vegetables.

  It’s a great way to clear the fridge.

• Balanced and hearty: Protein, fiber, and healthy fats all in one dish, with plenty of texture and flavor.
• Meal-prep friendly: Reheats well and tastes great for lunch the next day.
• Family-approved: Savory sausage and caramelized veggies make this an easy sell for picky eaters.

Ingredients

• 1 to 1.5 pounds (450–680 g) smoked sausage, Italian sausage, or chicken sausage, sliced into 1/2-inch rounds
• 1 large red bell pepper, sliced into strips
• 1 large yellow bell pepper, sliced into strips
• 1 medium red onion, cut into wedges
• 2 medium zucchini, sliced into half-moons
• 2 cups small potatoes (baby gold or red), halved; or 3 medium Yukon golds, cut into 1-inch chunks
• 1 cup cherry tomatoes (optional)
• 3 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
• 1/2 teaspoon smoked paprika (optional, but adds depth)
• Pinch of red pepper flakes (optional)
• 1 tablespoon balsamic vinegar or lemon juice (for finishing)
• Fresh parsley or basil, chopped, for garnish
• Grated Parmesan, for serving (optional)

Instructions

1. Preheat the oven: Heat to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup.
2. Par-cook the potatoes (optional but helpful): If using larger chunks, microwave them for 3–4 minutes until just starting to soften. This ensures everything finishes at the same time.
3. Prep the sausage and veggies: Slice the sausage into rounds.

   Cut the peppers into strips, the onion into wedges, zucchini into half-moons, and tomatoes left whole.

4. Season: In a large bowl, combine sausage, potatoes, peppers, onion, zucchini, and tomatoes. Add olive oil, salt, pepper, garlic powder, Italian seasoning, smoked paprika, and red pepper flakes. Toss until everything is evenly coated.
5. Arrange on the pan: Spread the mixture in a single layer.

   Avoid crowding; use two pans if needed for better browning.

6. Roast: Bake for 25–30 minutes, stirring once halfway through. You want caramelized edges on the veggies and browned sausage.
7. Finish and taste: Remove from the oven and drizzle with balsamic vinegar or a squeeze of lemon. Toss gently.

   Taste and adjust seasoning with more salt and pepper if needed.

8. Serve: Garnish with chopped parsley or basil. Add a sprinkle of Parmesan if you like. Serve as is, or over rice, quinoa, or with crusty bread.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 2 months.

  Sausage and sturdier veggies freeze well; zucchini softens but still tastes good.

• Reheat: For best texture, reheat on a sheet pan at 375°F (190°C) for 8–10 minutes. Microwave in 45–60 second bursts if you’re short on time.
• Meal prep tip: Keep a wedge of lemon or a little extra vinaigrette on hand. A quick splash wakes up leftovers.

Benefits of This Recipe

• Fast and flexible: Minimal prep and forgiving cook time make it ideal for busy nights.
• Nutritious variety: A mix of colorful veggies gives you fiber, vitamins, and antioxidants in one pan.
• Affordable: Uses everyday ingredients and stretches well for multiple meals.
• Great texture: Roasting brings caramelized edges, tender centers, and juicy sausage.
• Diet-friendly options: Works with gluten-free, low-carb, or dairy-free diets with simple swaps.

Common Mistakes to Avoid

• Crowding the pan: Overlapping prevents browning and leads to steaming.

  Use two pans if needed.

• Skipping the oil: Not enough oil means dry veggies and uneven browning. Measure the olive oil.
• Mismatched sizes: Huge potato chunks with thin pepper strips won’t cook evenly. Keep pieces fairly uniform.
• Adding delicate items too early: If using very tender veggies (like asparagus), add them in the last 10 minutes.
• Under-seasoning: Veggies need salt.

  Taste at the end and adjust before serving.

Variations You Can Try

• Spicy Italian: Use hot Italian sausage, extra red pepper flakes, and finish with grated Pecorino.
• Mediterranean: Add olives, cherry tomatoes, and a sprinkle of oregano. Finish with feta and a lemon squeeze.
• Smoky Cajun: Swap Italian seasoning for Cajun seasoning and add corn rounds. Andouille sausage works great.
• Chicken and Sweet Potato: Use chicken sausage and replace regular potatoes with sweet potatoes.

  Add a touch of cinnamon with the paprika.

• Low-Carb: Skip the potatoes and use more zucchini, cauliflower florets, and bell peppers.
• Veggie-Heavy: Keep the sausage but double the veggies. Serve over greens with a balsamic drizzle.
• Herb and Mustard: Whisk 1 tablespoon Dijon mustard into the olive oil and toss with fresh thyme.

FAQ

What type of sausage works best?

Any fully cooked smoked sausage, Italian sausage (mild or hot), or chicken sausage works. If using raw sausage links, slice carefully and ensure they reach a safe internal temperature, or roast them whole and slice after cooking.

Can I make this vegetarian?

Yes.

Swap the sausage for a plant-based sausage or add hearty vegetables like mushrooms and cauliflower. You can also add chickpeas for extra protein.

How do I keep the veggies from getting soggy?

Don’t overcrowd the pan, use enough oil, and roast at a high temperature. Stir halfway for even browning and airflow.

Do I need to peel the potatoes?

No.

Thin-skinned potatoes roast well with the skin on. Just scrub them and cut into similar-sized pieces.

Can I add greens?

Yes. Toss in kale or baby spinach during the last 5 minutes.

They’ll wilt gently without overcooking.

What can I serve this with?

It’s great on its own, but you can add rice, quinoa, polenta, or warm bread. A simple green salad balances the richness.

How do I scale this for a crowd?

Double the ingredients and use two sheet pans. Rotate the pans halfway through cooking for even browning.

Can I prep this ahead?

You can slice the veggies and sausage up to 24 hours in advance.

Store them separately, then toss with oil and seasoning just before roasting.

Final Thoughts

This One-Pan Sausage & Veggie Bake is the kind of weeknight recipe that earns a permanent spot in your rotation. It’s fast, flexible, and consistently delicious, with very little cleanup. Keep the base formula, then switch up the sausage, spices, and vegetables to match your mood or what you have on hand.

When you need dinner that works hard without making you work hard, this one delivers.