One Pan Smoked Sausage and Veggies brings my story to life with every bite. Back in my grandma’s kitchen, fall meant trays of roasted vegetables filling the house with the scent of garlic and herbs. That memory inspired this simple yet hearty dish, just one pan, a handful of ingredients, and bold smoky flavor that tastes like it cooked all day. After cooking around the world, I’ve come to love meals that offer comfort, ease, and a little bit of that old kitchen magic. This is a reader favorite because it’s nourishing, fuss-free, and perfect for those chilly evenings when all you want is something warm, filling, and made with love.
Print
One Pan Smoked Sausage and Veggies: Cozy Fall Sheet Pan Recipe
- Total Time: 45 minutes
- Yield: 4 servings
Description
One Pan Smoked Sausage and Veggies is cozy, colorful, and packed with flavor, just one pan, easy prep, and a comforting roasted dish that feels like home. It’s perfect for chilly nights and makes cleanup a breeze.
Ingredients
- 14 oz smoked sausage, sliced into rounds
- 2 cups baby potatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, thick half-moons
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- Optional: chili flakes for heat
- Optional: fresh parsley or thyme for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Prep sausage and vegetables. Cut all ingredients into bite-sized pieces.
- Place sausage, potatoes, and veggies on a large sheet pan.
- Drizzle with olive oil and season with garlic powder, oregano, paprika, salt, and pepper. Toss to coat evenly and spread in a single layer.
- Bake for 30–35 minutes, stirring once halfway through, until veggies are tender and sausage is browned.
- Serve warm as is or over rice, couscous, or with crusty bread.
Notes
Use parchment paper for easy cleanup. Cut all ingredients evenly for consistent roasting. Don’t overcrowd the pan, use two trays if needed. Choose quality smoked sausage for the best flavor. Leftovers are great in wraps or stirred into eggs for breakfast.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Oven Roasted
- Cuisine: American
Ingredients You’ll Need
This dish is highly customizable, but here’s a classic version that delivers the perfect balance of flavor and texture:
- 14 oz smoked sausage, sliced into rounds
- 2 cups baby potatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, thick half-moons
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
Optional additions:
- A dash of chili flakes for heat
- Fresh herbs (like thyme or parsley) for garnish
- Swap zucchini for broccoli or green beans if preferred
Many of these ingredients are also used in our One Pan Sausage and Potatoes Dinner, another reader-loved recipe for busy nights.
Step-by-Step Instructions
This recipe couldn’t be simpler. Here’s how to make One Pan Smoked Sausage and Veggies in under an hour, with almost no cleanup.
- Preheat your oven to 400°F (200°C).
- Prep the vegetables and sausage. Cut everything into similar bite-sized pieces for even roasting.
- Toss on a sheet pan. Place sausage, potatoes, and veggies on a large baking tray.
- Season and coat. Drizzle olive oil and sprinkle garlic powder, oregano, paprika, salt, and pepper over everything. Use your hands or a spatula to mix well and spread in a single layer.
- Bake for 30–35 minutes. Stir once halfway through. Veggies should be tender and slightly crisp at the edges, and sausage should be browned.
- Serve warm straight from the tray or over rice, couscous, or with a warm flatbread.
This cooking method is also used in our popular Smoked Sausage and Peppers Skillet, except the skillet stays on the stove!
Tips for Success
Want even more flavor or easier cleanup? These tips make a great recipe even better.
- Use parchment paper on the sheet pan for easy cleanup.
- Cut evenly. Uniform pieces ensure everything cooks at the same rate.
- Don’t overcrowd. Spread ingredients out to help them roast, not steam.
- Choose the right sausage. A good smoked sausage will hold its shape and release tasty juices into the veggies.
- Double it up. Feeding a family? Use two trays and rotate halfway through cooking.
It’s the kind of recipe that works well for leftovers, too, check out our Speedy Chicken Fried Rice Recipe if you love transforming leftovers into fresh meals.
Variations to Try
One of the best parts about One Pan Smoked Sausage and Veggies is how adaptable it is. Here are a few reader-tested ways to switch things up:
Gluten-Free Version
The base recipe is naturally gluten-free, just make sure your sausage doesn’t contain fillers. Serve over gluten-free grains like rice or quinoa.
Make It a Bowl
For a filling, protein-rich meal, add a scoop of couscous or farro and drizzle with tahini or yogurt sauce. You can even repurpose it into wraps, just like we do in our Quick Chicken Wrap Recipes.
Add a Streusel Crunch
Sound strange? Hear me out. A sprinkle of savory herb-streusel made with breadcrumbs, garlic, and olive oil adds a surprising crunch. We’ve tried this concept before with our Baked Pears with Goat Cheese, and it works wonders.
How to Store and Reheat
If you have leftovers (and you probably won’t), here’s how to store and reheat your one pan smoked sausage and veggies:
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheat: Pop into a hot oven (375°F) for 10 minutes or warm gently in a skillet. The air fryer works great too.
- Freeze: Freeze cooked portions for up to 2 months. Reheat from frozen or thaw overnight before warming.
Pro tip: Chop leftovers smaller and stir into scrambled eggs for a next-day breakfast idea, kind of like our Mushroom Spinach Scrambled Eggs.
FAQs About One Pan Smoked Sausage and Veggies
Can I use chicken sausage or turkey sausage instead?
Yes! Both work well and are lighter options. Just make sure they’re fully cooked before baking.
Do I need to peel the potatoes?
Not at all. Baby potatoes roast perfectly with the skin on, and the texture adds a rustic charm.
How can I keep the veggies from getting soggy?
Use a large sheet pan and avoid crowding. If needed, divide onto two trays for better caramelization.
Can I prep this ahead?
Yes! Chop all ingredients and refrigerate in a zip-top bag. When ready to cook, just toss with oil and seasoning and bake.
Final Thoughts
One Pan Smoked Sausage and Veggies is more than just a meal, it’s a cozy dinner that fits into real life. From busy weeknights to lazy Sundays, this dish delivers every time. With its smoky flavor, crisp-tender vegetables, and the joy of only washing one pan, it’s no wonder this has become one of the most beloved recipes on Fresh Leaf Rezepte.
If you enjoyed this, you’ll probably also love our Creamy Smoked Sausage Pasta or the Mediterranean Baked Fish, both simple, full of flavor, and made for everyday cooks like you.