This sheet pan Italian sausage with peppers and broccoli is an easy, flavorful weeknight dinner that cooks all on one tray. Everything roasts together in about 30 minutes, producing caramelized vegetables and savory browned sausage with minimal effort. It’s quick to prepare, simple to clean up, and consistently popular with the whole family.
Sheet pan dinners are perfect for busy nights when you want something satisfying without a lot of fuss. This recipe is flexible — you can use pre-cooked sausage for speed or raw sausage if you prefer, and swap in whatever vegetables you have on hand. The basic method is always the same: chop, toss with oil and seasonings, spread in a single layer on a large sheet pan, and let the oven do the work. It’s forgiving, adaptable, and reliably delicious.
Ingredients
See the recipe card further below for exact quantities and a printable ingredient list.
Substitutions & Variations
- Swap the sausage: Choose turkey, chicken, pork, or spicy Italian sausage to vary flavor and fat content.
- Change the vegetables: Brussels sprouts, zucchini, cherry tomatoes, cauliflower, carrots, or sweet potatoes all roast well and make good alternatives.
- Make it spicy: Add crushed red pepper flakes or use hot Italian sausage for extra heat.
- Fresh herbs: Toss in fresh rosemary, thyme, or oregano right before roasting or immediately after for a herb-forward finish.
- Finish with cheese: Sprinkle with grated Parmesan, shredded mozzarella, or crumbled feta as soon as the pan comes out of the oven.
How to Make Sheet Pan Italian Sausage and Vegetables
Step 1: Preheat the oven to 400°F (200°C) so it’s hot when the pan goes in. Slice the sausage into roughly 1-inch rounds. Place the sausage on a large sheet pan and add chopped red onion, chopped red pepper, and broccoli florets. Spread everything into a single layer so pieces have room to roast rather than steam. Drizzle with olive oil and season with garlic powder, salt, and black pepper. Toss with your hands or a spatula until the ingredients are evenly coated and glossy.
Step 2: Roast for about 20 minutes, stirring and flipping the sausage halfway through to promote even browning. The dish is done when the sausage has browned at the edges and the vegetables are tender with golden, caramelized spots. Serve immediately.
Sarah’s Top Tips
- Give everything space: Overcrowding the pan causes steam. Spread ingredients into a single layer with a little breathing room for the best caramelization.
- Match sizes: Cut vegetables to similar sizes so they cook at the same rate and finish together.
- Start dense veg early: If using root vegetables like sweet potatoes or carrots, roast them for 8–10 minutes first, then add softer items like peppers and broccoli.
- Pre-cooked vs. raw sausage: Fully cooked sausage browns quickly and shortens the overall time. If using raw sausage, ensure it reaches a safe internal temperature (165°F / 74°C for poultry sausage) before serving.
- Line the pan: Use parchment paper or a silicone mat to make cleanup faster and reduce sticking.
Serving
This sheet pan sausage and vegetables work well over rice, quinoa, couscous, or a scoop of mashed potatoes to make the meal more filling. A sprinkle of freshly grated Parmesan or a handful of chopped parsley brightens the plate. Add a simple green salad or a slice of crusty bread for a complete weeknight supper. A light drizzle of balsamic reduction or a spoonful of pesto can add extra flavor if you like.
Storage & Reheating
Make ahead: Chop the vegetables and slice the sausage up to a day ahead. Toss with oil and seasonings and keep covered in the fridge so you can roast everything quickly when ready.
Fridge: Store leftovers in an airtight container for 3–4 days. Flavors often deepen overnight.
Freezing: Cool completely, then freeze in a quality freezer bag or container for up to 2–3 months. Thaw in the refrigerator before reheating.
Reheating: Reheat in a 350°F oven or an air fryer to help regain some of the roasted texture and crisp edges. The microwave will warm leftovers quickly but may soften the vegetables.
Did you make this recipe? Leave a rating and comment below — I’d love to hear how it turned out. Thank you!
Sheet Pan Italian Sausage with Peppers and Broccoli
Author: Sarah Hill
Yields: 4 servings
Summary: A simple, one-pan Italian sausage and vegetable meal that comes together in 30 minutes with minimal prep and maximum flavor.
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Ingredients
- 1 package Italian chicken sausage, pre-cooked (or your preferred sausage)
- 1 red onion, chopped
- 1 red pepper, chopped
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the sausage into 1-inch rounds. Place the sausage, chopped onion, chopped red pepper, and broccoli florets on a large sheet pan in a single layer.
- Drizzle with olive oil and season with garlic powder, salt, and black pepper. Toss until everything is evenly coated.
- Bake for 20 minutes, flipping the sausage and stirring the vegetables halfway through. Serve with rice, quinoa, or roasted potatoes and enjoy.
Sarah’s Notes
- Use a roomy sheet pan so ingredients aren’t crowded; this yields better browning and flavor.
- Add fresh herbs or a squeeze of lemon right before serving for brightness.
- If the sausage begins to brown too quickly, tent the pan loosely with foil so the vegetables can finish roasting without burning the meat.
- Lining the pan with parchment paper makes cleanup faster.
- Store cooked sausage and vegetable leftovers in the refrigerator in an airtight container for up to 3–4 days, or freeze for 2–3 months.
Tools
- Large sheet pan
- Sharp knife
- Spatula or tongs for tossing
Nutrition (per serving, approximate): Calories: 101 kcal • Carbohydrates: 8.1 g • Protein: 2.0 g • Fat: 7.3 g • Sodium: 599 mg • Fiber: 2.4 g • Vitamin C: 80.6 mg
Nutritional information is an estimate and will vary based on brands, portion sizes, and specific ingredients used.
See the full post for extra photos and pairing ideas.