This roasted sausage and veggies sheet pan is one of my go-to weeknight meals. It’s ready in just 30 minutes, making it perfect for busy days when you want something quick, tasty, and healthy.
The garlic-lemon butter sauce ties everything together beautifully.
Sheet Pan Sausage and Veggies
With simple ingredients and just one pan, this dish is easy to make from scratch.
I love how the sweet potatoes, sausage, and veggies come together with minimal effort and maximum flavor. You’ll want to make this again and again!
Have more sausage? Make my sheet pan shrimp and sausage, veggie dinner or shrimp and asparagus dinner next!
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Ingredients
- Kale - I love using pre-chopped kale from the grocery store for convenience, but you can always chop your own if you prefer. I like to remove the tough stems before adding them to the dish (however, this is optional!).
- Sausage - I typically use chicken sausage for a leaner option, but you can go with your favorite sausage. Pork sausage or turkey sausage also work great! I always recommend checking the ingredients so they don't consist of any unnecessary add-ons!
- Bell pepper - Any color bell pepper will do! I usually go with red or yellow for a bit of sweetness, but green peppers add a nice crunch. Try jalapenos for a spicy kick, yum!
- Sweet potatoes - Choose firm, medium-sized sweet potatoes. Cut them into small ½-inch cubes to ensure they roast evenly and quickly.
- Garlic & lemon - Fresh garlic gives the best flavor, and the lemon juice brightens up the dish. Feel free to add more lemon juice if you love that tangy kick! Or try orange juice; so good, too!
- Onion powder & paprika - These spices really elevate the flavor. Onion powder adds depth, while paprika brings a subtle smokiness. For extra smokiness, try using smoked paprika.
- Butter - I use unsalted butter so I can control the salt, but salted butter works just as well. If you want a dairy-free version, olive oil or ghee (healthier and good for my lactose-free folks!) would be great substitutes.
- Olive oil - Lightly spray the sheet pan or drizzle with olive oil for roasting the veggies and sausage. It helps them crisp up perfectly!
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Sheet Pan Sausage and Veggies
- Preheat the oven: Preheat your oven to 400°F.
- Prepare the butter sauce: In a bowl, combine melted butter, garlic, and lemon juice. Stir until well mixed.
- Roast the sweet potatoes: Spread the sweet potatoes on a sheet pan, spray with olive oil, and roast for 20 minutes.
- Add the sausage and veggies: Add the sausage, kale, and bell pepper to the pan. Drizzle with the butter sauce and sprinkle with your favorite seasonings.
- Continue roasting: Roast for another 9–11 minutes, or until the veggies are tender and the sausage is slightly browned.
- Serve and enjoy: Serve with extra lemon juice or lemon wedges on the side. Enjoy!
JULIA'S TIP: Feel free to swap out the bell pepper or kale for other veggies you love!
Zucchini, broccoli, or even Brussels sprouts would work wonderfully here. The great thing about sheet pan meals is their flexibility—use whatever vegetables are in season or that you have on hand.
Tips
- Boost the flavor. If you want to take the flavor up a notch, add some fresh herbs like thyme or rosemary. A sprinkle of fresh parsley or cilantro after roasting adds a pop of color and a fresh, herby finish that pairs perfectly with the roasted chicken and sweet potatoes.
- Don't skip the lemon. A squeeze of fresh lemon juice at the end really brightens up the dish, but you can also add a bit of zest for an extra lemony punch. If you want a more intense citrus flavor, use lemon wedges for serving!
- Sheet pan tip. Make sure to line your sheet pan with parchment paper or aluminum foil for easy cleanup. This helps avoid sticking and ensures the chicken and veggies come out beautifully roasted without any hassle.
Storing Leftovers
Leftovers are a breeze to store! This sheet pan meal is just as tasty the next day.
For a complete meal, I love serving it with brown rice or quinoa. It’s a quick way to add fiber and make it an even more satisfying lunch throughout the week. You’ll definitely enjoy the leftovers!
- To Store. Once the chicken and veggies have cooled, place them in an airtight container. Stored this way, they’ll stay fresh for up to 3 days.
- To Reheat. Preheat your oven to 350°F. Place the leftovers on a baking sheet or in a dish, adding a splash of water to keep everything moist. Cover with foil and bake for 10–15 minutes, until heated through.
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Recipe Card
Sheet Pan Sausage and Veggies
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INGREDIENTS
- 6 cups kale, roughly chopped
- 4 links chicken sausage or your favorite sausage
- 1 medium bell pepper, cut into smaller cubes
- 2 cups sweet potato, about 1 small-medium sized, diced into ½ inch cubes
- 1 tablespoon garlic, minced
- 1 tablespoon lemon juice, or more if you like lemony flavor
- 1 teaspoon onion powder
- ¼ teaspoon black pepper or to taste
- ¼ teaspoon salt, or to taste
- ¼ cup butter, melted (I used unsalted)
- ½ teaspoon paprika, to add more smoky flavor use smoked paprika
- olive oil spray, for cooking
INSTRUCTIONS
- Preheat the oven: Preheat your oven to 400°F.
- Prepare the butter sauce: In a bowl, combine melted butter, garlic, and lemon juice. Stir until well mixed.1 tablespoon garlic, ¼ cup butter, 1 tablespoon lemon juice
- Roast the sweet potatoes: Spread the sweet potatoes on a sheet pan, spray with olive oil, and roast for 20 minutes.2 cups sweet potato, olive oil spray
- Add the sausage and veggies: Add the sausage, kale, and bell pepper to the pan. Drizzle with the butter sauce and sprinkle with seasonings.6 cups kale, 4 links chicken sausage or your favorite sausage, 1 medium bell pepper, 1 teaspoon onion powder, ¼ teaspoon black pepper or to taste, ¼ teaspoon salt, ½ teaspoon paprika
- Continue roasting: Roast for another 9–11 minutes, or until the veggies are tender and the sausage is slightly browned.
- Serve and enjoy: Serve with extra lemon juice or lemon wedges on the side. Enjoy!
NOTES
- This recipe makes about 4-5 servings.
- To Store. Once the chicken and veggies have cooled, place them in an airtight container. Stored this way, they’ll stay fresh for up to 3 days. Perfect for meal prep for the week!
- To Reheat. Preheat your oven to 350°F. Place the leftovers on a baking sheet or in a dish, adding a splash of water to keep everything moist. Cover with foil and bake for 10–15 minutes, until heated through.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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