This sheet pan Italian sausage with peppers and broccoli is one of those easy dinners I lean on when I need something flavorful and low effort. Everything roasts together in one pan in about 30 minutes. With caramelized veggies and savory sausage doing most of the work for you. It's so simple to prep, easy to clean up, and always a hit with my whole family.
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Sheet pan meals are for those days I just cannot put any more effort in. Though my sheet pan garlic butter steak bites recipe is one of my favorites, this Italian sausage and vegetables recipe is probably my easiest recipe on the blog. The use of pre-cooked sausage is my little trick. But you can definitely use raw, if preferred, and use whatever veggies you have on hand. I make this whenever I need to do a fridge cleanout of my veggie drawer. Toss the sausage and whatever vegetables I have with a little olive oil and my favorite seasonings, spread it on a sheet pan, and let the oven do the work. It's flexible, forgiving, and always turns out delicious, no matter what mix I use.
Ingredients
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- Swap the sausage. Use turkey, chicken, or spicy Italian sausage, depending on what you like or have on hand.
- Change up the vegetables. Brussels sprouts, zucchini, cherry tomatoes, cauliflower, carrots, or sweet potatoes all roast beautifully in this recipe.
- Make it spicy. Add red pepper flakes or use hot Italian sausage for extra heat.
- Add more herbs. Toss in fresh rosemary, thyme, or oregano before roasting for deeper flavor.
- Finish with cheese. Sprinkle with Parmesan, mozzarella, or feta right after roasting while everything is still hot.
How to Make Sheet Pan Italian Sausage and Vegetables
Step 1: Preheat your oven to 400°F so it's fully hot before the pan goes in. Slice the sausage into 1-inch rounds. Add the sausage to a large sheet pan along with the chopped onion, red pepper, and broccoli florets. Spread everything out into a single layer so the vegetables have space to roast instead of steam. Drizzle generously with olive oil, then sprinkle with garlic powder, salt, and pepper. Use your hands or a spatula to toss everything until the vegetables look lightly coated and glossy, with the seasoning evenly distributed.
Step 2: Bake for 20 minutes, flipping the sausage and stirring the vegetables halfway through. The dish is ready when the sausage is browned around the edges, and the vegetables are tender with caramelized, golden spots. Serve and enjoy!
Sarah's Top Tips
- Don't crowd the sheet pan. When the vegetables and sausage are too close together, they release moisture and steam instead of roasting. Spreading everything into a single layer with a little space between pieces is what gives you those caramelized, golden edges.
- Cut vegetables to similar sizes. Keeping the pieces close in size helps everything cook at the same rate, so you don't end up with some veggies overdone while others are still firm.
- Start dense vegetables first. If you're using sweet potatoes, carrots, or other root vegetables, give them an 8-10 minute head start in the oven before adding softer vegetables like peppers, onions, or broccoli, so everything finishes perfectly tender at the same time.
- I used fully cooked sausage for this recipe because it browns quickly and makes the meal even faster. If you use uncooked sausage, be sure it is cooked through before serving. The internal temperature should reach 165°F.
Serving
I love serving this sheet pan sausage and vegetables over rice, quinoa, or even mashed potatoes when I want the meal to feel a little more filling. Adding a nothing pan for smashed potatoes is another favorite. A sprinkle of freshly grated Parmesan or chopped parsley on top adds a nice burst of flavor, and lemon pearl couscous makes it feel especially fresh. If I'm rounding out the plate, I'll add a simple salad or some crusty bread on the side. Sometimes I finish it with a drizzle of balsamic glaze or a small dollop of my nut-free pesto for a little extra variety.
Storage & Reheating
Make Ahead: Chop the vegetables and slice the sausage up to a day in advance. Toss everything with the olive oil and seasonings, then store covered in the refrigerator until you're ready to roast. This makes dinner feel almost effortless the next day.
Fridge: Store leftovers in an airtight container for up to 3 to 4 days. The flavors deepen as it sits, and reheating in the oven helps bring back some of the roasted texture.
Freezing: This dish freezes well. Place the cooled sausage and vegetables in a freezer-safe container or bag and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a 350°F oven or in the air fryer until warmed through. This helps restore the crisp, caramelized edges better than the microwave.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Sheet Pan Italian Sausage with Peppers and Broccoli
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Ingredients
- 1 package Italian chicken sausage, pre-cooked
- 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 oven to 400 degrees F.
- Slice the sausage into 1-inch rounds. Add the sausage to a sheet pan with the chopped onion, red pepper and broccoli florets.1 package Italian chicken sausage, 1 red onion, 1 red pepper, 2 cups broccoli florets
- Drizzle everything with olive oil and season with garlic powder, salt and pepper. Toss everything to coat with olive oil and spices.2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon black pepper
- Bake for 20 minutes, flipping halfway through. Serve with rice, quinoa or roasted potatoes. Enjoy!
Sarah's Tips
- Use a large sheet pan to allow more space between the ingredients. This will help them roast better.
- Add fresh herbs or a squeeze of lemon at the end for brightness.
- If sausage browns too quickly, loosely cover pan with foil to prevent burning while veggies finish.
- Use parchment paper to line your large sheet pan to make clean-up even easier!
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