Sheet Pan Sausage and Veggies
An easy one-pan dinner where everyone picks their favorites. Smoked sausage, roasted potatoes, broccoli, and bell peppers — tossed with smoked paprika and ready in 30 minutes with one pan to wash.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 servings
Ingredients
- 1 lb smoked sausage (kielbasa), cut into 1/2-inch rounds
- 1 lb baby potatoes, halved or regular potatoes cut into 1-inch chunks
- 2 cups broccoli florets
- 1 large bell pepper, cut into strips any color
- 1 medium zucchini, cut into half-moons optional
- 1 small red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- fresh parsley for garnish optional
Instructions
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Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
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Cut the sausage into rounds, halve the potatoes, chop the broccoli, slice the peppers, and cut the zucchini and onion.
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Toss all vegetables and sausage with olive oil, garlic powder, smoked paprika, Italian seasoning, salt, and pepper until everything is well coated.
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Arrange everything in a single layer on the sheet pan. Don't overcrowd — use two pans if needed. Keep potatoes and sausage toward the hotter edges.
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Roast for 25-30 minutes, flipping everything once halfway through. Potatoes should be golden and fork-tender, sausage should have crispy edges, and broccoli should be slightly charred at the tips.
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Let cool for a minute (the pan is hot!), then serve straight from the tray. Put out dipping sauces — ketchup, ranch, or nothing at all.
Recipe Notes
Don't skip the smoked paprika — it gives everything a subtle campfire flavor. Cut everything the same size so it cooks evenly. Parchment paper releases better than foil. Leftover sausage rounds are great in scrambled eggs the next morning.