If you’re looking for a simple but healthy dinner recipe, make our easy sheet pan sausage and veggies! Our recipe is gluten free and dairy free, and comes together in 30 minutes or less.
Cooking at home is one of the best ways to save money and eat more nutritious food, especially if you have food allergies. When life gets busy, we need quick and easy meal options, like our sheet pan sausage and veggies.
This is a fall twist on regular sheet pan sausage dinners, using chicken and apple sausage, sweet potatoes, and finished with a drizzle of thick, high quality balsamic vinegar.
Even though I created this for more of the fall season, you can make this any time of year! It’s a great recipe to keep on rotation for meal planning, and you can make swaps to change up the flavor.
Food allergy notes:
- Gluten free (depending on the sausage you choose)
- Dairy free
- Peanut free
Why we love this sheet pan dinner recipe
Sheet pan dinners are such a great way to save time in the kitchen and still get a healthy meal on the table (or during your meal prep days).
When using pre-cut sweet potatoes and brussels sprouts, this recipe comes together in about 30 minutes with not much of that being actual hands-on prep time. If peeling and cutting your own sweet potatoes and brussels sprouts, it will take longer.
This recipe is also super easy to customize to fit your tastes. You can use any of your favorite fully cooked sausage, and swap out the sweet potatoes for regular potatoes if you’re not a fan of sweet potatoes.
How to make easy sheet pan sausage and veggies
This recipe is simple and pretty easy to make! Here are the steps (this is just an overview, the full recipe is at the end of this post):
- Preheat your oven to 400 degrees F and spray a baking sheet pan with oil. Set aside.
- Cut up your sausages into slices, add to a large bowl, and set aside.
- Cut up the bell pepper and add to the large bowl along with the pre-cut sweet potato and the pre-cut brussels sprouts. If the brussels sprouts are only cut in half, cut them into quarters for faster cooking.
- To the bowl of chopped vegetables and sausage, add the olive oil, Cajun/Creole all purpose spice, black pepper, onion powder, and pressed garlic.
- Stir the vegetable to coat everything with the oil and spices.
- Spread the veggies and sausage on the oiled sheet pan in a single layer and cook in the oven for 11 minutes.
- Take out the pan, stir everything around, adding any additional oil if needed, and return to the oven and cook again for 11 more minutes.
- Cool on the sheet pan for about 5 minutes before adding a drizzle of high quality and thick balsamic vinegar and serving immediately.
Ingredient notes for this recipe
Save time with pre-cut veggies: this sheet pan dinner comes together very easily when you buy pre-cut sweet potato and brussels sprouts. It costs a little bit more to buy the pre-cut veggies, but it saves quite a bit of time especially with sweet potatoes and brussels sprouts.
Adding onions: I don’t cook with a lot of whole onions due to my IBS, so we used onion powder for added flavor in this recipe. But you can add some chopped or sliced purple onions in this recipe if you like whole onions and want to add even more color. Just make sure to cut them to a similar size as the other veggies on the pan for even cooking.
High quality balsamic vinegar: this tastes delicious with a drizzle of high quality balsamic vinegar. The balsamic we used is thick, more sweet, and almost like a syrup. If you have a cheap and acidic balsamic, skip adding it or it might be too acidic for the recipe.
But if you have a nice thick and sweet balsamic, drizzle it on to your preference! I used the Fini modena balsamic, but there are other great brands out there as well. A high quality one will cost more, but it is worth it if you want good flavor and will use it frequently.
Can I use frozen vegetables in this sheet pan dinner?
We haven’t tested this recipe out using frozen vegetables, just fresh ones. But I would recommend using fresh veggies in this sheet pan recipe not frozen ones since frozen vegetables tend to release quite a bit of water during cooking and you might not get those nice crisp edges on your brussel sprouts and other veggies if you use frozen vegetables.
Can I use regular potatoes instead of sweet potatoes?
While I haven’t tried this particular recipe with regular potatoes, they should work just as well here as sweet potatoes! Just make sure to cut your potatoes to about the same size as the sweet potatoes we used (1/4 to 1/2 inch cubes) for a similar cooking time.
Regular potatoes might need a little more oil added during cooking (they tend to absorb more oil), so when you remove the pan from the oven to give everything a stir, you can spray some additional oil over the top before and after stirring.
But that will also depend on how oily your sausage is. If you use a leaner sausage, you might want to add some additional oil. If you use a sausage that has more fat, you might not need to add any extra oil.
Follow the same cooking directions for the sweet potatoes and fork test the potatoes at the end of the cooking time. If they need a little more cooking time, you can add another 5 minutes to your cooking time.
Check out our recipe for sheet pan chicken and potatoes!
Sheet Pan Sausage and Veggies
- 8 ounces cubed/chopped sweet potatoes* (mine were about 1/4 to 1/2 inch cubes)
- 2 cups quartered brussel sprouts* (trimmed and peeled)
- 1 medium red bell pepper, chopped
- 2 Tablespoons olive oil
- 8-12 ounces fully cooked chicken apple sausage (or your favorite fully cooked sausage)
- 1-2 cloves garlic, minced or pressed
- 1 teaspoon all purpose Creole spice mix
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- Drizzle of high quality, thick balsamic vinegar
- Spray baking sheet with oil and bake at 400 degrees F for 11 minutes, stir, then bake again for another 11 minutes.
- if using sweet potatoes that are cut larger than 1/4 to 1/2 inch, you'll need to cook a little bit longer (5-10 minutes) or cut your sweet potato cubes to be 1/4 to 1/2 inch in size.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist