Sheet Pan Dinner with Sausage and Vegetables


This sheet pan sausage dinner can be made with the pre-cooked sausage of your choice and is done in about an hour. Plus, this recipe is super customizable! Dish is best warm and fresh but extra will keep airtight in the fridge for up to 5 days. Garnish with freshly grated Parmesan cheese.

Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hrs 15 mins
4 servings


  • cooking spray

  • 4 tablespoons olive oil, divided

  • 1 tablespoon chopped fresh rosemary

  • 1 teaspoon kosher salt, or to taste, divided

  • ½ teaspoon freshly ground black pepper, divided, or more to taste

  • 1 (16 ounce) package red potatoes, cut into bite-sized chunks

  • 1 tablespoon dried onion flakes

  • 1 tablespoon smoked paprika

  • 1 tablespoon dried parsley

  • 1 tablespoon dried oregano

  • 12 ounces fully cooked kielbasa or Polish sausage, cut into 1 1/2-inch pieces

  • 1 (12 ounce) bag fresh green beans, trimmed

  • 1 medium yellow bell pepper, cut into bite-sized strips

  • 1 medium onion, cut into bite-sized pieces


  1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil for easier cleanup and spray with cooking spray.

  2. Combine 2 tablespoons olive oil, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add potatoes and toss to coat. Place potatoes skin side-down on the baking sheet in a single layer.

  3. Roast in the preheated oven until tender when pierced with a fork, 23 to 25 minutes. Remove from oven; stir.

  4. Mix remaining olive oil, salt, pepper, onion flakes, paprika, parsley, and oregano in the same bowl. Add sausage, green beans, bell pepper, and onion; mix until well combined. Add to the baking sheet; spread in a flat layer.

  5. Roast until vegetables are tender and potatoes and sausage pieces are browned, tossing halfway through the roasting process, 20 to 25 minutes. Serve immediately.

Cook's Notes:

You can make this sheet pan dinner with any type of precooked sausage or chicken pieces.

Any color bell pepper can be used. Other vegetable option are 1 zucchini, sliced into bite-sized pieces, or 3/4 to 1 cup cherry or grape tomatoes.

You can use regular paprika instead of smoked paprika as well.

Nutrition Facts (per serving)

521 Calories
38g Fat
34g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 521
% Daily Value *
Total Fat 38g 48%
Saturated Fat 10g 50%
Cholesterol 56mg 19%
Sodium 1266mg 55%
Total Carbohydrate 34g 12%
Dietary Fiber 7g 24%
Total Sugars 6g
Protein 15g
Vitamin C 83mg 417%
Calcium 98mg 8%
Iron 4mg 22%
Potassium 1146mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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