Easy Sheet Pan Sausage and Veggies with Smoked Paprika
This sheet pan sausage and veggies dinner features smoky andouille, baby potatoes, and charred peppers in a zesty herb blend. A 35-minute, one-pan meal for busy nights.
When you need a reliable weeknight win, this sheet pan sausage and veggies recipe delivers maximum flavor with minimal cleanup. By roasting everything at high heat, the sausage gets those coveted crisp edges while the vegetables caramelize into something much more exciting than a standard side dish.
This easy sheet pan sausage dinner is infinitely adaptable—I prefer using spicy smoked andouille for a kick, but Italian sausage works just as well if you're feeding a milder crowd. The secret is the heavy hit of smoked paprika and dried herbs that ties the whole sausage and vegetables sheet pan together.
Don't worry about boiling the potatoes beforehand; we slice them into thin rounds to ensure they're fork-tender and golden brown by the time the broccoli is charred. It is the ultimate hands-off meal that tastes like you actually spent time over a stove.
Ingredients
The Base
- 1 lb (450g) Smoked andouille or Italian sausage, sliced into 1/2-inch rounds
- 1 lb (450g) Baby Yukon Gold potatoes, sliced into 1/4-inch rounds
- 1 large Red bell pepper, cut into 1-inch pieces
- 1 large Yellow bell pepper, cut into 1-inch pieces
- 1 medium Red onion, cut into wedges
- 2 cups Broccoli florets, bite-sized
Seasoning & Oil
- 3 tbsp Extra virgin olive oil
- 3 cloves Garlic, minced
- 1 tsp Smoked paprika
- 1 tsp Dried Italian seasoning
- 1/2 tsp Kosher salt
- 1/2 tsp Black pepper
- 1/4 tsp Red pepper flakes (optional)
Instructions
- 1
Preheat your oven to 425°F (220°C) and grab a large, rimmed baking sheet.
- 2
Place the sliced potatoes, bell peppers, red onion, and sausage rounds directly onto the sheet pan.
- 3
Drizzle the olive oil over the ingredients, then sprinkle with minced garlic, smoked paprika, Italian seasoning, salt, pepper, and red pepper flakes.
- 4
Toss everything thoroughly with your hands or tongs until the spices are evenly distributed, then spread into a single layer.
- 5
Roast for 15 minutes, then remove the pan from the oven.
- 6
Add the broccoli florets to the pan, toss them into the rendered sausage fat and oil, and return to the oven.
- 7
Bake for another 15–20 minutes until the potatoes are tender and the sausage is browned.
- 8
Serve immediately, optionally garnished with fresh parsley or a squeeze of lemon juice.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 485 kcal
- Protein
- 18 g
- Carbs
- 29 g
- Fat
- 34 g
- Fiber
- 6 g
- Sugar
- 7 g
- Sodium
- 1120 mg
Tips
- → Slice the potatoes thin. If the potato rounds are thicker than 1/4-inch, they won't soften in time with the other vegetables.
- → Avoid overcrowding. Use the largest sheet pan you own (or two smaller ones) so the veggies roast rather than steam.
- → Add broccoli late. Broccoli burns faster than peppers or onions; adding it halfway through ensures it stays tender-crisp with charred tips.
- → Line with parchment. For the easiest cleanup, use parchment paper, though you'll get slightly better browning directly on the metal pan.
FAQ
Can I use raw sausage instead of smoked?
Yes, but you should brown the raw links in a skillet for 2-3 minutes per side first, then slice them before adding to the sheet pan to ensure they cook through and develop flavor.
How do I keep my sheet pan sausage and veggies from getting soggy?
High heat is key. Roasting at 425°F evaporates moisture quickly. Also, ensure your vegetables are completely dry after washing before you toss them in oil.
Why is my broccoli burnt while my potatoes are still hard?
This happens if everything is added at once. Potatoes need a head start. Always add delicate greens like broccoli or asparagus halfway through the roasting time.
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