This 30 minute sheet pan sausage with broccoli and potatoes is a weeknight winner. Juicy Italian sausages are combined with baby potatoes, sweet red onion and charred broccoli for a balanced, satisfying meal with just one pan to wash! Finish with a 2-minute lemon-garlic Greek yogurt sauce to cut through the richness and bring a cool, creamy acidity to every bite.
Sheet pan dinners are my go to when I want a complete meal with minimal effort, with just 5 minutes of prep and a quick 25 minutes in a hot oven. If you haven't tried them yet you'll love how the high heat naturally caramelizes the vegetables while keeping the sausage juicy. This is an approachable recipe that requires zero advanced cooking techniques—just simple chopping and pan arrangement—making it perfect for busy weeknights.
By roasting everything on a single baking sheet, the potatoes absorb the savory pan juices as they cook, concentrating the flavor across the whole tray. The added bonus is virtually nonexistent cleanup, especially if you line the pan with parchment paper or heavy-duty aluminum foil.
Jump to:
- Why You'll Love This easy SHEET PAN SAUSAGE DINNER
- SHEET PAN SAUSAGE Ingredients
- How to Make Sheet Pan Sausage and Vegetables - Step-By-Step
- Variations & Substitutions
- Tips & Tricks
- How To Serve
- How To STORE AND Reheat LEFTOVERS
- HOW TO FREEZE
- FREQUENTLY ASKED QUESTIONS
- Pin This Sheet Pan Sausage and Vegetables Recipe For Later
- What Do You Think?!
- More Easy Sheet Pan Recipe Ideas
- Printable Recipe
- Sheet Pan Sausage and Vegetables (Easy Weeknight Dinner)
- Reader Comments & Ratings
Why You'll Love This easy SHEET PAN SAUSAGE DINNER
Cooking everything on one lined rimmed baking sheet means having just one pan and a cutting board to wash.
Just 5 minutes of chopping and seasoning before the oven does the heavy lifting.
Even Cooking & Caramelization: Roasting at high heat blisters the broccolini, crisps the potato edges, and renders the Italian sausage to juicy perfection.
The fast lemon yogurt sauce balances the rich, savory roasted vegetables and spiced sausage and elevates the whole dish nicely.
More tested sheet pan dinners
Love sheet pan meals? Here are some of my favorite sheet pan recipes:
- Butternut Squash & Sausage Sheet Pan
- White Bean & Sausage Sheet Pan
- Mozzarella & Pesto Chicken Sheet Pan
- Sheet Pan Caprese Chicken
- Simple Salmon with Baked Potatoes & Veggies
- Chicken Fajita Sheet Pan
SHEET PAN SAUSAGE Ingredients
Find the full list and quantities in the recipe below.
Sausage - For this recipe you need to use link sausages, and not sausagemeat. I recommend using a good quality Italian sausage links as they are packed with flavor. Use any variety, mild/sweet/hot, whatever your preference, I've opted for hot Italian sausage. However, you can use any type of sausage, chicken sausages are popular as well as good quality pork sausages, or a smoked sausage.
Potatoes - I've used baby potatoes, left whole and cooked in their skins for maximum flavor. You can use any variety of potato, white, yellow or red potatoes. If using a larger potato just leave the skin on and cut it into large chunks.
Vegetables - Use any variety of your favorite vegetables in this easy sheet pan dinner, I've opted for red onion and broccoli.
Dressing - I've made my own quick yogurt dressing, combining Greek yogurt with lemon zest and juice, and extra virgin olive oil.
How to Make Sheet Pan Sausage and Vegetables - Step-By-Step
Find the full printable recipe card below.
Heat the oven to 425°F / 210°C and line a sheet pan with parchment paper for easier clean up.
Add the whole baby potatoes to the pan along with the red onion wedges. Drizzle generously with olive oil, season with salt and pepper and toss well.
Nestle in the raw sausage, making sure you give everything space and roast for 10 minutes to give these ingredients a head start.
Remove the pan from the oven and add the broccoli stems around the other veggies. Toss everything together in the sausage juices and return to the oven.
Roast until until the potatoes are tender, the broccoli is crisp at the edges and the sausages are cooked through and golden - around 15-20 minutes, You can turn the sausages once more during this time.
Meanwhile make the dressing by mixing the thick Greek yoghurt with the lemon zest, a squeeze of lemon juice, sea salt and a drizzle of olive oil. Taste and adjust so it’s bright and creamy.
Once the sauasges etc have finished roasting, finish with a squeeze of fresh lemon over everything.
Serve hot with spoonfuls of the lemon yogurt sauce on top or on the side. Scatter with the fresh chopped parsley if using.
Variations & Substitutions
Sausage Options: Swap raw pork Italian sausages for raw chicken or turkey sausage (or mild vs. hot). Plant-based vegetarian sausages also work well.
Potato Swaps: Substitute sweet potatoes or diced Yukon Golds for the baby potatoes (cut into 1-inch pieces to ensure even cooking).
Onion Choices: Swap the red onion for shallots, yellow onion, or sweet Vidalia onions.
Vegetable Mix-Ins: Hearty vegetables like Brussels sprouts, cubed butternut squash, or bell peppers can roast for the full time. For softer vegetables (cherry tomatoes, zucchini, mushrooms), add them to the pan during the last 10–12 minutes of cooking so they don't turn soggy.
Seasoning Tweaks: Add garlic powder, dried Italian seasoning, or smoked paprika along with the sea salt and black pepper. Adjust the red pepper flakes up or down to control heat.
Fresh Herb Garnishes: Swap fresh parsley for fresh basil, dill, oregano, or sliced green onions.
Tips & Tricks
Cut for Uniform Cooking: Halve the baby potatoes into even bite-sized pieces so they become tender and crisp at the same rate the sausage cooks through.
Prep the Broccoli: Trim just the dry end of the stems, leaving the stalks long. The tender stems caramelize beautifully in high heat.
Do Not Crowd the Pan: Spread everything into a single layer on a standard 18x13-inch rimmed half-sheet pan. If ingredients are piled on top of each other, they will steam instead of roasting with golden, crispy edges. (Use two pans if doubling the recipe).
Crispy Potato Hack: Place the cut side of the potatoes directly against the lined baking sheet for maximum browning.
Easy Cleanup: Line the pan with parchment paper or heavy-duty foil before tossing and roasting.
Check Internal Temperature: Use an instant-read thermometer inserted into the thickest part of the sausage: 160°F (71°C) for pork or 165°F (74°C) for chicken/turkey
How To Serve
This meal is designed to be served on it's own, straight from the pan! If you want to add something more, I suggest some extra veggies. A Spinach & Arugula Salad, would be idea, or this Easy Kale & Cannellini Bean Salad for even more protein.
For a cooked vegetable side try my Easy Buttered Kale, Air Fryer Delicata Squash, Green Beans with Lemon & Almonds, Summer Squash & Zucchini with Goat Cheese or Roasted Asparagus & Carrots.
How To STORE AND Reheat LEFTOVERS
Put any leftovers in an airtight container and it will keep in the fridge for 3 days. To reheat, place on an oven proof pan or dish in an oven preheated to 400ºF/200ºC/Gas Mark 6 for 10 minutes or until hot all the way through.
HOW TO FREEZE
This is a dish best served hot, straight from the pan. Whilst the cooked sausages freeze well, I don't recommend freezing this sheet pan recipe as the vegetables will loose their vibrancy during the process of freezing, defrosting and reheating.
FREQUENTLY ASKED QUESTIONS
do i need to prick sausages before cooking them?
Good quality sausages don't need to be pricked. In fact if you do prick them you might lose some of the precious meat juices inside which make them so tasty.
DO i NEED TO PEEL THE BABY POTATOES?
No need to peel the baby potatoes as their skin is tender. Just wash the potatoes and place in whole, or cut up if larger. Keep the skin on and you'll have crispy edges once cooked, which add extra flavor and texture to the dish.
CAN I MAKE THIS SHEET PAN DINNER AHEAD OF TIME?
For the best flavor and texture, I recommending roasting this dish just before serving, otherwise the roasted veggies will overcook and become soft. If you want to get ahead with meal prep you could prepare the vegetables ahead of time and keep them in the fridge ready to assemble before cooking.
CAN I MAKE THE GREEK YOGURT & LEMON DRESSING AHEAD OF TIME?
Yes, make the simple dressing the day before if you wish, and store in the refrigerator until you are ready to serve. Just give it a good stir to recombine the ingredients, before drizzling over the sheet pan.
Can I use pre-cooked sausages (like Kielbasa or smoked sausage)?
Yes. If using pre-cooked or smoked sausage, slice them into thick coins instead of leaving them whole. Because they only need heating through and browning, you can add them at the start with the potatoes or toss them onto the sheet pan for the last 15 minutes of roasting so they don't over-dry.
Why are my potatoes not tender when the sausage is done?
If your potatoes are still firm, they were likely cut too large. For a 25-minute cook time, baby potatoes should be halved (or quartered if larger than golf balls) so they cook at the exact same rate as the raw sausage.
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More Easy Sheet Pan Recipe Ideas
Printable Recipe
Sheet Pan Sausage and Vegetables (Easy Weeknight Dinner)
Ingredients
- 10 oz Baby Potatoes
- 1 Red Onion - peeled & cut into wedges
- 8 Pork Sausages - gluten-free if required.
- 1 tbsp Olive Oil
- Sea Salt and Black Pepper
- 10 oz Broccolini
- Red Pepper Flakes - optional
- 1 tbsp Fresh Parsley - chopped (optional)
For the Dressing
- ½ cup Greek Yogurt
- ½ Lemon - zest and juice
- ½ tsp Extra Virgin Olive Oil - to taste
Instructions
- Heat the oven to 425°F / 210°C and line a sheet pan with parchment paper for easier clean up
- Add the whole baby potatoes to the pan along with the red onion wedges. Drizzle generously with olive oil, season with salt and pepper and toss well.
- Nestle in the sausages, making sure you give everything space to roast.
- Roast for 10 minutes to give these ingredients a head start.
- Next remove the pan from the oven and add the broccolini stems around the other veggies. Toss everything together in the sausage juices and return to the oven.
- Roast until until the potatoes are tender, the broccoli is crisp at the edges and the sausages are cooked through and golden - around 15-20 minutes, You can turn the sausages once more during this time.
- Meanwhile make the dressing by mixing the thick Greek yoghurt with the lemon zest, a squeeze of lemon juice, sea salt and a drizzle of olive oil. Taste and adjust so it’s bright and creamy.
- Once the sauasges etc have finished roasting, finish with a squeeze of fresh lemon over everything.
- Serve hot with spoonfuls of the lemon yogurt sauce on top or on the side. Scatter with the fresh chopped parsley if using.
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