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Colorful sheet pan sausage and veggies with peppers, broccoli, and onions

Easy Sheet Pan Sausage and Veggies Dinner

A complete, hearty meal featuring juicy sausage and a rainbow of tender-crisp vegetables roasted on a single pan with a savory-sweet maple-Dijon glaze. It delivers maximum flavor with minimal cleanup and is endlessly customizable with your favorite ingredients. Perfect for a simple weeknight dinner or efficient meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb smoked sausage or kielbasa, sliced into 1/2-inch rounds
  • 1 lb baby potatoes, halved
  • 2 bell peppers mixed colors
  • 1 medium red onion, cut into 1-inch chunks
  • 1 small head broccoli, cut into florets
  • 3 tbsp olive oil
  • 2 tbsp pure maple syrup or honey
  • 1 tbsp Dijon mustard
  • 1 tsp dried Italian seasoning
  • 1 tsp garlic powder
  • Kosher salt, to taste
  • Black pepper, to taste

Equipment

  • Large rimmed baking sheet
  • Parchment paper or aluminum foil
  • Large mixing bowl
  • Small bowl
  • Whisk
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or foil.
  2. In a large bowl, toss the halved potatoes, bell pepper chunks, onion chunks, and broccoli florets with olive oil, dried Italian seasoning, garlic powder, salt, and black pepper.
  3. In a small bowl, whisk together the maple syrup and Dijon mustard until smooth.
  4. Add the sliced sausage to the bowl with the seasoned vegetables. Drizzle about half of the maple-Dijon glaze over everything and toss until evenly coated.
  5. Spread the mixture in a single, even layer on the prepared baking sheet. Roast for 20 minutes.
  6. Carefully remove the pan from the oven. Use a spatula to flip and stir the ingredients.
  7. Drizzle the remaining glaze over the pan. Return to the oven and roast for another 15-20 minutes, until potatoes are fork-tender and edges are caramelized and crispy.
  8. Let the pan rest for 5 minutes before serving to allow flavors to meld.

Notes

For best results, do not overcrowd the pan; use two sheets if needed. Chop vegetables uniformly for even cooking. For variations: swap veggies (cauliflower, zucchini, sweet potatoes), use different sausages (chicken apple, andouille), or add spices (smoked paprika, red pepper flakes). Add delicate veggies like zucchini or mushrooms in the last 15 minutes. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheats well for meal prep.