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This Sheet Pan Italian Sausage Vegetable Bake is the perfect dinner meal for those crazy weeknights! Sheet pan dinners are on repeat at our house. This meal is a breeze to put together and comes out tasting amazing. You are bound to love it. 

Top view of a sheet pan covered with chopped zucchini, carrots, broccoli, potatoes, and Italian sausage balls.

Healthy dinners don’t have to be difficult. One thing I’ve come to rely on is sheet pan dinners. Sheet pan dinners are SO easy! Prep is easy, clean up is easy, and from my experience they have always tasted amazing.

This Sheet Pan Italian Sausage Vegetable Bake is no exception. This meal is PACKED with vegetables such as broccoli, carrots, red potatoes, red and green bell peppers, and zucchini. I added some Italian sausage for a protein and flavor boost. (Italian sausage is so good, I mean really, how can you pass it up?!)

Freshly chopped broccoli, zucchini, red potatoes, carrots, and bell peppers scattered on a baking sheet, in preparation to make an easy sheet pan dinner; Sheet pan Italian Sausage Vegetable Bake.

How to make sheet pan dinners

Grab a baking sheet. Chop a handful of vegetables. Any kind will do, be creative! I chose to use broccoli, carrots, red potatoes, red and green bell peppers, and zucchini.

Select the seasonings you’d like to use. For this Sheet Pan Italian Sausage Vegetable Bake I used oregano, parsley, Italian seasoning, salt, and pepper. Mix these together in a small bowl.

Two pictures, the left one is a bowl of various spices, the right picture is a picture of the raw meat and vegetables scattered on a sheet pan ready for oven roasting.

Toss the vegetables in some olive oil. Sprinkle the seasonings overtop the veggies and toss to coat again. You can add the meat before you sprinkle the seasonings on,  however, I opted to add the meat afterwards. The Italian sausage has a lot of flavor as is, so I wasn’t worried about it being doused in the dry seasoning mix.

Place the meat on the baking sheet and then transfer it to the oven to bake. Stir up the vegetables and meat halfway through the baking process. When it’s ready to serve you can eat it plain or atop rice or quinoa.

A bowl with quinoa and roasted zucchini, broccoli, carrots, potatoes, and Italian sausage with two forks in the bowl.

Healthy dinners you’re bound to LOVE!

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Italian Grilled Chicken

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Sheet pan dinners are so convenient! This Sheet Pan Italian Sausage Vegetable Bake is one dinner you NEED to make! It's easy, flavorful, and healthy!
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5 from 1 vote

Sheet Pan Italian Sausage Vegetable Bake

We love sheet pan dinners because they are always bursting with flavor! You're going to love this Sheet Pan Italian Sausage Vegetable Bake! The vegetables are tossed in a blend of seasonings and roasted to perfection. This meal is easy to make, healthy, and perfect for meal prep!
prep time 15 mins
cook time 25 mins
total time 40 mins
servings: 8 servings
calories: 279kcal
author: Salt & Baker

INGREDIENTS

  • 16 oz Italian sausage, cut into thick coins
  • 2 cups red potatoes, diced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 cups broccoli, roughly chopped
  • 1 1/2 cups zucchini, cut into thick coins
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • 2 teaspoons dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper

INSTRUCTIONS

  • Preheat oven to 400°F. Chop the veggies and place on a parchment or foil lined baking sheet. (This isn’t necessary, but it makes for easy clean up). Drizzle the olive oil over everything and toss to coat. 
  • In a small bowl, combine the Italian seasoning, parsley, oregano, salt, and pepper. Stir to combine. Sprinkle the seasoning mixture over the veggies. Toss to coat. 
  • Evenly disperse the meat throughout the pan. 
  • Place the pan in the oven and bake for 15 minutes. Gently remove the pan from the oven. Turn the veggies and meat so stir things up. Place back in the oven and bake for 10-15 more minutes, or until the veggies are tender and the meat is cooked through. 
  • Serve by itself or over rice or quinoa. 

RECIPE NOTES

*calorie calculation does not include the rice or quinoa. 
Calories: 279kcal
Course: Main Course
Cuisine: Italian
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