This simple sheet pan dinner is on repeat in our kitchen during the week. It’s savory and satisfying while also being loaded with fresh veggies. Plus, as long as you keep the sauce the same, you can mix and match just about any vegetable.
Table of contents
Why This Recipe Works
We find using two sheet pans is key when making this sausage sheet pan dinner. For one, this sheet pan sausage and veggies recipe feeds a hungry crowd (between 4 and 6 people). And two, it allows every component to get what it needs, whether that’s being closer to the heating element, a longer cook time, or just more room on the pan to roast.
We also love how everything is balanced. Starch from potatoes, protein from chicken sausage, and a mix of fresh vegetables that add a variety of texture and flavor.
Baby gold potatoes are out choice here because of their size and creamy texture once cooked. If you can’t find them, you can also use regular yukon gold potatoes, just make sure you cut them into ¼-inch thick wedges or sticks.
Broccolini is one of our favorite vegetables to use in the test kitchen. It’s quick cooking and has great texture. Just be sure to using a vegetable peeler to peel the tough outer skin on the stems.
When roasted, cherry tomatoes take on a saucy sweetness. They also add a bit of tang, which balances out all of the savoriness as well. Feel free to use any small cherry or grape tomatoes.
Our favorite brand of chicken sausages is Gilberts. We’ve tried a lot of different brands of chicken sausages, and we find Gilberts has the best flavor and texture. Check out their store finder to find the nearest store that carries them.
Just a bit of shallot is needed for the sauce. Store any un-cut shallot wrapped in plastic wrap or beeswax wrap in the refrigerator for up to a week.
We keep this sheet pan dinner recipe simple. Fresh dill, Dijon, red pepper flakes and a splash of vinegar is all the veggies and sausages need. The olive oil-based dressing is used at a few different stages during cooking to ensure every component is well seasoned.
You can use any sausage you like. However, you’ll want to add the sausage to the sheet pan with the potatoes from the very start. The reason being, most chicken sausage is pre-cooked. So in order to cook pork sausage links, Italian sausage links or brats fully, they’ll need to cook longer than specified here.
Pork or turkey kielbasa would be delicious. You can either cut the kielbasa into a few smaller links or slice into bite-sized pieces. If you opt for pieces, add them a little later in the cooking process so they don’t dry out.
You can use broccoli in place of the broccolini. Be sure to peel the tough outer skin from the stalk (like we specify to do with the broccolini) then cut the broccoli into long pieces that somewhat resemble broccolini.
We haven’t tested this recipe with any other vegetables, but feel free to play around with any kind of baby potatoes or even sweet potatoes. Green beans, Brussels sprouts, and bell peppers are also all great options.
Other Sheet Pan Dinners to Try…
- Our Gochujang Chicken turns a weeknight chicken dinner into something totally memorable.
- These Sheet Pan Salmon BLTs are other-worldly. So many flavors and textures—the perfect meal for summer!
- We also love our Honey-Glazed Salmon with Charred Snap Peas. It’s simple and so good.
- For another chicken dinner, check out our Apricot-Chicken and Broccoli Sheet Pan Dinner.
Simple Sheet Pan Sausage and Veggies
- 1 ½ pounds baby gold potatoes
- 1 ¼ pounds broccolini
- 1 ½ pounds 20 ounces cherry tomatoes
- 8 Tuscan or Italian flavored chicken sausages, such as Gilberts
- ¼ cup olive oil
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped shallot
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons white wine vinegar
- Heat oven to 450ºF (232ºC) with rack set in bottom and middle.
- Wash and cut potatoes into ¼-inch thick wedges.
- Mix together oil, dill, shallot, Dijon, 1 teaspoon salt, and red pepper flakes.
- Coat a baking sheet with nonstick spray.
- On prepared baking sheet, toss potato wedges with 2 tablespoons oil mixture and ½ teaspoon salt to coat; arrange in an even layer. Transfer to bottom rack in oven and roast 15 minutes.
- Using a vegetable peeler, peel tough outer skin from broccolini stems.
- On a second sheet pan, toss broccolini with 2 tablespoons oil mixture and ¼ teaspoon salt. Arrange in an even layer then sprinkle tomatoes all over sheet pan. Transfer to middle rack.
- Remove potatoes from oven, gently flip wedges, then nestle chicken sausage around potatoes. Transfer sheet back to bottom rack.
- Roast both sheet pans until potatoes and sausages are golden brown, broccolini is tender and some of the tomatoes have burst, about 20 minutes, flipping sausages and stirring potatoes halfway through.
- Meanwhile, whisk vinegar into remaining oil mixture.
- When ready to serve, dump broccolini and tomatoes onto sheet with potatoes and sausages. Drizzle with oil mixture and serve.