This Sausage and Veggie Sheet Pan Dinner has only 10 minutes hands on time. A great flavorful 30 minute dinner your whole family will love!
My life has felt like a tornado lately. I feel as though every single minute of the day has something scheduled in it. It makes my head spin a little bit. Maybe my head is the tornado, more so than my life. Anyone with me?
It is days/weeks/years like this that make it feel almost impossible to put a family dinner on the table. At the same time, it feels more important than ever. I need that quality time with my family. And we all need a delicious and nourishing meal to carry us through the tornado.
I think this is the reason that sheet pan dinners have become so popular. Everything done on one pan makes for easy clean up, and most of these meals are relatively simple to throw together. Earlier this fall I gave you Sheet Pan Chicken and Veggies and heard great things from readers. Today I’m giving you another one: Sausage and Veggies Sheet Pan dinner.
Why We Love this Sausage and Veggie Sheet Pan Dinner
- This sheet pan meal requires only 10 minutes hands on time.
- With beans, lean chicken sausages, and vegetables this is a healthy sheet pan dinner you can feel great about!
- The delicious marinade is made with simple ingredients you probably have in your pantry already.
- Our sausage and veggies only take about 20 minutes to roast, making this a delicious 30 minute meal.
How to Make this Sheet Pan Dinner Recipe
- Spray a rimmed baking sheet with cooking spray and set aside.
- Chop your sausage and veggies and add them to the baking sheet.
- Rinse your beans and add them as well.
- Mix together your marinade and toss with the sausage and vegetables.
- Bake for 20 minutes or until veggies are soft and roasted.
Why is it Important to Rinse Beans
You probably are used to seeing this in my recipes (like in my delicious Sausage and Kale Soup that even my picky eaters love). Yes, we always rinse our beans before we add them to a meal.
My mom was a pro and she soaked dry beans before adding them to a recipe. Canned beans is a short cut I don’t think I can give up. But, there is a lot of sodium in the liquid that canned beans come in. Without giving them a good rinse in addition to draining them in a colander, we are adding a lot of sodium to our dish.
Additionally, it’s important to note that I balanced the flavors of this dish using rinsed beans. So if you don’t rinse them, the flavors of the final dish will be really different.
What Chicken Sausage to Pick
There are so many delicious and wonderful chicken sausages on the market right now. They come fully cooked, which means that you don’t have to worry about what temperature you get them to during roasting.
I used a chicken sausage with an asiago cheese in it, but I think there are so many kinds that would be delicious. Given the flavors we are using in the marinade, I would look for one with Italian seasoning or garlic and cheese. You may want to stay away from some of the apple flavors for this particular recipe.
When looking at the nutritional information, please note that I used a chicken sausage that was 4 links per container and 120 calories per link.
Other Great Sheet Pan Dinners
If you fall as deeply in love as me with making quick and easy sheet pan dinners, here are some others you should check out:
This Sheet Pan Vegetables and Lemon Pepper Baked Cod is a 20 minute meal that your family will love. The flavors are perfect, and baking fish doesn’t have to be hard or intimidating.
I’m obsessed with these Sheet Pan Baked Chicken Fajitas. It is so simple to make, and my kids love it.
And as I mentioned above, you just can’t go wrong with my Sheet Pan Chicken and Veggies.
If you make this Sausage and Veggie Sheet Pan Dinner or any of my other recipes, leave me a comment letting me know what you think!
Sausage and Veggie Sheet Pan Dinner
- 3 tablespoons olive oil
- 1 1/2 tablespoons balsamic vinegar
- 2 teaspoons dried thyme
- 1 teaspoons oregano
- 1 teaspoon kosher salt
- 2 cloves garlic minced
Sausage and Veggies
- 12 ounces chicken sausage cut into one inch circles (see note)
- 4 plum tomatoes tops cut off and cut in quarters
- 1 small red onion cut into slices
- 1 medium zucchini cut into quarters and then two inch pieces
- 1 red bell pepper cut into one inch pieces
- 15 ounces Northern Beans drained and rinsed
- Preheat your oven to 435 degrees. Spray a 18 x 13 inch rimmed baking sheet with cooking spray and set aside.
- In a small measuring cup, mix together the ingredients for the marinade. Whisk vigorously to help dissolve the salt.
- Add the sausage and the vegetables to the baking sheet. Pour the marinade over the sausage and vegetables making sure to get every last bit of marinade. Toss to combine. Make sure everything is coated and spread into a thin layer.
- Bake for 20 to 25 minutes, tossing everything half way through and rotating the pan. Serve and enjoy!
Noreene Pearl says
I loved the Sausage and Veggie Sheet Pan Dinner. I used it at a recent family gathering for Memorial Day dinner. I used some Sausage and Red Peppers that I had recently bought from our local meat market. The dinner turned out great, all three of us loved it and it went so well with the homemade Tuscan bread with Italian Herbs that I made, Cleanup was a breeze, I’m sure I’ll make this recipe again, Maybe I’ll change it up by using Polish sausages with cabbage, carrots, onions and baby potatoes.
Lisa Longley says
I’m so happy to hear this Noreene! This is, perhaps, the most underrated recipe on my site, but one I LOVE! I’m so happy to hear someone else loved it too. And I’m love that you made Tuscan bread to go with it!
Nancy Pimental says
I love this recipe, as it is easy, quick and very adaptable. I left out the salt and in place of spices I used 1/4 cup of low sodium Italian dressing along with the garlic and vinegar. I used turkey chouria in place of sausage, and I left out the bellpepper as I am allergic. Then I added finely chopped frozen sweet potato, brussel sprouts, can shell beans and 2 chicken breasts sliced 1/2″ thick; pan seared first to be sure it cooked through. I put in the onion and zucchini and tomatoes and stood up some 1/2 ears of corn for the baking. The recipe is so adaptable so long as vegetables are cut accordingly so they all cook evenly. My husband loved it and asked for it again the next day.