Sheet Pan Rainbow Veggie Sausage (Printable)

A vibrant one-pan bake with colorful vegetables and lean sausage, roasted to tender perfection.

# What You Need:

→ Proteins

01 - 14 oz chicken or turkey sausage, sliced into 0.4 inch rounds

→ Vegetables

02 - 1 red bell pepper, chopped
03 - 1 yellow bell pepper, chopped
04 - 1 orange bell pepper, chopped
05 - 1 small red onion, cut into wedges
06 - 1 medium zucchini, sliced
07 - 1 cup broccoli florets
08 - 1 cup cherry tomatoes, halved
09 - 1 cup baby carrots, halved lengthwise

→ Seasonings and Oils

10 - 3 tablespoons olive oil
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon dried oregano
13 - 0.5 teaspoon garlic powder
14 - 0.5 teaspoon salt
15 - 0.25 teaspoon black pepper

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine all chopped vegetables and sausage pieces.
03 - Drizzle with olive oil and sprinkle with smoked paprika, oregano, garlic powder, salt, and black pepper. Toss thoroughly to ensure even coating.
04 - Spread the mixture in a single layer on the prepared baking sheet.
05 - Roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are tender with light caramelization and sausage is browned.
06 - Remove from oven and serve hot. Garnish with fresh herbs if desired.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less cleanup and more time for literally anything else.
  • Those vegetables get sweet and slightly charred in spots, tasting nothing like the steamed sad versions kids usually resist.
  • It's naturally gluten-free and dairy-free, so it works for almost anyone at your table without feeling like a compromise.
  • You can have dinner on the table in under an hour, start to finish, which is genuinely rare and genuinely necessary.
02 -
  • Don't skip stirring halfway through—the vegetables underneath the surface need their turn against the hot pan or you'll end up with soggy bottoms and firm tops instead of evenly caramelized magic.
  • If your sausage is really thick, slice it a bit thinner than 1 cm so it cooks through before the vegetables get too soft; this timing thing is the only real trick to this recipe.
03 -
  • Pat your vegetables dry before tossing with oil—excess moisture is the enemy of caramelization, and you want every surface getting as much direct heat as possible.
  • Don't stir too aggressively or too early; give things at least twelve minutes to develop color before you touch them, because constant moving prevents browning.
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