One Pan Roasted Veggies & Sausage


I’m going to make this one short n’ sweet– just like the directions to this killer meal. I buy a link of sausage every time I visit the grocery store because I know at some point in the next week and a half I’ll be making it. It’s simple, it’s a customizable crowd pleaser and it’s a favorite of mine because you can use up whatever fresh vegetables you have lying around.


  • lots of fresh veggies – our favorites to use for this are zucchini,  cauliflower, asparagus, red potatoes, carrots, onion and my all time favorite roasted veggie: broccoli!!! If you have never roasted broccoli you are missing out.
  • sausage – also can be catered to your taste; we’ve used jalapeno, andouille, turkey sausage, kielbasa… there’s lots of options.
  •  olive oil
  • cooking spray
  • seasonings – my go to’s are salt, pepper, garlic powder and onion powder; cajun seasoning also does really well but if you’re sharing with toddlers that may not fly.


  • Preheat oven to 375 degrees.
  • Wash and chop vegetables. Keep in mind that they will all be cooking together so try to keep slices uniform. I also usually slice my carrots in half length wise.
  • Place veggies in a large ziploc bag or a bowl with a lid.
  • Drizzle veggies with olive oil. It’s hard for me to say how much because it really just depends how many people you are feeding and how many vegetables you use. I aim to barely coat each veggie which is usually 1-2 tablespoons. Shake to coat.

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  • Sprinkle veggies with preferred seasonings. Shake again to evenly coat.
  • Spray a large baking sheet with cooking spray and distribute the vegetables evenly.
  • Roast veggies for 20 minutes.
  • In the meantime, slice your sausage.
  • I remove the vegetables when they are just starting to get soft  (20-25 minutes). The zucchini, for example, won’t be mushy yet but it will have started to lose it’s opaque white appearance.
  • Give the veggies a good stir with a spatula and add your sausage to the pan.

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  •  Roast for another 10 minutes.
  • Now, I like my roasted veggies with the tiniest bit of a crisp edge. It’s SO good on broccoli, trust me. So before I remove the pan I usually put my oven on a high broil setting to give them one last blast. Set your timer if you do this! Seriously. You do not want to forget about the broiler because it will cook your food black in like, 5.5 minutes. I set a timer for 1 minute but still try not to leave the oven. I usually end up broiling for 2-3 minutes.
  • Let cool for a minute or two before serving. I added Parmesan cheese this time for some added flare. ENJOY!

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Edit: After I uploaded the pictures I realized that one of my meals had aluminum foil lining the pan. I loved doing this because it made for such a quick cleanup however, I recently quit doing it because I personally think the veggies roast better without. Your preference– try it both ways! 😉