Sheet Pan Sausage and Veggies Dinner

Sheet Pan Sausage and Veggies is a colorful, healthy weeknight meal that's full of vegetables and flavor. Loaded with sweet potatoes, peppers, and onions!

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This is the sheet pan meal that started them all!

A few months ago, I had heard a bunch of hubbub about these sheet pan meals that had become so popular. I wanted to see what all of the fuss was about, so I honestly just threw this one together from random things that looked good at the time. It ended up being so amazing that I created a whole blog series about this kind of cooking!

This sheet pan meal packs a ton of flavor and color. The bright veggies and savory sausage work so well together and everything has the most amazing, smokey flavor. Another bonus of this meal is how easy it makes prep day - no side items or extra prep is needed for this one. Simply pop it in the oven and enjoy a delicious, home-cooked meal in about an hour!

Here's how this sheet pan dinners series works...

A few summers ago, I shared a collection of sheet pan meals. The week after I share the last one, I posted a full freezer meal boot camp with all of these meals and more - prep them all in one day for weeks of easy dinners!

• Sheet Pan Chicken Fajitas
• Sheet Pan Sausage, Sweet Potatoes, Peppers, & Onions
• Sheet Pan Balsamic Beef & Brussels Sprouts
• Sheet Pan Greek Chicken
• Sheet Pan Pork Tenderloin

A few simple tips...

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• Aluminum foil is your friend! I line my cookie sheets in aluminum foil before putting the meal on to cook each time. Makes clean-up a breeze. I also recommend lightly spraying your aluminum foil with a non-stick spray before adding the meal.
• Aluminum foil is also helpful to guard against drips in your oven. Most of these frozen meals will be melting off a good bit of condensation when cooking - that can sometimes make for a messy oven (and lots of smoke). To prevent this, use a baking sheet with a ½-1" lip around the edge. If you don't have that, fold the edges of your aluminum foil up to make a lip - that helps!
• These bag openers are a must-have for prepping these freezer meals. It holds your freezer bag open to make meal assembly so much easier. I normally freeze my meals in these containers for Instant Pot meals, but for storage purposes, gallon freezer bags were my choice for this boot camp - it makes freezer storage much easier.
• I normally try to put my freezer meals in the fridge the morning of serve day to allow for a little bit of thawing. This allows any ingredients frozen together to break apart and for the meal to cook evenly. If you choose not to do this (and are cooking the meal straight from your freezer), I'd recommend adding 15-20 minutes to your cook time - definitely keep an eye on your meal once the recommend cook time below is over.

Sheet Pan Sausage, Sweet Potatoes, Peppers, & Onions

Ingredient List 1: If freezing these sheet pan dinners, put the following in your freezer bag:

• 1lb sausage, chopped
• 2 large sweet potatoes, chopped
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon worcestershire sauce

(Don’t forget to label your meal – here’s a free printable for that!)

Ingredients Needed For Serve Day:

• n/a

(If Prepping From Frozen) On Serve Day…

• Allow your meal to gently thaw in the fridge for 6-8 hours before cooking (if skipping this step, add 15-20 supervised minutes to the cooking time).
• Line your sheet pan with aluminum foil for easy clean-up.
• Place meal (in a single layer) on lined cookie sheet. Spread as thinly as possible.
• Bake at 375 degrees for 45-55 minutes.

(If Prepping From Fresh) On Serve Day…

• Line your sheet pan with aluminum foil for easy clean-up.
• Place meal (in a single layer) on lined cookie sheet. Spread as thinly as possible.
• Bake at 375 degrees for 35-40 minutes.

You can also download a recipe card for this meal here.