One Sheet Pan Sausage and Veggies

by | Aug 29, 2020

end of summer harvest with sausage

One Sheet Pan Sausage and Veggies

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Truly, you can use whatever veggies you have lying around. I happened to have a lot of squash on hand. This is a great way to enjoy the end of the summer harvest, whether it’s from your own garden, supporting local farmers, or, (heck!) the produce aisle! Eat your veggies!


  • Author: Megan Collins
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 4-6 1x
  • Category: meat, veggies
  • Method: baking
  • Cuisine: Italian, American


  • 2 cups summer squash, cut into 1 inch squares
  • 2 cups zucchini squash, cut into 1 inch squares
  • 1 red pepper, sliced into rings
  • 6 broccolini bunches or 1 bunch of asparagus, trimmed
  • 2 shallot bulbs, sliced
  • 2 large carrots, sliced lengthwise in half, then halved again
  • 1 Tablespoon Veggie Sprinkle
  • Salt and pepper to taste
  • 2 Tablespoons olive oil
  • 35 sausages – This really depends on how many sausages you want or need. The sausages we get in my farmer box are 3 to a package, which is perfect for my household.


  1. Preheat oven to 450.
  2. Line a 18×13 inch sheet pan with parchment paper or aluminum foil, and spread 2 Tablespoon olive oil.
  3. Place cut squash, zucchini, carrots, shallots, Veggie Sprinkle, salt and pepper onto sheet pan and toss veggies to coat in oil and seasonings. Nestle uncooked sausage into the veggies.
  4. Place sheet pan o’ veg and sausage into preheated 450 oven and roast for 15 minutes.
  5. After 15 minutes, remove sheetpan from oven. Flip sausages and turn veggies, then add broccolini or asparagus.
  6. Replace sheet pan back into oven and cook for 10-15 minutes until internal temp on the sausages meets 160 degrees.
  7. Pull from oven and let rest for 5 minutes.

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