Smoky Sheet Pan Sausage Veggies (Printable Version)

Roasted sausage and colorful vegetables with smoky spices, served alongside warm garlic naan for easy dipping.

# What You'll Need:

→ Sausage & Vegetables

01 - 12 oz smoked sausage, sliced into 1/2-inch rounds
02 - 1 red bell pepper, cut into 1-inch chunks
03 - 1 yellow bell pepper, cut into 1-inch chunks
04 - 1 red onion, cut into thick wedges
05 - 1 medium zucchini, sliced into 1/2-inch rounds
06 - 1 cup cherry tomatoes, halved
07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Naan

13 - 4 pieces garlic naan
14 - 1 tablespoon butter, melted (optional)
15 - 1 clove garlic, minced (optional)

→ Garnish

16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges, for serving

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, combine sliced sausage, bell peppers, red onion, zucchini, and cherry tomatoes.
03 - Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, oregano, salt, and black pepper. Toss until evenly coated.
04 - Spread the mixture in a single layer on the prepared sheet pan.
05 - Roast for 25 minutes, stirring halfway through, until vegetables are tender and edges are slightly charred.
06 - If desired, brush naan with melted butter mixed with minced garlic. Wrap in foil and warm in the oven during the last 5 minutes of roasting.
07 - Transfer roasted sausage and vegetables to a platter. Sprinkle with chopped parsley and serve with warm garlic naan and lemon wedges on the side.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means your cleanup will be blessedly short and your weeknight stress considerably lower.
  • The vegetables caramelize while the sausage releases its smoky richness, creating this beautiful depth of flavor that feels more impressive than the effort requires.
  • Naan transforms it into something you can tear and dunk, turning a sheet pan dinner into an interactive, comforting meal that tastes like celebration.
02 -
  • Don't overcrowd the pan—if everything's piled up, it steams instead of roasts, and you'll lose that beautiful caramelization that makes this dish sing.
  • The sausage already carries salt and seasoning, so taste as you go; I learned this the hard way when I over-salted and had to start over, which was humbling but educational.
03 -
  • If you want more heat, crush red pepper flakes directly into the oil before tossing—it distributes evenly and builds flavor rather than just burning on the surface.
  • This reheats beautifully, so if you have leftovers, cold roasted vegetables on crusty bread the next day becomes something entirely new and equally worth eating.
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