This sheet-pan sausage and veggies recipe makes the perfect weeknight dinner. We opt for andouille chicken sausage, but you could easily substitute any other cooked chicken or pork sausage you prefer. If you have leftovers, try adding the sausage, peppers and onions to a roll with grainy mustard for a flavorful sandwich., August 2022


Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf

Recipe Summary

15 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Position rack in lower third of oven; preheat to 425°F.

  • Toss potatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast for 15 minutes.

  • Toss bell pepper and onion with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the potatoes on the baking sheet.

  • Place sausage in the bowl and sprinkle with Cajun seasoning and the remaining 1/4 teaspoon pepper. Place on top of the vegetables. Roast until the sausage is warmed through and the vegetables are tender, 15 to 20 minutes more.

  • Transfer the sausage to a serving platter. Stir parsley into the vegetables and serve with the sausage.

Nutrition Facts

1 1/4 cups vegetables & 1 sausage link
305 calories; protein 17g; carbohydrates 29g; dietary fiber 3g; sugars 4g; fat 13g; saturated fat 3g; mono fat 5g; poly fat 1g; cholesterol 91mg; vitamin a iu 1681IU; vitamin b3 niacin 2mg; vitamin c 72mg; vitamin e iu 2IU; folate 49mg; vitamin k 51mg; sodium 757mg; calcium 124mg; iron 3mg; magnesium 38mg; phosphorus 88mg; potassium 646mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 2mg; selenium 1mcg.