Smoky Sheet Pan Sausage Veggies (Printable)

Hearty roasted vegetables and smoky sausage paired with warm garlic naan for easy dunking.

# What You'll Need:

→ Proteins

01 - 4 smoked sausages (approximately 14 oz), sliced into 3/4 inch pieces

→ Vegetables

02 - 1 red bell pepper, cut into 3/4 inch pieces
03 - 1 yellow bell pepper, cut into 3/4 inch pieces
04 - 1 medium red onion, cut into wedges
05 - 2 medium zucchinis, sliced into 3/8 inch rounds
06 - 7 oz cherry tomatoes, halved
07 - 7 oz baby potatoes, halved
08 - 2 cloves garlic, minced

→ Spices & Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon chili flakes, optional
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon freshly ground black pepper

→ Naan & Garnish

16 - 4 garlic naan breads
17 - 2 tablespoons melted butter
18 - 1 clove garlic, finely minced
19 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, combine all chopped vegetables, sausages, olive oil, smoked paprika, cumin, oregano, chili flakes, salt, and pepper. Toss until everything is well coated.
03 - Spread the sausage and vegetable mixture evenly on the prepared sheet pan.
04 - Roast in the oven for 25 minutes, stirring halfway through, until vegetables are tender and beginning to caramelize, and sausages are browned.
05 - Meanwhile, combine melted butter with minced garlic. Brush the mixture over the naan breads.
06 - Wrap naan in foil and warm in the oven during the last 5 minutes of roasting.
07 - Remove the sheet pan and naan from the oven. Sprinkle roasted vegetables and sausage with fresh parsley. Serve immediately with warm garlic naan for dunking.

# Expert Advice:

01 -
  • One pan means one cleanup, which is honestly the secret to cooking on busy nights when you're too tired to face a sink full of dishes.
  • The smoked paprika gives everything a depth that tastes like you spent hours fussing, but it's genuinely ready in under forty minutes.
02 -
  • Don't skip stirring halfway through—the vegetables that start on the edges need to move to the center so they cook evenly and develop that caramelized crust instead of staying pale and steamed.
  • The smoked paprika makes or breaks this dish, so taste as you go and don't be shy with it because it's what creates that restaurant-quality depth that makes people ask for the recipe.
03 -
  • Don't crowd the pan—if your sheet pan is small, use two instead so everything roasts and caramelizes instead of steaming in its own moisture.
  • Save any juices that collect in the pan and drizzle them over the naan for dunking because that's liquid gold made from caramelized vegetables and sausage flavor.
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