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Gluten-free/ Main Dishes/ Recipes

Easy Sheet Pan Roasted Sausage and Vegetables {gluten-free and dairy-free!}

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Easy Sheet Pan Roasted Sausage and Vegetables - Gluten-Free and Dairy-Free | This easy sheet pan roasted sausage and vegetables is a great for meal prep. Make a batch and then eat throughout the week for quick and easy lunches. However, since it comes together in under 45 minutes, this sheet pan meal is terrific for easy weeknight meals for the whole family! Top roasted sausage and vegetables with Wildly Organic pecans for a flavorful gluten-free and dairy-free dinner recipe. #mealprep #weeknightmeals #easyrecipes #dinner

As summer comes to an end, our schedules get busier with school, kids’ activities, various social obligations. I don’t know about you, but these are the times that I crave simple dinner ideas that the whole family will love. Sheet pan dinners are my favorite, because they’re easy to make and clean up is a breeze. If you haven’t made a sheet pan dinner before, basically the whole meal is cooked on one sheet pan and baked in the oven. I use either aluminum foil or parchment paper to cover the pan and so my dinner doesn’t stick!

Easy Sheet Pan Roasted Sausage and Vegetables Recipe

This easy sheet pan roasted sausage and vegetables is a great weeknight meal recipe. I always use whatever vegetables I have on hand, but today we’re using brussels sprouts, sweet potatoes, bell pepper and onion. The trick is you want to cut vegetables that take a bit longer to cook, like sweet potatoes, smaller so that they can cook in the same amount of time as the other vegetables.

To cut down on the cook time, I use precooked chicken sausage. This way, we only have to slice and add in with the vegetables before roasted. If you’re using sausage that is not yet cooked, you’ll want to cook it first on the stove top and then slice and add to the sheet pan.

Once the sausage and vegetables are roasted in the oven, toss with some Wildly Organic pecans and place back in the oven for a few minutes to get the pecans nice and toasted. You’ll love the added flavor and texture the pecans bring to this dish!

My favorite way to make this sheet pan roasted sausage and vegetables is for meal prep! I make a batch on Sunday and eat throughout the week for lunches. However, since it comes together in under 45 minutes, it’s terrific for easy weeknight meals for the whole family!

Tips for Making Sheet Pan Roasted Sausage and Vegetables

  • Use whatever vegetables you have on hand! Other great additions are carrots, parsnips, rutabaga, and asparagus!
  • Chop whichever vegetables that take the longest to cook, like potatoes or rutabaga, smaller so that they can cook quicker.
  • Keep roasting until the sweet potatoes are tender. If you can pierce one with a fork, you’re good to go!
  • Use whichever type of precooked sausage you like. I used a gluten-free chicken sausage for this recipe.

Other Easy Weeknight Meals You’ll Love

Have you ever made a sheet pan dinner before?

Print Recipe
Sheet Pan Roasted Sausage and Vegetables
This easy sheet pan roasted sausage and vegetables is a great for meal prep. Make a batch and then eat throughout the week for quick and easy lunches. However, since it comes together in under 45 minutes, this sheet pan meal is terrific for easy weeknight meals for the whole family! Top roasted sausage and vegetables with Wildly Organic pecans for a flavorful gluten-free and dairy-free dinner recipe.
Votes: 1
Rating: 5
You: 5
Rate this recipe!
Prep Time 5 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Votes: 1
Rating: 5
You: 5
Rate this recipe!
Instructions
  1. Preheat to 400 degrees Fahrenheit.
  2. Add sliced pre-cooked sausage, brussels sprouts, onion, bell pepper and sweet potato to a baking sheet.
  3. Toss with olive oil, salt and pepper until coated. Spread sausage and vegetables in an even layer on the baking sheet.
  4. Bake at 400 degrees Fahrenheit for 15 minutes and stir to ensure vegetables do not burn. Bake for an additional 20-25 minutes, until sweet potatoes are tender.
  5. Add pecans and bake another 3-4 minutes, just to toast the pecans. Make sure the pecans do not burn. Remove from oven and serve.
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