Sheet Pan Sausage And Potatoes
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This Sheet Pan Sausage and Potatoes recipe is a one-pan, complete dinner that comes together easily and is always a crowd favorite. Simple and delicious, it’s perfect for busy nights or lazy weekends.
As I’ve gotten older and definitely since I’ve become a parent, I crave a meal that doesn’t require a lot of brain power…or dishes. This Sausage Sheet Pan Supper is one of those meals that instantly goes into my family’s dinner rotation. It’s easy to put together and even easier to clean up, everyone raves about it, and roasted potatoes and sausage with broccoli is a complete meal. All in one sheet pan!
This is optional, but I ALWAYS need a little sauce to anything roasted (especially potatoes), and I’ve included the maple mustard sauce I love to serve with this every time I make it. It’s a really easy addition, but it adds so much extra (with very little effort).
Why You’ll Love This Simple Sausage and Potatoes Recipe
- A complete meal on one sheet pan. And I’ve included the recipe for the scrumptious maple mustard sauce I LOVE to serve with this.
- Sheet pan potatoes and sausage are very easy to put together, with minimal cleanup. Which I love for busy nights and fried-brain days.
- I love recipes using sausage and potatoes because they always make for a fantastic family-style dinner.
- This recipe accommodates what you have on hand and the ingredients you love! It’s also a really helpful recipe for cleaning out the fridge!
Sausage Sheet Pan Dinner Ingredients
- Baby potatoes – large ones cut in half, smaller can be left whole. If you can’t find baby potatoes, use red potatoes or Yukon gold potatoes instead. Dice them into 1 ½” chunks.
- Fresh broccoli – chop into large,bite-sized florets. To save time, I actually buy the steam in a bag florets. They’re already cut and washed. I just cut any huge florets in half.
- Sausage or kielbasa – fully cooked, and sliced into 1/2 inch thick slices. I love hot Italian or roasted garlic chicken sausage for this, but you can use any fully cooked pork, plant-based, kielbasa, or turkey sausage instead. You can also use homemade meatballs if you have them!
- Olive or avocado oil – divided
- Montreal seasoning– this is my favorite hack for seasoning potatoes. It’s super salty, full of flavor, and adds an extra savoriness to everything. When I want very flavorful potatoes, I use this.
- Other seasonings – Coarse salt, black pepper, garlic powder. Since the potatoes and sausage bring most of the flavor, keep the extra spices minimal.
For the Maple Mustard Sauce (optional):
- Yellow mustard – I like yellow mustard here—it adds flavor without overpowering the sausage and veggies. For extra zip, use 2 parts yellow mustard and 1 part Dijon or spicy brown. Skip using all Dijon—it’s just too strong.
- Pure maple syrup – honey or agave can be used. Don’t you dare use pancake syrup.
- Plain Greek yogurt – or mayonnaise
- Salt and pepper – to taste
Equipment
- One sheet pan or cookie sheet – I use a half sheet pan (18″ x 13″). If yours is smaller, divide everything between two pans—potatoes on one, sausage and veggies on the other. Proceed with the recipe, rotating the pans halfway through roasting, and expect the cook time to be about 5–10 minutes shorter.
How To Make Sheet Pan Sausage And Potatoes
This is a short form of the complete instructions found at the bottom of the post. Use the recipe card instructions for the best results.
Step 1
Preheat the oven to 425°F and spray a sheet pan with cooking spray. Note: If your oven runs hot, reduce the temperature to 400°F to avoid burning.
Toss the potatoes with 1 tablespoon olive oil and the Montreal seasoning. Add the potatoes to the sheet pan, and leave the bowl they were seasoned in dirty; you’ll use it later.
Push the potatoes to the edges of the sheet pan and pop them in the oven. Roast the potatoes for 20 minutes while you prep the broccoli and sausage.
Step 2
Add the sausage and broccoli to the seasoned “potato bowl”. Drizzle with the remainder of the oil, salt, garlic powder, and black pepper, and toss to mix. Set the bowl aside while the potatoes cook.
Step 3
When the potatoes have softened slightly, remove the pan from the oven, and add the broccoli and sausage in an even layer to the center of the sheet pan.
Return everything to the oven and finish roasting for another 20-30 minutes, until the broccoli is tender. Let it cool slightly before serving.
Step 4
If you’re making the mustard sauce, and I highly recommend you do, now is the time to do it!
Combine the maple syrup, mustard, and Greek yogurt. Whisk until smooth, and add a pinch of salt and a pinch of black pepper.
Taste the sauce and adjust the seasoning with more maple or mustard to your liking. Set aside in a small dish and drizzle over the warm sausage and potatoes at serving time.
Substitutions & Variations
- Use trimmed and halved Brussels sprouts, cauliflower, green beans, baby carrots, or other hearty vegetables in the place of broccoli. Large cut squash and zucchini are a great option too, I use them on my sheet pan salmon recipe all the time.
- Add large chunks of red onion or bell peppers for a touch of sweetness.
- Any variety of sausage works- pork, plant based, turkey, chicken, or kielbasa. Just make sure it’s fully cooked before slicing and adding to the sheet pan.
- You can also do a heavy sprinkle of freshly grated Parmesan cheese and a bit of Italian seasoning over everything when it comes out of the oven.
- Serve this dish with your favorite dipping sauces: I’ve included my maple mustard sauce, but homemade BBQ sauce, cranberry mustard sauce (perfect in the fall), curry mayo, and ketchup are great with this!
Tips & Tricks for the Best Results
- Since the potatoes take the longest, give them a head start before roasting the broccoli and sausage.
- When cutting your veggies, try to keep them roughly the same size so they cook evenly. Smaller pieces will cook more quickly than larger ones.
- Make sure the sausage is fully cooked before roasting with the veggies. This will ensure everything is done cooking at the same time.
- If your oven runs hot, reduce the temperature to 400°F or start checking for doneness 5-10 minutes earlier.
How to Serve Sheet Pan Sausage and Veggies
This recipe is a complete meal in itself, but I still like to include a salad and some bread or rolls on the side.
A simple wedge salad with a Creamy Poppy Seed Dressing or my Apple and Walnut Salad goes great with the flavor of the sausage. And you can’t go wrong with some Garlic Bread or buttery Parker House Rolls.
Storage and Reheating Tips
Cooled leftovers can be stored in an airtight container in the fridge for up to 5 days. I don’t recommend freezing this, as the roasted broccoli can turn mushy after being frozen and thawed.
I like reheating leftovers in a skillet over medium heat. But you can also microwave on high for 2-3 minutes until heated through evenly
More Sheet Pan Dinner Recipes
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Sausage Sheet Pan Dinner
Equipment
- 1 Large Baking Sheet, (18" x 13")
Ingredients
- 1 1/2 lbs of baby potatoes. Large ones cut in half, tiny potatoes left whole (see note)
- 12-16 ounces (4-6 cups) of large broccoli florets
- 11 ounces of fully cooked sausage or kielbasa sliced into 1/2 inch thick slices
- 3 tablespoons olive or avocado oil, divided
- 4 teaspoons Montreal seasoning
- 1/4 teaspoon of coarse Kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon granulated garlic powder
Maple Mustard Sauce:
- 1/4 cup yellow mustard
- 3 tablespoons pure maple syrup or honey
- 2 tablespoons plain Greek yogurt or mayo
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F. If your oven runs hot, reduce the temperature to 400°F. Lightly spray a sheet pan with nonstick spray.
- In a large bowl, toss the potatoes with 1 tablespoon olive oil and the Montreal seasoning. Spread the potatoes around the edges of the prepared sheet pan and do not wash the potato bowl—you’ll use it again. Roast for 20 minutes while you prep the broccoli and sausage.
- Add the sausage and broccoli to the seasoned potato bowl. Toss with 2 tablespoons olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper. Set aside.
- Once the potatoes have started to soften, remove the pan from the oven. Add the seasoned broccoli and sausage to the center of the pan and spread everything into an even layer.
- Return the pan to the oven and roast for 20–30 minutes, until the potatoes are browned and tender and the broccoli is cooked to your liking. Remove from the oven and let cool slightly before plating. Serve warm with maple mustard dipping sauce or ketchup.
Make The Maple Mustard Sauce:
- Whisk together the maple syrup, mustard, and Greek yogurt with a pinch of salt and black pepper. Taste and adjust with more maple or mustard as needed.
- Set aside in a small dish and drizzle over the warm sausage and potatoes at serving time.
Video
Notes
- If you can’t find baby potatoes, use unpeeled red potatoes or Yukon gold potatoes instead. Dice them into 1 ½” chunks.
- Use two baking sheets if you don’t have a large sheet pan. Put potatoes on one and the broccoli sausage on another. Cook as directed, rotating the pans halfway through. Start checking for doneness 10 minutes early.
- I like Italian style or roasted garlic chicken sausage, but pork, plant based, turkey, and kielbasa sausages all work. Just make sure they are fully cooked before slicing and roasting with the broccoli.
- Time Saving Tip: For convenience I buy steam in a bag broccoli florets and baby potatoes. They’re already washed and ready to cook and I just cut the any broccoli florets in half.
