Sausage Sheet Pan Dinner

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A white bowl filled with roasted broccoli florets and sliced baby potatoes, seasoned with herbs and pepper. A fork rests at the side of the bowl.

This sheet pan sausage and potatoes recipe is an easy, cozy dinner made on one pan with minimal chopping and barely any dishes. Everything roasts together in under an hour, making this sheet pan sausage and veggies dinner perfect for busy weeknights.

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Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: Servings

Author: Michelle

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.

Cuisine American, New England

Course Dinner, One Pan Meal, Sheet Pan Meal

Nutrition