A super flavorful sheet pan dinner that is easy-to-make and ready in 30 minutes! It can even be made ahead for easy weekly meal prep. This one pan dinner is full of all the fall colors and flavors that you want in your comfort food this time of year.
The smoked beef sausage is warmed thru and the fresh veggies are roasted and perfectly caramelized.
When the sheet pan dinner is pulled hot from the oven you drizzle on a smoked paprika vinaigrette that adds another delicious layer of flavor. It compliments the fall veggies and smoked beef sausage perfectly.
Sheet Pan Dinner
You need to get on board with the sheet pan dinner trend, asap! You can have your entire dinner made in one pan, in the oven, all cooked together, and these recipes are usually done in 30 minutes or less!
Not only is this an incredibly easy way to get dinner on the table… it leaves very little clean-up after the fact.
PIN THIS SHEET PAN DINNER RECIPE HERE!
If you like a one pan or one pot dinner, definitely check out my One Pot Dutch Oven Lasagna or my Dutch Oven Spinach Artichoke Lasagna
How to Make a Healthy Sheet Pan Dinner
Grab a large sheet pan and preheat your oven to 400 degrees.
Cut all your veggies:
- Sweet potatoes are peeled and chopped into ½ to 1 inch cubes
- Onion are peeled and cut into ⅛th’s
- Cauliflower & Broccoli are cut into large florets
- Carrots are peeled and cut into ¼ inch thick coins
- Trim the stem on the Brussel Sprouts and cut in them in half
Put all the vegetables on the sheet pan and drizzle with the olive oil and sprinkle with salt and pepper. Toss everything around with clean hands so it is all coated with oil.
Pop that into the preheated oven for 15 minutes.
Meanwhile cut the sausage link into about 20 pieces.
Pull the sheet pan of veggies from the oven, they will be about half way cooked. Give them a good toss with a spatula and then add the sausage to the pan, right on top of the vegetables.
Put it back in the oven for an additional 12 minutes. This will warm the sausage thru and start to caramelize the veggies.
While the sheet pan dinner finishes, go ahead and make the smoked paprika vinaigrette. In a mason jar, mix together all the vinaigrette ingredients:
- olive oil
- apple cider vinegar
- honey
- dijon mustard
- garlic clove
- smoked paprika
Put the lid on the jar and shake it vigorously, until all the ingredients are emulsified together. If you do not have mason jars (read: go get some) use a bowl and whisk.
(Kitchen tip: I do not recommend adding salt to your vinaigrette. The veggies and sausage are salty enough! Promise.)
Once you pull the sheet pan out the oven, drizzle the vinaigrette over the veggies and beef. Give it a toss with a spatula to distribute the vinaigrette and it’s time to eat.
Make Ahead Dinner
If you know that you are going to have a really busy week, this is a great dinner to prep and have in the fridge for later!
Simply cut all the veggies and place them in an airtight container for up to 2 days. You can also prep the vinaigrette in a mason jar and keep it in the fridge.
When it is time for dinner, just follow the baking instructions and dinner will be ready in under 30 minutes!
Healthy Sheet Pan Sausage & Veggies with Smoked Paprika Vinaigrette Recipe
Healthy Sheet Pan Sausage and Veggies with Smoked Paprika Vinaigrette
Ingredients
- 1 small red or yellow onion, chopped into 1 inch chunks
- 15 fresh brussel sprouts, stem trimmed and cut in half
- 1 large sweet potato, peeled and cut into ½ to 1 inch chunks
- 2 large carrots, peeled and sliced into coins
- ½ head of broccoli, cut into florets
- ½ head of cauliflower, cut into florets
- 12 oz Fully Cooked Smoked Beef Sausage Link, cut into 20 pieces
- 1 ½ tbsp olive oil
- 1 tsp kosher salt
- black pepper to taste
Smoked Paprika Vinaigrette
- 1 ½ tbsp olive oil
- 1 tsp apple cider vinegar
- 1 tsp dijon mustard
- 1 ½ tsp honey
- 1 garlic clove, minced
- ¼ tsp smoked paprika
Instructions
- Preheat the oven to 400 degrees.Prep all the veggies and place on a large sheet pan. With clean hands toss the veggies in the olive oil and sprinkle with salt and pepper.Place in the oven for 15 minutes.
- Meanwhile cut the sausage link into 20 pieces.
- Toss the veggies with a spatula. Then place the sausage pieces over the cooked veggies. Place back in the oven for an additional 12 minutes.
- To make the Smoked Paprika Vinaigrette put all the ingredients into a mason jar:-Olive Oil-Dijon Mustard-Garlic-Honey-Apple Cider Vinegar-Smoked Paprikascrew the lid on tightly and shake vigorously until all the ingredients are emulsified.
- Pull the sheet pan out of the oven and drizzle the vinaigrette over the veggies and sausage. Toss to coat.Serve immediately.
Robin says
Absolutely fabulous!! Made it exactly but used chicken andouille sausage because that’s what I had on hand. Fabulous even without the vinaigrette, but over the top with it. The smoked paprika is the key. Will most certainly make this again and again!!
Peggy says
Tried this as instructed but had spicy Italian turkey sausage I needed to use up and it was delicious. But I agree with others, at least, double the sauce!
Freddie says
I added a large sweet potato and an onion to a bag of mixed veggies , broccoli, cauliflower, and carrots. This is a keeper!!!!
Tina B. says
This was so easy to make and absolutely delicious!! Will be making it again and again!!
Vanessa Madrigal says
Do you think a Smoked Chicken Andouille Sausage would be a good substitute for the beef? I couldn’t find any beef in trader joe’s yesterday but I do have the andouille in my fridge and was hoping it would be a good substitute.
Susie says
Absolutely!! Did you try it?
Stephanie Sawyers says
I did it with the chicken sausage and subbed zucchini for the Brussels it was amazing!!
April says
Oh my, I am so happy I tried this recipe! The vinaigrette totally makes this dish…. I would double, if not triple the sauce for sure next time!!
Thank you
Charlie says
Hi Susie……outstanding recipe…..pretty much followed what you wrote…..used Brussels sprouts…..onion…..potato’s and carrots ….tossed them in olive oil and roasted them…..topped with the smoked sausage…..than drizzled with the sauce…..oh man the flavors were incredible…..caramelized just right…..the only thing I did differently was turn the oven down to 325 ish and let it all just cook a bit longer…..outstanding……I will be using this technique more often using different veggies and the vinegar sauce ………thanks so much always looking for a different sausage recipe 😋
Lauren says
This is officially a family favorite. Absolutely delicious! I love that it’s so easy to work so many veggies in one meal & they all taste fantastic! Both my kids gobble it up (to be fair they weirdly love vegetables, but it’s still one of their favorite recipes).
Michelle says
Made this for my family tonight.
I was skeptical with the vinaigrette, but it was Delicious.
Definitely a keeper.
Reiney says
Second time making this. I love this meal! It’s so healthy. The only things I change are that I substitute out the cauliflower for the other half of the crown of broccoli (my husband doesn’t care for cauliflower), and, in the sauce, I substitute 2 tsp garlic powder for the clove (the first time I used the raw garlic clove, but it seemed weird to me because you don’t cook the sauce, so the garlic stays raw). I also quadruple the sauce, it’s so delicious!
Susie says
Great changes! I am so glad you love this! Thank you so much for commenting and rating. I truly appreciate it.
Christine says
Hi, I’m wanting to make this in my instant pot, do you know how long I would cook it in there?
Susie says
I am not totally sure this would work in the Instant Pot. I think the veggies might come out a little over-done.
But if you do try I would add the sausage, carrots, brussels, and sweet potatoes and do a 4 min cook, then quick release, add the broccoli and cauliflower, pop the lid back on(without turning the pot on) for another 3 minutes.
Brenda says
Does this reheat well the next day?
Susie says
Absolutely!
Kelly Bleier says
Omg! I love this dish.. I wouldn’t share with anyone! Lol
Susie says
LOL… better double the recipe next time! Thank you so much for commenting and rating. I truly appreciate it.
greg says
Was very good. I would use smaller sprouts next time.
Tanya says
I love this meal but I must be doing something wrong. It takes me forever to get it cooked. We love it but I would love to know what I’m doing wrong.
Susie says
If your sheet pan is too small the food may be steaming instead of baking/caramelizing. Try putting it on two sheet pans to give everything a little more space to cook.
Jenn says
This looks delicious!!! Do you happen to have a nutrition info on this meal?
Susie says
Sorry, I do not. It is a pretty healthy dish. The majority of the calories will come from the Smoked Beef Sausage and the oil in the vinaigrette.
Bettye Martin says
So good!! My husband is not a big fan of some of these veggies, but he REALLY liked this! Must have been the yummy vinaigrette! This recipe is a “keeper!”
Susie says
Wonderful!! Thank you for rating the recipe : )
Crystal says
So good. I actually used frozen veggies and subbed butternut squash for the sweet potato !
Susie says
That is great to know that frozen veggies worked too! Thank you for sharing.
John says
Flavor packed!! True Confession – I ate the majority of the food on the sheet pan and then licked the pan clean. It’s that good!
Susie says
Well, since I wasn’t home I didn’t witness that. But, Ill believe it… it’s that good!