Healthy Sheet Pan Sausage and Veggies with Smoked Paprika Vinaigrette

A super flavorful sheet pan dinner that is easy to make and is ready in under 30 minutes. All the veggies get caramelized and the smoked beef sausage get warmed thru perfectly. This sheet pan dinner is finished with a drizzle of delicious smoked paprika vinaigrette.
This makes a great weeknight meal and can even be prepped ahead for a busy night!
Course Dinner
Cuisine American
Keyword one pan dinner, oven roasted veggies, recipe with smoked beef sausage, sheet pan dinner
Prep Time 5 minutes
Cook Time 27 minutes
Total Time 32 minutes
Servings 4 people
Author Susie


  • 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 1/2 to 1 inch chunks
  • 2 large carrots, peeled and sliced into coins
  • 1/2 head of broccoli, cut into florets
  • 1/2 head of cauliflower, cut into florets
  • 12 oz Fully Cooked Smoked Beef Sausage Link, cut into 20 pieces
  • 1 1/2 tbsp olive oil
  • 1 tsp kosher salt
  • black pepper to taste

Smoked Paprika Vinaigrette

  • 1 1/2 tbsp olive oil
  • 1 tsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 1/2 tsp honey
  • 1 garlic clove, minced
  • 1/4 tsp smoked paprika


  • 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
    -Apple Cider Vinegar
    -Smoked Paprika
    screw 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.


To prep ahead:
Peel and cut all the veggies and place in an airtight container, in the fridge, for up to 2 days. Make the vinaigrette and store in the fridge.
Follow the cooking directions when you are ready to make this for dinner.