Sheet Pan Potatoes with Sausage and Vegetables

Name: Sheet Pan Potatoes with Sausage and Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1¼ lb (565 g) baby potatoes, halved lengthwise; 1 lb (450 g) Italian sausage (hot or mild), casing removed, broken into 1-inch pieces; 2 medium (450 g) zucchini, cut into half-moons about ½ inch thick; 3 medium (340 g) carrots, cut into ¼-inch-thick bias slices; 4 cloves (20 g) garlic, minced; 3 tbsp (45 ml) extra-virgin olive oil; 1 tsp (1 g) dried oregano; ½ tsp (½ g) dried thyme; to taste kosher salt; to taste freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional); 2 tbsp (15 g) grated Parmesan cheese (optional); 2 tbsp (8 g) fresh flat-leaf parsley, roughly chopped (optional)

From the MyKitchenBank Kitchen

A hearty one-pan dinner featuring roasted baby potatoes, browned Italian sausage, and caramelized zucchini and carrots—seasoned with garlic and herbs, tossed in olive oil, and cooked on a single sheet pan for minimal cleanup and maximum flavor.

Prep: 15 min
Cook: 35 min
Total: 50 min
Makes: 4 servings

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Steps

Before you start

Preheat your oven to 425°F (220°C)
Line a large sheet pan with parchment paper for easy cleanup
Have all vegetables cut and sausage ready before you begin

1
Brown the sausageOven 160°F / 70°C
- Place the sheet pan on the stovetop over medium-high heat.
- Add the broken sausage pieces (no oil needed—the sausage will release fat) and cook for 5–6 minutes, stirring occasionally with a wooden spoon, until the sausage is browned on most sides and cooked through (160°F / 71°C internal temperature).
- Transfer the sausage to a plate, leaving about 1 tablespoon of fat in the pan.
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Ready when: Sausage is no longer pink inside and reaches 160°F (71°C)
Tip: Don't move the sausage too much at first—let it sit for 1–2 minutes per side to develop a brown crust.
2
Toss vegetables with oil and seasonings
- In a large bowl, combine the halved potatoes, zucchini, carrots, minced garlic, olive oil, oregano, thyme, salt, pepper, and red pepper flakes (if using).
- Toss everything together until the vegetables are evenly coated with oil and seasonings.
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Ready when: All vegetables are evenly coated
Tip: Season generously—the vegetables shrink as they roast, so the seasoning becomes more concentrated.
3
Spread on sheet pan and start roastingOven 425°F / 220°C
- Spread the vegetable mixture evenly across the parchment-lined sheet pan.
- Place it in the preheated 425°F (220°C) oven for 18 minutes, until the potatoes just begin to soften and the carrots start to caramelize at the edges.
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Ready when: Potatoes are fork-tender; carrot edges show light brown color
Tip: Don't stir yet—letting the vegetables sit in one spot allows them to develop caramelized, browned surfaces.
4
Add sausage and continue roastingOven 425°F / 220°C
- Remove the sheet pan from the oven, stir the vegetables, and add the cooked sausage back to the pan.
- Toss everything together gently.
- Return to the oven for 12–15 minutes, until the potatoes are fully tender, the carrots are deeply caramelized, and the zucchini is soft and lightly browned.
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Ready when: Potatoes are very tender when pierced with a fork; carrots and zucchini are soft and caramelized
Tip: Watch the zucchini—it cooks faster than carrots and potatoes. If it looks too soft, you can add it in this step instead of the first.
5
Finish and serve
- Remove the sheet pan from the oven.
- Taste and adjust seasoning with salt and pepper.
- Scatter the grated Parmesan and fresh parsley over the top (if using).
- Serve hot directly from the pan or transfer to a serving platter.
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Tip: Add the cheese and parsley just before serving so they stay bright and don't wilt from residual heat.

Good to know

Tips

Cutting vegetables to similar sizes ensures even cooking—aim for roughly ½-inch thickness
For extra crispy edges, spread the vegetables in a single layer and avoid overcrowding the pan
Brown the sausage first on the stovetop to render its fat, which seasons the whole dish
If your carrots are particularly thick, cut them thinner or cook them in the first batch with the potatoes

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan in a 350°F (175°C) oven for 10–12 minutes until warmed through. Do not freeze, as the texture of the potatoes and vegetables will suffer.

Substitutions

Italian sausage (hot or mild) → bulk pork sausage, ground beef, or ground turkey (1 lb / 450 g). Any ground or bulk sausage works; adjust the heat level to your preference by choosing spicy, mild, or seasoned varieties.
baby potatoes → baby Yukon gold potatoes, fingerling potatoes, or russet potatoes cut into 1-inch cubes (1.25 lb / 565 g). Use similar-sized pieces so they cook evenly. Waxy potatoes like baby or fingerlings hold their shape better.
zucchini → bell peppers (1 large, cut into 1-inch pieces) or yellow squash (2 medium, cut into half-moons). These vegetables have similar cooking times. Adjust seasoning to your taste.
dried oregano → Italian seasoning, dried basil, or fresh oregano (1 tbsp / 3 g fresh, added at the end). Fresh herbs are best added just before serving to preserve their bright flavor.