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Cooked sweet potato, bell pepper, zucchini, and sausage slices in a bowl.
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Sheet Pan Sausage and Sweet Potatoes

Sheet Pan Sausage and Sweet Potatoes is an easy homemade dinner packed with roasted vegetables, sausage, and simple seasoning.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: Canadian
Servings: 2
Calories: 683kcal
Author: Jacqueline Piper

Equipment

Ingredients

  • 2 precooked sausages I use vegan Field Roast
  • 2 sweet potatoes cut into ½ - 1 inch cubes
  • 1 zucchini sliced into thick half moons
  • 1 bell pepper
  • 1 red onion chopped into large chunks
  • 3 tablespoons olive oil divided
  • 1 tablespoon za’atar seasoning or your favorite seasoning
  • ½ teaspoon salt if your seasoning mix doesn't include salt
  • ¼ teaspoon black pepper

Instructions

  • Preheat oven to 400°F (200°C).
  • Place the potatoes and onion on the sheet pan. Drizzle with olive oil, sprinkle with spice mix, season with salt and pepper, and then mix.
  • Place sheet pan in the oven and bake for 35 minutes, stirring halfway.
  • In a medium bowl, mix the sausage, zucchini, and bell pepper with oil, za'atar, salt, and pepper.
  • Remove the sheet pan from the oven and toss the sweet potatoes. Add the sausage and vegetables to the sheet pan, spread them evenly, and return the pan to the oven.
  • Bake 15-20 minutes. Check the vegetables for doneness. The sweet potatoes should be fork-tender.

Video

Notes

Try to cut everything the same size for even cooking.
Adding the more delicate zucchini and bell pepper later in the cooking time helps prevent them from overcooking and getting too soft.
Let the leftovers cool to room temperature, then store them in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 683kcal | Carbohydrates: 70g | Protein: 32g | Fat: 32g | Fiber: 16g | Sugar: 22g | Calcium: 140mg | Iron: 5mg