Sheet Pan Grilled Sausage with Roasted Veggies

When it comes to easy, satisfying meals, this sheet pan grilled sausage with roasted veggies checks every box: flavorful, colorful, low-effort, and completely customizable. It’s a one-pan wonder packed with juicy grilled sausage, charred red onion, sweet peppers, zucchini, and asparagus, all paired with a cool and tangy creamy dill dip for dunking or drizzling.

Whether you're serving a weeknight dinner, prepping for lunches, or feeding a crowd, this recipe brings bold flavor with minimal cleanup—and it’s ready in under an hour.

Why You’ll Love This Recipe:

• One pan = easy cleanup

• Balanced meal with protein, veggies, and healthy fats

• Creamy dill dip adds fresh, herby flavor

• Naturally gluten-free and customizable

• Great for meal prep, summer grilling, or quick dinners

Final Thoughts:

This Sheet Pan Grilled Sausage with Roasted Veggies and Creamy Dill Dip is the ultimate “I want something fast but flavorful” dinner. The roasted vegetables caramelize beautifully while the sausages get perfectly crisp, and the herby dill dip pulls everything together with a cool, creamy finish.

Whether you serve it family-style or pack it into meal prep containers, this one-pan dish will become a regular in your rotation.

Yield: 4 servings

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Sheet Pan Grilled Sausage with Roasted Veggies

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

When it comes to easy, satisfying meals, this sheet pan grilled sausage with roasted veggies checks every box: flavorful, colorful, low-effort, and completely customizable. It’s a one-pan wonder packed with juicy grilled sausage, charred red onion, sweet peppers, zucchini, and asparagus, all paired with a cool and tangy creamy dill dip for dunking or drizzling.

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Ingredients

For the Sheet Pan

• 4 fully cooked sausages (chicken, turkey, pork, or plant-based)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced into rounds or half-moons
• 1 bunch asparagus, trimmed and halved
• 1 red onion, cut into wedges
• 2–3 tbsp olive oil
• Salt & pepper, to taste
• Optional: 1 tsp garlic powder or Italian seasoning

For the Creamy Dill Dip

• ½ cup Greek yogurt or sour cream
• 1 tbsp mayonnaise (optional for extra richness)
• 2 tbsp fresh dill, finely chopped
• 1 tsp lemon juice
• ½ tsp garlic powder
• Salt & pepper, to taste

Instructions

1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
2. Add sliced peppers, zucchini, asparagus, and red onion to the sheet pan. Drizzle with olive oil, season with salt, pepper, and optional garlic powder or Italian herbs. Toss to coat.
3. Nestle the sausages in between the veggies. If using uncooked sausages, prick a few times with a fork and bake 5–10 minutes longer.
4. Roast everything for 25–30 minutes, flipping halfway, until veggies are tender and slightly caramelized and sausages are browned and heated through.
5. While the sheet pan roasts, mix together Greek yogurt, mayo, dill, lemon juice, garlic powder, salt, and pepper in a small bowl. Chill until ready to serve.
6. Serve sausages and roasted veggies with a side of creamy dill dip. Garnish with extra fresh dill if desired.

Notes

Use any sausage you love—andouille, kielbasa, spicy Italian, or veggie sausage

Add cherry tomatoes or mushrooms for more veggie variety

Swap dill dip for a lemon tahini sauce or honey mustard

Want it spicy? Add a pinch of red pepper flakes to the veggies before roasting

Make it a bowl meal by serving over quinoa, rice, or orzo

Nutrition Facts

Calories

419

Sugar

7 g

Protein

20 g

Fat

33 g

Carbs

14 g

Sat. Fat

9 g

Cholesterol

64 mg

Fiber

4 g

Net carbs

9 g

Sodium

678 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.