This flavorful Sheet Pan Andouille Sausage and Vegetables recipe comes together quickly with little mess! Smoky andouille sausage and broccoli florets cook with seasoned potatoes, red bell pepper and onions on one sheet pan. Serve as is or with rice of choice, a few dashes of hot sauce and a sprinkle green onions. Serves 4 in about 45 minutes.

Sheet Pan Andouille Sausage and Vegetables

The last few months I’ve been testing quite a few sheet pan dinners.

After all it is that time of year, cooler weather means turning back on the oven. I’ve said it before, but I absolutely love a one-pan dinners! But really, who doesn’t? I think it’s the concept of cooking a meal using a single baking sheet as well as little to no dishes, makes having to prepare dinner after a long (or lazy) day easy.

This andouille and vegetables recipe has been made countless times in our house. Not only because the flavors are incredible in this recipe, but also because it’s easy and nearly effortless. Did I mention there’s little dishes and clean up is a cinch?

Sheet Pan Andouille Sausage and Vegetables

We like to serve it over rice (white, brown or cauliflower!) and add a few dashes of Frank’s Red Hot and garnish with sliced green onions. 

ingredients for Sheet Pan Andouille Sausage and Vegetables

To Make This Sheet Pan Andouille Sausage and Vegetables You Will Need:

  • baby redskin potatoesYou could really use any small potato (I.e fingerlings, baby Yukon golds or purple potatoes.)
  • red bell pepperAdds color and subtle sweet flavor.
  • red onionDelicious roasted, adds flavor and texture.
  • avocado oilOr use any neutral oil made for high temperature cooking/roasting. (like grapeseed or sunflower oil)
  • garlic powderLends garlic flavor that’s sweeter yet milder than fresh garlic.
  • ground mustardCreates amazing texture on the vegetables when roasted.
  • parsley (dried) – For bright and herbaceous flavor that will enhance the other ingredients in the dish.
  • oregano (dried) – Lends earthy and slightly bitter flavor.
  • kosher saltEnhances the flavors of this dish.
  • freshly ground black pepperAdds some subtle bite and flavor.
  • onion powderFor bold oniony flavor.
  • andouille sausageAdds protein to the dish and has a smoky, sharp and slightly spicy flavor.
  • broccoli floretsMellows out when roasted and adds a much needed pop of green as well as delicious texture.
  • avocado oil sprayAdds moisture to the broccoli so it will brown in the oven.

for serving:

  • cooked brown riceThis is optional, however adds delicious texture and bulks it up a smidge. Can also sub with cauliflower rice!
  • hot sauceAdds tanginess and some heat.
  • green onionsFor a pop of green and fresh onion flavor.

potatoes, onions and peppers on lined sheet pan

Preheat your oven to 400°.

I like to line a rimmed metal baking sheet with foil for easy clean up, but that is of course optional. Then I add 1 pound (halved) baby redskin potatoes, 1 chopped red bell pepper and 1 chopped red onion.

drizzle oil and add dried herbs and spices

Add 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon ground mustard, 3/4 teaspoon dried parsley, 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon onion powder and 1/2 teaspoon oregano.

toss to combine

Toss to coate evenly. I use my impeccably clean hands for this but a spatula works as well. The less dishes I have to wash the better!

spread out evenly

Spread everything out evenly and roast for 20 minutes on the middle rack of your preheated oven. Rotate the pan halfway through cooking.

Add sausages

Once time is up, remove and carefully nestle the sliced andouille among the other vegetable so the sausage is touching the pan.

then add broccoli

Scatter the broccoli florets and lightly spray with avocado oil.

roasted

Roast for another 15 minutes.

roasted and just out of the oven

That is it my friends!

Sheet Pan Andouille Sausage and Vegetables

You can serve this as is or on top of cooked rice (or cauliflower rice!) with dashes of hot sauce, sliced green onions and a little minced parsley if you’ve got it in you.

Sheet Pan Andouille Sausage and Vegetables

So SO good!

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Sheet Pan Andouille Sausage and Vegetables

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Sheet Pan Andouille Sausage and Vegetables

Sheet Pan Andouille Sausage and Vegetables
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Yield: 4 servings

Sheet Pan Andouille Sausage and Vegetables

This flavorful Sheet Pan Andouille Sausage and Vegetables recipe comes together quickly with little mess! Smoky andouille sausage and broccoli florets cook with seasoned potatoes, red bell pepper and onions on one sheet pan. Serve as is or with rice of choice, a few dashes of hot sauce and a sprinkle green onions.
Serves 4 in about 45 minutes.

Ingredients

  • 1 pound baby potatoes, halved (we like baby redskin)
  • 1 medium red bell pepper, roughly chopped
  • 1 medium red onion, chopped
  • 2 tablespoons avocado oil, or other oil safe for high-heat cooking
  • 1 teaspoon garlic powder
  • 1 teaspoon ground mustard (dry)
  • 3/4 teaspoon dried parsley
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 12 ounces andouille sausage, sliced into coins (we love Aidells brand)
  • 8 ounces broccoli florets
  • avocado spray
  • 2 green onions, sliced - for serving
  • hot sauce, for serving (we love Frank's Red Hot)
  • 1 tablespoon minced parsley

Instructions 

  • Preheat your oven to 400° and line a rimmed metal baking sheet with foil.
  • Add the potatoes, bell pepper and onion. Drizzle with oil and season with garlic powder, ground mustard, parsley, salt and pepper, onion powder and oregano. Toss well to coat.
  • Spread everything out evenly and roast for 20 minutes on the middle rack of your preheated oven. Rotate the pan halfway through cooking.
  • Once time is up, remove and carefully wedge the sliced andouille among the other vegetable so the sausage is touching the pan. 
  • Scatter the broccoli florets over top, lightly spray with avocado oil and roast for another 15 minutes. Remove and serve immediately.
  • You can serve this as is or on top of cooked white or brown rice (or cauliflower rice!) with dashes of hot sauce, sliced green onions and a little minced parsley if you’ve got it in you.

Notes

Nutritional value does not include rice.
Serving: 1g, Calories: 473kcal, Carbohydrates: 31g, Protein: 21g, Fat: 31g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 15g, Trans Fat: 0.2g, Cholesterol: 73mg, Sodium: 1159mg, Potassium: 1095mg, Fiber: 6g, Sugar: 5g, Vitamin A: 1473IU, Vitamin C: 116mg, Calcium: 70mg, Iron: 3mg