Roasted Potatoes, Carrots and Sausage is an easy sheet pan dinner that everyone will love! Perfect dinner for weeknights, weekends or large groups.

Roasted Potatoes, Carrots and Sausage is an easy sheet pan dinner that everyone will love!  Perfect dinner for weeknights, weekends or large groups.

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One of the meals I always keep the ingredients on hand for is this yummy roasted potatoes, carrots and sausage sheet pan dinner. My entire family gobbles it up every time. Any time we’ve served it to friends or family, they comment on how good it is and always go back for seconds (or thirds). It’s a great way to get your veggies and protein plus the olive oil cuts down on the unhealthy calories.

So cut up those sausages and veggies, throw them in a gallon bag and get shaking! You could even recruit one of your kids to help out with that part of the prep. What kid doesn’t think jumping around and shaking a bag of food to mix it up isn’t fun? *wink*

Can I use non-meat alternatives for the sausage?

I’ve never tried it, but I would think that you could easily substitute the sausage for non-meat alternatives. Or, you could leave the meat out and have a dinner of delicious roasted veggies. This would also make a great side dish if you chose to include just veggies. Heck, you could even substitute the sausage for another vegetable that tastes good roasted, like brussel sprouts or peppers.

Is there a difference between using a cookie sheet or a 9×13 pan for baking?

The only difference is that the food may cook a little faster on a cookie sheet since it is a thinner layer. The advantage of using a 9×13 pan is that the sides are higher so you are less likely to spill when you turn the food over. What affects the cooking time the most is the size of the veggies you are cooking. Larger pieces will take longer, smaller will take less time.

How to Make Roasted Potatoes, Carrots and Sausage Sheet Pan Dinner

First, preheat your oven to 425 degrees F. Line a cookie sheet or 9×13 pan with tin foil. Coat with cooking spray and set aside.

Grab a cutting board and knife for your veggies. Cut the potatoes into 1″ cubes. Cut the carrots into 1/2-1″ pieces. Cut your sausage into 1/2″ pieces.

Roasted Potatoes, Carrots and Sausage is an easy sheet pan dinner that everyone will love!  Perfect dinner for weeknights, weekends or large groups.

*PRO TIP* Use baby carrots to save time on prep. Each one only needs to be cut 2-3 times depending on size.

Pour the veggies and sausage into a gallon food storage bag. Add the olive oil, onion, thyme, garlic powder, salt and pepper.

Roasted Potatoes, Carrots and Sausage is an easy sheet pan dinner that everyone will love!  Perfect dinner for weeknights, weekends or large groups.

Shake the bag around to distribute oil and other seasoning around until coated.

Dump all contents of the bag onto your pan.

Roasted Potatoes, Carrots and Sausage is an easy sheet pan dinner that everyone will love!  Perfect dinner for weeknights, weekends or large groups.

Bake for 45-60 minutes, checking every 20 minutes. Use a slotted spoon to turn the food each time you check it so that it cooks evenly. It’s ready when the potatoes and carrots are fork tender.

Serve with a green salad, fruit and rolls.

Roasted Potatoes, Carrots and Sausage is an easy sheet pan dinner that everyone will love!  Perfect dinner for weeknights, weekends or large groups.

Roasted Potatoes, Carrots and Sausage Sheet Pan Dinner

Easy and flavorful dinner of veggies and meat roasted in the oven to perfection.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings

Ingredients

  • 1 lb smoked sausage (andoille, kielbasa or beef) cut into 1/2" pieces
  • 1 1/2 lbs potatoes cut into 1" cubes
  • 1 lb baby carrots cut into 1/2" pieces
  • 4 Tbsp olive oil
  • 4 Tbsp dehydrated onion (or 2 tsp onion powder or 1/2 onion diced)
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • salt and pepper to taste

Instructions

  1. Preheat oven to 425 degrees F. Line a cookie sheet or 9×13 pan with tin foil and coat with cooking spray.

  2. Toss all ingredients into a gallon bag and shake it around until coated.

  3. Pour onto pan and spread it out.

  4. Bake for 45-60 minutes, checking every 20 minutes. Use a slotted spoon to turn the food each time you check it so it all get baked evenly. It's ready when carrots and potatoes are fork tender.

  5. Serve with salad and rolls.

  6. Store leftover in airtight container for up to a week.

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