Roasted Potatoes, Carrots and Sausage Sheet Pan Dinner

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*

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities, full instructions and tips for success.

Roasted Potatoes, Carrots and Sausage Sheet Pan Dinner

• Potatoes –  I think this meal tastes best with Yukon gold potatoes but have also made it with russet and red.
• Carrots – You can use full size carrots or baby carrots. Either way you will need to cut them into smaller pieces. For baby carrots, I usually cut them into thirds. (see image below)
• Sausage – The kind of sausage used for this recipe is not the same as breakfast sausage. You will want to get the smoked sausage or kielbasa that comes in a large link.
• Olive Oil – The use of olive oil to toss the veggies in adds to the overall flavor of the dish. If you don’t have olive oil, you can substitute for vegetable or canola oil, but the overall texture and flavor of the dish will not be the same as when using olive oil.
• Onion – I avoid chopping onions when I can so I usually use dehydrated onions for this recipe. However, you can also chop raw onions for this recipe if that’s your preference.
• Thyme – This flavorful herb pair well with the potatoes, carrots and onions in this recipe. I use the dried thyme. If you choose to use fresh, it will be more potent so use less and only the leaves.
• Garlic Powder
• Salt
• Black Pepper

Recommended Kitchen Tools

• Sheet pan
• Silicone baking mat
• Cutting board
• Knife
• Slotted spoon
• Measuring spoons

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.

*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.

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

Dump all contents of the bag onto your pan.

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.

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Recipe FAQs

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.

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