Sheet Pan Sausage and Veggies

Shows the browned edges of the sausage and veggies

10 Minutes Prep/35 Minutes Oven Time

Sheet pan meals are an easy way to make an entire meal on one pan. This Sheet Pan Sausage and Veggies is super simple to make and packed with veggies.

What kind of sausage do you use?

I like to use a smoked kielbasa sausage. I tested this with turkey kielbasa and a pork/beef blend of kielbasa. I personally preferred the turkey sausage, but both worked great! 

What veggies do you use in Sheet Pan Sausage and Veggies?

I used bell peppers, purple onions, grape tomatoes, and jalapenos. You can use any combination you prefer. 

What do you serve with Sheet Pan Sausage and Veggies?

This meal is amazing on it’s own, but you could serve it with brown rice, buttered noodles with a little parmesan, or top on a great piece of crusty bread. 

Shows the browned edges of the sausage and veggies

Sheet Pan Sausage and Veggies

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

This simple meal takes 10 minutes to prep and the oven does the rest. Bell peppers, red onions, and kielbasa are tossed with olive oil and salt and added to a sheet pan. 35 minutes at 425 and dinner is served.


  • 1 13 Ounce Package Smoked Kielbasa (I have used Turkey, Pork, or Beef Kielbasa)
  • 2 Bell Peppers (I prefer red, orange, or yellow for their milder flavor)
  • 1 Jalepeno Pepper (Optional)
  • 1 Small Red Onion
  • 1/2 Pint Cherry or grape tomatoes
  • 1 teaspoon Coarse Sea Salt
  • 1 Tablespoon Olive Oil


  1. Preheat Oven to 425 Degrees Fahrenheit.
  2. Slice the Bell Peppers into 1/2 inch strips.
  3. If you are using the Jalapeño, slice into 1/4 inch strips and remove the white ribs if you want it to be milder.
  4. Peel the onion, slice off the root end and cut in half pole to pole. Take each half and slice into 1/2 inch wedges. Separate the layers of the sliced onion.
  5. In a large bowl, mix the cherry tomatoes, sliced peppers, and sliced onions with 1 Tablespoon Olive Oil and 1 teaspoon Coarse Sea Salt to coat the veggies.
  6. Transfer the veggies to a rimmed sheet pan.
  7. Slice the kielbasa into 1/2 inch circles.
  8. Place the sliced kielbasa in between the veggies on the pan.
  9. Bake on the center rack for 35-40 minutes until the veggies and sausage are browning on the edges.
  10. Serve.


You can use any kind of smoked sausage you prefer. I like the turkey kielbasa the best because it is not as greasy as the pork or beef sausages.

You can use green bell peppers, but they will have a stronger flavor than the other colors.

Any sweet onion will work,.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 386Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 67mgSodium: 1508mgCarbohydrates: 16gFiber: 2gSugar: 9gProtein: 13g

Nutrition information is provided as a courtesy and may not be completely accurate.

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Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

Chicken Tortilla Soup (Dairy Free)

Tortilla soup is a classic and, in my opinion, is all about the toppings. The soup itself is simple and comes together in less than 30 minutes making it a “Manic Mom Meal.” Basic ingredients come together quickly for a healthy and hearty soup. But the best part is the toppings.

The most important topping is fresh lime wedges. A little squeeze of fresh lime takes this soup from good to great! You need that little fresh pop of acid to carry all the flavors. If you don’t need this to be diary free, add shredded cheese and sour cream and I like to have avocado and sliced green onions. If you are a fan of heat, add some fresh or pickled jalapenos too.

Note**I like to use my taco mix. I always have a jar of it in the cupboard. You can find that recipe here.

Chicken Tortilla Soup

8 Cups Chicken Broth (I prefer homemade chicken broth, but reduced sodium boxed broth works fine.)

1 Tablespoon Taco Mix

1 (4-ounce) can diced green chilies

1 (12 -ounce) bag frozen corn

1 (15 -ounce) can black beans, drained and rinsed

Coarse Sea Salt to taste

1 1/2 Cups Chicken (I often use cooked meat leftover from roast chicken, but you can used diced, uncooked chicken.)


Shredded Cheddar Cheese (omit for diary-free)

Sour Cream (omit for dairy-free)

Lime Wedges

Sliced Green Onions

Fresh or Pickled Jalapenos

Tortilla Chips


In a large pot, add chicken broth, taco mix, and chicken. Bring to a boil. Let simmer 10 minutes if using cooked chicken, or 20 minutes if using raw chicken.

Add corn and black beans and warm through. Adjust salt to taste.

Serve with lime wedges and other toppings.