Sheet Pan Dinner

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Total Cost: $2.40/serving
Fast-food dish price: $5 – $8

I love easy sheet pan dinners because they’re the gifts that just keep on giving.

Make one on Sunday, and its ingredients often get reincarnated all throughout the week in other meals.

Roasted Brussels sprouts, beets, carrots, and onions end up on top of pasta, rice, and salads.

Apples make their way onto toast with butter, in easy 5-minute mini apple pies, and on ice cream.

And roasted potatoes? I eat those a snack time, dipped in homemade ranch (or heck, even just a little ketchup and mayo).

Julia Child had often proclaimed her love of root vegetables. Thanks to sheet pan dinner, I may do so often as well.

How to Make an Easy Sheet Pan Dinner

The best part about this recipe is that it’s not really a recipe at all. Just a list of chopped veggies, roasted in olive oil or neutral oil, and roasted.

Simply chop everything up (I leave sausages whole), drizzle with olive oil, season with salt and pepper, and roast at 425 F.

Check every 10 minutes or so. Depending on what veggies or fruits you use, you may need to remove some ingredients from the pan as they’re done.

The apples cook really fast. The potatoes… not so much. 

It’s totally OK to remove some veggies from the pan before the others are finished.

Easy Sheet Pan Dinner Ingredients

My easy sheet pan dinner pictured above shows red onions, chicken sausages, carrots, beets, potatoes, and apples.

But you could use pretty much any root veggie or anything that works well roasted.

Other ideas for ingredients include:

  • Apples
  • Carrots
  • Potatoes
  • Butternut squash
  • Sausage
  • Beets
  • Sweet potato
  • Broccoli
  • Onions
  • Parsnip
  • Taro
  • Yam
  • Turnip

I love root vegetables: carrots, parsnips, and turnips.

–  Julia Child

How to Serve Sheet Pan Dinner

After roasting the veggies and/or sausages, I usually just eat the various ingredients straight off the pan (or, if I’m feeling fancy, I’ll transfer them to a plate first).

But you don’t need to be as basic as all that.

Pop your sausage in a roll and top with the roasted onions and some honey mustard; serve the potatoes on the side.

Or, add the ingredients to another dish if you’ve got the time. Sheet Pan Dinner makes its way into other recipes, including:

  • Roasted Carrots With Garlic Sriracha Sauce
  • Roasted Veggie Hash
  • Pasta Salad With Roasted Veggies
  • Roasted Butternut Squash With Garlicky Greens and Ricotta

Sheet Pan Dinner Finished

Make More Than One Pan

I use a half-sheet for baking, so I can’t always fit all my veggies on one pan. It’s OK to use a few pans and spread out your veggies. You don’t want to crowd your veggies, so they cook evenly.

Related: Related Article Title

One of the best parts about making sheet pan dinner at the beginning of the week is that your apartment will smell so yummy for a few hours after the veggies roast — like Thanksgiving and Christmas, all rolled into one.

Easy Sheet Pan Dinner Recipe

Prep Time: 10 min.

  • Assorted veggies, chopped*
  • Sausages
  • Olive oil

*You can use any veggies you like, but some of my fave ones include:

  • Brussels sprouts
  • Carrots
  • Red onions
  • Butternut squash
  • Potatoes
  • Cabbage



1. Preheat the oven to 425 F.

2. Chop the veggies and arrange on a sheet pan.

3. Drizzle with olive oil, and season with salt and pepper.

4. Add sausages (if using).

5. Roast for 10-30 minutes; check veggies along the way. Remove veggies as they’re done to prevent burning or overcooking of other veggies.


Optional Add-Ons

Serve with Honey Mustard, Chick Sauce, or Garlic Sriracha.

    Products Mentioned in This Post

    julia child

    Mastering the Art of French Cooking

    Sea Salt

    Finishing Salt

    Zoe EVOO

    Zoe Extra Virgin Olive Oil

    sheet pans

    Sheet Pans


    Hey, hay! Guess what, guys? I’m not a nutritionist, nor am I a doctor. Even worse, I’ve never even played one on TV. Please check with your doctor or nutritionist before switching up any diet. Most of my recipes/recommendations include known allergens. If you have an allergy or food insensitivity, please don’t use those ingredients in your cooking.