Sheet Pan Sausage and Veggies cooks beef Kielbasa with low-carb winter vegetables, all brushed with an amazing lemon-mustard-herb sauce! I loved the roasted turnips in this combination, but the recipe has suggestions for a variety of options, so choose the vegetables your family prefers.

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roasted Sausage and Veggies on sheet pan

Recently I was at Costco when they were sampling a new grass-fed beef Kielbasa that was low in carbs, gluten-free, and didn’t contain nitrates. So I bought a package of sausage with no plan of what to make. Then I started thinking about how winter is prime time for simple sheet pan meals, and some of my favorites use sausage, including the most popular sheet pan meal ever shared on Kalyn’s Kitchen!

So Kara and I created a new sheet pan dinner that uses winter veggies to go with the flavorful sausage. I choose turnips, carrots, and red bell pepper, and tossed them in a dressing made with olive oil, lemon juice, Dijon mustard, ground rosemary, dried thyme, and Spike Seasoning. Kara and I loved that combination when we tested the recipe, and the lemon-mustard-herb flavors brought out the flavor in the vegetables in a delightful way.

I was quite surprised that out of the three vegetables we used, I liked the mustardy roasted turnips the best! But I know turnips aren’t a winner for everyone, and some people may prefer to switch out carrots for a lower-carb option (even though we didn’t use a lot of carrots.)

The trick about roasted vegetable sheet pan meals is that every vegetable has a slightly different cooking time. But I’ll do my best to offer some other vegetable options below and give suggestions for how to adjust the cooking time if needed. And if you like sheet pan meals with sausage, I hope you’ll give this new one a try.

What ingredients do you need?

Kiolbassa Sausage from Costco in package

What Sausage did I use for Sheet Pan Sausage and Veggies?

Above is a photo of the sausage I used for this sheet pan meal, with the interesting spelling of Kiolbassa. This sausage had great flavor, but use any low-carb pre-cooked sausage you prefer for this recipe. (I opened the package before I realized I wanted a photo, which is why it looks a bit crumpled!)

How long did I cook the veggies for this recipe?

I used low-carb turnips with a few small carrots and cooked those together for about 20 minutes before I added the sausage and peppers, and I loved both those veggies with the lemon-mustard-herb seasoning. Then we added the sausage and red bell peppers and cooked the whole sheet pan about 25 minutes more. (Next time I would cut my peppers just slightly bigger than you see here, and also try harder to get the turnips and carrots to be the same size.)

Other veggies could you use for this sheet pan meal:

If you want to adapt the recipe to use different veggies you’ll need to adjust the timing, and start cooking some sooner than others like we did. For the suggestions below I am assuming you cut the vegetables in pieces about 1 inch square. Here are other veggies suggestions and cooking times for the 400F/200C temperature we used. 

  • Broccoli will need about 20-25 minutes cooking time, depending on how well-done you like it.
  • Brussels Sprouts will need about 25 minutes cooking time.
  • Green Beans will need about 22-25 minutes cooking time, depending on how well-done you like them.
  • Cauliflower will need about 30 minutes.
  • Butternut Squash will need at least 40 minutes cooking time, and maybe a bit longer.
  • Cabbage will take about 40 minutes if it’s cut in small pieces, and a bit longer if you have larger wedges or like it well-browned.
  • Sweet Mini Peppers will take 20 minutes to get soft, or a bit longer for well-done.
  • Zucchini will take about 35 minutes to be done.
  • Sweet Potatoes will take at least 40 minutes to get done, and maybe a bit longer.
  • And some people might like to use potatoes for some family members, which will take about 25 minutes, or a bit longer if the pieces are bigger.

Sheet Pan Sausage and Veggies Collage of process shots

How to Make Sheet Pan Sausage and Veggies:

(Scroll down for complete recipe with nutritional information.)

  1. Turn the oven to 400F/200C. Put the baking sheet in the oven and let it get hot.
  2. Cut turnips and carrots into relatively same-size pieces, about 1 inch in size.
  3. Whisk together olive oil, lemon juice, Dijon, ground rosemary, dried thyme, and Spike Seasoning.
  4. Put turnips and carrots into a bowl and toss with half the mixture.
  5. Remove hot sheet pan from the oven and brush with about a little olive oil if you think you need it. Spread turnips and carrots out on baking sheet.
  6. Roast turnips and carrots 20 minutes while you cut up the sausage and red bell pepper. 
  7. Tuck sausage pieces and peppers in between the turnips and carrots and brush the whole sheet pan with the rest of the lemon-mustard mixture.
  8. Put sheet pan back in oven and roast about 25 minutes more, or until all the vegetables are done and starting to brown.
  9. Season with salt and fresh-ground black pepper and serve hot.

Sheet Pan Sausage and Veggies shown on sheet pan

Make it a Low-Carb Meal:

Sheet Pan Sausage and Veggies could absolutely be a one-pan meal that would make four servings. But if you wanted to add something else it would be tasty with Stir-Fried Spinach with Garlic and Parmesan, Green Beans with Lemon, Parmesan, and Pine Nuts, or Air Fryer Asian Green Beans.

Want more ideas for sheet pan meals?

Check out Low-Carb and Keto Sheet Pan Meals for more tasty low-carb dinners to cook on a sheet pan. Or use Sheet Pan Meals to see all the sheet pan dinners on my blog!

Sheet Pan Sausage and Veggies shown on sheet pan
Yield: 4 servings

Sheet Pan Sausage and Veggies

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Sheet Pan Sausage and Veggies combines roasted Kielbasa with lower-carb winter vegetables, brushed with a lemon-mustard-herb dressing that adds amazing flavor.

Ingredients

  • 1 lb. beef Kielbasa other other pre-cooked sausage of your choice
  • 2 medium turnips
  • 4 very small carrots
  • 1 large red bell pepper (see notes)
  • 3 T olive oil
  • 2 T fresh-squeezed lemon juice
  • 1 T Dijon mustard
  • 1 tsp. ground rosemary
  • 1 tsp. dried thyme
  • 1 tsp. Spike Seasoning
  • salt and fresh-ground pepper to taste

Instructions

  1. Turn the oven to 400F/200C. Put the baking sheet in the oven and let it get hot while you cut up the turnips and carrots.
  2. Cut turnips in half, peel, cut into slices about 1 inch thick, and then cut into 1 inch square cubes.
  3. Peel carrots (or not, your choice.) Cut the lower thin part of the carrots into pieces just over one inch long. Cut upper thicker part of the carrots in half lengthwise and then into pieces just over one inch long. (The carrots cooked slightly quicker than the turnips, which surprised me.)
  4. Whisk together olive oil, lemon juice, Dijon, ground rosemary, dried thyme, and Spike Seasoning. Put turnips and carrots into a bowl and toss with half the mixture.
  5. Remove hot sheet pan from the oven and brush with about 2 tsp. olive oil if you think you need it. Remove turnips and carrots from the bowl with a slotted spoon and spread them out on baking sheet.
  6. Roast turnips and carrots 20 minutes while you cut up the sausage into pieces just slightly less than an inch and cut the red bell pepper into strips just slightly longer than an inch. (Mine were a bit short!)
  7. Tuck sausage pieces and peppers in between the turnips and carrots and brush the whole sheet pan with the rest of the lemon-mustard mixture.
  8. Put sheet pan back into the oven and roast about 20 minutes more, or until all the vegetables are done to your liking and starting to brown.
  9. Season with salt and fresh-ground black pepper and serve hot.

Notes

If you only find small red bell peppers I would recommend using two.

This recipe was created by Kalyn and Kara and was inspired by a new type of sausage we discovered at Costco!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 569Total Fat: 49gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 93mgSodium: 2009mgCarbohydrates: 16gFiber: 4gSugar: 8gProtein: 18g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

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Sheet Pan Sausage and Veggies square thumbnail image of roasted food on sheet pan

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sheet Pan Sausage and Veggies is a good one-dish meal for any low-carb or Low-Glycemic diet, including any phase of the original South Beach Diet. We used a small amount of carrots to keep the carbs low, and this has about 12 net carbs in a serving.

Find More Recipes Like This One:
Use Sheet Pan Meals to see more dinners like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest or on Facebook to see all the good recipes I’m sharing there.

Sheet Pan Sausage and Veggies Pinterest image

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