Sausage Sheet Pan Dinner with Cauliflower and Broccoli

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This hearty, rustic sausage sheet pan dinner is loaded with vegetables, crunchy bits of bread, and finished with an herby roasted garlic dressing. Easy, tasty and weeknight ready.

Are you always on the quest for the perfect weeknight dinner that has a mix of flavors, textures, minimal prep, and is quick to clean up (hint, hint its this sausage sheet pan dinner).

This is 100% that meal.

Flavor…sweet Italian sausage, nutty parm, caramelized roasted vegetables, and all topped with a sweet and zingy roasting garlic dressing.

Texture…the high heat means the edges of the sausage crisps up while the centers stay juicy. And those golden brown bread cubes bring the perfect crunch.

Prep…everything gets tossed (literally) on a sheet pan and into the oven. Want to make it even more weeknight-friendly? Cut up the broccoli and cauliflower on a Sunday and pop it into baggies for later in the week.

Clean up…did I mention one pan? Okay, and one cutting board and small bowl. But that is it! And if you line the sheet pan with parchment, it’s a breeze!

Let’s make sausage sheet pan dinner with cauliflower and broccoli 

1. Scatter the broccoli, cauliflower, red onion, and a head of garlic on a lined sheet pan. Nestle in the sausage links, drizzle with olive oil, season, and pop in the oven for 25 mins.
2. Pull out of the oven, add the bread cubes, parmesan, and toss. Continue to bake for another 10 mins.
3. Squeeze out the roasted garlic and make a quick dressing. Spread the dressing over the sheet tray, toss lightly, and serve!

Tips for success

• Cutting the vegetables and bread in advance makes for super quick prep, making this ideal for weeknights.
• Line that sheet pan! Parchment or nonstick foil are ideal.
• Keep an eye on the garlic so the cloves roast and get soft, not hardened and burnt. I flip the head over during cooking to keep them soft. 
• Cutting off the top of the head of garlic (or the ends of cloves if using) makes it easy to squeeze the roasted garlic out of the peels. 
• Flip those sausages and toss the vegetables as they roast to ensure equal browning and even cooking.

More easy meals

• Mustard Glazed Sheet Pan Chicken
• Classic American Goulash
• Pork Chops in Creamy Mushroom Sauce
• Chicken Piccata

4.41 from 10 votes

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Sausage Sheet Pan Dinner with Cauliflower and Broccoli

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

 

This hearty, rustic sausage sheet pan dinner is loaded with vegetables, crunchy bits of bread, and finished with an herby roasted garlic dressing. Easy, tasty and weeknight ready.

Course: Main Dish

Cuisine: American

Keyword: sausage sheet pan dinner, sheet pan dinner

Servings: 6 Servings

Calories: 733 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 1 head cauliflower, cut into florets
• 1 lb broccoli, cut into florets
• 1 red onion, sliced into half moons
• 2 lbs sweet sausage (about 6 links)
• 1 head garlic, top trimmed off (or 6 cloves of garlic with the ends trimmed but peels left intact)
• 4 Tbsp extra virgin olive oil, divided
• 1 tsp kosher salt
• 1 tsp Italian seasoning, dried
• 1/2 tsp freshly ground black pepper
• 3 slices Italian bread (or other rustic bread)
• 2 Tbsp parmesan, grated (+extra for serving)
• 2 tsp white wine vinegar
• 2 Tbsp fresh parsley, minced (divided)

Instructions

1. Preheat oven to 425 degrees. Line a sheet pan with parchment paper. Scatter the broccoli, cauliflower, and red onion evenly on the tray.

2. Nestle the sausages into the vegetables. Place the head of garlic in the corner of the pan, cut-side up.

3. Drizzle 3 Tbsp of olive oil over the pan, being sure the garlic gets a good drizzle. Season with salt, Italian seasoning, and pepper.

4. Roast for 25 mins, then remove pan from the oven. Stir the vegetables around, flip the sausages, and turn over the head of garlic so it is placed cut-side down.

5. Cut or tear the bread into 1 inch pieces and scatter evenly with the vegetables. Sprinkle with parmesan cheese.

6. Roast for 10 mins more, then remove the head of garlic. Turn the oven off, but leave the sheet pan in the oven.

7. Squeeze out the roasted garlic from the peel and mash it to a paste with a fork in a bowl. Whisk in the vinegar, parsley, and 1 Tbsp. Season with salt and pepper. 

8. Remove the sheet pan from the oven and spread the roasted garlic dressing over the pan. Toss lightly and serve with a sprinkle of parmesan if desired.

Recipe Notes

• Cutting the vegetables and bread in advance makes for super quick prep, making this ideal for weeknights.
• Line that sheet pan! Parchment or nonstick foil are ideal.
• Keep an eye on the garlic so the cloves roast and get soft, not hardened and burnt. I flip the head over during cooking to keep them soft. 
• Cutting off the top of the head of garlic (or the ends of cloves if using) makes it easy to squeeze the roasted garlic out of the peels. 
• Flip those sausages and toss the vegetables as they roast to ensure equal browning and even cooking.

Nutrition Facts

Sausage Sheet Pan Dinner with Cauliflower and Broccoli

Amount Per Serving

Calories 733 Calories from Fat 549

% Daily Value*

Fat 61g94%

Saturated Fat 20g125%

Cholesterol 116mg39%

Sodium 1612mg70%

Potassium 982mg28%

Carbohydrates 19g6%

Fiber 4g17%

Sugar 7g8%

Protein 27g54%

Vitamin A 590IU12%

Vitamin C 121.1mg147%

Calcium 123mg12%

Iron 3.3mg18%

* Percent Daily Values are based on a 2000 calorie diet.