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Home » Blog » Main Dish Recipes » Sausage Sheet Pan Dinner with Cauliflower and Broccoli

Sausage Sheet Pan Dinner with Cauliflower and Broccoli

Cathy Roma Published: Jan 24, 2019

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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.
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.
Overhead shot of Sausage Sheet Pan Dinner with Cauliflower and Broccoli on a dark wood table with fresh parsley sprigs in the corner.

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 

Step by step photos on how to make Sausage Sheet Pan Dinner with Cauliflower and Broccoli. Arrange sausage and vegetables on a sheet pan (1), roast and then stir (2), top the roasted dish with the roasted garlic dressing (3).
  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!
Overhead shot of Sausage Sheet Pan Dinner with Cauliflower and Broccoli on a dark wood table with fresh parsley sprigs in the corner.

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.
Overhead shot of Sausage Sheet Pan Dinner with Cauliflower and Broccoli on a dark wood table with fresh parsley sprigs , forks, and two servings plated.

More easy meals

  • Mustard Glazed Sheet Pan Chicken
  • Classic American Goulash
  • Pork Chops in Creamy Mushroom Sauce
  • Chicken Piccata
4.41 from 10 votes
Overhead shot of Sausage Sheet Pan Dinner with Cauliflower and Broccoli on a dark wood table with fresh parsley sprigs in the corner.
Print
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.
44

Main Dish Recipes, Recipe sheet pan, red onion, roasted garlic, roasted garlic dressing, broccoli, comfort food, easy dinner, sausage, cauliflower, sheet pan dinner, sausage sheet pan dinner

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Reader Interactions

Comments

  1. Karen says

    May 13, 2020 at 5:03 pm

    5 stars
    great easy dinner, whole family loved it. Vinegar was a great addition. Thanks!

    Reply
    • Cathy Roma says

      May 14, 2020 at 12:13 pm

      All about those easy, family-friends dinners. So glad your family enjoyed!

  2. Amy Merlino Coey says

    May 26, 2020 at 11:39 pm

    4 stars
    My whole family loved it too. This is a keeper!

    Reply
    • Cathy Roma says

      June 11, 2020 at 4:01 pm

      I’m all about meals that make everyone happy and of course, easy clean up!

  3. M says

    September 11, 2020 at 12:16 am

    5 stars
    The garlic vinegar dressing at the end was the genius part. Sheet pan dinners are a dime a dozen and easily forgettable. This one is a KEEPER!!

    Reply
    • Cathy Roma says

      September 11, 2020 at 5:06 pm

      I’m so happy you feel that way! Sheet pan dinners are designed to be simple so I hesitated with the extra step, but feel like it’s what makes this meal special. Glad you agree!

  4. Jenifer Griffin says

    November 22, 2020 at 11:16 pm

    5 stars
    My husband loved this! Delicious flavors and then the garlic herb vinegar finish yuuummy!

    I added a bit of thyme to the roasting pan too.

    Will make again and again

    Reply
    • Cathy Roma says

      November 25, 2020 at 1:37 pm

      A bit of thyme is always welcome in my book. Glad you guys enjoyed the vinaigrette to finish. An extra step, but worth it!

  5. michelle says

    December 31, 2021 at 7:03 pm

    What can I use if I don’t have white wine vinegar? Answer ASAP please

    Reply
    • Cathy Roma says

      January 1, 2022 at 1:58 am

      Any mild vinegar will work, like champagne, white balsamic or apple cider.

  6. Annie Game says

    January 11, 2022 at 12:01 am

    4 stars
    I added some red chile peppers and it sang!

    Reply
4.41 from 10 votes (5 ratings without comment)

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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