This Cajun sheet pan sausage and vegetables is one flavor-packed dinner! Plus, it comes together in a pinch. Just toss everything with my homemade Cajun seasoning and let the oven do all the work.
Why You’ll Love This Cajun Sheet Pan Sausage and Veggies
Thank goodness for sheet pan meals! It’s the kind of cooking I look forward to on nights when I’m feeling a bit tired and unmotivated. And especially this one, as it couldn’t be easier with just 5 ingredients and minimal cleanup! My Greek sheet pan chicken is one of the most loved recipes in this community of Downshifters, but if you’re looking for a spicier, smokier flavor profile for your sheet pan dinner, this recipe has your name all over it. Here’s what else you’ll love about it:
- It’s got a kick of spice. Between the Cajun seasoning and the smoky, spicy Andouille sausage, it’s everything l love about Southern comfort food. If you love the flavor of Jambalaya, you’re sure to love this recipe as well.
- It’s extremely flexible. Sheet pan dinners are one of my favorite ways to use up leftover vegetables. And while I’m using green beans and yellow bell pepper, I’ll share a few easy substitutions below.
- It’s perfect for meal prep. This meal checks all the boxes—protein, fiber, and carbs in one dish. And if you’re feeding a crowd, just make a double batch!
Cajun Sheet Pan Ingredients
- Potatoes: I’m using white potatoes, but feel free to use Yukon gold potatoes. Just make sure they’re cut no larger than ¾-inch pieces. This is super important! Otherwise, they won’t be fully cooked in 30 minutes.
- Andouille Sausage: Some brands can pack in more spicy heat than others, so make sure to check the label or ingredient list for chili peppers if you like spicy (or want to avoid it).
- Other Vegetables: Complete this sheet pan with yellow onion, bell pepper, and green beans.
- Cajun Seasoning: Skip the store-bought kind and make your own! My Cajun seasoning is incredibly easy to make and can be stored away to make several.
How To Make Sheet Pan Sausage and Vegetables
- Slice and chop up the ingredients. Make sure to slice everything to the right size (as mentioned in the ingredient card) to ensure uniform cooking.
- Season and assemble. In a large bowl, toss the potatoes, sausage, onion, bell peppers, and green beans with olive oil and the Cajun seasoning. Then, spread everything out onto a sheet pan. If your sheet pan is overflowing, you can separate it into two sheet pans.
- Roast in the oven. Roast for 30 minutes at 400°F (200°C), or until the potatoes are soft when pierced with a fork, and the vegetables are perfectly roasted.
Ingredient Substitutions
- Use other vegetables. If you have other vegetables on hand that can be cooked in similar 30 minute roasting time, use them! A few of my favorites are zucchini, thin asparagus, or mushrooms.
- Make it vegetarian. Swap the sausage for tofu or chickpeas, or add more vegetables into the mix for a veggie-heavy side dish.
Storage & Make-Ahead Tips
- To store in the fridge: Leftovers will stay good in an airtight container for 3 to 4 days.
- To freeze leftovers: Place leftovers in a freezer-safe container and store for up to 3 months.
- Make-ahead tip: Chop all the ingredients ahead of time and store them separately in the fridge until ready to cook. The next day, toss it all with the seasoning and bake!
Cajun Sheet Pan Sausage and Vegetables
"Enjoy a quick and tasty dinner with this Cajun Sheet Pan Sausage and Vegetables recipe. Smoky sausage, vibrant veggies, and bold spices make for a delicious, one-pan meal!"
Equipment
- Heavy Duty Sheet Pans The most durable sheet pans I've had for years!
- Glass Mixing Bowls The perfect nesting set for mixing anything and everything.
Ingredients
- 1 Pound white potatoes, cut into ¾-inch pieces
- 12 ounces Andouille sausage, sliced into rounds
- 1 small yellow onion, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 12 ounces fresh green beans, trimmed and cut in half
- ¼ cup extra virgin olive oil
- 1 tablespoon Cajun seasoning
Instructions
- Season the ingredients. Preheat the oven to 400°F (200°C). Add the potatoes, sausage, onion, bell peppers, and green beans to a large mixing bowl. Add the olive oil, and Cajun seasoning, then toss to coat evenly.
- Place on a sheet pan. Spread the seasoned ingredients out onto a sheet pan.
- Cook it all together. Bake the sausage and vegetables for 30 minutes, or until the potato is soft when pierced with a fork, and the vegetables are roasted.
PRO TIPS
- It’s really important that your potatoes are not cut larger than ¾-inch pieces. Otherwise, they won’t be fully cooked after 30 minutes. There’s a little bit more flexibility with the size of the onion and bell pepper, but the potatoes MUST be cut small.
- Storage tip: Leftovers will stay good in an airtight container for 3 to 4 days. You can also freeze them for up to 3 months in a freezer-safe container.
Nutrition
- Calories: 356kcal | Carbohydrates: 22g | Protein: 14g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 472mg | Potassium: 727mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1031IU | Vitamin C: 60mg | Calcium: 44mg | Iron: 2mg
Notes
- Season the ingredients. Preheat the oven to 400°F (200°C). Add the potatoes, sausage, onion, bell peppers, and green beans to a large mixing bowl. Add the olive oil, and Cajun seasoning, then toss to coat evenly.
- Place on a sheet pan. Spread the seasoned ingredients out onto a sheet pan.
- Cook it all together. Bake the sausage and vegetables for 30 minutes, or until the potato is soft when pierced with a fork, and the vegetables are roasted.
Enjoy!
