This One Pan Sausage, Potato, and Vegetable Bake is the perfect easy weeknight dinner! Packed with veggies and tons of flavor, this one dish meal is always a hit.
This Sausage, Potato, and Veggie Bake is quick, easy to make, and loaded with mouthwatering flavors. Ready in under 40 minutes, it’s the ultimate healthy weeknight dinner recipe.
If you’re looking to produce a ton of incredible flavor without a ton of time or effort, this healthy recipe is the one for you. Not only is this dish low-carb, gluten-free, and dairy-free, but it’s incredibly easy to make and can be prepped ahead of time for an even quicker meal. Believe me when I say you’re going to want this simple and delicious recipe in your weekly line-up.
If I know I’m going to be busy or exhausted around dinnertime, I’ll chop up all my ingredients the night before and store them in a gallon bag until I’m ready to cook them. That way, all I have to do is dump the ingredients into my glass baking dish and pop it in the oven. In just 20-25 minutes, I’ve got a complete meal that is both super wholesome and insanely flavorful.
Perhaps one of my absolute favorite things about this dish is that it stores incredibly well, so you can make a big batch at the start of the week and enjoy quick and easy lunches all week long. I can’t even tell you how many times prepping my lunches ahead of time has saved me from eating a granola bar for lunch or having to spend money on a store-bought salad. It’s truly a lifesaver.
Whether you’re in need of new healthy meal prep recipes for quick lunches or healthy dinner recipes for the family, this Sausage, Potato, and Veggie Bake is exactly what you need in your life. It’s beyond easy to make, loaded with fantastic flavors, and most importantly—it’s kid-approved!
The key ingredients you will need for this dish include:
- Sausage: You can use any sausages you like for this recipe, but I like to use chicken sausages.
- Red potatoes: Any variety of waxy potatoes will work well here. If you aren’t a fan of red potatoes, you can use new potatoes, fingerlings, or baby potatoes.
- Veggies: My go-to veggies for this dish are broccoli, red onions, zucchini, and red bell peppers. However, any of your favorite roasting veggies will work.
- Spices: In addition to salt and pepper, we are going to season this dish with dried rosemary, thyme, and smoked paprika.
- Olive oil: This helps to produce more golden brown colors and enhances the flavor profile of the rest of our ingredients.
The beautiful thing about this recipe is that it’s incredibly versatile! You can get creative and switch it up depending on what you have at home or your family’s flavor preferences. Here are some of my favorite ways to switch up this recipe:
- Make it Cajun: For a Cajun twist, use your favorite Cajun seasoning blend or make your own using salt, pepper, paprika, oregano, garlic powder, onion powder, thyme, and cayenne.
- Make it Italian: Try swapping out the spices in this recipe for an Italian seasoning blend to create an Italian-inspired flavor profile.
- Swap out the veggies: You can use any roasting veggies you have at home! Some of my favorite swaps include carrots, mushrooms, cherry tomatoes, cauliflower, and brussels sprouts.
- Switch up the meat: If you don’t have sausage or aren’t a big fan of sausage, you can swap it out for any other meat you like. Chicken breast, salmon filets, and shrimp all work great.
- Add cheese: Try taking the dish out a few minutes early and topping it with cheese like mozzarella or parmesan before finishing it off in the oven. If you want the cheese to get golden brown, broil the dish for the last 2 minutes.
- Add bacon: Add diced pre-cooked bacon before cooking or toss the dish with bacon crumbles at the end for extra rich flavors.
- Garnish with fresh herbs: For a stunning pop of color and tons of added flavor, try garnishing with chopped herbs like cilantro or parsley just before serving the dish.
How to Store This Dish
If you wind up with leftovers, lucky you! You can enjoy them throughout the week as healthy lunches or quick dinners. This dish can be stored in an airtight bag or container in one of two ways:
- In the fridge for up to 5 days.
- In the freezer for up to 4 months.
Frequently Asked Questions
Below are the most frequently asked questions about this healthy one-pan recipe:
Can I use different veggies?
Absolutely! You can really use any vegetables that you would typically cook in the oven, it all depends on your preference. Other great options include carrots, mushrooms, cauliflower, cherry tomatoes, brussels sprouts, and green beans.
Can I freeze this dish?
Yes. This dish freezes well and can be stored in the freezer for up to 4 months, so long as it’s kept in an airtight bag or container.
Do I have to use pre-cooked sausage?
I definitely recommend it for the ease factor, but you don’t have to. However, if you’re using fresh sausage then you will need to brown it first before adding it to the dish with the rest of the ingredients.
What can I use instead of sausage?
If you aren’t a fan of sausage or want to use up the meat in your fridge, you can swap out the sausage in this recipe for whatever you like. Some of my favorite options include chicken breast, salmon, and shrimp.
Is this dish healthy?
Yes. This dish is loaded with protein, healthy fats, and tons of beneficial nutrients. It’s also free of dairy, gluten, and artificial ingredients, making it a fantastic addition to any healthy diet.
More Healthy Sausage Recipes
If you liked this healthy recipe, you’ll love these!
One Pan Sausage, Potato, and Vegetable Bake
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- 4 chicken sausages, sliced
- 1 lb red potatoes, diced (or other waxy potatoes)
- 2 cups broccoli florets
- 1 red onion, chopped
- 3 cups zucchini, chopped
- 4 garlic cloves, whole
- 1.5 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 3/4 tsp salt
- 1/4 tsp pepper
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- Nutritional Information
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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