Roasted veggie sausage bowls deliver all the satisfaction and flavor of comfort food with the nutritional benefits of colorful vegetables.
This adaptable dish transforms ordinary vegetables and sausage into a caramelized, savory masterpiece with minimal effort. The secret lies in the high-heat roasting process, which elevates everyday ingredients by concentrating their flavors and creating irresistible crispy edges.
This colorful one-pan meal gained popularity in the early 2010s amid the rise of health-conscious food trends, evolving from similar concepts found in Italian sausage and peppers, Spanish chorizo with potatoes, and German bratwurst with roasted vegetables.
The modern version stands out for its focus on nutrient-dense vegetables and meal-prep friendliness, making it a versatile kitchen staple for busy weeknights.
Nutritional and Protein-Packed Vegan Roasted Veggie Sausage Bowl
Equipment
- 1 Large baking sheet
- 1 Parchment paper
- 1 Large mixing bowl
- Measuring spoons
- 1 Chef's knife
- 1 Cutting board
- 1 Vegetable peeler
- 1 Instant-read meat thermometer
- 1 Tongs
- 1 Spatula
- 1 Garlic press (optional)
- 1 Microplane (for lemon zest)
- 1 Citrus juicer
Ingredients
- 1 pound sweet or hot Italian sausage links
- 2 bell peppers any color, cut into 1-inch pieces
- 1 large red onion cut into wedges
- 2 medium sweet potatoes peeled and cubed
- 3 cups brussels sprouts halved
- 2 tbsps olive oil
- 2 tbsps balsamic vinegar
- 3 cloves garlic minced
- 1 tbsps Italian seasoning
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tbsps fresh herbs rosemary, thyme, or sage, chopped
- 1 lemon juice and zest
- Optional: 1/4 cup grated parmesan cheese for serving
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
![Preparing to bake with a parchment-lined baking tray being placed into a preheated oven in a cozy home kitchen.]()
- Prepare all vegetables: cut bell peppers into 1-inch pieces, slice red onion into wedges, peel and cube sweet potatoes, and halve brussels sprouts. Try to keep vegetable pieces similar in size for even cooking.
- In a large bowl, combine all vegetables with olive oil, balsamic vinegar, minced garlic, Italian seasoning, smoked paprika, salt, and pepper. Toss thoroughly until every piece is evenly coated.
![Drizzling olive oil over a vibrant bowl of fresh vegetables including Brussels sprouts, bell peppers, zucchini, and red onions.]()
- Spread the seasoned vegetables in a single layer on the prepared baking sheet, being careful not to overcrowd the pan. If necessary, use two sheets to ensure proper air circulation.
- Nestle the sausage links among the vegetables, ensuring they're not covered by the vegetables.
- Roast for 35-40 minutes, removing the pan halfway through cooking to turn the sausages and stir the vegetables for even browning.
![Roasted sausages and colorful vegetables like peppers, onions, and Brussels sprouts cooked on a sheet pan.]()
- Check that sausages have reached an internal temperature of 160°F and that vegetables are tender and caramelized at the edges.
![Checking internal temperature of roasted sausages with a meat thermometer on a baking sheet surrounded by roasted vegetables.]()
- Transfer the sausages to a cutting board and let rest for 2 minutes. Slice diagonally into bite-sized pieces.
![Slicing roasted sausage on a wooden cutting board with rosemary garnish and roasted vegetables in the background.]()
- Return the sliced sausages to the vegetable mixture and toss gently to combine.
- Finish with a squeeze of fresh lemon juice, a sprinkle of lemon zest, chopped fresh herbs, and grated parmesan cheese if desired.
![Sprinkling grated cheese over sliced sausage, potatoes, carrots, and Brussels sprouts in a cast iron skillet with fresh lemon in the background.]()
Notes
Expert Tips
Transform this classic roasted veggie sausage bowl into something extraordinary with these professional techniques: Â Maple Balsamic Glaze
Create a rich finishing sauce by reducing 1/4 cup balsamic vinegar with 2 tablespoons of maple syrup in a small saucepan until thick and syrupy. Drizzle this glossy, sweet-tangy glaze over the finished bowls just before serving for a restaurant-quality presentation and flavor enhancement that balances perfectly with the savory components. Â Mediterranean Version
Replace Italian seasoning with 1 teaspoon each of dried oregano and thyme, add 1/2 cup halved kalamata olives and 1/2 cup cubed feta cheese (added after roasting). Finish with a sprinkle of fresh dill and lemon zest for a Mediterranean-inspired variation that pairs beautifully with a side of warm pita bread. Â Autumn Harvest Bowl
Substitute butternut squash for sweet potato, add 1 cup halved Brussels sprouts and 1 sliced apple during the last 15 minutes of roasting. Use sage-flavored sausage and finish with toasted pecans and a drizzle of apple cider reduction for a seasonal take that celebrates fall flavors and adds contrasting textures. Â Serving & Pairing
This versatile roasted veggie sausage bowl works beautifully for dinner, lunch, or meal prep throughout the week. Â Serving Suggestions
This roasted veggie sausage bowl keeps well and can be repurposed for quick meals over several days.
- For better texture control, roast the vegetables and sausage separately for the first 20 minutes, then combine for the final cooking time
- Marinate the vegetables in the oil, vinegar, and spices for up to an hour before roasting for enhanced flavor
- For the most attractive presentation, slice sausages on the diagonal to maximize surface area and create an appealing look
- Use a large enough baking sheet to avoid overcrowding, which can lead to steaming instead of caramelization
- Cut vegetables into similar-sized pieces to ensure they cook at the same rate
- Don't rush the roasting process—those crispy edges develop with time and proper heat
- Adding fresh herbs at the end rather than before roasting preserves their vibrant color and flavor
Transform this classic roasted veggie sausage bowl into something extraordinary with these professional techniques: Â Maple Balsamic Glaze
Create a rich finishing sauce by reducing 1/4 cup balsamic vinegar with 2 tablespoons of maple syrup in a small saucepan until thick and syrupy. Drizzle this glossy, sweet-tangy glaze over the finished bowls just before serving for a restaurant-quality presentation and flavor enhancement that balances perfectly with the savory components. Â Mediterranean Version
Replace Italian seasoning with 1 teaspoon each of dried oregano and thyme, add 1/2 cup halved kalamata olives and 1/2 cup cubed feta cheese (added after roasting). Finish with a sprinkle of fresh dill and lemon zest for a Mediterranean-inspired variation that pairs beautifully with a side of warm pita bread. Â Autumn Harvest Bowl
Substitute butternut squash for sweet potato, add 1 cup halved Brussels sprouts and 1 sliced apple during the last 15 minutes of roasting. Use sage-flavored sausage and finish with toasted pecans and a drizzle of apple cider reduction for a seasonal take that celebrates fall flavors and adds contrasting textures. Â Serving & Pairing
This versatile roasted veggie sausage bowl works beautifully for dinner, lunch, or meal prep throughout the week. Â Serving Suggestions
- Serve over quinoa or brown rice for a more substantial meal
- Pair with a simple green salad dressed with lemon vinaigrette for freshness
- Top with a dollop of Greek yogurt for added creaminess and protein
- Offer crusty bread on the side to soak up the flavorful juices
- For special occasions, sprinkle with toasted pine nuts or finish with herb-infused olive oil
- Medium-bodied red wine like Chianti or Zinfandel
- Amber ale or wheat beer
- Sparkling water with lemon
- Apple cider (hot or cold depending on season)
- Rosemary iced tea for a refreshing herbal complement
This roasted veggie sausage bowl keeps well and can be repurposed for quick meals over several days.
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in a 350°F oven for 10-15 minutes to maintain the vegetables' texture and prevent sogginess
- For microwave reheating, use 70% power and stir halfway through to ensure even warming
- This dish freezes well for up to 2 months—simply thaw overnight in the refrigerator before reheating
- Repurpose leftovers in an omelet, frittata, pasta dish, or wrapped in a tortilla for a quick lunch
- Calories: 420 per serving
- Protein: 18g per serving
- Fiber: 6g per serving
- Fat: 25g per serving (primarily from sausage and olive oil)
- Carbohydrates: 32g per serving
- Vitamin A: 180% DV per serving (from sweet potatoes)
- Vitamin C: 210% DV per serving (from bell peppers and brussels sprouts)
