30-Minute Sausage Broccoli Potato Sheet Pan
This sausage broccoli potato sheet pan dinner gets a full, satisfying meal onto the table with one pan and almost no cleanup. Smoky sausage, crispy potato wedges, and tender roasted broccoli all cook together in about half an hour.
It is the kind of no-fuss weeknight meal you will return to again and again, and it tastes like something that took far more effort.
What Makes This Sheet Pan Dinner So Good
The potatoes get a crackly browned crust while the sausage renders its fat, basting everything in smoky, salty flavor. The broccoli florets turn crisp at the edges but stay tender inside, without a second pot to wash.
I keep this one on heavy rotation because it cooks fast and disappears even faster. Every bite has a mix of textures, and the whole thing hinges on a handful of ingredients.
Ingredients
- 12 oz smoked sausage: kielbasa, andouille, or your favorite fully cooked sausage
- 1 lb broccoli: cut into 1½ to 2 inch florets
- 1½ lbs Yukon gold potatoes: cut into 1 inch wedges, no need to peel
- 3 tbsp olive oil, divided: 2 tbsp for the potatoes, 1 tbsp for the broccoli and sausage
- ¾ tsp kosher salt: plus a pinch more for the broccoli if you like
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp smoked paprika: (optional, but adds a nice background warmth)
Variations / Substitutions
- Sausage: chicken or turkey sausage works if you want a leaner cut. Plant-based smoked sausage also holds up well.
- Potatoes: red potatoes or fingerlings are great, and sweet potatoes add a sweeter note (cut them a little larger so they do not burn).
- Broccoli: cauliflower florets roast beautifully in its place, and you can mix the two for variety.
- Heat: add ¼ tsp cayenne or red pepper flakes to the seasoning mix for a kick. A squeeze of lemon after roasting brightens the whole dish.
- Dairy-free: this meal is naturally dairy-free, so no changes needed.
If you like easy sheet pan meals, try our Sheet Pan Lemon Herb Chicken and Veggies.
How to Make Sausage Broccoli Potato Sheet Pan
Step 1: Toss the Potatoes and Start Roasting
Heat your oven to 425°F (220°C). In a large bowl or directly on a rimmed baking sheet, toss the 1½ lbs potato wedges with 2 tbsp olive oil, the ¾ tsp salt, ½ tsp pepper, 1 tsp garlic powder, and the smoked paprika if using. Spread them in a single layer, cut sides down where possible.
After about 12 to 15 minutes, the edges will look dry and start to take on some color. The sizzle you hear means the fat is doing its job.
Step 2: Add the Sausage and Broccoli
Pull the pan from the oven. Add the sliced 12 oz sausage and the broccoli florets right onto the hot pan. Drizzle the remaining 1 tbsp olive oil and a tiny pinch of salt over the vegetables and sausage, then use a spatula to toss everything together with the partly roasted potatoes.
Do not pile everything up. Spread it back into an even layer so the broccoli gets direct heat and the sausage slices can brown.
Step 3: Roast Until Everything Is Done
Slide the pan back into the oven and roast another 15 to 20 minutes. The potatoes should be fork-tender, the broccoli tips will be dark and crisp, and the sausage will have deepened in color.
Give the pan a shake at the 12 minute mark so nothing sticks. The edges of the potatoes will be deeply golden and the whole thing will smell incredible.
Step 4: Scoop onto Plates and Drizzle with Pan Juices
Use a spatula to scoop servings right from the pan onto plates. There will be savory pan drippings on the sheet, so scrape them up and spoon a little over each portion.
Serve while it is still hot, and watch it disappear.
Tips for the Best Sheet Pan Sausage and Potatoes
- Cut the potatoes evenly: 1 inch wedges help them cook through at the same time as the broccoli.
- Do not overcrowd the pan: use a baking sheet large enough that everything can sit in a single layer with a little breathing room. If the pan is too crowded, the vegetables steam instead of roast.
- Use a dark metal pan if you have one: it transfers heat faster and gives you crispier edges in less time. A light pan works, but the roast may take a few minutes longer.
- Watch the broccoli in the last 5 minutes: if the florets are browning too fast while the potatoes still need time, pile the broccoli toward the center of the pan for the final stretch.
Bake times can shift with your pan and oven. Here is a quick guide:
| Pan Material | First Roast (potatoes only) | Second Roast (after adding sausage & broccoli) |
|---|---|---|
| Dark metal baking sheet | 12 to 15 mins | 12 to 15 mins |
| Light metal or glass | 15 to 18 mins | 15 to 18 mins |
Storing Leftover Sheet Pan Sausage and Potatoes
- Refrigerate: store leftovers in an airtight container for up to 4 days. The potatoes will soften but the flavor stays.
- Reheating: warm in a 375°F oven or a hot skillet until sizzling again, so the edges crisp back up. A microwave works in a pinch but the texture will be softer.
Frequently Asked Questions
Can I use frozen broccoli?
I do not recommend it for sheet pan roasting. Frozen broccoli releases a lot of moisture and will steam rather than crisp. If you must, pat it very dry first and expect a softer result.
What if my sausage is not fully cooked?
This recipe relies on pre-cooked sausage (kielbasa, andouille, etc.) that just needs to heat through and brown. If you use fresh raw sausage, slice it and cook it in a skillet until mostly done before adding it to the pan.
Can I use sweet potatoes instead?
Yes, sweet potatoes work. They cook a touch faster than Yukon golds, so cut the wedges about 1½ inches thick and check them a few minutes early.
Why are my potatoes still hard after 30 minutes?
The wedges may have been too large, or the pan might have been too crowded. If you run into this, pull the sausage and broccoli off the pan to keep them from overcooking, and return the potatoes to the oven for 5 to 10 more minutes.
Sausage Broccoli Potato Sheet Pan Recipe
Ingredients
Method
- Heat oven to 425°F (220°C). Toss potatoes with 2 tbsp olive oil, salt, pepper, garlic powder, and paprika. Spread on a rimmed baking sheet in a single layer and roast 12 to 15 minutes.
- Remove pan, add sliced sausage and broccoli florets. Drizzle remaining 1 tbsp oil and a small pinch of salt, then toss everything together and spread evenly.
- Roast another 15 to 20 minutes until potatoes are fork-tender and broccoli is crisp at the edges, shaking the pan once at the 12 minute mark.
- Scoop servings onto plates and drizzle with the pan juices. Serve hot.
