Smoky Sheet Pan Sausage & Veggies with Naan (Printable)

Colorful roasted vegetables and smoky sausage served alongside warm, buttery garlic naan for the ultimate dunking experience.

# Components:

→ Proteins

01 - 4 smoked sausages (about 14 oz), sliced into 3/4 inch pieces

→ Vegetables

02 - 1 red bell pepper, cut into 3/4 inch pieces
03 - 1 yellow bell pepper, cut into 3/4 inch pieces
04 - 1 medium red onion, cut into wedges
05 - 2 medium zucchinis, sliced into 3/8 inch rounds
06 - 7 oz cherry tomatoes, halved
07 - 7 oz baby potatoes, halved
08 - 2 cloves garlic, minced

→ Spices & Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon red chili flakes, optional
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon freshly ground black pepper

→ Naan Bread

16 - 4 garlic naan breads
17 - 2 tablespoons melted butter
18 - 1 clove garlic, finely minced
19 - 2 tablespoons fresh parsley, chopped

# Method:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, combine all chopped vegetables and sliced sausages. Add olive oil, smoked paprika, cumin, oregano, chili flakes, salt, and pepper. Toss until all components are evenly coated.
03 - Spread the sausage and vegetable mixture in an even layer across the prepared sheet pan.
04 - Roast in the preheated oven for 25 minutes, stirring halfway through cooking. Continue until vegetables are tender with light caramelization and sausages are browned.
05 - While roasting, combine melted butter with minced garlic in a small bowl.
06 - Brush the garlic butter mixture evenly over both sides of each naan bread. Wrap breads in aluminum foil and place in the oven during the final 5 minutes of roasting to warm through.
07 - Remove sheet pan and naan from oven. Transfer roasted vegetables and sausage to a serving platter. Sprinkle fresh chopped parsley over the top. Serve immediately with warm garlic naan bread.

# Expert Advice:

01 -
  • One pan means one cleanup, which honestly might be the best part of cooking after a long day.
  • Those caramelized edges on the veggies develop a sweetness that makes you forget you're eating something healthy.
  • The smoked paprika and cumin give you that cozy, almost Spanish-inspired flavor without any fussy technique.
  • Naan for dunking transforms this from a side-plate dinner into something fun and interactive.
02 -
  • If your vegetables are cut larger than 2 cm, they won't finish cooking in 25 minutes, so size consistency actually matters here beyond just presentation.
  • Smoked paprika loses its character if you add it after cooking, so it has to go in the raw mix to fully develop during roasting.
  • The sheet pan should be hot enough that you hear a sizzle the moment you spread the vegetables on it—that's the sound of caramelization starting.
03 -
  • Cut all your vegetables before you start cooking so the actual hands-on time is under 15 minutes—mise en place is your friend here.
  • If you're cooking for vegetarians, skip the sausage and add extra baby potatoes or mushrooms instead; the spices and caramelization carry the dish just fine.
Return