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 other Cajun recipes on my website.
Find the printable recipe with measurements below
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!
More Cajun Recipes
- Creamy Cajun Chicken: Chicken breasts smothered in a Cajun sauce.
- Cajun Shrimp: The easiest 2-ingredient meal.
- Blackened Salmon: Tender, flaky salmon with a spicy crust.
- Or browse through my list of Mardi Gras foods for more ideas!
If you make this Cajun sheet pan sausage and vegetables recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.