Smoky Sheet Pan Sausage Veggies Naan (Printable Version)

Hearty roasted vegetables and smoky sausage served with warm garlic naan for an easy, satisfying dinner.

# What You'll Need:

→ 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 1/2 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 chili flakes, optional for heat
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon freshly ground black pepper

→ Naan

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

# Cooking Steps:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, combine all chopped vegetables, sausages, olive oil, smoked paprika, cumin, oregano, chili flakes, salt, and pepper. Toss until everything is well coated.
03 - Spread the sausage and veggie mixture evenly on the prepared sheet pan.
04 - Roast in the oven for 25 minutes, stirring halfway through, until vegetables are tender and beginning to caramelize, and sausages are browned.
05 - While roasting, combine melted butter with minced garlic.
06 - Brush the garlic butter mixture over the naan breads. Wrap naan in foil and warm in the oven during the last 5 minutes of roasting.
07 - Remove the sheet pan and naan from the oven. Sprinkle roasted veggies and sausage with fresh parsley. Serve immediately with warm garlic naan for dunking.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less cleanup and more time to actually enjoy your meal.
  • The smoky paprika and charred edges create depth without fussing over a stove.
  • Naan for dunking turns dinner into something tactile and fun, not just efficient.
02 -
  • Stir the pan halfway through roasting; I once forgot and ended up with vegetables that were burnt on one side and barely cooked on the other.
  • Don't use wet vegetables straight from washing; pat them dry so they roast instead of steam, which makes all the difference in getting that caramelization.
03 -
  • Make sure your sheet pan is genuinely large; a crowded pan steams instead of roasts, and that changes everything about the final texture.
  • Use a meat thermometer if you're adding sausage from the frozen section; it should reach 71°C (160°F) internally, which usually happens right around the 25-minute mark.
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