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Sheet Pan Costco Sausage and Vegetables

Costco Italian sausage roasted on one pan with bell peppers, zucchini, and red onion — a complete dinner in 35 minutes with five minutes of prep and one pan to wash.

Prep Time
10 min
Cook Time
30 min
Servings
4
Cost / Serving
$3.75

Quick Answer

Toss sliced Kirkland Italian sausage with bell peppers, zucchini, and red onion on a sheet pan, then roast at 425°F for 25–30 minutes, tossing once. Five minutes of prep; ready in 40 minutes for 4.

A sheet pan dinner with Costco Italian sausage is about as low-effort as a real dinner gets. Slice the sausage, chop the vegetables, toss with olive oil and Italian seasoning, spread on a sheet pan, and roast. Everything caramelizes together in the oven and you end up with a complete, satisfying meal that only used one pan.

Instructions

  1. 1

    Preheat oven to 425°F. Line a large rimmed sheet pan with foil.

  2. 2

    Combine sausage, peppers, zucchini, onion, and cherry tomatoes on the sheet pan. Drizzle with olive oil and season with Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Toss to coat and spread in an even single layer.

  3. 3

    Roast for 25–30 minutes, stirring once halfway through, until vegetables are tender and caramelized and sausage is browned.

  4. 4

    Finish with fresh basil and grated Parmesan. Serve directly from the pan with crusty bread or over cooked pasta.

Frequently Asked Questions

Why does everything need to be in a single layer?+
Crowding the pan causes food to steam rather than roast. Steam makes vegetables soggy; roasting caramelizes them. If your pan is too crowded, split across two sheet pans — caramelization is worth the extra pan.
Can I use different vegetables?+
Any sturdy vegetable works. Broccoli, asparagus, mushrooms, Brussels sprouts, or potato wedges all roast well at this temperature. Add heartier root vegetables at the start; more delicate items like cherry tomatoes can go in for the last 10 minutes.
How do I keep the sausage from drying out?+
Slicing into rounds (rather than cooking whole links) actually helps the sausage stay moist because the cut sides caramelize quickly and seal in the juices. Don't overcook — 30 minutes at 425°F is the right time.