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Whole30 + Keto Sheet Pan Sausage + Vegetables

  • Author: Natalie
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4 1x



4 (or more!) compliant sausages*

2 bell peppers, sliced

1 red onion, sliced

1 pound broccoli florets

2 tablespoons olive oil

2 teaspoons salt

2 teaspoons pepper


Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy cleanup.

Toss the bell pepper + onions in olive oil. Lay in an even layer at the top half of the sheet pan. Season with salt + pepper.

Toss the broccoli in olive oil. Lay in an even layer at the bottom half of the sheet pan. Season with salt + pepper.

Lay the sausages on top of the bell pepper + onions.

Roast for 30 minutes, flipping the sausages half way through roasting.

Serve warm. Delicious with my pesto aioli! Or my ranch dressing, True Made Foods ketchup, or dijon mustard.

Will keep in an airtight container for at least 5 days in the fridge. Great for meal prep! See meal prep instructions below.


*My favorite whole30 AND keto sausages are Sabatino’s Basil + Cracked Pepper (I get them at Costco), Framani Salt + Pepper Smoked Sausages (I get them at Costco) and Tenton Waters Ranch has a few different flavor options (available at most grocery stores, even Walmart!).

Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. I love these plastic ramekins to hold the pesto aioli. HEATING: Remove the pesto aioli, and either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes. Could also reheat in a cast iron skillet on the stove top.