Easy Crispy Sheet Pan Hot Dogs and Veggies
A quick and fuss-free sheet pan recipe featuring crispy hot dogs and roasted vegetables, perfect for busy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 8 classic beef or pork hot dogs (or turkey/plant-based options)
- 2 medium carrots, peeled and sliced into sticks
- 1 large red bell pepper, cut into strips
- 1 medium yellow onion, sliced into rings
- 1 cup broccoli florets (optional)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 8 hot dog buns, lightly toasted before serving (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and slice the carrots into sticks, cut the bell pepper into strips, slice the onion into rings, and separate broccoli into small florets if using. Place all the veggies in a large mixing bowl.
- Add 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and salt and pepper to taste to the veggies. Mix well to coat evenly.
- Slice the hot dogs lengthwise (fully in half or shallow slits) and add them to the bowl with veggies. Toss gently to coat with oil and spices.
- Line a large rimmed baking sheet (about 18×13 inches) with parchment paper or a silicone baking mat.
- Spread the hot dogs and veggies in a single layer on the sheet, ensuring nothing overlaps.
- Roast in the oven for 18-20 minutes. About halfway through (around 10 minutes), flip the hot dogs and stir the veggies for even cooking.
- Finish under the broiler for 2-3 minutes to crisp the hot dogs and add a golden char to the veggies, watching closely to avoid burning.
- Remove from oven and let cool for a couple of minutes. Toast hot dog buns if desired.
- Assemble hot dogs and roasted veggies into buns or serve veggies on the side with your favorite condiments.
Notes
Do not overcrowd the pan to ensure crispiness. Slice hot dogs lengthwise for better texture. Watch the broiler closely to avoid burning. For gluten-free, use gluten-free buns or skip buns. For vegan, substitute hot dogs with plant-based sausages or smoked tofu.
Nutrition
- Serving Size: 1 hot dog with veggi
- Calories: 300
- Fat: 10
- Carbohydrates: 25
- Fiber: 3
- Protein: 15
Keywords: hot dogs, sheet pan, roasted vegetables, quick dinner, weeknight meal, easy recipe, crispy hot dogs