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Sheet Pan Sausage & Veggies

Sheet Pan Sausage & Veggies: Your Hassle-Free Flavor Fix

This Sheet Pan Sausage & Veggies recipe merges savory sausage with a vibrant medley of fresh vegetables, making it perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sausage
  • 1 pound Italian Sausage Can substitute with chicken or turkey sausage.
For the Vegetables
  • 1 cup Bell Peppers Mix red, yellow, or green; can substitute with zucchini.
  • 1 medium Red Onion Can use yellow or white onions.
  • 2 cups Broccoli Florets Cauliflower can be used as a substitute.
  • 1 medium Zucchini Can swap with summer squash.
  • 1 pound Baby Potatoes Regular or sweet potatoes can be used.
For Roasting
  • 3 tablespoons Olive Oil Avocado oil is a good alternative.
  • 1 teaspoon Garlic Powder Fresh minced garlic can intensify the flavor.
  • 1 teaspoon Onion Powder Fresh chopped onion can be used for more flavor.
  • 1 teaspoon Paprika Smoked paprika can enhance flavor; feel free to omit.
  • to taste Salt and Pepper Adjust according to your taste.
For Garnish
  • to taste Fresh Parsley Can substitute with basil or cilantro.

Equipment

  • Sheet pan
  • Mixing bowl
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Wash and chop your bell peppers, red onion, broccoli florets, zucchini, and baby potatoes into bite-sized pieces. Place them in a large mixing bowl.
  3. Cut the Italian sausage into bite-sized pieces and add to the bowl with the veggies.
  4. Drizzle olive oil over the mixture and sprinkle with garlic powder, onion powder, paprika, salt, and pepper. Toss until well-coated.
  5. Spread the mixture evenly on a large sheet pan in a single layer.
  6. Bake for 30-35 minutes, stirring halfway through cooking.
  7. Remove from the oven, garnish with fresh parsley, and let cool briefly.
  8. Serve warm, optionally with crusty bread or a green salad.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 600IUVitamin C: 80mgCalcium: 50mgIron: 2mg

Notes

For best results, ensure vegetables are cut uniformly and stir halfway through baking for even browning. Consider using parchment paper for easy cleanup.

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