Sheet Pan Sausage & Veggies Recipe
Introduction
Sheet Pan Sausage & Veggies is a delicious and effortless meal that combines savory sausage with a colorful mix of roasted vegetables. Perfect for busy weeknights or casual gatherings, this one-pan dish offers hearty flavors and minimal cleanup. Enjoy a satisfying, wholesome dinner ready in under an hour!
Ingredients
- 1 pound Italian sausage (sweet or spicy, according to preference)
- 2 cups bell peppers (sliced)
- 1 cup red onion (sliced)
- 2 cups broccoli florets
- 1 zucchini (sliced)
- 2 cups baby potatoes (halved)
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: Wash and chop all the vegetables, then place them in a large bowl.
- Step 3: Cut the Italian sausage into bite-sized pieces and add to the bowl with the vegetables.
- Step 4: Drizzle olive oil over the sausage and veggies. Sprinkle with garlic powder, onion powder, paprika, salt, and pepper. Toss well to coat evenly.
- Step 5: Spread the mixture in a single layer on a large sheet pan.
- Step 6: Bake for 30-35 minutes, stirring halfway through, until the sausage is cooked and the vegetables are tender and slightly caramelized.
- Step 7: Remove from the oven and sprinkle with fresh parsley if desired.
- Step 8: Let cool for a few minutes before serving warm.
Tips & Variations
- Use Italian herbs or chili flakes to customize the seasoning for more flavor.
- Avoid overcrowding the pan to ensure vegetables roast instead of steam.
- Try chicken, turkey, or plant-based sausage for protein alternatives.
- Swap zucchini for asparagus, green beans, carrots, or sweet potatoes depending on the season.
- Add jalapeños or red pepper flakes for a spicy kick.
- Use a meat thermometer to check sausage reaches 160°F (71°C) for safety.
- Mix in fresh thyme or rosemary to boost aroma and freshness.
- Turn leftovers into breakfast scrambles or soups for easy meal extensions.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in the oven or microwave until heated through. For longer storage, freeze the cooled mixture in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables?
Yes, frozen vegetables work, but they may release extra moisture which can affect the roasting process. To reduce sogginess, thaw and pat dry frozen veggies before adding them.
What can I serve with this dish?
This dish pairs well with crusty bread, rice, quinoa, or a crisp green salad to balance the hearty sausage and roasted vegetables.
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Sheet Pan Sausage & Veggies Recipe
- Total Time: 45-50 minutes
- Yield: 4–6 servings 1x
Description
Sheet Pan Sausage & Veggies is an easy and flavorful one-pan meal combining savory Italian sausage with a colorful assortment of roasted vegetables. This recipe offers a quick, nutritious, and satisfying dinner option perfect for busy weeknights or casual get-togethers. The roasted sausage and veggies caramelize beautifully in the oven, delivering comforting flavors with minimal cleanup.
Ingredients
Sausage
- 1 pound Italian sausage (sweet or spicy, according to preference)
Vegetables
- 2 cups bell peppers, sliced
- 1 cup red onion, sliced
- 2 cups broccoli florets
- 1 zucchini, sliced
- 2 cups baby potatoes, halved
Seasonings & Oil
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
Garnish (optional)
- Fresh parsley
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough for roasting and caramelizing the sausage and veggies.
- Prepare Vegetables: Wash and chop all vegetables as specified. Place them in a large mixing bowl for seasoning and combining.
- Add Sausage: Cut the Italian sausage into bite-sized pieces and add them to the bowl containing the vegetables.
- Season: Drizzle olive oil evenly over the sausage and vegetables. Sprinkle garlic powder, onion powder, paprika, salt, and pepper on top. Toss everything thoroughly so that all pieces are coated evenly with oil and seasonings.
- Arrange on Pan: Spread the sausage and veggie mixture in a single layer on a large rimmed sheet pan to promote even roasting without overcrowding.
- Bake: Place the pan in the preheated oven and roast for 30-35 minutes, stirring once halfway through to encourage uniform cooking, until the sausage is fully cooked and vegetables are tender and slightly caramelized.
- Garnish: Remove the pan from the oven and sprinkle fresh parsley over the dish for added color and aroma.
- Serve: Let the dish cool slightly, then serve warm directly from the pan or transfer onto a serving platter for a more formal presentation.
Notes
- You can customize the vegetables to use seasonal or preferred options such as asparagus, green beans, carrots, or sweet potatoes.
- For a spicier version, add jalapeños or red pepper flakes before baking.
- Use a meat thermometer to check sausage internal temperature; it should reach 160°F (71°C) to ensure safe consumption.
- Don’t overcrowd the sheet pan to enable proper roasting and caramelization instead of steaming.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Try adding fresh herbs like thyme or rosemary to the mix for additional flavor nuances.
- Frozen vegetables can be used but might alter texture due to extra moisture release during cooking.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: sheet pan sausage recipe, roasted vegetables, one-pan meal, easy dinner, Italian sausage recipe, healthy sausage and veggies, quick weeknight dinner
