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Sheet Pan Sausage & Veggies

Sheet Pan Sausage & Veggies: Easy, Flavor-Packed Dinner!

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This Sheet Pan Sausage & Veggies is an easy, one-pan meal combining juicy sausage and vibrant vegetables, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sausage
  • 1 lb Italian Sausage Chicken sausage can be used for a lighter option.
For the Vegetables
  • 2 cups Bell Peppers Any variety can be used.
  • 1 cup Red Onion Substitute with yellow onion if desired.
  • 2 cups Broccoli Florets Cauliflower can be used as a substitute.
  • 1 medium Zucchini Summer squash can be swapped in.
  • 1 lb Baby Potatoes Use small, even-sized potatoes.
For the Seasoning
  • 3 tbsp Olive Oil Avocado oil is a great alternative.
  • 1 tsp Garlic Powder Fresh minced garlic can be used.
  • 1 tsp Onion Powder Increase amount if using fresh onions.
  • 1 tsp Paprika Smoked paprika adds a deeper flavor.
  • to taste Salt
  • to taste Pepper
For Garnishing
  • 2 tbsp Fresh Parsley Optional garnish.

Equipment

  • Sheet Pan
  • Oven
  • Mixing Bowl
  • knife
  • cutting board

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Wash and chop the bell peppers, red onion, broccoli, and zucchini into bite-sized pieces, and halve the baby potatoes.
  3. Slice the Italian sausage into bite-sized pieces and combine them with the prepared vegetables in a large mixing bowl.
  4. Drizzle olive oil over the mixture, then sprinkle with garlic powder, onion powder, paprika, salt, and pepper. Toss to coat evenly.
  5. Spread the mixture onto a sheet pan in a single layer.
  6. Place the sheet pan in the oven and roast for 30-35 minutes, stirring halfway through.
  7. Remove from the oven and sprinkle fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 600mgPotassium: 750mgFiber: 5gSugar: 3gVitamin A: 2500IUVitamin C: 70mgCalcium: 50mgIron: 2mg

Notes

Ensure vegetables are cut into even sizes, and do not overcrowd the pan for the best roasting results.

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