Sheet Pan Sausage and Roasted Vegetables
Smoky sausage links roasted with a colorful medley of seasonal vegetables on a single sheet pan. Practically hands-off cooking with minimal cleanup, perfect for busy weeknights.
Ingredients
- 1 lb smoked sausage links, sliced into rounds
- 2 medium bell peppers (any colors), chopped
- 1 medium red onion, cut into wedges
- 2 cups broccoli florets
- 1 medium zucchini, sliced into half-moons
- 1 lb baby potatoes, halved
- 3 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
Method
- Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
- Place halved baby potatoes on the baking sheet, toss with 1 tablespoon olive oil, and spread in a single layer. Roast for 10 minutes to give them a head start.
- While potatoes roast, toss sliced sausage, bell peppers, onion, broccoli, and zucchini with remaining olive oil, Italian seasoning, garlic powder, smoked paprika, salt, and pepper.
- Add the seasoned sausage and vegetables to the sheet pan with the potatoes. Spread in a single layer, avoiding overcrowding.
- Roast until sausage is browned, vegetables are tender with caramelized edges, and potatoes are fork-tender.
- Serve directly from the sheet pan. The parchment paper means the pan barely needs washing.
Chef's note: Line the pan with parchment for truly effortless cleanup. Start the potatoes first since they take the longest to cook. Use any sausage you prefer: chicken sausage for a lighter option, or spicy Italian sausage for more heat. This meal preps beautifully for 4-5 days.
Nutrition per serving
440kcal
22gprotein
28gcarbs
26gfat
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