Sheet Pan Sausage And Veggies
Sheet Pan Sausage And Veggies is the easiest way to get a healthy, roasted dinner on the table in under 40 minutes—no fuss, no extra pans, just savory Sausage and colorful Veggies under one roof.
Ingredients
- 1 lb (450 g) smoked sausage e.g., Aidells chicken sausage; substitute turkey or plant-based links
- 1 medium red bell pepper seeded and cut into strips
- 1 medium yellow bell pepper seeded and cut into strips
- 1 medium zucchini sliced into ½" rounds (or summer squash)
- 1 large red onion cut into wedges
- 8 oz (225 g) baby potatoes halved (use Yukon Gold for creamy centers)
- 2 Tbsp extra-virgin olive oil or avocado oil for higher smoke point
- 1 tsp smoked paprika adds depth; swap in sweet paprika if preferred
- ½ tsp garlic powder or 2 cloves fresh garlic, minced
- Kosher salt and freshly ground black pepper to taste
- Fresh parsley or basil chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F (205°C). If you have a convection setting, use it for extra crisp edges.
- Toss sliced sausage and veggies in a large bowl. Drizzle with olive oil and sprinkle smoked paprika, garlic powder, salt, and pepper.
- Spread the mixture in a single layer on the sheet pan. Overcrowding causes steaming, not roasting.
- Roast for 20 minutes, then toss everything and roast for an additional 10-12 minutes until golden and slightly charred.
- If desired, broil for 1-2 minutes for extra crunch. Watch closely to avoid burning.
- Let it rest for 2 minutes, then transfer to a serving platter or dish. Sprinkle with fresh parsley or basil.
Notes
Choose uniform potato sizes for even roasting. Pat veggies dry after washing for better browning. Use a heavy-gauge, rimmed sheet pan for best results.
Nutrition
Calories: 350kcal
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