sheet pan sausage and veggies
This hearty and flavorful sheet pan meal is perfect for busy weeknights. It’s packed with a variety of fresh vegetables and savory sausage, all roasted to perfection for a delicious, one-pan dinner.
Equipment
- 1 large baking sheet
- 1 cutting board
- 1 large mixing bowl
- 1 spatula or wooden spoon
Ingredients
- 1 lb smoked sausage, sliced into rounds
- 2 cups bell peppers, sliced (red and yellow)
- 1 cup red onion, sliced
- 2 cups zucchini, sliced
- 2 cups baby carrots, halved
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
Instructions
- Preheat your oven to 425°F (220°C) and line the baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the sliced sausage, bell peppers, red onion, zucchini, and baby carrots.
- Drizzle the olive oil over the mixture. Add the garlic powder, smoked paprika, dried oregano, salt, and pepper. Toss everything together until well-coated.
- Spread the sausage and veggie mixture evenly on the prepared baking sheet.
- Bake in the preheated oven for about 25-30 minutes, stirring halfway through, until the vegetables are tender and the sausage is browned.
- Remove from the oven and let cool for a few minutes before serving.
Notes
Feel free to substitute with your favorite vegetables, such as broccoli, asparagus, or Brussels sprouts.
This dish is great for meal prep; you can store leftovers in the refrigerator for up to 3 days. Just reheat in the microwave or oven.
Adding some fresh herbs, such as parsley or basil, just before serving can add an extra layer of flavor.